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박재남,박진규,한인준,송범석,김재훈,윤요한,변명우,박경숙,이주운 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.2
Off-flavor and lipid oxidation are possible defects of irradiated bulgogi. This study compared the effects of several physico-chemical treatments on microbial safety, volatiles, lipid oxidation, and sensory properties of irradiated beef bulgogi. Samples were separately irradiated with 20 kGy after each treatment such as packaging (aerobic and vacuum), antioxidants (vitamin C + α-tocopherol (0.0 and 1.0%, w/w)), charcoal teabags (0 and 0.5%), or different temperatures (room temperature,-20, and -70°C). No bacterial growth was observed (p<0.05) after irradiation of more than 20 kGy during storage at 35°C. Volatiles created by irradiating bulgogi were toluene, heptane, and 1,3-bis(1,1-dimethylethyl)benzene. Irradiation offflavor,lipid oxidation, and deterioration of sensory quality induced by irradiation were effectively reduced (p<0.05) by all physico-chemical treatments tested.
Multiplex detection of pathogens using an immunochromatographic assay strip
박재남,박소정,김영기 한국바이오칩학회 2010 BioChip Journal Vol.4 No.4
An enzyme-linked immunosorbent assay (ELISA) was performed on an immunochromatographic strip for the multiplex detection of Salmonella typhimurium, Staphylococcus aureus, Legionella pneumophila,and Escherichia coli O157:H7. The immunostrip assay was completed within 20 min. An optical (colourimetric) signal could be successfully generated using the proposed immunostrip system to selectively detect four different pathogens. The detection ranges of the immunostrip for Salmonella typhimurium, Staphylococcus aureus, L. pneumophila, and E. coli O157:H7were determined to be 9.2×10³ to 9.2×10⁵ CFU/mL,8.7×10⁴ to 8.7×10⁶ CFU/mL, 1.3×103 to 1.3×10⁵CFU/mL, and 1.2×10⁵ to 1.2×10⁷ CFU/mL, respectively. The proposed immunostrip assay system is advantageous because of high sensitivity, inexpensive equipment, cost-effectiveness, ease of use, and ease of manufacture.
후춧가루의 위생화를 위한 감마선, 전자선 및 X-선 조사 효과 비교
박재남,정구,윤영민,최수정,김재훈,이주운,송범석 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.3
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 (D10 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.
감마선 조사기술 이용 극한환경에서도 취식 가능한 수정과 제조에 관한 연구
박재남,이주운,김재훈,김관수,한규재,설민숙,이현자,변명우,Park, Jae-Nam,Lee, Ju-Woon,Kim, Jae-Hun,Kim, Kwan-Soo,Han, Kyu-Jai,Sul, Min-Sook,Lee, Hyun-Ja,Byun, Myung-Woo 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.5
본 연구는 극한환경에서도 취식이 가능한 수정과를 제조하고자 감마선 조사기술을 이용하여 수정과의 미생물학적 안전성을 확보한 후 이에 따른 품질을 평가하였다. 감마선 조사의 효과를 확인하기 위해 수행한 세균 발육시험에서 수정과의 멸균을 위한 최소선량은 약 4.5 kGy인 것으로 확인되었다. 그러나 관능평가 결과 수정과의 품질은 감마선 조사선량이 증가할수록 감소하는 것으로 나타났으며, 특히 수정과 멸균을 위해 필요로 하는 4.5 kGy 이상의 선량에서는 모든 평가항목에서 관능적 품질이 급격히 저하되었다. 품질개선 목적으로 포장방법에 따른 변화를 확인한 결과 함기포장에 비해 진공 또는 질소치환 포장 시 수정과의 품질 증진에 효과적인 것으로 나타났다. 또한 vitamin C와 cinnamic aldehyde를 첨가한 후 진공포장과 병용처리 시 감마선 조사에 의한 품질저하 방지가 가능하여 감마선을 조사하지 않은 시료와 동일한 품질을 갖는 수정과의 제조가 가능하였다. This study was conducted to develop the method for the safe supply of Sujeonggwa (cinnamon flavored persimmon punch) in severe environments such as space, desert or deep sea, by the combined treatment of gamma irradiation with other food technologies. Commercially prepared Sujeonggwa powder could be sterilized at 4.5 kGy or above doses. However, sensory characteristics of gamma-irradiated Sujeonggwa decreased depending upon the dose. The combined treatment of vacuum packaging with the addition of vitamin C and cinnamic aldehyde in Sujeonggwa powder could minimize the change of sensory qualities induced by ionizing irradiation.