Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Microbial Inhibition and Change of Chromaticity on the Raw Materials of Saengsik Treated with Slightly Acidic Electrolyzed Water during Storage

미산성 전해수로 처리한 생식원료의 저장 중 미생물 저감 효과 및 색도 변화

  • Kim, Gwang-Hee (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Park, Bo-Geum (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Ha-Na (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Park, Joong-Hyun (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Park, Myoung-Su (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Park, Ji-Yong (Dept. of Biotechnology, Yonsei University) ;
  • Song, Kyung-Bin (Dept. of Food Science and Technology, Chungnam National University) ;
  • Oh, Deog-Hwan (Dept. of Food Science and Biotechnology, Kangwon National University)
  • 김광희 (강원대학교 식품생명공학과) ;
  • 박보금 (강원대학교 식품생명공학과) ;
  • 김하나 (강원대학교 식품생명공학과) ;
  • 박중현 (강원대학교 식품생명공학과) ;
  • 박명수 (강원대학교 식품생명공학과) ;
  • 박지용 (연세대학교 생명공학과) ;
  • 송경빈 (충남대학교 식품공학과) ;
  • 오덕환 (강원대학교 식품생명공학과)
  • Received : 2012.08.14
  • Accepted : 2012.08.29
  • Published : 2012.12.31
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Abstract

We investigated the changes in microbial and physicochemical characteristics of the raw materials of Saengsk (brown rice, barley, carrot, potato, Angelica utilis Makino and kale) during storage after treatment with slightly acidic electrolyzed water (SAEW). To confirm the antimicrobial effects of the treatment washing solutions as well as the physicochemical changes in chromaticity, we stored the raw materials of Saengsik for 5, 10, 15, 20, 25 and 30 days at storage temperatures of 4, 10, 15, 20, 25 and $30^{\circ}C$ in a shelf-life study. The effects of microbial inhibition were higher in carrot treated with SAEW than in that treated with NaOCl, as indicated by a 1.75 log CFU/g reduction. Moreover, a 1.54 log CFU/g reduction of total coliforms was achieved in brown rice in response to SAEW treatment, which was higher than NaOCl treatment at all storage temperatures and periods. The lightness, redness and yellowness values of the raw materials of Saengsik were not significantly affected by SAEW treatments, except for Angelica utilis Makino and kale, whereas SAEW treatment resulted in decreased chromaticity values when compared to the NaOCl treatment. Overall, there was a significant difference (p<0.05) between the efficacy of the SAEW and NaOCl treatments. These results indicate that washing with SAEW is an effective method to reduce the microorganisms and enhance the shelf-life of raw materials of Saengsik; therefore, it can be effectively used to sanitize ingredients of Saengik without affecting the other properties during storage.

본 연구에서는 생식 원료(현미, 보리, 당근, 감자, 신선초, 케일)를 미산성 전해수(SAEW)로 처리한 후 미생물 저감효과와 색도 변화를 측정하였다. 수돗물(TW)과 차아염소산나트륨수(NaOCl), SAEW 처리 간의 미생물 저감 효과와 색도변화를 확인하기 위하여 각 저장온도(4, 10, 15, 20, 25, $30^{\circ}C$)와 저장기간(5, 10, 15, 20, 25, 30일) 동안 유통기한 연구로서 생식 원료를 저장한 후 변화를 확인하였다. 일반세균수는 생식원료 중 당근에서 가장 효과적인 저감효과를 나타냈으며 SAEW 처리가 NaOCl 처리보다 1.75 log CFU/g 더 감소하였다. 대장균군수는 보리에서 SAEW의 처리가 NaOCl 처리보다 1.54 log CFU/g 더 감소하여 생식 원료 중 가장 효과적인 저감효과를 나타내었다. 신선초와 케일에서 SAEW 처리는 lightness, redness, yellowness 값을 저하시켜 품질의 변화를 유지시킨 반면, 그 밖의 생식원료에서는 SAEW와 NaOCl 처리구간 효능의 차이는 없었다. 따라서 SAEW와 NaOCl 처리구간에 유의적인 차이(p<0.05)를 나타냈으며, 결과적으로 생식원료에 SAEW의 처리는 미생물학적으로 일반세균 및 대장균군수를 저감화시켜 저장기간 연장과 색도의 불변 효과를 나타냈으며 다른 품질의 변화 없이 생식의 원료를 효과적으로 위생처리가 가능함을 입증하였다.

Keywords

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