Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Preservative Safety Analysis of the Fresh Apple Snails and their Processing Products

우렁이 생체 및 가공제품의 저장안정성 조사

  • Oh, Byung-Tae (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Kang, Sung-Won (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Choi, Sung-Gil (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Heo, Ho-Jin (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Cho, Sung-Hwan (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University)
  • 오병태 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 강성원 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 최성길 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 허호진 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 조성환 (경상대학교 식품공학과.농업생명과학연구원)
  • Published : 2008.06.30
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Abstract

This study investigated the microbial safety of apple snails and intermediate-moisture-content apple snail products subjected to various treatments, according counts of total bacteria, Escherichia coli, mold and yeast during storage at 4C Heating of raw apple snails at 95C for 5 min increased the storage period in relation to total bacteria, E. coli, mold and yeast-cell growth. Addition of 10% NaCl and 50% vinegar increased the microbial safety of apple snails. Microorganisms were not detected for 14 weeks in vacuum-packaged intermediate-moisture-content apple snail products stored at either 4C or 30C. These results suggest that heat treatment of raw apple snails, soaking in 10% NaCl and 50% vinegar solutions, and vacuum-packaging increases the shelf-life and microbial safety of apple snail products.

저장안정성을 검토하여 품질개선방안을 확립하고자, 우렁이 생체 및 반건조 우렁이 제품을 저장하는 기간중, 처리조건별 미생물의 경시적 변화와 관능검사를 실시하였다. 우렁이의 초기 총균수(${\log}_{10}\;CFU/g$)는 5.6으로 나타나 식품가공과 유통을 위해서는 살균처리가 필수적이라고 판단되었다. 염침지농도, 건조온도, 건조시간에 따라 우렁이 생체의 조직감, 수분활성도, 건조 특성에 영향을 크게 미치기 때문에 가공 시에 약 10%의 염농도를 가진 침지액에 침지한 후 냉풍 건조하여 처리하여 저장성이 뛰어난 반건조제품을 제조하였다. 천연 보존제 및 연화제를 첨가하여 진공 포장하여 미생물 검사를 한 결과, 총균수는 거의 나타나지 않았으며 대장균, 효모 및 곰팡이, 호염성 미생물은 검출되지 않았으므로, 가공처리 후 필수적으로 진공 포장을 실시해야 하는 것으로 나타났으며, 천연 식품첨가물의 첨가시 우렁이 중간수분식품의 품질이 크게 향상되었기 때문에, 가공시에는 파인애플 착즙액을 원료 대비 5% 첨가하여 좋은 결과를 얻었다. 본 연구결과 개발된 우렁이 가공품은 우렁이가 함유한 여러 생리활성기능(항산화, 항염 및 간기능 개선)의 건강식품 이미지를 살리면서 우렁이를 주원료로 한 반건조 제품, 통조림, 건강음료, 분말 등 가공품의 품질특성을 부여된 가공제품을 생산할 수 있을 것이다.

Keywords

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