The Quality and Thermoluminescence Properties of Dried Pollack during Storage Following Irradiation
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(2) 712. ®"²æ B 36 ² B 5 ^ (2004). Â~B ©j & SËöB «~ ÒÏ~& . ®îßW. þ 5 &˦Ң * òº ®ËÏ PVC film(vþ 0.06 mm)j ÒÏ~ 7öB FÛ> ®º ; ²* Ë(500 g)~ ÒÏ~&, b ¦ÒÏf ²* Ë(10 g)~ &Ë~B ªC~& . Ò ¦æþÏ òº F ïê 1² ÒÏï(700 g) ò¢ ÿ¢ ËÒö Ë~ OÒ F ÒÎ ê þö ÒÏ~& .. Ëï& Z¾Òf 1-7 kGy Òò¢ &çb ò~ &, ï, êî, 5 *>'V^êö &~ êËKj <¾ 10«~ ¦Òöö ~ 66 j6»(18)b &Ë' ®îj ï&~& . r j6V&f “66, Ö ± (excellent): 56, ± (very good): 46, ' ~ (good): 36, Û (fair): 26, ±æ p. (poor): 16, Ö ±æ p (very poor)” ~& .. 6î. Ò 5 &Ë ò~ OÒF Òº 60Co 6îF ÒJ(AECL, IR-79, MDS Nordion International Co. Ltd., Ottawa, ON, Canada)j Ï~ NöB * ¢; Fï 1-7 kGy~ C >Fïj áê ~&b, >Fï {f ceric/cerous dosimeter¢ ÒÏ~& (Û5.6%). ÒB òº jÒ òf þ ®îþÏf 15Û1oC, ç&Ûê 75Û9% RH~ ïË&Ëö, ¦æþÏ òº −20oC ~~ ïÿö 6Bú * &Ë~ B þö ÒÏ~& .. B% ª+ §Ú~ B7(thermoluminescence, TL) ªCf CEN O»(19) j :ûb ò¦V mineralj ªÒ~& . ªÒ mineral ¢ ~ aluminium disc(φ6 mm)ö TÎ overnight ê TLD system(Harshaw TLD-4200, Germany)j Ï~ B7 ßWj G;(20)~& . r .VNê 50oCöB 5.* . ~ Nêº 400oC, &NN(heating rate)f 5oC/sec ~ &b, acquisition timef 70.~ b G;~& . G;B ò~ glow curveöB peak& ¾æ¾º Nê º*f curve intensity, Ò ÒÒ(1 kGy) O»ö ~ TL ratio¢ ÖÂ~ jÒf Ò~ N¢ {~& (21).. b Gþ §Ú~ C>(total aerobic bacteria)º APHA &O»(9)ö V¢ peptone > 10V> ³ C r plate count agar(Difco Lab., USA)¢ ÒÏ~ 37oCöB 20* ç V· ê WB b~ ÷£j ê>~ ò 1 mL b >(colony forming unit, CFU) ¾æÚî . ÎÎ 5 G (yeasts & molds)(10,11)º potato dextrose agar(Difco Lab., USA)¢ ÒÏ~ ÚB 10% tartaric acid pH¢ 3.5 ; ê ï6»b 30oCöB 2¢* V· ê ê>~& . &Ë (coliforms)(12)f desoxycholate lactose agar(Difco Lab., USA)¢ Ï~ pour plate method 37oCöB 1-2¢* V· ~ 'ï~ ÷£j ê>~& . .ïê /; ò~ .ïêº Han (13)ö ~ O»ö V¢ æîÖz ö ~ .ïê(lipophillic brown pigment)º chloroform-methanol Ï , Chung" Toyomizu(14)~ O»bMaillard >w ö ~ .ïê(hydrophilic brown pigment)¢ H2O-methanol Ï. '' ºÂ~ 420 nmöB &7~(O.D./g) * ¾æÚî . TBA& /; ò~ ÖN;ê¢ rjV *~ Turner (15)~ O»ö V¢ æOî~ Öz W>º malondialdehydef 2-thiobarbituric acid(TBA)~ ;ï>w Wbj UV-visible spectrophotometer(UV-160 PC Shimadzu, Japan)¢ ÒÏ~ 538 nmöB 7ê¢ G;~& . VBN /; §Ú~ Fê 6;ö Ï> ®º >BW"Vî²(volatile basic nitrogen, VBN) G;f Conway unit¢ ÒÏ~º ï{Ö »(16)b G;~& . TMA /; §Ú~ Fê¢ G;~V *~ Murrayf Gibson O»(17)ö &~ trimethylamine(TMA) ïj jï ;ï~& .. Ö ª+ OÒF ÒB §Ú~ ®îßWf 3² > G;~ bï V&b ¾æÚî . þ Ö"º Origin(22)ö ~ ªC~& , ¾Ò *~ F~W ¦;f SAS(23)ö ~ ªÖªC" Duncan’s multiple range test¢ Ï~ F~N¢ ¦;~& .. Ö 5 8 b Gß9 þö ÒÏB ò~ b ³êº C> 4.9Ü104 CFU/g, ÎÎ 5 G 7.6Ü104 CFU/g, &Ëf rWb ¾æÒ . 6îF Òf 6Bú &Ë 7 b~ GßWj 1 kGy ÒöBº ^" ÎÎ 5 G~ ³ê& . V J"êö j 1 log cycle ç 6²>î 3 kGy Òö Bº &Ë V* 7 ¦Âê(20 CFU/g ~) ~ ¾æÒ . ¾ 5 kGy ç ÒöBº Î òöB b~ G ìî (Fig. 1). ç~ Ö"º ÿ¢ öB þ ~ òf FÒ ãËî(24), · ~ö & Cho (25)~ f ¾ ¢~~& . Ò òö J"B b ~ ³êº &Ë V* 7 Ã&~º ãËj ¾æÚîb, &Ë 3Bú êöº jÒ~ b ³ê& C> 2.0Ü106 CFU/g, ÎÎ 5 G 5.0Ü107 CFU/g, 1 kGy Òº C > 3.9Ü104 CFU/g, ÎÎ 5 G 3.0Ü104 CFU/g >&b &Ë .Vf N& ìî . f ? OÒF Ò ê & Ë 6Bú ã"~&j r b ³ê~ Ã&N jòê ©f &Ë V* 7 ò~ >ªï 6²& " öb 6 B (24,26). .ïê æz ~~ &Ë, FÛ 7 .æ*çf æîÖzf jβ' . æ " öb rJ^ ® (13,14). §Ú ò~ æîÖzö ~ .æf ÒFï Ã&> ² Ã&~º ãËî b¾ ¾Ò *ö F~' Nº ìî (p < 0.05). ¾ & ËV* ã"ö V¢ Î öB ² Ã&~& &Ë 6.
(3) 6îF Ò ê &Ë 7 §Ú~ ®î 5 TL ßW. 713. Fig. 1. Microbiological qualities in dried pollack during storage at 15oC following gamma irradiation.. Fig. 2. Browning color intensity in dried pollack during storage at 15oC after gamma irradiation. left: lipophilic, right: hydrophilic.. Bú º Ò jÒöB .æ*ç ² ¸² ¾ æÒ (Fig. 2). ?f Ö"º Han (13)~ ~~ >ª W" .æö & öB æîÖzö ~ .æf ò~ > ªW Ôj ãÖ .æ>w~ "»j º f ? òº &Ë 7 >ªï~ 6² æîÖzö ~ .æ *ç ô ¢ÚÒj ©b 'B (24). 6 §Ú~ Maillard >wö ~ .æf æîÖzö ~ .æ" îR&æ Ò Fï Ã&> .æê& jf'b Ã&~&b, &Ë V*~ ã"ö V¢ 6N Ã&~B ¾Ò *öº &Ë . Vf FÒ ãËj ¾æÚî (Fig. 2). ç" ?f NZ~ . æ*çf Kwon (27)~ ~ö & f FÒ ãËb ~~ &Ë 7 .æOæ¢ *Bº Nê 5 Ë&Ò & Zí 7ºWj æ' "î . TBA&, VBN 5 TMA ï æz ®~ ÖNf >BW î²Wª~ Wf &Ë ®~ &~ ¢ Ö;~º 7º º >æ þöBº §Ú~ F ê¢ G;~V * TBA&, VBN 5 TMA~ ïj G;~ & . b& ò~ ÖNê¢ rjV *~ malonaldehyde ïj G; Ö", ÒFï Ã&ö V¢ TBA&~ à &*ç ¾æÒ . ¯, &ö j 6îF Ò~ TBA &º F~'b çß>îb, 1-5 kGy Ò *öº F~' N& ìî (p < 0.05). ÒFï *öº 3 kGy ~º & f N& æ p~b¾ 5 kGy ç Òº <~ ¾. Òö j ¸f ÖNê¢ ¾æÚî (p < 0.05). Ò &Ë V*ö V TBA&~ æzöB &º &Ë 3Búræº F ~' æz& ìîb¾ 15oCöB 6Bú &Ë êöº TBA& ~ çß ² ¾æÒ (Fig. 3). Ö"º ®~ OÒF Ò æOîf ÖN& /ê>Ú malonaldehydef glycoxalj W~² >æ ¸f TBA&¢ ¾æÞ º f ¾ ¢~~ &æò(28), ®ö 'Ï>º ÒFïö j k &Ë f æîWª~ æîö z 'Ëj ~º ©b {> ® (27). Þ ò~ OÒF Òö V VBN Wïf ÒFï~ Ã&ö V¢ 6²~º ãËj & . ¢>'b F F ö j ~~ VBN ï ôf ©f ¶?, & ";j ~B zÎîj¢ j &æ >BW "Vî ² ï Ö>V r^ ©b rJæ ® (29). Ò B §Ú~ ãÖ ÒFï~ Ã&ö V¢ VBN ï ² 6 ²~º ãËj &b¾ &Ë V* ^Úöö V¢ VBN ïf F~'b Ã&~& (Fig. 4). ¾ &Ë 6Bú ê öê &ö j Ò~ VBN ï ç&'b Ôf 8j ¾æÚî . º òö J"B b~ G"ê &7 &N ®j ©b .ç>, ?f Ö"º Kwon (30) ~ &Ë 7 ~ö & öBê {B: ® . ¢>' b trimethylamine oxide(TMAO)º F ÚGöº ~ Ò ~æ pæò * ã"Nö b~ ·Ïb trimethylamine (TMA)b æz~ F jÖÚ~ ö B (31). 6îF.
(4) 714. ®"²æ B 36 ² B 5 ^ (2004). Fig. 3. TBA value in dried pollack during storage at 15oC after gamma irradiation. Different alphabetic letters on bars indicate significant difference in mean values at 5% level by Duncan’s multiple range test: A-D for irradiation dose level and a-c for storage time at each irradiation dose.. Fig. 5. TMA contents in dried pollack during storage at 15oC after gamma irradiation. Different alphabetic letters on bars indicate significant difference in mean values at 5% level by Duncan’s multiple range test: A-E for irradiation dose level and a-c for storage time at each irradiation dose.. Ë Ôf 8j & (Table 1). þöB ò~ &ê6 (acceptable border line)j ï6 36(fair)b ~j r 3 kGy ~~ ÒöBº *>'b &Ë 6Búræê &Ë' ® î ·^~² ¾æÒ . ?f Ö"º ËB ~ö 5 kGy~ 6îFj Ò~ N(25oC Ú)öB 6Bú* &Ë ~&j r &òº ç®W ìîb¾ Òòº 36(fair) ç~ &Ëï6j ¾æÚî º (30)f FÒ ãËî b, º òö J"B bj 6²Úb &Ë 7 ~~ ®în;Wj ¸¢ > ®j ©b 6>î .. Fig. 4. VBN contents in dried pollack during storage at 15oC after gamma irradiation. Different alphabetic letters on bars indicate significant difference in mean values at 5% level by Duncan’s multiple range test: A-E for irradiation dose level and a-c for storage time at each irradiation dose.. ÒB §Ú~ TMA ïf 3 kGyræº &f N& ì îb¾ z ¸f FïöBº F~'b Ôf >~¢ "î. (p < 0.05). º VBN ï" FÒ NZb &Ë V* 7 TMA ïf ² çß~&b, &f Ò *öº &Ë .Vf FÒ ãË~ æz¢ ¾æÚî . ¯, ò~ TMA ïf OÒF ÒFï º &ËV*ö V¢ ² ç ßNj r > ®îb, ?f Ö"º ò~ b G" pf &N ®j ©b 6B (26,30). Ë' ®î 6îF ¾ÒB §Úö &~ ÒFï 5 &Ë V*ö V ¢ &Ë' ®îj ï& Ö" ò~ &, ï, êî, 5 *>' V^êö ®ÚB Ò çêöº ¾Ò*ö F~' N& ìî . ¾ &ËV* ã"ö V¢ 5 kGy ç ÒöBº &Ëï6~ 6²*ç væ² ¾æÒb, &Ë 6Bú ê *>' V^êº jÒ &f 7 kGyöB &. TL ¦æß9 6îF ÒB §Ú~ Ò çêf &ËV* 7 B7(TL) ßWj G;~ ¦æ&ËWj ï&~& . 6îF ÒFï ê TL signal intensity(TL1)¢ G; Ö", Î òöB j Òf Ò*ö peak& ¾æ¾º Nêº*f peak intensity ~ N& ª«~& . Fig. 6ö ¾æ :f ? 1 kGy ç ~ ÒòöBº ß peak& £ 200 "¾öB ¾æÒ, ÒFï~ Ã&ö V¢B signal intensity& Ã&~& . ¾ jÒöBº 280oC *êöB Ö Ôf peak& ¾æÒ. . Ò &N(−20oC)ö 6Bú ÿn &Ë~B TL signalj G; Ö" *® jÒ~ peakº 300oC ¦"öB ¾æ Ò, Ò~ peakº 200oC "¾öB ¾æÒb, jÒ f Ò *~ TL signal intensity Nº Ö Â]~ ê &Ë~& . 6 1N ¦æÖ"(peak Nê&f V)¢ Ý A~V *~ TL1j G; ò¢ ÒÒ(1 kGy)~ 2N glow curve(TL2)¢ G;~ TL ratio(integrated TL1/intergrated TL2)¢ ~& . Ò 8 0.05 ~ jÒ , 1.0 ç OÒF ÒB ©b 6~& . þÖ " ÒFï Ã&> TL ratio~ 8 Ã&j " > ® î, jÒf Ò*ö TL ratio 8 N¢ ¾æÚ Ú TL G;ö ~ ¦æ&ËWj ¾ ÝA "î (Table 2). ?f Ö"º Khan" Delincée~ Ö"(32) 5 Kwon (33)~ 7¦æ Ö"f ¾ ¢~~º ©b, þöBê normalizationö ~ ÒÒ(re-irradiation step) O» TLj Ï OÒF ÒB ò~ ¦æöB ÖWj Ã&8.
(5) 6îF Ò ê &Ë 7 §Ú~ ®î 5 TL ßW. 715. Table 1. Mean sensory score by the analysis of variance for organoleptic properties of dried pollack irradiated in γ-rays and stored for 6 months1) Sensory quality. Storage month. Irradiation dose (kGy). F value. 0. 1.0. 3.0. 5.0. 7.0. Appearance. 0 3 6. 5.00a 3.25abc 3.50abc. 4.00abc 4.00abc 4.75ab. 3.50abc 3.50abc 3.75abc. 3.75abc 3.25abc 2.75c. 5.00a 3.00bc 3.75abc. 1.54. Color. 0 3 6. 4.75a 3.25abc 4.00ab. 4.50ab 4.00abc 5.50a. 4.75a 4.00abc 3.50b. 4.00abc 3.75abc 3.50b. 4.75a 3.25abc 3.75ab. 2..61. Odor. 0 3 6. 5.00a 3.50abc 3.50abc. 4.50ab 3.50abc 3.25bc. 4.50ab 3.50abc 3.50abc. 4.50ab 3.75abc 3.00bc. 4.50ab 3.50abc 2.75d. 2.01. Taste. 0 3 6. 4.50ab 3.50abc 3.00bcd. 4.25abc 3.75abc 3.00bcd. 4.00abc 3.00abcd 3.25bcd. 4.25abc 3.50abcd 2.75cd. 4.75a 3.50abc 2.00d. 2.29. Overall. 0 3 6. 4.50a 4.00abc 2.75bc. 4.25ab 3.75abc 3.00abc. 4.25ab 3.50abc 3.50abc. 4.25ab 3.50abc 3.25abc. 4.25ab 3.50abc 2.50c. 1.45. 1) Sensory evaluation was conducted by ten members of panel using scoring difference test and sensory scores were; 6, excellent: 5, very good: 4, good: 3, fair: 2, poor: 1, very poor. abc Mean scores within a row followed by the same superscript are not significantly different at 5 % level using Duncan's multiple range test.. Fig. 6. Glow curves of minerals from irradiated dried pollack at different doses. left: non-irradiated sample, right: irradiated samples. Table 2. TL ratio of minerals separated from dried pollack during storage at −20oC after gamma irradiation TL ratio. Storage period (month). Control. 1 kGy. 5 kGy. 7 kGy. 0 3 6. 0.04 0.02 0.02. 1.59 1.51 1.40. 2.74 2.47 2.39. 2.79 2.56 2.43. º " > ®î . &Ë V*ö V TL ratio¢ jv ~j r &Ë .Vö j ² 6²~&b¾ 6Bú êöê & f Ò *öº Â] N¢ ¾æÚî (Table 2).. º. £. §Ú~ b' ®îBF 5 &Ën;Wj ï&~V * ~ 6îFj 'Ï~&b, OÒF Ò §Ú~ FÛ 5 v. Mathematical fit. R2. Y = 0.3527X + 0.6438 Y = 0.3194X + 0.6020 Y = 0.3078X + 0.5597. 0.8139 0.7999 0.8073. &Òö jº B7 ¦æO»j ¦Æ~& . ËB §Ú ~ .V b ³êº 104 CFU/g >&îb¾ 15oC Ú ~ öB 3Bú &Ë êöº 107 CFU/g >&b ² à &~& . ¾ 3 kGy 6îF ÒöBº &Ë .VV 5 &Ë 6Búræê ¦Âê ~ ¾æÒ . §Ú~ Fê & N ¶ .æê, TBA&, VBN, TMA 5 &Ë' ßWj Ò çêf &Ë 7 ï& Ö", ÒFïö V¢ ² æ z& {>îb¾ ';Fïb ÒB òº &Ë 7 &.
(6) ®"²æ B 36 ² B 5 ^ (2004). 716. ¾ 5 kGy ç Òö j n;B ®îßWj "î. . §Ú~ OÒF Ò¦ {j * B7 ªC Ö" j Ò~ glow curveº 280oC ¦"öB Ö Ôf peak¢ ¾ æÚî 1 kGy ç ÒöBº 200oC ¦"öB Fï ~ ' ¸f peak¢ ¾æÚÚ 6îF Ò §Ú~ 6ê &Ë ~&b, ÒÒ O»ö ~ TL ratioº Ò¦ 6ê~ Öê¢ ¸"î .. ^. ò. 1. National Fisheries Research and Development Institute. Fishery resources. Available from: http://www.nfrda.re.kr. Accessed June 13, 2004. 2. National Federation of Fisheries Cooperatives. Trade information. Available from: http://trade.suhyup.co.kr. Accessed June 18, 2004. 3. Korea Food and Drug Administration. Food Standards Codex. Korean Foods Industry Association, Seoul, Korea (2003) 4. Food and Sanitation News. Incongruous Imported Food. Korea Food Industry Association, Seoul, Korea (2003) 5. National Fisheries Products Quality Inspection Service. Imported fishery in statistical data. Available from: http://www.nfpqis.go.kr. Accessed May 30, 2004. 6. Kwon JH, Chung HW, Kwon YJ. Infrastructure of quarantine procedures for promoting the trade of irradiated foods. pp 209254. In: Agricultural Products on Irradiation Technology for the Safety of Food and Public Health Industries and Quality Assurance. The Korean Society of Postharvest Science and Technology, Daejon, Korea (2000) 7. Kwon JH, Byun MW, Cho HO. Development of food irradiation technology and consumer attitude toward irradiated food in Korea. Radioisotopes 41: 654-662 (1992) 8. International Atomic Energy Agency. International consultative group on food irradiation. Available from: http://www.iaea.org/ icgfi. Accessed Apr. 1, 2004. 9. APHA. Standard Methods for the Examination of Dairy Products. American Public Health Association, Washington, USA. p. 697 (1976) 10. Kwon JH, Byun MW, Kim JS. Microbiological and organoleptic qualities of boiled-dried anchovies during post-irradiation period. J. Korean Soc. Food Sci. Nutr. 25: 283-287 (1996) 11. Kwon OJ, Byun MW. The combined effect of heat and gamma irradiation on the inactivation of selected microorganisms associated with food hygiene. J. Korean Soc. Food Sci. Nutr. 25: 804809 (1996) 12. Harrigan WF, McCance ME. Laboratory Methods in Food and Dairy Microbiology. Academic Press, London, UK (1976) 13. Han SB, Lee JH, Lee KH. Non-enzymatic browning reactions in dried anchovy when stored at different water activities. Bull. Korean Fish. Soc. 6: 37-43 (1973) 14. Chung CY, Toyomizu M. Studies on the browning of dehydrated foods as a function of water activity. 1. Effect of Aw on browning in amino acid-lipid systems. Bull. Jpn. Soc. Sci. Fish 42: 697-702 (1976) 15. Tunner EW, Paynter WD, Montie EJ, Bessert MW, Struck GM, Olson FC. Use of the 2-thiobarbituric acid reagent to measure rancidity in frozen pork. J. Agric. Food Chem. 8: 326-330 (1954). 16. Lim CY, Lee SJ, Lee IS, Kim JK, Sung NJ. The formation of Nnitrosamine during storage of salted mackerel, Scomber japonicus. J. Korean Soc. Food Sci. 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