감마선 조사 꿀의 미생물학적·이화학적·독성학적 및 가공학적 평가연구 = Evaluation of microbiological, physicochemical, toxicological and processing properties of gamma-irradiated honey

다국어 초록 (Multilingual Abstract)

Honey is occasionally contaminated with harmful microorganisms such as Schizosaccharomyces and Clostridium, which are classified as pathogens that cause fetal damage to infants and children. The objective of this study was to estimate the effect of gamma irradiation for inactivating the pathogens inoculated into four honeys, such as commercial acacia-, multiflower-, chestnut-, and mandarin orange honeys available in the Korea market, and to compare their microbiological, physicochemical, toxicological and processing properties between irradiated and nonirradiated honeys.
1. Microbial safety of commercial honey
The effect of irradiation on microbial reduction in four honeys were presented in Table 2. Their yeasts, molds and coliform were not detected at the initial stage (0 kGy). Total aerobic bacterial and Clostridium spp. populations of acacia honey and Clostridium spp. of chestnut honey were not also observed at the initial stage. In case of multiflower honey, 3 kGy of irradiation reduced the population of the total aerobic bacteria to 0.00 Log CFU/g and to 0.30 Log CFU/g for Clostridium spp., and to 2.23 Log CFU/g and to 0.00 Log CFU/g for chestnut honey, and to 0.54 Log CFU/g and to 0.00 Log CFU/g for mandarin orange honey.
The D_(10) value of the inoculated Schizosaccharomyces pombe and Clostridium sporogenes into four honeys ranged from 2.19～2.70 and 1.53～6.10 kGy, respectively. Therefore, the results of microbiological analysis indicated that the irradiation treatment can minimized the risk of the harmful pathogens contaminated during distribution course and the above 3 kGy must be applied to accomplish their complete inactivation.
2. Physicochemical and toxicological evaluation of commercial honey
Physicochemical properties suggested that the four honeys did not show any significant difference in water content, reducing sugar content, color change and sensory evaluation. The viscosity did not also show any difference between irradiated and non irradiated honeys. Ames test using S. Typhimurium (TA98, TA100) demonstrated that the irradiated honeys did not show mutagenic activities and addition of S9 mix did not also exhibit genotoxic activity.
3. Processing properties of commercial honey
The honey castella added irradiated honeys was prepared to estimate its processing property, such as microorganism contamination, water content, color change, hardness and sensory evaluation. The initial populations (0 kGy) of the total aerobic bacteria counts observed in the acacia, multiflower, chestnut and mandarin orange honeys during a storage for 6 days were 3.62, 4.14, 4.11, 4.11 Log CFU/g, respectively, and 3 kGy of irradiation reduced the level to 0.00, 3.72, 0.00 and 3.88 Log CFU/g, respectively. For yeasts and molds initial populations of the acacia, multiflower, chestnut and mandarin orange during the identical storage were 3.52, 3.02, 3.02, 2.74 Log CFU/g, respectively, and irradiation reduced their populations to 2.97, 2.45, 2.65 and 2.39 Log CFU/g, respectively. However, radiation dose up to 3 kGy could not completely eliminate the bacteria and yeasts and molds in the four honeys. This results indicates that the total aerobic bacteria and yeasts and molds of each honeys are fairly different, so the radiation sensitivity of the microorganisms should be considered in the processing of a radiation sterilization.

목차 (Table of Contents)

• Ⅰ. 서론 = 1
• Ⅱ. 재료 및 방법 = 2
• 1. 실험 재료 = 2
• 2. 감마선 조사 = 2
• 3. 꿀의 미생물학적 평가 = 2
• 3.1 총균수, 효모, 곰팡이, 대장균군, Clostridium 속 측정 = 2
• 3.2 접종미생물(Schizosaccharomyces pombe, Clostridium sporogenes)의 감마선 감수성 시험 = 3
• 3.2.1 Schizosaccharomyces pombe 접종 및 감마선 조사 = 3
• 3.2.2 Clostridium sporogenes 접종 및 감마선 조사 = 3
• 4. 꿀의 이화학적 평가 = 4
• 4.1 수분 측정 = 4
• 4.2 색도 측정 = 4
• 4.3 점도 측정 = 4
• 4.4 환원당 측정 = 4
• 4.5 관능 평가 = 5
• 4.6 전자코 측정 = 5
• 5. 꿀의 독성학적 평가 (Ames 시험) = 6
• 6. 꿀 카스테라의 가공학적 평가 = 7
• 6.1 꿀 카스테라 제조 = 7
• 6.2 꿀 카스테라의 미생물학적 평가 = 7
• 6.3 꿀 카스테라의 이화학적 평가 = 8
• 6.3.1 수분 측정 = 8
• 6.3.2 경도 측정 = 8
• 6.3.3 색도 측정 = 8
• 6.3.4 관능 평가 = 8
• 7. 통계처리 = 8
• Ⅲ. 결과 및 고찰 = 9
• 1. 꿀의 미생물학적 평가 = 9
• 1.1 총균수, 효모 및 곰팡이, 대장균군, Clostridium 속 측정 = 9
• 1.2. 접종미생물(Schizosaccharomyces pombe, Clostridium sporogenes)의 감마선 감수성 시험 = 11
• 2. 꿀의 이화학적 평가 = 14
• 2.1 수분 측정 = 14
• 2.2 색도 측정 = 15
• 2.3 점도 측정 = 20
• 2.4 환원당 측정 = 25
• 2.5 관능 평가 = 31
• 2.6 전자코 측정 = 36
• 3. 꿀의 독성학적 평가 (Ames 시험) = 40
• 4. 꿀 카스테라의 가공학적 평가 = 45
• 4.1 꿀 카스테라의 미생물학적 평가 = 45
• 4.2 꿀 카스테라의 이화학적 평가 = 47
• 4.2.1 수분 측정 = 47
• 4.2.2 경도 측정 = 48
• 4.2.3 색도 측정 = 50
• 4.2.4 관능 평가 = 55
• Ⅳ. 결론 = 60
• Ⅴ. 참고문헌 = 62
• ABSTRACT = 65