Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics and Allyl Isothiocyanate Contents of Commercial Wasabi Paste Products

시판 와사비 페이스트 제품의 품질 특성 및 Allyl Isothiocyanate 함량

  • Lee, Hyo-Kyung (Department of Food Science & Technology, Chonbuk National University) ;
  • Kim, Do-Heui (Department of Food Science & Technology, Chonbuk National University) ;
  • Kim, Yong-Suk (Department of Food Science & Technology, Chonbuk National University)
  • Received : 2016.08.26
  • Accepted : 2016.09.28
  • Published : 2016.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

To compare the quality characteristics of commercial wasabi paste products, the physicochemical and microbial characteristics of 6 samples were analyzed. In addition, the contents of allyl isothiocyanate, which show unique flavor and antimicrobial activity in wasabi paste products, were compared. pH of commercial 6 wasabi products were ranged from $4.12{\pm}0.01$ to $4.90{\pm}0.01$, and titratable acidities of products distributed at cold temperature (CW) were higher $0.60{\pm}0.00{\sim}0.77{\pm}0.02%$ than those of products distributed at room temperature (RW). Salinities of RW were higher ($4.27{\pm}0.06{\sim}7.53{\pm}0.12%$) than those of CW ($2.20{\pm}0.00{\sim}3.60{\pm}0.10%$). Soluble solid and sorbitol contents of RW were higher ($33.00{\pm}1.00{\sim}44.67{\pm}2.08^{\circ}Brix$, $378.90{\pm}63.79{\sim}724.37{\pm}7.85mg%$) than those of CW ($22.00{\pm}1.73{\sim}27.00{\pm}1.00^{\circ}Brix$, $27.67{\pm}9.92{\sim}175.31{\pm}10.56mg%$), respectively. The viable cell counts of samples were $ND{\sim}3.65{\pm}0.23 log\;CFU/g$ without distribution method and packaging type, and yeasts and molds were not detected in 6 wasabi products. Allyl isothiocyanate contents of RW were higher ($53.35{\pm}0.08{\sim}159.76{\pm}0.81mg%$) than those of CW ($24.07{\pm}7.69{\sim}48.19{\pm}0.15mg%$).

시판 와사비 페이스트 제품의 품질 특성을 비교하기 위하여 이화학적 및 미생물적 특성, 그리고 와사비의 주요 향미 성분으로서 항균 활성을 나타내는 allyl isothiocyanate 함량을 분석하였다. 와사비 제품의 pH는 $4.12{\pm}0.01{\sim}4.90{\pm}0.01$ 범위에 있었고, 총산 함량은 $0.22{\pm}0.01{\sim}0.77{\pm}0.02%$ 범위에 있었으며, 냉장유통 제품(CW1, CW2)이 상온유통 제품보다 대체로 높은 값을 나타내었다. 상온유통제품(RW1~4)의 염도는 $4.27{\pm}0.06{\sim}7.53{\pm}0.12%$로 냉장유통 제품에 비해 높았다. 가용성 고형분 함량은 상온유통 제품(RW1~4)에서 $33.00{\pm}1.00{\sim}44.67{\pm}2.08^{\circ}Brix$로 나타나 냉장유통 제품(CW1~2)의 $22.00{\pm}1.73{\sim}27.00{\pm}1.00^{\circ}Brix$보다 높게 나타났다. Sorbitol 함량은 상온유통 제품에서 $378.90{\pm}63.79{\sim}724.37{\pm}7.85mg%$로 냉장유통 제품에 비해 유의적으로 높은 함량을 나타내었다. 일반세균 수는 유통방법 또는 포장형태와 관계없이 $ND{\sim}3.65{\pm}0.23log\;CFU/g$ 범위에 있었으며, 효모와 곰팡이는 모든 시료에서 검출되지 않았다. 상온유통 제품(RW1~4)의 allyl isothiocyanate 함량은 $53.35{\pm}0.08{\sim}159.76{\pm}0.8mg%$ 범위로 냉장유통 제품(CW1 $48.19{\pm}0.15mg%$, CW2 $24.07{\pm}7.69mg%$)보다 높았다.

Keywords

References

  1. Byeon, H.S., Heo, S.J., Lim, S.J., Seo, J.S.: Variation of growth and allyl isothiocyanate contents of Wasabia japonica Matsum. cultivar. Korean J. Medicinal Crop. Sci. 10, 181-184 (2002).
  2. Lee, Y.S.: Anti-oxidant effect of Wasabia japonica extracts. Kor. J. Oriental Prev. Med. Soc. 12, 119-126 (2008).
  3. Shin, I.S., Lee, J.M.: Study on antimicrobial and antimutagenic activity of horseradish (Wasabia japonica) root extracts. J. Korean Fish. Soc. 31, 835-841 (1998).
  4. Olaimat, A.N., Holley, R.A.: Effects of changes in pH and temperature on the inhibition of Salmonella and Listeria monocytogenes by allyl isothiocyanate. Food Cont. 34, 414-419 (2013). https://doi.org/10.1016/j.foodcont.2013.05.014
  5. Yoo, M.J., Kim, Y.S., Shin, D.H.: Antibacterial effects of natural essential oils from various spices against Vibrio species and their volatile constituents. Korean J. Food Sci. Technol. 38, 438-443 (2006).
  6. Kim, S.J., Lee, M.K., Back, S.S., Chun, B.S.: Extraction and identification of volatile isothiocyanates from wasabi using supercritical carbon dioxide. Korean J. Biotechnol. Bioeng. 22, 174-178 (2007).
  7. Sultana, T., Savage, G.P., McNeil, D.L., Porter, N.G., Martin, R.J., Deo. B.: Effects of fertilisation on the allyl isothiocyanate profile of above-ground tissues of New Zealand-grown wasabi. J. Sci. Food Agric. 82, 1477-1482 (2002). https://doi.org/10.1002/jsfa.1218
  8. Choi, K.Y., Lee, Y.B., Cho, Y.Y.: Allyl-isothiocyanate content and physiological responses of Wasabia japonica Matusum as affected by different EC levels in hydroponics. Kor. J. Hort. Sci. Technol. 29, 311-316 (2011).
  9. Chin, H.W., Lindsay, R.C.: Volatile sulfur compounds formed in disrupted tissues of different cabbage cultivars. J. Food Sci. 58, 835-839 (1993). https://doi.org/10.1111/j.1365-2621.1993.tb09370.x
  10. Ohtsuru, M., Kawatani, H.: Studies on the myrosinase from Wasabia japonica: purification and some properties of wasabi myrosinase. Agric. Biol. Chem. 43, 2249-2255 (1979).
  11. Eileen, Y.Y., Pickering, I.J., George, G.N., Prince, R.C.: In situ observation of generation of isothiocyanates from sinigrin in horseradish and wasabi. Biochimica et Biophysica Acta. 1527, 156-160 (2001). https://doi.org/10.1016/S0304-4165(01)00161-1
  12. Ghawi, S.K., Shen, Y., Niranjan, K., Methven, L.: Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties. J. Food Sci. 79, S1756-S1762 (2014). https://doi.org/10.1111/1750-3841.12556
  13. Yoshida, J., Nomura, S., Nishizawa, N., Ito, Y., Kimura, K.: Glycogen synthase kinases-$3{\beta}$‚ inhibition of 6-(methylsulfinyl) hexyl isothiocyanate derived from wasabi (Wasabia japonica Matsum). Biosci. Biotechnol. Biochem. 75, 136-139 (2011). https://doi.org/10.1271/bbb.100507
  14. Sung, S.Y., Sin, L.T., Tee, T.T., Bee, S.T., Rahmat, A.R., Rahman, W.A., Tan, A.C., Vikhraman, M.: Antimicrobial agents for food packaging applications. Trends in Food Sci. Technol. 33, 110-123 (2013). https://doi.org/10.1016/j.tifs.2013.08.001
  15. Kim, Y.S., Ahn, E.S., Shin, D.H.: Extension of shelf life by treatment with allyl isothiocyanate in combination with acetic acid on cooked rice. J. Food. Sci. 67, 274-279 (2002). https://doi.org/10.1111/j.1365-2621.2002.tb11397.x
  16. Kim, H.M., Eun, J.S., Rha, E.S.: Effect of temperature and shading on the growth and major disease incidence of wasabi (Eutrema wasabi Matsum.) J. Bio. Fac. Env. 4, 240-245 (1995).
  17. Park, W.K., Yoon, J.H., Choi, C.U.: Effects of ascorbic acid and citric acid on pungency and color of commercial horseradish powder. J. Korean Soc. Food Nutr. 21, 171-174 (1992).
  18. Kim, I.J., Lee, J.K., Pack, M.H., Shon, D.H.: Preparation method of meju by three step fermentation. Korean J. Food Sci. Technol. 34, 536-539 (2002).
  19. Sadler, G.O.: Titratable acidity. In Introduction to the Chemical Analysis of Foods, Ed. (Nielsen, S.S.). James and Bartlett Publisher, London, UK, pp. 83-94 (1994).
  20. Jung, B.M., Han, K.A., Shin, T.S.: Food components of different parts of Cheonnyuncho (Opuntia humifusa) harvested from Yeosu, Jeonnam in Korea. J. Soc. Food Sci. Nutr. 40, 1271-1278 (2011). https://doi.org/10.3746/jkfn.2011.40.9.1271
  21. Grembecka, M., Lebiedzinska, A., Szefer, P.: Simultaneous separation and determination of erythritol, xylitol, sorbitol, mannitol, maltitol, fructose, glucose, sucrose and maltose in food products by high performance liquid chromatography coupled to charged aerosol detector. Microchem. J. 117, 77-82 (2014). https://doi.org/10.1016/j.microc.2014.06.012
  22. Shin, D.H., Kim, D.H., Choi, U., Lim, M.S., An, E.Y.: Effect of red pepper varieties on the physicochemical characteristics of traditional kochujang during fermentation. J. Kor. Soc. Food Sci. Nutr., 26, 1044-1049 (1997).
  23. Ministry of Food and Drug Safety: Korea Food Code. Munyoungsa, Seoul, Korea, pp. 456-467 (2015).
  24. Lee, M.S., Chung, M.S.: Analysis of volatile flavor components from Zanthoxylun schinifolium and sensory evaluation as natural spice. Korean J. Soc. Food Sci. 16, 216-220 (2000).
  25. SAS Institute, Inc.: SAS User Guide. ver. 6. Statistical Analysis Systems Institute, Cary, NC, USA (1990).
  26. Rahman M.S.: pH in food preservation. In Handbook of Food Preservation, 2nd Ed. (Rahman M.S.) CRC Press, New York, pp. 289-292 (2007).
  27. Byun, O.H., Park, J.M., Park, Y.S., Bai, D.H.: Analysis of microflora and volatile flavor components in traditional gochujang with different concentrations of salt during fermentation. Food Eng. Prog. 18, 282-292 (2014). https://doi.org/10.13050/foodengprog.2014.18.4.282
  28. Buchanan, R.L., Bagi, L.K.: Effect of water activity and humectant identify on the growth kinetics of Escherichia coli O157:H7. Food Microbiol. 14, 413-423 (1997). https://doi.org/10.1006/fmic.1997.0101
  29. Shin, D.H., Kim, D.S., Kim, Y.S.: Food Additives. Public Health Edu, Seoul, Korea. pp. 60-61 (2014).
  30. Shin, I.S., Lee, J.M.: Study on antimicrobial and antimutagenic activity of horseradish (Wasabia japonica) root extracts. J. Korean Fish. Sci. 31, 835-841 (1998).
  31. Park, Y.Y., Cho, M.S., Park, S., Lee, Y.D., Jeong, B.R., Chung, J.B.: Sinigrin contents in different tissues of wasabi and antimicrobial activity of their water extracts. Kor. J. Hort. Sci. Technol. 24, 480-487 (2006).
  32. Li, L., Lee, W., Lee W.J., Auh, J.H., Kim, S.S., Yoon, J.: Extraction of allyl isothiocyanate from wasabi (Wasabia japonica Matsum) using supercritical carbon dioxide. Food Sci. Biotechnol. 19, 405-410 (2010). https://doi.org/10.1007/s10068-010-0057-3