Applied Biological Chemistry

  • 제49권2호
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  • Pages.108-113
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  • 2006
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  • 2468-0834(pISSN)
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  • 2468-0842(eISSN)
한국응용생명화학회 (The Korean Society for Applied Biological Chemistry)
권호 표지

침지액에 알칼리성 이온수 및 자몽종자추출물 첨가가 뽕잎두부의 저장성에 미치는 효과

Effects of Alkaline Ionic Water and Grapefruit Seed Extract Added Immersion Solutions on Storage Characteristics of Mulberry Leaf Soybean Curd

  • 발행 : 2006.06.01
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초록

뽕잎두부에 증류수, 자몽종자추출물(300 ppm), 알칼리성 이온수를 침지액으로 넣은 다음 $4^{\circ}C$와 $25^{\circ}C$에서 저장하면서 침지액의 산도, 탁도 등 이화학적 분석 및 뽕잎두부에 대하여 호기성세균, 대장균, 혐기성세균, 효모 및 곰팡이 등의 미생물 분석을 하였다. $4^{\circ}C$에서 18일간 저장 후 증류수, 자몽종자 추출물, 알칼리성 이온수의 산도는 각각 0.021, 0.008 및 0.002%로 나타났다. 반면 $25^{\circ}C$에서 5일간 저장시 에는 0.042, 0.029 및 0.009%이었다. $4^{\circ}C$에서의 18일 후 증류수, 자몽종자 추출물, 알칼리성 이온수의 탁도는 0.50, 0.29, 0.21이었으며 $25^{\circ}C$에서 5일 후에는 0.38, 0.34, 0.27이었다. 두부침지액의 산도와 탁도 변화는 저장온도에 민감함을 알 수 있었다. 침지액이 증류수의 경우 $4^{\circ}C$ 저장에서는 18일 지나도 두부의 부패가 시작된다는 호기성미생물의 수가 $10^7\;CFU/g$에 도달하지 않았는데 $25^{\circ}C$에서는 저장 1일 만에 도달하였다. 반면 알칼리성 이온수는 $25^{\circ}C$에서 $2{\sim}3$일 사이에 도달하였다. 호기성세균, 대장균, 혐기성세균, 효모 및 곰팡이 등의 미생물 수에 대한 공통적인 사항은 $4^{\circ}C$ 저장이 $25^{\circ}C$ 저장보다 자몽종자추출물이나 알칼리성 이온수의 항균효과가 뚜렷하였다.

This study was conducted to analyze the acidity and turbidity changes of immersion solutions as well as changes in aerobic bacteria, E. coli, anaerobic bacteria, yeast and mold counts of mulberry leaf soybean curds during storages at $4^{\circ}C$ and $25^{\circ}C$ in different immersion solutions such as distilled water, grapefruit seed extract (300 ppm) and alkaline ionic water. The acidities of immersion solutions of distilled water, grapefruit seed extract and alkaline ionic water after 18 days of storage at $4^{\circ}C$ were 0.021, 0.008 and 0.002%, respectively. After 5 days of storage at $25^{\circ}C$ were 0.042, 0.029 and 0.009%, respectively. The turbidities of the above mentioned immersion solutions were 0.50, 0.29 and 0.21 after 18 days of storage at $4^{\circ}C$ and 0.38, 0.34 and 0.27, respectively, after 5 days of storage at $25^{\circ}C$. The acidity and turbidity changes of immersion solutions were sensitive to storage temperatures. The aerobic bacteria count of mulberry leaf soybean curds after 18 days of storage at $4^{\circ}C$ was still below $10^7\;CFU/g$, the beginning point of soybean curd putrefaction; in contrast, this value was reached within one day in distilled water at $25^{\circ}C$ and between 2 and 3 days in alkaline ionic water. Grapefruit seed extract and alkaline ionic water had a better preservative effect at $4^{\circ}C$ than at $25^{\circ}C$ storage temperature.

키워드

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