Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Water Temperature and Packing Type on Quality of Fresh-cut Pak-choi

세척 청경채의 선도 유지에 대한 세척수 온도와 포장 형태의 영향

  • 김병삼 (한국식품연구원 유통연구단) ;
  • 장민선 (한국식품연구원 유통연구단) ;
  • 박신영 (한국식품연구원 유통연구단) ;
  • 차환수 (한국식품연구원 유통연구단) ;
  • 권기현 (한국식품연구원 유통연구단) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Published : 2008.02.28
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Abstract

Quality attributes of fresh-cut pak-choi (Brassica campestris var. chinensis) as affected by hydrocooling and packing were investigated in terms of weight loss, respiration, vitamin C content, total chlorophyll content, microbial load and sensory properties during storage at 4 and $10^{\circ}C$. Fresh pak-choi was trimmed and washed with cold water $(1^{\circ}C)$ as well as tap water $(6^{\circ}C)$ for 30 sec 3 times and then packaged in PP (polypropylene) film bag and PETE (polyethylene terephthalate) bay, and stored for 9 days at 4 and $10^{\circ}C$. Weight loss was decreased by washing and packing generally. Respiration rate was increased slowly over the storage at $4^{\circ}C$. Vitamin C content and total chlorophyll contents of pak-choi packaged within PETE bay decreased gradually during storage. Hydrocooling and packing within PETE bay treatments resulted in approximately 1-2 log CFU/g reduction of microbial load.

본 연구예서는 1 및 $6^{\circ}C$의 냉수를 이용하여 세척한 후 PP film bag과 PETE tray로 포장하여 4및 $10^{\circ}C$에서 9일간 저장하며 품질을 비교하였다. $4^{\circ}C$에서 9일간 저장한 경우 1 및 $6^{\circ}C$에서 세척하고 PEIE tray로 포장한 청경채에서 감모가 거의 일어나지 않았다. $10^{\circ}C$ 저장고에서 9일째 저장한 경우 무처리하고 PP film bag으로 포장한 청경채의 감모율 0.37 %에 비하여 $1^{\circ}C$로 세척하고 PETE tray로 포장한 경우 감모율은 0.19 %로 낮게 나타났다. 호흡속도는 $1^{\circ}C$ 냉수 세척 처리하여 PETE tray로 포장하고 4및 $10^{\circ}C$에서 저장한 9일 후 각각 38.41 및 43.11mg $CO_2$/kg/hr로 PP film bag으로 포장한 청경채의 9일째 호흡속도 48.16및 59.47mg $CO_2$/kg/hr보다 낮게 나타났다. 저장 9일째 $1^{\circ}C$ 냉각수로 세척 처리하고 PETE tray로 포장하여 $4^{\circ}C$에 저장한 경우 무처리한 청경채의 총균수는 $1.0{\times}10^5$ CFU/g, 대장균군수는 $1.3{\times}10^1$ CFU/g였으며 6일째까지 대장균군수는 검출되지 않았다. PETE tray으로 포장된 경우보다 PP film bag로 포장된 경우 잎의 변색과 조직의 변화가 더욱 심하였으며 $1^{\circ}C$ 냉수로 세척하고 PETE tray로 포장하여 $4^{\circ}C$로 저장한 경우 청경채 고유의 초록색과 아삭한 조직감을 유지하고 있어 저온냉수 세척과 tray포장이 세척 청경채의 선도 유지에 효과가 있는 것으로 나타났다.

Keywords

References

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