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이산화염소 처리가 저장 중 양송이버섯(Agaricus bisporus Sing)의 품질 및 미생물학적 변화에 미치는 영향

Effects of Chlorine Dioxide Treatment on Quality and Microbial Change of Agaricus bisporus Sing during Storage

  • 구경주 (충남대학교 식품공학과) ;
  • 마유현 (충남대학교 식품공학과) ;
  • 신희영 (충남대학교 식품공학과) ;
  • 이승환 (충남대학교 식품공학과) ;
  • 박재현 (충남대학교 식품공학과) ;
  • 김란희 (충남대학교 식품공학과) ;
  • 송경빈 (충남대학교 식품공학과)
  • Ku, Kyoung-Ju (Dept. of Food Science & Technology, Chungnam National University) ;
  • Ma, Yu-Hyun (Dept. of Food Science & Technology, Chungnam National University) ;
  • Shin, Hee-Young (Dept. of Food Science & Technology, Chungnam National University) ;
  • Lee, Seung-Hwan (Dept. of Food Science & Technology, Chungnam National University) ;
  • Park, Jae-Hyun (Dept. of Food Science & Technology, Chungnam National University) ;
  • Kim, Lan-Hee (Dept. of Food Science & Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Dept. of Food Science & Technology, Chungnam National University)
  • 발행 : 2006.08.30

초록

양송이버섯을 5, 10, 50 ppm 이산화염소 용액 처리하여 실온과 $4^{\circ}C$ 각 저장기간 중 중량변화, polyphenol oxidase 활성, 미생물에 대한 살균효과를 측정하였다. 중량감모율의 경우 저장기간이 경과할수록, 이산화염소 처리농도가 증가함에 ‘따라 대조구에 비하여 중량감모율이 감소하였다. polyphenol oxidase 활성은 실온의 경우 이산화염소 처리에 의해 저장 2일까지 일시적으로 증가하다 다시 감소하였는데, $4^{\circ}C$의 경우 이산화염소의 농도가 증가할수록 polyphenol oxidase 활성이 감소하는 것을 확인할 수 있었다. 호기성균수는 이산화염소 처리농도에 따른 큰 차이는 없었으나 $4^{\circ}C$의 경우 10일째 대조구는 $3.72{\times}10^8\;CFU/g$, 50 ppm의 경우 $1.66{\times}10^7\;CFU/g$으로 차이를 보였다. 효모 및 곰팡이의 경우, 이상화염소 처리농도가 증가할수록 대조구에 비해 효모 및 곰팡이수가 감소하는 것을 확인할 수 있었다. 따라서 이산화염소 처리는 양송이버섯의 미생물학적 안전성을 증가시켜, 품질을 유지함으로써 shelf life 증대에 도움을 준다고 판단된다.

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피인용 문헌

  1. Inactivation of Agrobacterium tumefaciens Inoculated on Fresh Radix Ginseng by Electron Beam Irradiation and Aqueous Chlorine Dioxide Treatment vol.51, pp.3, 2008, https://doi.org/10.3839/jabc.2008.016
  2. Physical properties of a barley protein/nano-clay composite film containing grapefruit seed extract and antimicrobial benefits for packaging ofAgaricus bisporus vol.48, pp.8, 2013, https://doi.org/10.1111/ijfs.12145
  3. Quality changes in mushroom (Agaricus bisporus) due to storage temperature and packing film vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.742