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Effect of Natural Antimicrobial Extracts on Shelf-life Extension and Quality Improvement of the Flounder Sikhe

천연 항균 추출물의 첨가가 가자미 식해의 품질 및 저장성에 미치는 영향

  • Han, Ho Jun (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Kim, Deog Gi (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Han, Dae Won (East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University) ;
  • Cho, Soon Yeong (Department of Food Processing and Distribution, Gangneung-Wonju National University)
  • 한호준 (강릉원주대학교 식품가공유통학과) ;
  • 김덕기 (강릉원주대학교 식품가공유통학과) ;
  • 한대원 (강릉원주대학교 동해안해양생물자원연구센터) ;
  • 조순영 (강릉원주대학교 식품가공유통학과)
  • Received : 2014.09.24
  • Accepted : 2014.11.12
  • Published : 2014.12.31

Abstract

Flounder sikhe is one of the traditional Korean fermented foods. Because honey, fucoidan, propolis, aronia berry, and horseradish are well known to have natural antimicrobial properties, we investigated their antimicrobial effects on improving the quality of flounder sikhe. Ethanol extracts of propolis inhibited the growth of Bacillus cereus, Staphylococcus aureus, and Listeria monocytogenes. The extracts of aronia berry showed similar effects against Salmonella Typhimurium. We also assessed the total polyphenol and total flavonoid content and 2,2-diphenyl-2-picrythydrazyl (DPPH) radical scavenging activity in the extracts obtained from these natural materials. The contents of polyphenols and flavonoids were the highest in propolis, which also showed a high DPPH radical scavenging activity. Therefore, addition of propolis 0.5% to flounder sikhe showed optimal improvement, with a storage stability of 15 days at pH 5.39, volatile basic nitrogen (VBN) content at 24.73 mg/100 g, and total bacterial count at $1.81{\times}10$ colony forming unit (CFU)/g.

본 연구에서는 꿀, 아로니아베리, 고추냉이, 프로폴리스, 후코이단 에탄올 추출물에 대한 항균 항산화 효능 실험과 가자미 식해에 추출물을 첨가했을 때 나타나는 저장성 변화에 대하여 확인한 결과는 다음과 같다. 다른 추출물들과는 달리 프로폴리스 에탄올 추출물은 B. cereus, S. aureus, L. monocytogenes에서 생육저해가 나타났고, 폴리페놀과 플라보노이드와 같은 항산화물질이 각각 91.18, $457.09{\mu}g/mL$로 가장 많이 함유하면서 가장 높은 항산화 활성을 나타내었다. 또한 저장성에서도 저장 15일까지 pH 변화가 6.04-5.39로 가장 적었으며, VBN 함량 24.73 mg/100 g 및 총균수까지 가장 낮게 나타나 가장 우수한 저장성을 나타내었다. 이것으로 볼 때, 병원성균에 대한 항균성 및 항산화성이 가자미 식해의 저장성에 큰 영향을 미치는 것으로 판단된다. 아로니아베리, 고추냉이, 후코이단에서 또한 대조군과 비교해 볼 때 저장성 효과가 나타났다. 하지만 아로니아베리에서 Salmonella Typhimurium에서의 항균력이 나타났으며, 폴리페놀 함량 및 플라보노이드 함량이 각각 61.20, $197.00{\mu}g/mL$로, 고추냉이 및 후코이단에 비해 높은 함량을 나타내었는데 저장 15일까지의 pH 변화와 VBN 함량 및 총균수를 비교 분석한 결과 유의적으로 큰 차이를 나타내지 않았다. 이것으로 보아 항균성 및 항산화성이 저장성 향상과 관련되어 있긴 하지만, 에탄올 추출물들의 추출용매의 종류나 추출 방법, 유기산에 미치는 영향이나 단백질 변성, 발효에 미치는 영향 등 다른 기작으로 인하여, 저장성 향상에 영향을 줄 수도 있다고 판단되며, 현재 아로니아베리나 고추냉이의 저장성에 대한 자료가 적은 상황이며, 추후 추가적인 연구를 통하여 각각의 저장성 향상에 영향을 미치는 천연 식자재 에탄올 추출물들의 key compound를 찾아낸다면, 천연 보존료로서의 산업적 활용에 큰 도움이 될 것으로 사료된다.

Keywords

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