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Hyejeong Yun,Sangyong Lim,Su-Hyung Yang,Woo-Yiel Lee,Joongho Kwon,Byung-Lak Lim,Dongho Kim 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.4
The effect of gamma irradiation on the prevention of breeding a patulin-producing mold and reducing patulin content was evaluated in an apple model system. Penicillium griseofulvum, a patulin-producing standard mold strain was artificially inoculated into apples and a gamma irradiation was performed. The D10-values of the conidia of P. griseofulvum in an aqueous suspension and the apple model system were calculated at 0.28 and 0.48 kGy, respectively. The viable cell counts of the inoculated conidia in the apples showed 2 decimal point reductions at a dose of 1 kGy. Breeding and growth of the survived conidia was prevented during 10 weeks of post-irradiation storage period, especially at 4℃. The concentration of patulin in the non-irradiated apples was gradually increased and reached about 950 ppm at 25℃ and 410 ppm at 4℃, but the production of patulin was not observed during storage after 1 kGy of gamma irradiation.
Effect of high-dose irradiation on quality characteristics of ready-to-eat chicken breast
Yun, Hyejeong,Haeng Lee, Kyung,Jung Lee, Hyun,Woon Lee, Ju,Uk Ahn, Dong,Jo, Cheorun Elsevier 2012 Radiation physics and chemistry Vol.81 No.8
<P><B>Abstract</B></P><P>High-dose (higher than 30kGy) irradiation has been used to sterilize specific-purposed foods for safe and long-term storage. The objective of this study was to investigate the effect of high-dose irradiation on the quality characteristics of ready-to-eat chicken breast in comparison with those of the low-dose irradiation. Ready-to-eat chicken breast was manufactured, vacuum-packaged, and irradiated at 0, 5, and 40kGy. The populations of total aerobic bacteria were 4.75 and 2.26 Log CFU/g in the samples irradiated at 0 and 5kGy, respectively. However, no viable cells were detected in the samples irradiated at 40kGy. On day 10, bacteria were not detected in the samples irradiated at 40kGy but the number of bacteria in the samples irradiated at 5kGy was increased. The pH at day 0 was higher in the samples irradiated at 40kGy than those at 0 and 5kGy. The 2-thiobarbituric acid reactive substance (TBARS) values of the samples were not significantly different on day 0. However, on day 10, the TBARS value was significantly higher in the samples irradiated at 40kGy than those at 0 and 5kGy. There was no difference in the sensory scores of the samples, except for off-flavor, which was stronger in samples irradiated at 5 and 40kGy than control. However, no difference in off-flavor between the irradiated ones was observed. After 10 days of storage, only the samples irradiated at 40kGy showed higher off-flavor score. SPME-GC–MS analysis revealed that 5kGy of irradiation produced 2-methylbutanal and 3-methylbutanal, which were not present in the control, whereas 40kGy of irradiation produced hexane, heptane, pentanal, dimethly disulfide, heptanal, and nonanal, which were not detected in the control or the samples irradiated at 5kGy. However, the amount of compounds such as allyl sulfide and diallyl disulfide decreased significantly in the samples irradiated at 5kGy and 40kGy.</P> <P><B>Highlights</B></P><P>► Comparison of high (40kGy) and low-dose irradiation (5kGy) on the quality characteristics of ready-to-eat chicken breast was investigated. ► Results of pH and lipid oxidation were different in the sample irradiated at 40kGy from those at 0 and 5kGy. ► Off-flavor was detected from both irradiated samples at day 0 but it was detected only in 40kGy sample after 10 days. ► Number of volatile compounds produced were the greatest in the 40kGy-irradiated sample followed by 5kGy and non-irradiated control.</P>
Yun, Hyejeong,Lim, Sangyong,Jo, Cheorun,Chung, Jinwoo,Kim, Soohyun,Kwon, Joong-Ho,Kim, Dongho Elsevier 2008 Radiation physics and chemistry Vol.77 No.6
<P><B>Abstract</B></P><P>The effects of organic acids, amino acids, and ethanol on the radio-degradation of patulin by gamma irradiation in an aqueous model system were investigated. The patulin, dissolved in distilled water at a concentration of 50ppm, was practically degraded by the gamma irradiation at the dose of 1.0kGy, while 33% of the patulin remained in apple juice. In the aqueous model system, the radio-degradation of patulin was partially inhibited by the addition of organic acids, amino acids, and ethanol. The proportions of remaining patulin after irradiation with the dose of 1.0kGy in the 1% solution of malic acid, citric acid, lactic acid, acetic acid, ascorbic acid, and ethanol were 31.4%, 2.3%, 31.2%, 6.1%, 50.8%, and 12.5%, respectively. During 30 days of storage, the remaining patulin was reduced gradually in the solution of ascorbic acid and malic acid compared to being stable in other samples. The amino acids, serine, threonine, and histidine, inhibited the radio-degradation of patulin. In conclusion, it was suggested that 1kGy of gamma irradiation (recommended radiation doses for radicidation and/or quarantine in fruits) is effective for the reduction of patulin, but the nutritional elements should be considered because the radio-degradation effects are environment dependent.</P>
열처리 조건개선이 다양한 새싹채소 종자의 미생물 저감화 및 발아에 미치는 영향
윤혜정(Hyejeong Yun),박경훈(Kyeonghun Park),홍은경(Eun-Kyung Hong),김태훈(Tae-Hun Kim),김세리(Seri Kim),김원일(Wonil Kim),윤종철(Jong-Chul Yun),홍무기(Moo-Ki Hong),류경열(Kyoung-Yul Ryu) 한국식품과학회 2011 한국식품과학회지 Vol.43 No.5
본 연구는 열처리 방법에 의한 국내산 새싹채소 종자 3종(무, 배추, 다채)과 수입산 2종(무, 적양배추)의 발아율과 총 호기성세균 및 병원성 미생물의 저감화에 대해 실시하였다. 열처리는 40, 50, 60, 70℃의 온도조건에서 각각 15, 30분 동안 실시하였다. 발아율은 60℃ 이하 조건에서 열처리 후 배양 24시간 후 45-97%로 나타났으며, 대부분 70℃ 이상의 조건에서 발아율이 감소하였다. 열처리에 의한 미생물 저감화 효과는 국내산 무 종자의 경우 총 호기성세균은 70℃, 30분 열처리 조건에서 1.71 log CFU/g 감소하였으며 대장균군은 60℃ 이상의 조건에서 검출한계이하로 나타났다. 국내산 배추 종자는 60℃ 이상의 조건에서 총 호기성 세균과 대장균군은 각각 1.23-1.34, 2.77 log CFU/g 감소하였다. 국내산 다채 종자는 70℃, 15분 열처리시 0.3 log CFU/g 감소되었다. 수입산 무 종자는 60℃ 이상의 조건에서 2.12-2.30 log CFU/g 감소하였다. 수입산 적양배추 종자는 40℃ 이상의 조건에서 0.66-0.84 log CFU/g 감소하였으며 대장균군은 검출한계 이하의 수준으로 검출되지 않았다. 대부분의 시료에서 B. cereus는 열처리에 의한 유의적인 차이가 나타나지 않았으며, 대장균, S. aureus 및 Salmonella sp.는 검출한계 수준에서 검출되지 않았다. This study investigated the germination and reduction of microbial population in domestic (radish, Chinese cabbage, and vitamin) and imported (radish and red cabbage) sprout seeds by heat treatment (40, 50, 60, and 70℃ for 15 min or 30 min). The germination ratio (define the ratio) was 45-97% at 24 h after treatment <60℃ and was decreased at 70℃. In domestic radish seed, total aerobic bacteria were decrease by approximately 1.71 log CFU/g after heat treatment at 70℃ for 30 min and viable coliforms were decreased to under the detection limit at temperatures over 60℃. Decrease of total aerobic bacteria and coliforms in domestic Chinese cabbage seed was 1.23-1.34 and 2.77 log CFU/g, respectively, after heat treatment over 60℃. In domestic vitamin seed, total aerobic bacteria were decreased by about 0.3 log CFU/g at 70℃ for 15 min. In imported radish seed, total aerobic bacteria were decreased 2.12-2.30 log CFU/g after heat treatment over 60oC. Total aerobic bacteria in imported red cabbage seed were reduced by 0.66-0.84 log CFU/g after heat treatment over 40℃ and coliforms were undetectable. In case of Bacillus cereus, there was no significant difference by heat treatment in any sample. Staphylococcus aureus and Salmonella sp. were not detected at the detection limit in any tested seeds at any temperature.