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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Predicting and Extending the Shelf Life of Red Cabbage Sprouts

적양배추싹의 Shelf Life 예측 및 Aqueous ClO2, Fumaric Acid, UV-C 병합처리

  • Chun, Ho Hyun (Dept. of Food Science and Technology, Chungnam National University) ;
  • Park, Seung Jong (Dept. of Food Science and Technology, Chungnam National University) ;
  • Jung, Seung Hun (Dept. of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung Bin (Dept. of Food Science and Technology, Chungnam National University)
  • 천호현 (충남대학교 농업생명과학대학 식품공학과) ;
  • 박승종 (충남대학교 농업생명과학대학 식품공학과) ;
  • 정승훈 (충남대학교 농업생명과학대학 식품공학과) ;
  • 송경빈 (충남대학교 농업생명과학대학 식품공학과)
  • Received : 2013.05.06
  • Accepted : 2013.07.31
  • Published : 2013.09.30
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Abstract

To estimate the shelf life of red cabbage sprouts (stored at 4 and $10^{\circ}C$), the numbers of total aerobic bacteria were determined during storage. Parameters for the Gompertz model were determined and the shelf life was predicted using a modified Gompertz equation. The estimated shelf lives of red cabbage sprouts packed with polyolefin film and polyamide/polyamide/polyethylene (PA/PA/PE) film at $4^{\circ}C$ were 49.4 and 52.3 h, respectively, whereas those of red cabbage sprouts packed with polyolefin film and PA/PA/PE film at $10^{\circ}C$ were 19.7 and 22.6, respectively. The shelf life prediction equation was appropriate, based on the statistical analysis of the accuracy factor, bias factor, and mean square error. On the other hand, for red cabbage sprouts treated with aqueous $ClO_2$/fumaric acid and UV-C then packed with polyolefin film or PA/PA/PE film, the shelf life was predicted to be longer than 168 h. These results suggest that the combined treatment of aqueous $ClO_2$/fumaric acid and UV-C can be useful for improving microbial safety and extending the shelf life of red cabbage sprouts during storage.

적양배추싹의 저장온도에 따른 미생물학적 유통기한을 예측하기 위해서, 적양배추싹을 polyolefin film과 PA/PA/PE film에 각각 포장 후 4와 $10^{\circ}C$에 저장하여 저장기간 중 총호기성균 수를 측정하였다. 측정된 data를 Gompertz's model 식을 이용하여 최대성장속도와 유도기를 구하였고, shelf life 예측모델 식으로부터 계산된 적양배추싹의 shelf life는 polyolefin film과 PA/PA/PE film에 포장 후 $10^{\circ}C$에 저장된 시료가 각각 19.7과 22.6시간인 반면, $4^{\circ}C$에 저장된 시료는 49.4와 52.3시간으로 나타났다. 성장예측모델 식의 적합성 평가를 위해 $A_f$, $B_f$, MSE 값을 산출한 결과, 예측모델 식의 적합성이 뛰어났다. 한편, aqueous $10^{\circ}C$/fumaric acid와 UV-C 병합처리 된 적양배추싹 시료의 shlef life는 7일 이상으로 예측되었다. 따라서 aqueous $10^{\circ}C$/fumaric acid와 UV-C 병합처리 후 저온저장은 적양배추싹의 shelf life 연장에 효과적인 것으로 판단된다.

Keywords

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