Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Effects of Supercritical Carbon Dioxide on Sterilization and Enzyme Inactivation in Dongchimi

초임계 이산화탄소의 동치미 살균 및 효소 불활 효과

  • 박주석 (대구테크노파크 바이오산업센터) ;
  • 홍주헌 (대구테크노파크 바이오산업센터) ;
  • 이원영 (경북대학교 식품과학부)
  • Published : 2009.08.30
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Abstract

We investigated how supercritical $CO_2$ affected sterilization and enzyme inactivation in dongchimi, a conventional Korean fermented food. The growth of bacteria, including lactic acid bacteria, in dongchimi juice tended to decrease with increased pressure and temperature during treatment with supercritical $CO_2$. D values were affected by pressure more than by temperature. The lowest total number of cells and D values of lactic acid bacteria were observed after treatment with supercritical $CO_2$ at 25 MPa and $25^{\circ}C$; these conditions also reduced polygalacturonase activity in radishes by approximately 40.3%. Supercritical $CO_2$ can be used as an alternative method of sterilization and enzyme inactivation, minimizing sensory loss and textural changes in vegetable materials.

본 연구에서는 초임계 이산화탄소를 이용하여 동치미의 살균 특성과 효소불활성화에 대한 조사를 하였다. 초임계 이산화탄소를 처리한 동치미의 생균수 및 젖산균은 초임계 이산화탄소의 온도와 압력이 증가하면 사멸 속도가 증가하여 사멸속도는 1차 반응식을 따랐다. D-값의 경우 초임계상태에서 온도가 압력보다는 더 큰 영향을 주는 것으로 나타났으며 젖산균의 경우 25MPa, $25^{\circ}C$의 초임계상태에서 가장 낮은 D-값과 생균수를 나타내었고 PGase도 40.3%가 실활 되었다. 이상의 결과로 초임계이산화탄소는 미생물의 살균 및 효소실활을 위한 또 하나의 비열처리기법으로 이용될 수 있음을 확인하였다.

Keywords

References

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