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Microbiological Quality of Dried and Powdered Foods Stored at Various Relative Humidities

여러 상대습도에 저장된 건조분말 식품의 미생물적 품질 변화

  • Kim, Ji-Yeon (Dept. of Food and Nutrition, Chung-Ang University) ;
  • Bae, Young-Min (Dept. of Food and Nutrition, Chung-Ang University) ;
  • Hyun, Jeong-Eun (Dept. of Food and Nutrition, Chung-Ang University) ;
  • Kim, Eun-Mi (Division of Food Safety, Distribution and Standard, Korea Food Research Institute) ;
  • Kim, Jong-Chan (Division of Food Safety, Distribution and Standard, Korea Food Research Institute) ;
  • Lee, Sun-Young (Dept. of Food and Nutrition, Chung-Ang University)
  • 김지연 (중앙대학교 식품영양학과) ;
  • 배영민 (중앙대학교 식품영양학과) ;
  • 현정은 (중앙대학교 식품영양학과) ;
  • 김은미 (한국식품연구원 안전유통연구본부) ;
  • 김종찬 (한국식품연구원 안전유통연구본부) ;
  • 이선영 (중앙대학교 식품영양학과)
  • Received : 2017.10.20
  • Accepted : 2017.10.30
  • Published : 2017.10.31

Abstract

This study evaluated the microbial quality of dried and powdered foods during storage with increased humidity because of climate change. Five types of dried and powdered foods (dried shredded squid, wheat flour, Sunsik, red pepper powder, and roasted sesame seed) were stored at different relative humidities (RH 23%, 43%, 68%, 85%, and 100%) and changes in water activity and microbial populations were measured during storage at $35^{\circ}C$ for 15 days. The results revealed that water activity values of dried and powdered foods were significantly increased during storage when samples were stored at RH 85 and 100%. In addition, levels of total mesophilic bacteria, yeast, and mold were significantly increased after storage for 6 days or 9 days at RH 85% and 100%. However, levels of Escherichia coli and coliform did not increase significantly during storage. Based on these findings, dried and powdered foods should not be stored at high RH because the increased water activity enables microbial growth.

본 연구는 기후변화에 따른 온도 및 습도 상승에 대한 건조분말 식품에서의 미생물적인 품질 변화를 평가하였다. 건조분말 시료를 고온 및 다양한 상대습도에서 저장하며 총균수, 대장균군, 효모 및 곰팡이를 측정한 결과 높은 상대습도에서 건조분말 식품의 수분활성도가 유의적으로 증가하였으며, 총균수와 진균류가 저장기간 동안 유의적으로 증가하는 것으로 나타났다. 특히, 진균류는 저장 기간 동안 건조분말식품의 수분활성도의 증가와 높은 상관성을 나타내어 건조분말 식품의 보관 시 가장 관리가 필요한 미생물 군으로 확인되었다. 반면 상대습도 85% 이하에서는 미생물의 높은 생육이 관찰되지 않아 건조분말 식품의 보관에서 저장 중 상대습도의 관리가 매우 중요함을 알 수 있다. 건조분말 식품은 낮은 수분활성도로 인하여 개봉 후에도 주로 상온에 장기간 보관하는 식품이다. 하지만 본 연구결과로부터 높은 상대습도는 건조분말 식품의 수분활성도와 미생물 품질에 유의적인 영향을 줄 수 있으므로, 개봉된 건조분말 식품은 밀봉하거나, 냉장 보관하는 등 저장 시 온도 및 습도를 철저히 관리할 필요가 있다.

Keywords

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