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한국학술지인용색인(NRF)
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살구의 저장유통 과정에서 품질 특성 및 살구 식품산업에 적용할 수 있는 자료제공을 위한 연구의 일환으로 살구에 0.5～2 kGy로 감마선 조사를 실시하여 20oC에서 2주간 저장하면서 살구의 미생물학적 및 이화학적 품질 특성을 조사하였다. 살구의 호기성 세균과 효모, 곰팡이 변화는 조사량이 증가할수록 감소하여 미생물 증가를 억제시킴을 알 수 있었다. 색도변화와 경도변화에서는 조사구에서 값이 감소하였다. 총당, 환원당 함량은 감마선 조사에 의한 영향을 나타내지 않았으며 수소공여능은 저장기간이 지남에 따라 감소하였고 유기산 및 비타민 C 함량은 저장기간 지남에 따라 증가하였으나 감마선 조사에 의한 영향은 나타나지 않았다. 관능검사 결과 저장초기에는 조사구에서 높은 기호도를 보였으나 저장기간이 지남에 따라 기호도가 비조사구보다 감소하였다. 따라서 감마선 조사는 살구의 색도, 물리적 특성에 좋지 않은 영향을 끼치지만 항산화 성분 등에 영향을 주지 않으면서 미생물학적 안정성에 효과적으로 사용될 수 있을 것으로 사료된다.
This study investigated the effect of gamma irradiation (0.5, 1 and 2 kGy) on the microbial and physicochemical changes of apricot at 20oC for 2 weeks. Total aerobic bacteria, yeasts and molds were significantly decreased with increasing dose level. Hunter’s color value and hardness were decreased with increment of irradiation dose level. The contents of total sugar and reducing sugar were no significantly changed by irradiation. Hydrogen donating activity was decreased and organic acid and vitamin C contents were increased with elapse of storage periods in all samples. However, there was no significant change by gamma irradiation. Sensory acceptance of irradiated apricots had high acceptability during initial storage period, but it was decreased in comparison to nonirradiated sample with elapse of storage period. These results suggest that gamma irradiation was effective upon microbiological safety and it did not affect antioxidant activity, but not good on color and texture of apricot.
This study investigated the effect of gamma irradiation (0.5, 1 and 2 kGy) on the microbial and physicochemical changes of apricot at 20oC for 2 weeks. Total aerobic bacteria, yeasts and molds were significantly decreased with increasing dose level. Hunter’s color value and hardness were decreased with increment of irradiation dose level. The contents of total sugar and reducing sugar were no significantly changed by irradiation. Hydrogen donating activity was decreased and organic acid and vitamin C contents were increased with elapse of storage periods in all samples. However, there was no significant change by gamma irradiation. Sensory acceptance of irradiated apricots had high acceptability during initial storage period, but it was decreased in comparison to nonirradiated sample with elapse of storage period. These results suggest that gamma irradiation was effective upon microbiological safety and it did not affect antioxidant activity, but not good on color and texture of apricot.
권호기사
참고문헌 (28건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | Kwon YJ, Kim YH, Kwag JJ, Kim KS, Yang KK. 1990. Volatile components of apricot (Prunus armeniaca var. ansu Max.) and Japanese apricot (Prunus mume Sieb. et Zucc.). J Korean Agric Chem Soc 33: 319-324. | 미소장 |
| 2 | 이창복. 1979. 대한식물도감. 향문사, 서울. p 451. | 미소장 |
| 3 | Kim KH. 2008. The effects of Korea-US free trade agreements. J Korean Economy 2008: 1-40. | 미소장 |
| 4 | Effect of Electron Beam Irradiation on the Microbial Safety and Qualities of Sliced Dried Squid | 소장 |
| 5 | Comparison of the Effect of X-ray and Electron Beam Irradiation on Some Selected Spices  |
미소장 |
| 6 | WHO. 1981. Wholsomeness of irradiated food. Report of a joint FAO/IAEA/WHO expert committee. Technical Report Series 651. Geneva, Switzerland. | 미소장 |
| 7 | Loaharanu P. 1995. Food irradiation: current status and future prospects. In New Methods of Food Preservation. Gould GW, ed. Blackie Academic & Professional, Glasgow. p 90-111. | 미소장 |
| 8 | Changes of DNA Fragmentation by Irradiation Doses and Storage in Gamma-Irradiated Fruits | 소장 |
| 9 | Changes of Functional Compounds in, and Texture Characteristics of Apples during Post-Irradiation Storage at Different Temperatures | 소장 |
| 10 | Byun MW. 1997. Application and aspect and irradiation technology in food industry. Food Sci Ind 30: 89-100. | 미소장 |
| 11 | Kang JO, Lee GH. 2003. Effects of pigment of red beet and chitosan on reduced nitrite sausages. Korean J Food Sct Ani Resour 23: 215-220. | 미소장 |
| 12 | Effects of Pasteurization and Storage Temperatures on the Physicochemical Characteristics of Kiwi Juice | 소장 |
| 13 | Byun MW, Kwon JH, Cho HK, Cha BS, Kang SS, Kim JM. 1990. Microbiological quality stability of fresh mushroom (Agaricus bisporus) by gamma irradiation. Korean J Food Hyg 5: 21-26. | 미소장 |
| 14 | The effects of gamma irradiation on the microbiological, physical and sensory qualities of diced tomatoes |
미소장 |
| 15 | Effects of Gamma Radiation arid Methyl Bromide Fumigation on Quarantine Pest and Quality of Asian Pears | 소장 |
| 16 | SENSORY QUALITY AND NUTRIENT COMPOSITION OF THREE HAWAIIAN FRUITS TREATED BY X‐IRRADIATION |
미소장 |
| 17 | Joesphson ES, Peterson MS. 1983. Preservation of food by ion-izing radiation. CRC Press, Bocaraton, FL. p 231-251. | 미소장 |
| 18 | The influence of electron-beam ionization on ethylene metabolism and quality parameters in apricot (Prunus armeniaca L., cv Búlida) |
미소장 |
| 19 | A study of respiratory and physico-chemical changes of four kiwi fruit cultivars during cool-storage |
미소장 |
| 20 | Castell-Perez E, Mereno M, Podriguez O, Moreira RG. 2004. Electron beam irradiation treatment of cantaloupes: Effect on product quality. Food Sci Technol Int 10: 383-390. | 미소장 |
| 21 | Choi DY, Do JH, Lee KS, Yang CB. 1994. Changes in hydrogen donating activities of the extract from Hololeion maximowiczii root by drying methods. Korean J Food Sci Technol 26: 147-151. | 미소장 |
| 22 | Antioxidative, Antimutagenic and Cytotoxic Effects of Prunus armeniaca Extracts | 소장 |
| 23 | Kim HJ, Jo CH, Lee NY, Son JH, An BJ, Yook HS, Byun MW. 2006. Effects of gamma irradiation on physiological activity of citrus essential oil. J Korean Soc Food Sci Nutr 34: 797-804. | 미소장 |
| 24 | Postharvest quality of GA-treated Florida grapefruit after gamma irradiation with TBZ and storage |
미소장 |
| 25 | Synergistic Effect of Yuza(Citrus junos) Extracts and Ascorbic Acid on Antiproliferation of Human Cancer Cells and Antioxidant Activity | 소장 |
| 26 | Vitamins E and C, beta-carotene, and other carotenoids as antioxidants. |
미소장 |
| 27 | Effect of gamma irradiation on microbial decontamination, and chemical and sensory characteristic of lycium fruit |
미소장 |
| 28 | Response of ‘Nagpur’ mandarin, ‘Mosambi’ sweet orange and ‘Kagzi’ acid lime to gamma radiation |
미소장 |
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