Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Sterilization and quality variation of dried red pepper by atmospheric pressure dielectric barrier discharge plasma

대기압 유전체장벽방전 플라즈마에 의한 건고추의 식중독균 살균효과 및 품질변화

  • Song, Yoon Seok (Research and Development Office, Jeonbuk Institute for Food-Bioindustry) ;
  • Park, Yu Ri (Research and Development Office, Jeonbuk Institute for Food-Bioindustry) ;
  • Ryu, Seung Min (Innovation Technology Research Division, Plasma Technology Research Center, National Fusion Research Institute) ;
  • Jeon, Hyeong Won (Innovation Technology Research Division, Plasma Technology Research Center, National Fusion Research Institute) ;
  • Eom, Sang Heum (Innovation Technology Research Division, Plasma Technology Research Center, National Fusion Research Institute) ;
  • Lee, Seung Je (Research and Development Office, Jeonbuk Institute for Food-Bioindustry)
  • 송윤석 (전라북도생물산업진흥원) ;
  • 박유리 (전라북도생물산업진흥원) ;
  • 유승민 (국가핵융합연구소 플라즈마기술연구센터) ;
  • 전형원 (국가핵융합연구소 플라즈마기술연구센터) ;
  • 엄상흠 (국가핵융합연구소 플라즈마기술연구센터) ;
  • 이승제 (전라북도생물산업진흥원)
  • Received : 2016.11.21
  • Accepted : 2016.12.23
  • Published : 2016.12.30
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Abstract

This study was conducted to explore the potential for use of atmospheric pressure dielectric barrier discharge plasma (atmospheric pressure DBD plasma) as a non-thermal sterilization technology for microorganisms in dried red pepper. The effects of key parameters such as power, exposure time and distance on the sterilization efficiency and the quality of red dried pepper by the atmospheric pressure DBD plasma treatment were investigated. The results revealed that the plasma treatment was very effective for sterilization of Staphylococcus aureus, with 15 min of treatment at 1.0 kW and 20 mm sterilizing 82.6% of the S. aureus. Increasing the power or exposure time and decreasing the exposure distance led to improved sterilization efficiency. The atmospheric pressure DBD plasma treatment showed no effect on the ASTA (American spice trade association) value or hardness of dried red pepper. Furthermore, no effects of atmospheric pressure DBD plasma treatment were observed on the sensory properties of dried red pepper. To assess the storage stability, the dried red pepper was treated with atmospheric pressure DBD plasma (1.5 kW power, 15 min exposure time and 10 mm exposure distance), then stored for 12 weeks at $25^{\circ}C$. Consequently, the ASTA value, hardness and capsaicin concentration of dried red pepper were maintained.

건고추에 존재하는 미생물은 세균 3종(S. aureus, B. amyloliquefaciens, L. crispatus), 곰팡이 2종(I. lacteus, T. crustaceus)이 동정되었고, 그 중 인체 유해성이 있는 S. aureus를 대상으로 대기압 유전체장벽방전 플라즈마를 이용한 미생물 사멸효과와 건고추의 품질변화에 미치는 영향을 조사하였다. S. aureus의 사멸율은 플라즈마 처리를 위한 전력과 노출시간의 증가에 따라 증가하였고, 노출거리 증가에 따라 사멸율이 감소하였다. 한편, 다양한 전력, 노출시간, 노출거리 범위에서 건고추에 플라즈마를 처리한 결과, 건고추의 ASTA value 및 경도는 영향을 받지 않았고, 관능 특성(향, 맛, 색, 전체적 기호도)에서도 유의적 차이가 관찰되지 않았다. 최종적으로, $25^{\circ}C$에서 12주 동안 플라즈마 처리된 건고추의 저장성을 평가한 결과, 건고추의 ASTA value, capsaicin 농도, 경도가 일정하게 유지됨으로 인해 대기압 유전체장벽방전 플라즈마기술이 농 식품산업에 적용될 수 있는 유용한 살균기술임을 확인하였다.

Keywords

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