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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Microbe and Quality Changes of Ready-to-Eat Lettuce during Storage at Different Temperatures

신선편이 양상추의 온도별 저장 중 미생물과 품질변화

  • 조선경 (경원대학교 식품생물공학과) ;
  • 권혜순 (농협식품안전연구원) ;
  • 박종현 (경원대학교 식품생물공학과)
  • Received : 2010.09.24
  • Accepted : 2010.10.12
  • Published : 2010.12.31
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Abstract

Microbe and quality changes of vacuum-packaged ready-to-eat lettuce were analyzed. While the vacuumpackaged lettuce after chlorine sanitizer were stored at $5^{\circ}C$, $15^{\circ}C$, and $25^{\circ}C$ for 7 days, viable numbers of total aerobic bacteria (TAB), coliform, E. coli, food-borne pathogens and lactic acids bacteria (LAB) were counted with gas production and sensory evaluation. Before the storage, only TAB of 2 log CFU/g and coliform of 1 log CFU/g were detected and LAB was not detected. TAB, coliform and LAB increased by 1 log CFU/g at $5^{\circ}C$ for 7 days without any detection of the pathogens. Sensory evaluations for off-flavour and crispness dropped to half the best value at 5 day storage. TAB and coliform increased by 3 log CFU/g and 2 log CFU/g, respectively, but LAB grew very actively by 4 log CFU/g under anaerobic environment and only B. cereus were detected after enrichment of the lettuce at $15^{\circ}C$ for 3 days. The evaluations for off-flavour and crispness were half the best value for 3 days. However, TAB and coliform increased by 3 log CFU/g, 1 log CFU/g, and 4 log CFU/g, respectively only at 1 day storage under $25^{\circ}C$. Also B. cereus were detected after enrichment and the sensory evaluation were half the best value within 1 day storage. Therefore, preservation at the lowest temperature possible is required for growth inhibition of the bacteria contaminated in the lettuce. Interestingly, LAB among them grew most actively under the anaerobic condition and the adulteration of lettuce might be closely related with the growth of LAB.

신선편이 식품인 진공 포장된 상추를 보관하면서 미생물과 품질을 분석하고자 하였다. 염소수로 살균 소독되어 진공 포장된 상추를 $5^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$에서 7일까지 보관하면서 일반세균, 대장균군, 대장균, 식중독세균, 젖산균 생균수 분석과 포장내의 가스 및 관능검사를 하였다. 보관 실험 전에 총 균수가 2 log CFU/g, 대장균군은 1 log CFU/g 오염되어 있었고 젖산균은 검출되지 않았다. $5^{\circ}C$에서의 7일까지 보관하는 동안에 일반세균수, 대장균군, 젖산균의 증식은 1 log CFU/g이었으며 다른 병원성 세균은 검출되지 않았다. 그러나 이취와 아삭아삭함 등의 관능적 특성을 고려했을 때 5일 보관 시에 최상의 절반정도의 관능도를 보여 주었다. $15^{\circ}C$에서의 보관 시 3일 보관할 때 일반세균수는 3 log CFU/g, 대장균군은 2 log CFU/g 증식하였으나 젖산균은 4 log CFU/g 증식하여 현저히 증식이 잘 일어났고 다른 병원성 세균 중 B. cereus만이 증량 배양 후에 검출되었다. 이취, 아삭아삭함 등은 3일 보관 시에 최상의 절반정도의 관능도를 보여주었다. $25^{\circ}C$에서의 저장 시 1일만의 일반세균수의 3 log CFU/g, 대장균군은 1 log CFU/g, 젖산균은 4 log CFU/g 증가하였다. 식중독 세균 중 B. cereus만이 증량 배양 후에 검출되었다. 관능검사평가도 1일 안에 모든 항목에서 최상의 절반 이하로 낮게 나왔다. 그러므로 신선편이 상추의 오염세균 증식을 저해하기 위하여 가능한 낮은 온도로 보관하는 것이 바람직하다. 흥미롭게도 검출 세균 중에 젖산균의 증식이 혐기조건에서 크게 일어났는데 이들 젖산균은 신선편이 식품의 품질 저하와 관련되고 있을 것으로 사료된다.

Keywords

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