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

  • 제42권4호
  • /
  • Pages.615-620
  • /
  • 2013
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

전해수 세척 및 저장 온도에 따른 절임배추의 품질변화

Quality Changes of Salted Chinese Cabbages with Electrolyzed Water Washing and a Low Storage Temperature

  • 투고 : 2012.11.06
  • 심사 : 2013.03.18
  • 발행 : 2013.04.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 절임배추의 저장 기간을 연장하기 위해 전해수를 배추의 세척에 이용하였다. 절이는 동안 증가하는 절임배추의 초기 미생물을 제어하기 위하여 절이기 직전에 세척 과정을 추가하였으며, 대조구로는 수도수를 사용하였다. 세척한 후 절여진 배추를 0, 4 및 $10^{\circ}C$에 저장하면서 그 품질특성을 비교하였다. 절임배추의 총 균수는 수도수 처리구가 5.36 log CFU/g, 전해수 처리구가 3.50 log CFU/g으로 전해수로 세척할 경우 대조구보다 낮은 균수를 보였으며 저장기간이 증가하는 동안에도 대조구보다 낮은 균수를 유지하였다. 특히 $0^{\circ}C$에 저장할 경우 초기 균수를 32일 정도 유지하는 것으로 나타났으며, 젖산균의 경우 두 처리구 모두 24일까지 1 log CFU/g 이하의 수준을 유지하였다. 절임배추의 염도는 첨가해 준 염수와의 염 농도 평형에 의해 초기에 다소 감소가 일어났지만 저장 기간 동안 전반적으로 유지되었다. pH, 환원당, 경도 및 염수의 투과도는 시간이 경과함에 따라 감소가 되었으며, 저장 온도가 높을수록 그 속도는 빠르게 일어났다. $0^{\circ}C$에 저장할 경우 초기 미생물의 수가 유지되는 24일째까지 pH, 경도 및 염수투과도의 감소가 서서히 진행되었고 이는 미생물의 증식에 의해 영향을 받은 것으로 사료된다. 따라서 절임배추의 저장 기간을 연장하기 위한 전해수 세척 과정의 첨가는 절임배추의 초기 균수를 낮춰 미생물 증식에 의해 야기되는 품질 변화를 연장시켜줄 수 있을 것으로 판단되며, 전해수가 세척수로서 사용될 경우 농도 및 세척 시간에 관한 추가적인 연구가 요구되는 바이다.

To extend the shelf-life of salted Chinese cabbages, electrolyzed water (EW) was used to wash raw Chinese cabbages before the salting process (to control microbial growth), and different storage temperatures evaluated (0, 4, and $10^{\circ}C$). A tap water washing group (TW) was used for comparison. The initial total bacterial population was 5.36 log CFU/g in the TW treatment and 3.50 log CFU/g in the EW treatment. The EW treatment decreased bacterial numbers by approximately 2 log CFU/g compared to the TW treatment and kept this initial population number for 32 days at $0^{\circ}C$. The salinity had no difference during storage. In general, several factors (pH, reducing sugars, hardness, and transmittance) decreased over time, and decreased slowly with EW treatment and $0^{\circ}C$ storage. Overall, the salted Chinese cabbages with EW treatment showed lower bacterial populations compared to TW treatment, and when stored at $0^{\circ}C$, delayed decreases in quality.

키워드

참고문헌

  1. Hwang ES. 2010. Changes in myrosinase activity and total glucosinolate levels in Korean Chinese cabbage by salting conditions. Korean J Food Cookery Sci 26: 104-109.
  2. Kim MJ. 2000. Effect of washing and packaging conditions on quality of salted Chinese cabbages. MS Thesis. Duksung Women's University, Seoul, Korea.
  3. Kim YW, Jeong JK, Lee SM, Kang SA, Lee DS, Lim SH, Park KY. 2009. Effect of permeability-controlled polyethylene film on extension of shelf-life of brined Baechu cabbage. J Korean Soc Food Sci Nutr 38: 1767-1772. https://doi.org/10.3746/jkfn.2009.38.12.1767
  4. Park YH, Kim YS, Kim SB. 2009. Consumer preference for salted cabbage in Gyeonggi province. Food Science and Industry 42: 28-34.
  5. Han ES. 1994. Quality changes of salted Chinese cabbage by packaging methods during storage. Korean J Food Sci Technol 26: 283-287.
  6. Han ES, Seok MS, Park JH. 1998. Changes of characteristics in salted baechu (Chinese cabbage) and its exudate during long term storage. Korean J Postharvest Sci Technol 5: 165-169.
  7. Lee KH. 2008. Effect of ozone treatment for sanitation of Chinese cabbage and salted Chinese cabbage. J Korean Soc Food Sci Nutr 37: 90-96. https://doi.org/10.3746/jkfn.2008.37.1.90
  8. Park WP. 2004. Quality characteristics of salted Chinese cabbage treated with electrolyzed-acid water during storage. Korean J Food Sci Technol 36: 365-367.
  9. Jeong JW, Park SS, Lim JH, Park KJ, Kim BK, Sung JM. 2011. Quality characteristics of chinese cabbage with different salting conditions using electrolyzed water. J Korean Soc Food Sci Nutr 40: 1743-1749. https://doi.org/10.3746/jkfn.2011.40.12.1743
  10. Han ES, Seok MS. 1996. Improvement of salting process of Chinese cabbage in kimchi factory. Food Industry and Nutrition 1(1): 50-70.
  11. Kim YW, Jung JK, Cho YJ, Lee SJ, Kim SH, Park KY, Kang SA. 2009. Quality changes in brined Baechu cabbage using different types of polyethylene film, and salt content during storage. Korean J Food Preserv 16: 605-611.
  12. Park SS, Sung JM, Jeong JW, Park KJ, Lim JH. 2012. Efficacy of electrolyzed water and aqueous chlorine dioxide for reducing pathogenic microorganism on Chinese cabbage. Korean J Food Sci Technol 44: 240-246. https://doi.org/10.9721/KJFST.2012.44.2.240
  13. AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 644.
  14. Miler GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426-428. https://doi.org/10.1021/ac60147a030
  15. Jeong JK, Park SE, Lee SM, Choi HS, Kim SH, Park KY. 2011. Quality changes of brined baechu cabbage prepared with low temperature stored baechu cabbages. J Korean Soc Food Sci Nutr 40: 475-479. https://doi.org/10.3746/jkfn.2011.40.3.475
  16. Shin DH, Kim MS, Han JS, Lim DK, Park JM. 1996. Changes of chemical composition and microflora in bottled vacuum packed kimchi during storage at different temperature. Korean J Food Sci Technol 28: 127-136.
  17. Ahn SC, Kim TK, Lee HJ, Oh YJ, Lee JS, Kang DO, Oh WK, Mheen TI, Ahn JS. 2001. Fermentation patterns of leek kimchi and Chinese cabbage kimchi. Korean J Microbiology 37: 234-238.
  18. Ku YS, Kim MK, Kim MJ, Kim MS. 1997. Quality of kimchi fermented with various salt concentration. J Food Sci Technol 9: 65-69.
  19. Park SH, Lee JH. 2005. The correlation of physico-chemical characteristics of Kimchi with sourness and overall acceptability. Korean J Food Cookery Sci 21: 103-109.
  20. Han ES, Seok MS, Park JH, Lee HJ. 1996. Quality changes of salted Chinese cabbage with the package pressure and storage temperature. Korean J Food Sci Technol 28: 650-656.
  21. Kim SD, Park HD, Kim MK. 1997. Morphological characteristics and composition of cell wall polysaccharides of Brassica campestris var. perkinensis (baechu). Korean J Post-Harvest Sci Technol Agri Products 4: 301-309.

피인용 문헌

  1. Quality Characteristics of Baechu-Kimchi Salted at High Salt Concentration for a Short Time vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1913
  2. Combined Effects of Sanitizer Mixture and Antimicrobial Ice for Improving Microbial Quality of Salted Chinese Cabbage during Low Temperature Storage vol.44, pp.11, 2015, https://doi.org/10.3746/jkfn.2015.44.11.1715
  3. Effects of a Pre-Filter and Electrolysis Systems on the Reuse of Brine in the Chinese Cabbage Salting Process vol.21, pp.2, 2016, https://doi.org/10.3746/pnf.2016.21.2.147
  4. Comparison of quality changes in brined cabbage with deep sea water salt and a commercial brined cabbage product vol.21, pp.5, 2014, https://doi.org/10.11002/kjfp.2014.21.5.676
  5. Safety Research on Heavy Metals, Pesticide Residues and Foodborne Pathogens for Commercial Salted Cabbages vol.30, pp.6, 2015, https://doi.org/10.7318/KJFC/2015.30.6.783
  6. Comparison of quality characteristics between seasonal cultivar of salted-Kimchi cabbage (Brassica rapa L. ssp. Pekinesis) vol.21, pp.4, 2014, https://doi.org/10.11002/kjfp.2014.21.4.512
  7. Effect of seasonal cabbage cultivar (Brassica rapa L. ssp. Pekinesis) on the quality characteristics of salted-Kimchi cabbages during storage period vol.22, pp.3, 2015, https://doi.org/10.11002/kjfp.2015.22.3.303
  8. Quality Characteristics of Spring Napa Cabbage Kimchi Harvested at Different Times vol.31, pp.2, 2016, https://doi.org/10.7318/KJFC/2016.31.2.188
  9. 전해수 처리에 의한 미역의 대장균군 억제효과 vol.43, pp.1, 2013, https://doi.org/10.4014/mbl.1410.10003
  10. 전통발효식품의 나트륨 저감화 vol.49, pp.2, 2013, https://doi.org/10.23093/fsi.2016.49.2.34
  11. 절임배추 및 김치 양념의 저장기간 중 품질 특성 변화 vol.23, pp.4, 2013, https://doi.org/10.11002/kjfp.2016.23.4.459
  12. Evaluation of quality index of salted Korean cabbage in the short-term distribution system vol.24, pp.1, 2017, https://doi.org/10.11002/kjfp.2017.24.1.36
  13. Evaluation of Quality Index of Salted Chinese Cabbages Manufactured in Summer and Autumn vol.33, pp.4, 2017, https://doi.org/10.9724/kfcs.2017.33.4.404
  14. Microbial inactivation modeling and salting characteristics of shredded kimchi cabbages (Brassica pekinensis L.) treated with radio frequency heating vol.26, pp.1, 2019, https://doi.org/10.11002/kjfp.2019.26.1.8
  15. Microbial inactivation modeling and salting characteristics of shredded kimchi cabbages (Brassica pekinensis L.) treated with radio frequency heating vol.26, pp.1, 2019, https://doi.org/10.11002/kjfp.2019.26.1.8
  16. Analysis of Nutritional Compositions and Antioxidant Activities of Salted Chinese Cabbage Based on Storage Conditions in Direct Refrigerator vol.24, pp.3, 2013, https://doi.org/10.13050/foodengprog.2020.24.3.207
  17. Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage vol.30, pp.2, 2013, https://doi.org/10.1007/s10068-020-00857-w
  18. Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi vol.10, pp.8, 2013, https://doi.org/10.3390/foods10081935