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스팀 가열 및 자외선, 감마선 조사 처리에 따른 고춧가루의 미생물 저감화 효과

Microbial reduction effect of steam heating, UV irradiation, and gamma irradiation on red pepper powder

한국식품과학회지 2020년 52권 2호 p.177 ~ 182
최준봉 ( Choi Jun-Bong ) - University of Suwon Graduate School of Hotel & Tourism

천희순 ( Cheon Hee-Soon ) - Seoul Perfumery Corporation R&D center
정명수 ( Chung Myong-Soo ) - Ewha Womans University Department of Food Science and Engineering
조원일 ( Cho Won-Il ) - Dongwon F&B Corporation Research & Development Center

Abstract


This study evaluated the effect of steam heating, gamma irradiation, and ultraviolet (UV) irradiation on microorganism reduction in order to determine an effective sterilization method for red pepper powder. The effect of each treatment on the reduction of thermoduric bacteria and total aerobic bacteria in red pepper powder were as follows: 10 kGy gamma irradiation, reduction of 4 log and 6 log CFU/g, respectively; 12 mW/cm2 UV irradiation (264 nm UV-C), reduction of less than 1 log CFU/g; steam heating at 120°C for 40 s, reduction of approximately 2 log CFU/g. High-temperature shorttime processing at 110°C for 30 s reduced the total bacterial count in Gochujang solution from 5.70 log CFU/g to 2.26 log CFU/g; at 121°C, the solution was commercially sterile. Steam heating resulted in 1, 2, and 4 log microbial inactivation in garlic, onion, and pepper powder, respectively. Steam sterilization, which consumers prefer over other methods, may be an effective method for reducing microorganisms in spice powders, including those in red pepper powder.

키워드

Red pepper powder; Gochujang sauce; thermoduric bacteria; sterilization; high-temperature short-time heating
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