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포장두부의 가공공정에서 미생물 분석 및 안전성 평가

Microbial Analysis and Safety Evaluation in the Process of Packaged Tofus

  • 왕순남 ((주)김창남식품안전연구소) ;
  • 최성원 (오산대학교 호텔조리계열) ;
  • 허남윤 (오산대학교 호텔조리계열) ;
  • 백무열 (경희대학교 식품공학과) ;
  • 이한승 (신라대학교 의생명과학대학 바이오식품소재학과) ;
  • 김창남 ((주)김창남식품안전연구소)
  • Wang, Soun-Nam (Kim's Institute of Food Safety Co., Ltd.) ;
  • Choi, Sung-Won (Department of Food and Culinary Art, Osan University) ;
  • Hur, Nam-Yoon (Department of Food and Culinary Art, Osan University) ;
  • Baik, Moo-Yeol (Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Lee, Han-Seung (Department of Bio-Food Materials, College of Medical and Life Sciences, Silla University) ;
  • Kim, Chang-Nam (Kim's Institute of Food Safety Co., Ltd.)
  • 발행 : 2009.04.30

초록

본 연구는 생산 후 3일 이내인 시판두부의 가공공장별, 두부유형별 위생실태를 파악하여 두부에 대한 미생물 규격의 설정 가능성을 검토하며, 가공단계별 총생균수와 대장균군을 분석하여 오염 원인을 규명코자 실시되었다. 시판중인 두부의 위생성은 동일유형이더라도 가공공장마다 차이가 있었고 동일공장의 시료 간에도 차이를 보였다. 총생균수가 $1.0{\times}10^6CFU/g$ 이상을 보인 일부 포장두부에서는 관능적 부패 변질 현상이 관찰되었다. 총 148개 두부시료 중 총생균수와 대장균군이 각각 $1.0{\times}10^5CFU/g$ 이하와 음성에 적합한 시료는 단순포장두부가 32.0%와 12.0%, 포장가열두부가 86.9%와 83.7%인 것으로 조사되었다. 이러한 가공공장에 따른 위생성 차이는 가열과 열처리사이의 공정인 응고, 압착, 성형, 1차냉각, 내포장공정에서 2차오염 정도의 차이에서 기인하는 것으로 생각되었다. 포장두부의 가공공정 중 미생물이 증가하여 각별한 관리가 요구되는 공정으로는 원료대두의 세척 침지와 마쇄, 응고 후 압착 성형, 1차냉각공정이었다. 따라서 보다 위생적인 두부를 가공하기 위해서는 이들 가공공정에서 사용되는 각종 설비나 작업도구, 성형포 및 작업자 등에 대한 세척 및 소독 강화가 절실하게 요구되었다.

This study was conducted to investigate microbial distribution in the processing steps and to estimate quality index and shelf life of packaged Tofu (soybean curd). Sanitation and safety of Tofu were analysed in aspects of total viable counts (TVCs) and coliforms. Organoleptic deterioration was observed from some packaged Tofu when their TVCs were over $10^6\;CFU/g$. The controlled simply packaged Tofu and sterilized Tofu with TVCs of under $10^5\;CFU/g$ were 32.0% and 86.9% of the total samples, respectively. Also, the controlled simply packaged Tofu and sterilized Tofu with negative coliforms were 12.0% and 83.7% of the total samples, respectively. TVCs and coliforms increased in some processing steps, which include washing and soaking of raw soybeans, and formation and 1st cooling of packaged Tofu. Increases of TVCs and coliforms in the washing and soaking step were due to contamination from the soaking tank and airborne bacteria, whereas increases of TVCs and coliforms in the grinding step were due to contaminations from the grinder, line and reserving tank. TVCs and coliforms increased in the formation and 1st cooling step of packaged Tofu due to contaminations from filter wools, trays, employee's hands, cooling water, formed products and filter wools.

키워드

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