Effect of Aqueous Chlorine Dioxide and Citric Acid Treatment on Microbial Safety and Quality Control of Minimally Processed and Refrigerated (MPR) Salad

이산화염소 및 citric acid 처리가 minimally processed and refrigerated (MPR) salad의 미생물학적 안전성 및 품질에 미치는 영향

  • Youm, Hyoung-Jun (Department of Food Science and Technology, Chungnam National University) ;
  • Ko, Jong-Kwan (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Mee-Ree (Department of Food and Nutrition, Chungnam National University) ;
  • Cho, Yong-Sik (Agriproduct Science Division, Rural Resources Development Institute) ;
  • Chun, Hye-Kyung (Agriproduct Science Division, Rural Resources Development Institute) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • 염형준 (충남대학교 식품공학과) ;
  • 고종관 (충남대학교 식품공학과) ;
  • 김미리 (충남대학교 식품영양학과) ;
  • 조용식 (농촌자원개발연구소 농산물가공이용과) ;
  • 전혜경 (농촌자원개발연구소 농산물가공이용과) ;
  • 송경빈 (충남대학교 식품공학과)
  • Published : 2005.02.28

Abstract

Aqueous chlorine dioxide and citric acid treatment was introduced to insure microbial safety of minimally processed and refrigerated (MPR) salad. Salad samples were treated with 50 ppm chlorine dioxide and 1% citric acid. Chemical treatment decreased total aerobic bacteria, yeast and molds, E. coli, and Listeria by 3.75, 3.47, 3.41, and 3.38 log cycles, respectively, and polyphenoloxidase activity of MPR salad by 49.73%. Plain water washing of salads did not effectively decrease microbial growth. These results indicate appropriate chemical treatment provides microbial safety and quality control in MPR salad during marketing.

Keywords

aqueous chlorine dioxide;minimally processed and refrigerated salad;microbial safety;polyphenoloxidase

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