Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Microbiological Quality of Myungran Jeotkal and Its Ingredients and Improvement of Shelf-stability by Gamma Irradiation

명란젓갈 및 부재료의 미생물 오염도 및 감마선 조사를 이용한 유통안정성 향상

  • Kim, Bin-Na (Department of Animal Science & Biotechnology, Chungnam National University) ;
  • Jang, Ae-Ra (National Institute of Animal Science) ;
  • Song, Hyun-Pa (Department of Animal Science & Biotechnology, Chungnam National University) ;
  • Kim, Yun-Ji (Food Safety Research Division, Korea Food Research Institute) ;
  • Ko, Byung-Ho (Hansung Enterprize Co. Ltd.) ;
  • Jo, Cheorun (Department of Animal Science & Biotechnology, Chungnam National University)
  • 김빛나 (충남대학교 동물자원생명과학) ;
  • 장애라 (농촌진흥청 축산과학원 축산물이용과) ;
  • 송현파 (충남대학교 동물자원생명과학) ;
  • 김윤지 (한국식품연구원 식품안전성연구본부) ;
  • 고병호 (한성기업) ;
  • 조철훈 (충남대학교 동물자원생명과학)
  • Published : 2008.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

Myungran Jeotkal, Korean fermented seafood, and its ingredients(hot red pepper powder, ginger, garlic, and seasoning mix) were irradiated with 0, 0.5, 1.0, 2.0, and 5.0 kGy of gamma rays and stored at 4C for 4 weeks to determine changes in microbiological and sensory characteristics. Water activities of Myungran Jeotkal, hot red pepper powder, ginger, garlic, and seasoning mix were 0.89 0.56, 0.98, 0.99, and 0.07, respectively. Myungran Jeotkal was observed to be initially contaminated. Total aerobic bacteria, yeast and mold, and coliform levels were 6.7, 4.3, and 3.6 log CFU/g, respectively. Irradiation at 2 kGy afforded approximately a 4 log reduction in total aerobic bacteria, and a 3 log drop in both yeast and mold levels and coliform bacteria(P<0.05). No viable microbial cells were detected in Myungran Jeotkal after 5 kGy of irradiation(at a detection limit of 101 CFU/g). The total aerobic bacterial level in red pepper powder was 6.3 log CFU/g and this component, of the tested ingredients, contributed most to the microbial contamination of Myungran Jeotkal. The initial count of total aerobic bacteria, 6.3 log CFU/g, was significantly reduced to 4.5 log CFU/g after irradiation(P<0.05). Sensory evaluation showed that gamma irradiation of up to 5.0 kGy did not adversely affect overall acceptability of Myungran Jeotkal or its ingredients during cold storage. Therefore, gamma irradiationwas effective to extend the shelf-life of Myungran Jeotkal.

명란젓갈은 한국 전통 발효 식품중 하나로, 본 연구에서는 명란젓갈의 유통기한 연장방안으로 감마선 조사를 적용하여 미생물학적, 관능적 품질 실험을 행하였다. 명란젓갈과 고춧가루, 생강, 마늘, 복합시즈닝 믹스 등의 부재료에 각각 0, 0.5, 1.0, 2.0 및 5.0 kGy의 선량으로 감마선 조사를 하여 $4^{\circ}C$에서 4주간 저장하며 관찰하였고, 이들의 수분활성도는 각각 0.89, 0.56, 0.98, 0.99 및 0.07 이었다. 명란젓갈의 초기 호기성 세균, 효모 및 곰팡이, 대장균군의 수는 각각 6.7, 4.3, 3.6 log CFU/g 이였으며, 2 kGy 의 감마선 조사 직후 호기성 세균은 4 log cycle, 효모 및 곰팡이와 대장균군은 3 log cycle의 유의적인 감소 경향을 보였다(P<0.05). 5 kGy 감마선 조사시 효모 및 곰팡이와 대장균군은 검출한계($10^1$ CFU/g) 이하 수준으로 감소하였다. 부재료 중 고춧가루에서 5 kGy 감마선 조사 후 일반 호기성 미생물의 경우 5 log cycle 정도 감소하였다. 관능적 품질의 경우 감마선 조사 후에도 종합적 기호도에 있어서 유의적인 차이가 나타나지 않았다. 따라서 감마선 조사는 명란젓갈의 미생물 제어에 효과적이고 관능적 품질을 유지하며 유통 안정성을 개선시킬 수 있으리라 사료된다.

Keywords

References

  1. Yoon, J.H., Lee, W.D., Kang, J.H., Lee, J.S. and Lee, M.S. (2003) Manufacture of Squid-Jeotgal by the improved process. J. Kor. Fish. Soc., 36, 333-339 https://doi.org/10.5657/kfas.2003.36.4.333
  2. Kim, S.M. and Lee, K.T. (1997) The shelf-life extension of low-salted Myungran-Jeot 2. The effects of commercial preservatives on the shelf-life of low-salted Myungran- Jeot. J. Korean Soc. Food Sci. Nutr., 26(3), 456-461
  3. Kim, Y.M., Kang, M.C. and Hong, J.H. (1995) Quality evaluation of low-salt fermented seafoods. J. Korean Fish. Soc., 28, 301-308
  4. Han, J.S., Cho, H.R. and Cho, H.S. (2005) Study for the establishment of the quality index of low-salted Myungran-jeot. Korean J. Food Cookery Sci., 21, 440-446
  5. Lee, W.D. (2001) Recent Development of Jeotagal (Traditional Korean fermented seafood) and its future. Food Industry Nutr., 6(3), 23-27
  6. Kim, D.S., Kim, Y.M., Koo, J.G., Lee, Y.C. and Do, J.R, (1993) A Study on shelf-life of seasoned and fermented squid. Bull. Korean Fish. Soc., 26, 13-20
  7. Kim, S.M. and Lee, K.T. (1997) The shelf-life extension of low-salted Myungran-Jeot 1. The effects of pH control on the shelf-life of low-salted Myungran-Jeot. J. Korean Fish. Soc., 30, 459-465
  8. Kim, Y.M., Lee W.J., Jeong, Y.M., Hur, S.H. and Choi, S.H. (1995) Processing conditions of low-salt fermented squid and its flavor components-2. Effect of temperature, salinity and pH on the growths of bacteria from isolated low salt fermented squid. J. Korean Soc. Food Sci. Nutr., 23, 631-636
  9. Kim, D.H., Lee, K.H., Yook, H.S., Kim, J.H., Shin, M.G. and Byun, M.W. (2000) Quality characteristics of gamma irradiated grain shape improved Meju. Korean J. Food Sci. Technol., 32, 640-645
  10. Ahn, H.J., Lee, C.H., Lee, K.H., Kim, J.H., Cha, B.S. and Byun, M.W. (2000) Processing of low salted and fermented shrimp using gamma irradiation before optimum fermentation. Korean J. Food Sci. Technol., 32, 1107-1113
  11. Byun, M.W. and Lee, J.W. (2003) Application of irradiation technology for food safety and security. Food Sci. Industry, 36, 25-41
  12. Kim, D.H., Yook, H.S., Ahn, H.J., Cho, C.H. and Byun, M.W. (2000) Changes of microbiological and general quality characteristics of gamma irradiation half-cooked noodle. J. Food Hyg. Safety, 15, 256-261
  13. SAS Institute Inc., 2000. SAS User's Guide. SAS Institute Inc., Cary, NC
  14. Kim, D.H., Kim, J.O., Cha, B.S., Lee, J.Y. and Byun, M.W. (2001) Effects of the gamma irradiation on composition of free amino acid, fatty acid and organic acid of soybean-based fermentation. J. Korean Soc. Food Sci. Nutr., 30, 777-781
  15. Kim, D.H., Lee, K.H., Yook, H.S., Kim, J.H., Shin, M.G. and Byun, M.W. (2000) Quality characteristics of gamma irradiated grain shape improved Meju. Korean J. Food Sci. Technol., 32, 640-645
  16. Kim, M.J., Park, J.G., Kim, J.H., Park, J.N., Lee, H.J., Kim, W.G., Lee, J.W. and Byun, M.W. (2006) Combined effect of heat treatment and gamma irradiation on the shelf-stability and quality of packaged Kimchi during accelerated storage conditiion. Korean J. Food Preserv., 13, 531-537
  17. Jo, C., Kim, D.H., Lee, W.D., Lee, J.J. and Byun, M.W. (2003) Appication of gamma irradiation of manufacturing Chanran Jeotgal (aged and seasoned intestine of Alaska pollack) : Microbiological and sensory characteristics. J. Korean Soc. Food Sci. Nutr., 32, 673-678 https://doi.org/10.3746/jkfn.2003.32.5.673
  18. Lee, H.S., Lee, W.D., Koh, B.H. and Lee, M.S. (2000) Preparation of Squid-Jeotkal with pasteurized red pepper I. Pasteurization of red pepper powder by ohmic heating. J. Food Hyg. Safety, 15, 13-17
  19. Lee, K.H., Ahn, H.J., Jo, C., Yook, H.S. and Byun, M.W. (2002) Production of low salted and fermented shrimp by irradiation. J. Food Sci., 67, 1772-1777 https://doi.org/10.1111/j.1365-2621.2002.tb08721.x
  20. Lee, S.H., Lee, H.J. and Byun, M.W. (1997) Effects of ozone tratment and gamma irradiation on the microbial decontamination and physicochemical properties of red pepper powder. J. Korean Soc. Food Sci. Nutr., 26, 462-467
  21. Kim, J.H., Ahn, H.J., Kim, J.O., Ryu, G.H., Yook, H.S., Lee, Y.N. and Byun, M.W. (2000) Sanitation and quality improvement of salted and fermented anchovy sauce by gamma irradiation. J. Korean Soc. Food Sci. Nutr., 29, 1035-1041