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

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

  • 염형준 (충남대학교 식품공학과) ;
  • 고종관 (충남대학교 식품공학과) ;
  • 김미리 (충남대학교 식품영양학과) ;
  • 조용식 (농촌자원개발연구소 농산물가공이용과) ;
  • 전혜경 (농촌자원개발연구소 농산물가공이용과) ;
  • 송경빈 (충남대학교 식품공학과)
  • 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)
  • 발행 : 2005.02.28

초록

Minimally processed and refrigerated(MPR) 셀러드의 미생물학적 안전성 및 저장성 증대를 위하여 이산화염소와 citric acid 처리를 이용하여 실험한 결과 총 호기성 세균을 3.75 log cycle, 효모와 곰팡이는 3.47 log cycle, 대장균은 3.41 log cycle, Listeria 속은 3.38 log cycle 감소시켰다. 물로 세척한 경우는 샐러드의 미생물을 효과적으로 제거하지 못한 반면 화학적 처리구는 생육 미생물을 3.3-3.7 log cycle 감소시킴으로써 식품의 미생물학적 안전성을 보장해 주었다. 또한 샐러드 저장 중 효소적 갈변 원인인 polyphenoloxidase의 활성을 감소시켜 대구조에 비해서 49.73%의 감소를 보였다. 따라서 이산화염소와 citric acid를 이용한 화학적 처리는 MPR 샐러드의 위생학적 안전성을 보장해 주고 또한 갈변 효소의 활성을 억제함으로써 저장성을 증대시키고 유통기간 연장에 도움이 된다고 판단된다.

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