Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Comparison of the effects of gamma ray, electron beam, and X-ray irradiation to improve safety of black pepper powder

후춧가루의 위생화를 위한 감마선, 전자선 및 X-선 조사 효과 비교

  • Park, Jae-Nam (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Jung, Koo (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yoon, Young-Min (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Soo-Jeong (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 박재남 (한국원자력연구원 첨단방사선연구소 방사선식품생명공학연구팀) ;
  • 정구 (한국원자력연구원 첨단방사선연구소 방사선식품생명공학연구팀) ;
  • 윤영민 (한국원자력연구원 첨단방사선연구소 방사선식품생명공학연구팀) ;
  • 최수정 (한국원자력연구원 첨단방사선연구소 방사선식품생명공학연구팀) ;
  • 김재훈 (한국원자력연구원 첨단방사선연구소 방사선식품생명공학연구팀) ;
  • 이주운 (한국원자력연구원 첨단방사선연구소 방사선식품생명공학연구팀) ;
  • 송범석 (한국원자력연구원 첨단방사선연구소 방사선식품생명공학연구팀)
  • Received : 2014.02.06
  • Accepted : 2014.03.07
  • Published : 2014.06.30
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Abstract

This study evaluated the effects of a gamma ray (GR), electron beam (EB), and X-ray (XR) to improve the safety of black pepper powder. The black pepper powder was irradiated by GR, EB, and XR at 2, 4, 6, 8, and 10 kGy. The results of the total bacterial populations in the black pepper power sample showed a similar effect on microbial decontamination for radiation sources. Radiation sensitivity ($D_{10}$ value) on the initial bacteria loads in the sample was 2.24 kGy in GR, 2.37 kGy in EB, and 2.75 kGy in XR. In addition, there were no differences among the radiation sources. The color values, such as L (lightness), a (redness), and b (yellowness), were not changed significantly. The sensory characteristics of GR, EB, and XR irradiated black pepper powder were decreased when the radiation dose increased, but there was no significant changes among the radiation sources. The results can be applied to investigate the effects of radiation sources on the microbiological and sensory characteristics of black pepper powder.

본 연구에서는 후춧가루의 위생화를 위해 감마선, 전자선 및 X-선을 조사한 후 이에 따른 미생물학적 및 관능적 품질변화를 평가하였다. 후춧가루에 감마선, 전자선 및 X-선을 2, 4, 6, 8 및 10 kGy로 각각 조사한 후 미생물 변화와 관능품질 변화를 평가한 결과, 미생물의 경우 선종에 관계없이 흡수선량이 증가할수록 미생물 제어 효과가 증가하는 것으로 나타났으며, 선종별 D10값의 경우 2.24-2.75 kGy범위를 보였으며 방사선 선종에 따른 유의차가 없는 것으로 나타났다. 색도의 경우 명도, 적색도 및 황색도 모두 방사선 선종에 따른 변화가 없는 것으로 판단하였다. 관능적 품질 역시 방사선 선종에 관계없이 흡수선량에 따라 품질저하가 발생되는 것으로 나타났다. 이상의 결과를 종합하여 볼 때 방사선 선종에 따른 후춧가루의 품질변화 차이가 없는 것으로 판단하였으며, 이상의 결과는 X-선의 상업적 이용을 위한 기초 연구 자료로 활용될 수 있을 것으로 사료되었다.

Keywords

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