한국식품저장유통학회지 (Food Science and Preservation)

  • 제24권2호
  • /
  • Pages.312-319
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  • 2017
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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미산성 차아염소산수의 신선 채소류에 대한 살균 유효성

Disinfection efficacy of slightly acidic electrolyzed water (SlAEW) against some fresh vegetables

  • Park, Kee-Jai (Food Storage and Distribution Research Group, Korea Food Research Institute) ;
  • Lim, Jeong-Ho (Food Storage and Distribution Research Group, Korea Food Research Institute) ;
  • Jung, Heeyong (Food Storage and Distribution Research Group, Korea Food Research Institute) ;
  • Jeong, Mooncheol (Food Storage and Distribution Research Group, Korea Food Research Institute)
  • 투고 : 2016.12.16
  • 심사 : 2017.04.10
  • 발행 : 2017.04.30
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초록

신선 농산물의 비가열 살균에 사용되는 살균소독제는 처리시간과 살균소독제의 농도에 비선형적인 감균효과를 나타낸다. 따라서 실제 사용에 있어서는 적정 농도와 적정 시간에 대한 고려가 매우 중요하다. 본 연구에서는 희석염산(6%, v/v)을 원료로 생성한 미산성 차아염소산수(slightly acidic electrolzyed water, SlAEW)($20{\pm}1^{\circ}C$에서의 유효염소 30 ppm, ORP $562{\pm}23mV$, pH 6.4)로 4종의 채소류(상추, 깻잎, 치콘 및 케일)에 대한 미생물 저감 특성을 분석하여 비가열 살균공정설계에 필요한 살균효과를 평가하였다. SlAEW에 30분간 3회 침지하면서 핵심인자인 유효염소와 미생물군수 및 잔류 미생물군수와의 관계를 분석하였다. 대부분의 총균수 감소는 1차 침지 초기 10분간 이루어졌으며 4종의 채소류에 생존하는 3 log CFU/g의 총균수가 침지를 통해 감소시킬 수 있는 한계값으로 판단되었다. 또한 SlAEW에 10분간 침지함으로써 감소시킬 수 있는 균수는 평균적으로 약 2 log CFU/g이었다. 초기 10분후의 감소된 유효염소는 상추, 깻잎, 치콘 및 케일에 대해 각각 2.2 ppm, 2.0 ppm, 1.7 ppm 및 2.5 ppm이었고 감소된 유효염소량의 약 50-80%가 초기 10분내에 감소되었다.

In the present study, disinfection efficacy of slightly acidic electrolyzed water [SlAEW, 30 ppm of effective chlorine at $20{\pm}1^{\circ}C$, oxidation-reduction potential (ORP) $562{\pm}23mV$, pH 6.4] on 4 kinds of vegetables (lettuce leaf, endive leaf, perilla leaf and kale leaf) was evaluated to obtain a microbial reduction characteristics which are necessary to design a process control for non-thermal sterilization of fresh vegetables. Active chlorine, residual chlorine, microbial counts and residual microbial counts, which are the key factors in the non-thermal sterilization process were measured by dipping them in SlAEW three times for 30 minutes in order to analyze the relationship between factors. Total microbial count was decreased mostly during the first 10 minutes of washing, and the limit value that can be reduced by immersion treatment was 3 log CFU/g for the total microbial count surviving in 4 kinds of vegetables. The total number of microorganism that can be reduced by washing in SIAEW for 10 min was found to be about 2 log CFU/g on average. In addition, the active chlorine decreased in the initial 10 minutes in 2.2 ppm, 2.0 ppm, 1.7 ppm and 2.5 ppm in lettuce, perilla leaf, endive leaf and kale leaf, respectively, and about 50-80% of the chlorine was reduced in the initial 10 min appear.

키워드

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