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염서준,윤기남,김상수,송범석,박종흠,김재경 (사)한국방사선산업학회 2022 방사선산업학회지 Vol.16 No.4
This study was conducted to evaluate the effects of electron-beam irradiation (0, 2.5, 5, 7and 10 kGy, 10 MeV) on quality characteristics (microbiological, 2-ThioBarbituric Acid Reactive Substance(TBARS), pH, color and sensory evaluation) of frozen Tteokgalbi, which is the Korean traditional groundbeef during storage (0, 3 and 6 months, -18°C). Electron-beam irradiation dramatically diminished totalaerobic bacteria (TAB) and yeast & mold (Y&M) of dose dependently and were not detect from 7 kGy. EvenLightness (L*) values decreased by 7 kGy, yellowness (b*) did not differ in all sample, and the redness(a*) decreased by 2.5 kGy, but increased from 5 kGy. TBARS values of all the samples were elevatedsignificantly as the irradiation dose and storage period increased. but pH did not change. Sensoryevaluation showed that there was no significant change up to 7 kGy, but 10 kGy dropped taste, flavor,and overall acceptance below the average score (4 points). In conclusion, electron-beam irradiation onTteokgalbi up to 7 kGy could enhance the food safety without changing quality characteristics.
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Effect of gamma irradiation on post-harvest quality of king oyster mushrooms (Pleurotus eryngii)
염서준,이건아,김상수,윤기남,송범석,박종흠,정우진,김영민,김재경 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.5
The consumption of king oyster mushrooms has steadily increased owing to their unique flavor and delicate texture. This study extended the storage period of king oyster mushrooms (Pleurotus eryngii) via gamma irradiation. Irradiated samples (0, 0.5, 1, 2, and 3 kGy) were stored at 4℃ with 80% relative humidity for up to 28 days, and the experiments were conducted every 7 day. Microbiological analysis revealed a dose-dependent reduction in total aerobic bacteria, Pseudomonas spp., and yeasts and molds, and gamma irradiation above 2 kGy effectively controlled microbial contamination for up to 28 days. At the 28th day of storage, the irradiated king oyster mushrooms exhibited delayed browning through the reduction of tyrosinase activity. Moreover, firmness reduction (%) was 80.59±1.89% for the non-irradiated group and 42.80±1.28, 34.57±1.13, 31.05±3.24, and 39.73±0.94% for the irradiated group (0.5, 1, 2, and 3 kGy), respectively. These results were supported by the scanning electron microscopy photos, which showed smaller pores in the irradiated group than in the non-irradiated group. This study demonstrated that 2 kGy of gamma irradiation effectively reduces microbial contamination and delays the browning and softening of king oyster mushrooms for up to 28 days.
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염서준,이건아,김상수,윤기남,송범석,박종흠,김영민,김재경 (사)한국방사선산업학회 2023 방사선산업학회지 Vol.17 No.1
T his research was carried out to evaluate on microbiological (total aerobic bacteria,yeast and mold) and physicochemical (color, firmness, water content, water activity and weight loss)characteristics of 10 MeV electron-beam irradiated (0, 0.5, 1, 2 and 3 kGy) enoki mushroom during storage(0, 7, 14, 21 and 28 day) at 4°C with 80% relative humidity. As compared to control, all irradiated samplesexhibited dose-dependent decreases of microbial counts up to 28 days, and electron beam irradiationabove 2 kGy kept below the microbiological safety threshold. Yellowness (b*) which is associated withdiscoloration of mushrooms was significantly reduced by electron beam irradiation (2 kGy). Firmness,water content, water activity and weight loss showed no significant difference in all group up to 28 days. Thus, the appropriate electron-beam irradiation dose was confirmed as 2 kGy to inhibit the microbialgrowth and browning reaction in enoki mushroom.
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냉동 떡갈비에 접종된 식중독균에 대한 감마선, 전자선 및 엑스선의 살균효과
송범석,염서준,윤기남,박종흠,김재경 (사)한국방사선산업학회 2022 방사선산업학회지 Vol.16 No.3
Irradiation standards have not been established for ground meat products in Korea. Thisstudy was performed to evaluate 90% reduction doses (D10 values) of gamma rays, 10 MeV electronbeams, and 7 MeV X-rays for major food poisoning bacteria inoculated in frozen tteokgalbi, the traditionalKorean beef patties. The D10 values for enterohemorrhagic Escherichia coli O157 : H7 ATCC 35150,43889, and 43890 were 0.32 to 0.33 kGy for e-beams, 0.40 to 0.46 kGy for gamma rays, and 0.67 to 0.72kGy for X-rays, respectively, implying the highest bactericidal effect of e-beams and the lowest effect ofX-rays. Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica serovar Typhimuriumexhibited higher D10 values compared with E. coli. Especially, Salmonella, which is known as a bacteriumwith the highest radiation resistance among gram negative bacteria, presented the highest values (1.02kGy for e-beams, 1.15 kGy for gamma rays, and 2.01 kGy for X-rays) among the tested bacteria. As thebactericidal efficiency among the three radiation types, X-rays exhibited the lowest efficiency; however,irradiation of frozen tteokgalbi at a dose of 7 kGy, the maximum irradiation dose for frozen meat productsendorsed by US FDA, could exhibit a commercial sterilization (99.9%) effect generally required for foodhygiene, regardless of radiation types.
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