한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

포장방법과 감마선 조사에 의한 소시지의 잔류 아질산염 감소효과

Reduction of Residual Nitrite Level in Cooked Pork Sausage with Different Packaging and Gamma Irradiation

  • 조철훈 (한국원자력연구소 방사선식품.생명공학기술개발팀) ;
  • 안현주 (한국원자력연구소 방사선식품.생명공학기술개발팀) ;
  • 김재현 (한국원자력연구소 방사선식품.생명공학기술개발팀) ;
  • 송인환 (한국식품의약품안전청) ;
  • 김우정 (세종대학교 식품공학과) ;
  • 변명우 (한국원자력연구소 방사선식품.생명공학기술개발팀)
  • Jo, Cheor-Un (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Ahn, Hyun-Joo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hyun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Song, Inn-Hwan (Korea Food and Drug Administration) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, Sejong University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • 발행 : 2002.08.01
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초록

소시지 제조시 미생물을 제어함과 동시에 잔류 아질산염함량을 감소시키기 위하여 감마선을 이용하였다. 제조된 소시지는 함기, 진공, 그리고 $CO_2$(100%) 포장하여 감마선을 0, 5, 10 kGy로 조사한 후 4주 동안 냉장저장$(4^{\circ}C)$하면서 총균수, 대장균군수, 그리고 잔류 아질산염 함량을 조사하였다. 감마선 조사시 총균수와 대장균군의 수를 유의적으로 감소시켰으며 비조사구에서는 진공과 $CO_2$, 포장이 함기포장보다 미생물 생육제어에 효과적이었으며, 잔류 아질산염의 함량은 감마선 조사에 의해 유의적으로 감소하였다(p<0.05). 또한 $CO_2$ 포장구가 잔류 아질산염 함량 감소효과에 가장 뛰어난 결과를 얻어 감마선과 $CO_2$ 포장을 병용처리한다면 소시지 제조시 미생물 제어 및 잔류 아질산염의 함량을 효과적으로 감소시켜 소비자에게 더욱 안전한 식품을 공급하게 될 수 있으리라 사료된다.

Effect of gamma irradiation on inhibition of microbial growth and reduction of residual nitrite level in cooked pork sausage were studied during 4 weeks of storage at $4^{\circ}C$. Irradiation at 5 and 10 kGy significantly reduced the number of total aerobic bacteria and almost eliminated coliform bacteria. Irradiation reduced the content of residual nitrite in cooked pork sausage in a dose-dependent manner, and among packaging methods, the sausage with $CO_2$ (100%) packaging was the lowest level of residual nitrite. Results indicate that the irradiation combined with packaging is a useful technology to reduce the residual nitrite in cooked pork sausage.

키워드

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