논문 상세보기
pp.292-298
찰옥수수를 중 저온에서 장기간 저장할 수 있는 방법을 개발하기 위하여 찰옥수수를 증자하여 진공포장한 후 감마선 조사하여 여러 온도에서 저장하면서 미생물의 생육변화 및 이화학적 성질을 조사하였다. 증자 찰옥수수를 감마선 조사한 후 저장전에 총균수는 3 kGy 조사에서 모두 사멸하였고 곰팡이 및 효모는 34 CFU/g을 나타내었으며, 에서 7개월간 저장 후에 총균수 및 효모, 곰팡이는 대조구에서 를 나타내었으나 3 kGy 조사구에서는 총균수가 검출되
Effect of gamma irradiation on the microbiological and physicochemical characteristics of steamed waxy corns was determined in order to develop preservation techniques to enhance shelf-life during storage at room or low temperature. The initial total microbial count, and yeast & molds steamed waxy corns before irradiation were , respectively. However, the total microbial count were completely inactivated and the count of yeast and molds were only 34 CFU/g at 3 kGy treatment When non-irradiated steamed waxy corns were stored at for 7 months, the growth of total microbial counts and yeasts & molds were rapidly increased up to , respectively. However, the total microbial counts at 3 kGy treatment and yeast & molds at 5 kGy treatment for 7 month storage were completely inactivated Similar result was observed at and storage. The Hardness of the irradiated steamed waxy corns and irradiation dose were not significantly different from those of the non-irradiated steamed waxy corns before storage, but the hardness of non-irradiated steamed waxy corns was significantly increased during the storage, compared to those of irradiated corns. The water content of both irradiated and non-irradiated steamed waxy corns after 7 month storage were significantly decreased from to 30% but the changes of water content among treatments or irradiation doses were not significantly different during storage. Sugar contents in the irradiated steamed waxy corns were less free than those of non-irradiated samples and the amount of free sugar slowly increased as storage temperature increased. Sensory evaluation result showed that total sensory scores in irradiated steamed waxy corns were better than those of non-irradiated samples and total sensory scores were increased as irradiation doses increased.
