Utilization of Chitosan to Improve the Quality of Processed Milk

가공공유의 품질개선을 위한 Chitosan의 이용

  • 하태조 (대구가톨릭대학교 식품공학과) ;
  • 이신호 (대구가톨릭대학교 식품공학과)
  • Published : 2001.08.01

Abstract

The effect of chitosan on the quality of processed milk was investigated to minimize the microbial spoilage occurred by contaminant bacteria and yeast. Yeast and bacteria isolated from commercial processed milk were identified as Saccharomyces cerevisiae and Pseudomonas fluoresence by Api 20C and 20E Aux kit, respectively. The growth of isolated yeast and bacteria inhibited in YM broth and TSB containing 0.03% chitosan at $25^{\circ}C$ and $37^{\circ}C$ for 24hour, respectively. Viable cells of processed milk artificially contaminated with Saccharomyces cerevisiae and Pseudomonas fluoresence were reduced about 2~3 l$og_{10}$ cycle by addition of 0.03% chitosan pH, acidity and total bacteria were changed from after storage for 10 day at $4^{\circ}C$, 7 day at 1$0^{\circ}C$ and 1day at $25^{\circ}C$in chitosan no added processed milk during storage for 15day. But, The change of physico-chemical and microbiological charcteristics could not observe in 0.3% chitosan added processed milk during storage 15 day at $4^{\circ}C$, 1$0^{\circ}C$ and $25^{\circ}C$, respectively. The sensory quality of processed milk with 0.3% chitosan was different significantly from control in taste, texture and overall acceptability(p<0.05).

가공유는 우유에 과즙 등을 첨가하여 우유의 성분을 변화시킨 우유로서 백색 시유와는 달리 가공공정 중 각종 첨가물에 의해 미생물이 오염되어 품질악화를 초래할 수도 있다. 미생물 오염에 의한 가공유의 품질악화를 방지하고 품질개선을 위해 chitosan의 이용 가능성을 검토하였다. 시판 가공유에서 api 20E kit 와 api 20C AUX kit 로 동정한 결과 Saccharomyces cerevisiae와 Pseudomonas fluorescence를 분리동정하였다. 0.01%, 0.03%, 0.05%, 0.1% chitosan 을 함유한 YM broth에서 분리 yeast의 성장을 측정한 결과 0.03% chitosan 첨가구에서 배양 12시간후 성장이 완전히 저해되었다. 분리 P. fluorescence는 chitosan 0.03%를 함유한 TSB 에서 2~3 l$og_{10}$ cycle 성장이 억제되었다. Chitosan 0.03%를 첨가한 가공 시유를 제조하여 15일 동안 $4^{\circ}C$, 1$0^{\circ}C$, $25^{\circ}C$에서 저장하면서 품질특성을 조사한 결과 $4^{\circ}C$와 1$0^{\circ}C$에서는 대조구와 뚜렷한 차이를 나타내지 않았으나 $25^{\circ}C$ 저장의 경우 대조구는 저장 2일째부터 이화학적 변화(pH, 산도)를 나타낸 반면 chitosan 첨가구의경우 저장 15일 동안 저장초기와 거의 같은 수준을 나타내었다. Chitosan 첨가 가공유는 5% 유의수준에서 taste는 감소하였으며 texture는 증가하여, chitosan 첨가에 의한 가공유의 기호성 저하는 없었다.

Keywords

References

  1. J. Bacteriol v.150 Arrangement of peptidoglycan in the wall of Staphylococcus spp Amoke. K.A;Umeda. A;Murata. K
  2. In Chitin, Chitosan and Related Enzyme, Biomedical application of chitin and chitosan Hirabayshi. Y;Neogi. S;Allan. G.G;Altman. L.C;Bensiner. R.E;Ghosh. D.K;Zikakis. J.P(ed)
  3. In Chitin, Chitosan and Related Enzyme, Chitosan, a nautural regulation in plant-fungal pathogen interactions increases crop yield Hadwiger. L.A;Fristensky. B;Riggleman. F.C;Zikakis. J.P(ed)
  4. Characterization of the smallest chitosan oligomer that is maximally antifungal to Fusarium solani and Elictics lisatin formation in Pisum sativum. Exp. Mycology v.8 Kendra. D.F;Hadwiger. L.A
  5. J. Food. Prot v.55 Inhibition and inactivation of five species of foodborn pathogens by chitosan Wang. G.H
  6. J. Appl. Bact v.27 The effect of carbonation benzoic acid and ph on the growth rate of a soft drink spoilage yeast as detemined by a turbidostatic continuous culture appartus Perigo. J.A;gimbert. B.L;Bashford. T.E
  7. Kor. J. Appl. Microbiol. Bioeng v.15 Isolation and identofication of yeasts occured in inflated yoghurts Suh. D.C;Hwang. I.K
  8. Statistical analysis for SPSS/pc Chae. S.I;Kim. B.J
  9. J. Food. Sci. Nutr v.34 Psychrotrophs in dairy products ; their effects and their control critical reviews Claude. P.C;Richard. R.L;Denis. R;Akier. A.M;Mansel. W,G
  10. J. Dairy. Sci v.44 Psychrotropics bacteria-A review Witer. L.D
  11. J. Food. Prot v.45 Pressesce and activity of psychrotrophic microorgsnism in mild anddairy product. A. review Cousin. M.A
  12. J. Appl. Environ Microbiol v.42 Occurrence and growth of yeasts in yoghurts Suh. D.C;Hwang. I.K
  13. Korean. J. Appl. Microbiol. Bioeng v.15 Isolation and identification of yeasts occurred in inflated yoghurts Suh. D.C;Hwang. I.K
  14. Effect of chitosan and chitooligosaccharides on inhibition of contaminated yeast and quality of yogurt Son. S.J
  15. J. Chitin Chitosan v.4 Antibacterial and antifungal effect of chitosan Yun. Y.S;Kim. K.S;Lee. Y.N
  16. Kor. J. Food. Sci. Technol v.32 Antimicrobial effect of chitosans on Escherichia coli O157:H7, Staphylo coccus aureus and Candida albicans Oh. S.W;Hong. S.P;Kim. H.J;Choi. Y.J
  17. J, Food. Sci. Technol v.32 The physico-chemical and sensory properities of milk with water soluble chitosan Lee. J.W;Lee. Y.C
  18. Appl. Environ. Microbiol v.53 Effects of chitin and its soluble derivatives on survival of Vibrio cholerae O1 at low temparature Amako. K;Shimodori. S;Imoto. T;Miyake. S;Umeda. A
  19. Vaccine v.2 Immunological activity of chitin and its derivatives Nishimura. K;Nishimura. S;Nishi. N;Tokura. S;Azuma. I
  20. Immunol v.33 Protective effect of N-acetylchitohexaose on Listeria monocytogense infection in mice Tokoro. A;Kobayashi. M;Tatewaki. M;Suzuki. S;Suzuki. M
  21. Proceeding from thr 5th international conference on chitin and chitosan Hypocholesterolemic activity of partially hydrolyzed chitosans in rats Sugano. M;Yoshida. K;Hashimoto. H;Enomoto. K;Hirano. S
  22. Biosci. Biotechnol. Biochem v.57 Hypocholesterolemic effect of chitosan in adult mouse Maezaki. Y.M;Tsuji. K
  23. In Application of Chitin and Chitosan Application of chitin and chitosan in the ecological and environment folds Hirano. S