Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Gamma Irradiation on the Overall Quality of a Commercial Plain-type Yogurt Products

안전성 향상을 위해 감마선 조사한 시판 플레인 요구르트의 품질 특성

  • Kim, Hyun-Joo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup) ;
  • Song, Hyun-Pa (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup) ;
  • Ham, Jun-Sang (Quality Control and Utilization of Animal Product, National Institute of Animal Science) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup) ;
  • Kim, Kee-Hyuk (Department of Food Science and Biotechnology, Woosong University) ;
  • Jo, Cheor-Un (Department of Animal Science and Biotechnology, Chungnam National University)
  • 김현주 (한국원자력연구원 정읍방사선과학연구소) ;
  • 송현파 (한국원자력연구원 정읍방사선과학연구소) ;
  • 함준상 (축산과학원 축산물이용과) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김기혁 (우송대학교 식품생물과학부) ;
  • 조철훈 (충남대학교 동물자원과학부)
  • Published : 2008.12.31
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Abstract

To develop a yogurt for sensitive consumer such as infants, children or immuno-compromised patients using gamma irradiation, the effects of gamma irradiation on the microbiological, chemical, and sensory quality in a commercial plain yogurt were investigated. No viable coliform bacteria were detected in the sample and approximately a 6 decimal reduction was achieved in the number of total aerobic bacteria by irradiation at 5 kGy. The initial population of lactic acid bacteria observed in the commercial plain yogurt was 8.95 log CFU/g. Gamma irradiation significantly reduced the initial microbial level to 6.47 and 2.85 log CFU/g after irradiation at 1 and 3 kGy, respectively (p<0.05). However, irradiation dose up to 5 kGy could not completely eliminate the lactic acid bacteria in commercial plain yogurt. pH, color, lactose and lactic acid content, and sensory quality were not affected by irradiation treatment and storage. Our results suggest that irradiation can improve the microbial quality of commercial plain yogurt without impairing the physicochemical and sensory quality.

본 연구는 면역력이 약한 영 유아, 면역결핍환자 등 민감한 소비자를 위한 요구르트를 개발하기 위한 기본적인 사항을 평가하기 위하여 시판 중인 요구르트에 감마선 조사를 하여 저장 기간에 따른 품질 평가를 하였다. 요구르트의 초기 총균수 및 젖산균수는 각각 8.82 및 8.95 log CFU/g 수준이었으며, 조사선량의 증가에 따라 유의적으로 감소하여 5 kGy의 선량에서 약 6 log cycle의 감균 효과를 보였다. 요구르트의 pH, 색, 젖산 및 유당함량 측정 결과 감마선 조사 및 저장기간에 따른 유의적인 차이는 없는 것으로 확인되었다. 또한 요구르트의 관능 평가 결과 역시 감마선 조사 및 저장기간에 따른 기호도 차이는 없는 것으로 확인되었으나, 색의 경우에 감마선 조사시료가 유의적으로 높은 결과를 얻었다. 따라서 감마선 조사 기술은 요구르트의 품질변화를 최소화하면서 미생물학적 안전성을 확보하고, 추후 면역력이 약한 영 유아 및 환자 등 민감한 소비자를 위한 발효유 제품을 제조하는 기술로 적용하는데 효과적이라고 판단된다.

Keywords

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