Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Chitosan on Shelf-life and Quality of Buckwheat Starch Jelly

Chitosan 첨가가 메밀묵의 저장성 및 품질에 미치는 영향

  • 이명희 (경북과학대학 발효식품과) ;
  • 노홍균 (대구가톨릭대학교 식품공학과)
  • Published : 2001.10.01
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Abstract

Isolation and identification of the major bacteria causing spoilage of buckwheat starch jelly, and the effects of chitosan concentrations (0, 0.5, 1.0, 1.5, 2.0%) on shelf-life and quality of buckwheat starch jelly were investigated. Eight strains were isolated from spoiled buckwheat starch jelly and identified as Serratia liquefaciens and Staphylococus lentus. During storage of buckwheat starch jelly for 6 days at 18$^{\circ}C$, viable counts were lower at higher chitosan concentrations, especially at 1.5% and 2.0%. Water activity was less reduced at higher chitosan concentrations. Color L* value decreased, and a* values increased slightly with storage periods. In sensory evaluation, buckwheat starch jelly containng 1.0% chitosan was evaluated the best, with lower overall acceptability at higher chitosan concentrations. Buckwheat starch jelly containing 1.0% chitosan showed a longer shelf-life by 1~2 days than the control.

메밀묵의 부패에 관련된 주요 미생물을 분리 동정하고, chitosan을 농도별(0, 0.5, 1.0, 1.5, 2.0%)로 첨가하여 메밀묵의 저장성과 품질에 미치는 영향을 조사하였다. 그 결과, 묵의 부패에 관여하는 주요균은 Serratia liquefaciens와 Staphylococcus lentus로 간주되었다. 메밀묵을 18$^{\circ}C$에서 6일간 저장시 chitosan의 첨가량이 1.5% 이상일 때는 균의 성장이 상당히 억제되었으며, 수분활성도 chitosan의 첨가량이 1.0% 이상일 때 변화가 적었다. 색상은 대조구와 chitosan 처리구 모두 뚜렷한 차이는 나타나지 않았다. 관능적 평가에서는 1.0% chitosan 처리구가 가장 좋은 것으로 평가되었으며 chitosan 농도가 1.5% 이상에서는 기호도가 떨어졌다. 따라서 메밀묵 제조시 chitosan을 1.0% chitosan 처리구가 가장 좋은 것으로 평가되었으며 chitosan 농도가 1.5% 이상에서는 기호도가 떨어졌다. 따라서 메밀묵 제조시 chitosan을 1.0% 첨가함으로써 대조구에 비하여 관능적 품질 향상뿐만 아니라 저장성도 1~2일정도 연장시킬수 있으리라 여겨졌다.

Keywords

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