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송범석,박재남 (사)한국방사선산업학회 2016 방사선산업학회지 Vol.10 No.4
This study was conducted to evaluate the combined effect of gamma irradiation and different conditions (vacuum packaging, antioxidant and freezing) on the microbiological and sensory characteristics of freeze dried Manila clam porridge (MCP) for immuno-compromised patient food. MCP can be sterilized at 1 kGy to 10 kGy. The initial counts of total aerobic bacteria and yeast molds in the non-irradiated MCP were 2.4±0.5 and 1.2±0.3 log CFU g-1, respectively, but gamma irradiation significantly decreased the total aerobic bacteria to below the detection limit (1 log CFU g-1) (5 kGy). Moreover, gamma irradiation effectively eliminated yeasts/molds at dose below than 1 kGy. However, gamma irradiation accelerated the increase of lipid oxidation and therefore, decreased the sensory characteristics of MCP as irradiation dose increased. To improve the sensory qualities of gamma irradiated MCP, combination treatment (vacuum packaging, 0.1% vitamin C) were applied. There was no significant difference in the overall acceptance scores between the combined-treatment sample (5.6 points) and the non-irradiated samples (6.0). The results indicate that combination treatment (vacuum packaging, 0.1% vitamin C) may help to maintain the quality of MCP. Therefore, it considered that irradiation of MCP with combined treatment and this is an effective method for the consumption as a special purpose food such as for space travel or immuno-compromised patients.
냉동 떡갈비에 접종된 식중독균에 대한 감마선, 전자선 및 엑스선의 살균효과
송범석,염서준,윤기남,박종흠,김재경 (사)한국방사선산업학회 2022 방사선산업학회지 Vol.16 No.3
Irradiation standards have not been established for ground meat products in Korea. Thisstudy was performed to evaluate 90% reduction doses (D10 values) of gamma rays, 10 MeV electronbeams, and 7 MeV X-rays for major food poisoning bacteria inoculated in frozen tteokgalbi, the traditionalKorean beef patties. The D10 values for enterohemorrhagic Escherichia coli O157 : H7 ATCC 35150,43889, and 43890 were 0.32 to 0.33 kGy for e-beams, 0.40 to 0.46 kGy for gamma rays, and 0.67 to 0.72kGy for X-rays, respectively, implying the highest bactericidal effect of e-beams and the lowest effect ofX-rays. Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica serovar Typhimuriumexhibited higher D10 values compared with E. coli. Especially, Salmonella, which is known as a bacteriumwith the highest radiation resistance among gram negative bacteria, presented the highest values (1.02kGy for e-beams, 1.15 kGy for gamma rays, and 2.01 kGy for X-rays) among the tested bacteria. As thebactericidal efficiency among the three radiation types, X-rays exhibited the lowest efficiency; however,irradiation of frozen tteokgalbi at a dose of 7 kGy, the maximum irradiation dose for frozen meat productsendorsed by US FDA, could exhibit a commercial sterilization (99.9%) effect generally required for foodhygiene, regardless of radiation types.
감마선 또는 전자선 조사된 분쇄돈육과 돈육패티의 저장 중 품질특성 비교
송범석,박진규,김왕근,김재훈,최종일,윤요한,변명우,김천제,이주운,Song, Beom-Seok,Park, Jin-Gyu,Kim, Wang-Geun,Kim, Jae-Hun,Choi, Jong-Il,Yoon, Yo-Han,Byun, Myung-Woo,Kim, Cheon-Jei,Lee, Ju-Woon 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2
This study was conducted to determine the effects of gamma and e-beam irradiation on the quality of minced pork and pork patties. Each sample was irradiated at 5 to 20kGy, and its quality characteristics were then evaluated during storage at 30. The results of the total bacterial populations in the minced-pork and pork patty samples showed that the antimicrobial effect of gamma irradiation was superior to that of e-beam irradiation. The 2-thiobarbituric acid reactive substances (TBARS) value of all the samples significantly increased (p<0.05) as the irradiation dose and storage period increased. In addition, the gamma-irradiated (GI) samples had higher (p<0.05) TBARS values than the e-beam-irradiated (EI) samples. The volatile basic nitrogen contents of the GI samples were lower (p<0.05) than those of the EI samples. The color values, such as the $L^*$(brightness), $a^*$(redness), and $b^*$(yellowness) of the minced pork and pork patties, were increased (p<0.05) by irradiation. The hardness and sensory properties, such as the color, chewiness, taste, and overall acceptability of the pork patties, were decreased when the irradiation dose increased, and the hardness and sensory scores of the GI samples were lower than those of the EI samples.