Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Evaluation of Benzoic Acid Level of Fermented Dairy Products during Fermentation

발효과정에서 생성되는 발효유제품의 안식향산 함량 수준 평가

  • Received : 2013.06.04
  • Accepted : 2013.09.27
  • Published : 2013.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to utilize the results as a basic data of benzoic acids in animal products that didn't mention in the quality standard of National Veterinary Research and Quarantine Service (NVRQS) to solve the conflict of international trade and administration. Set-Pak method listed in the quality standard of NVRQS, faster than auto distillation methods with same recovery selected as a pre treatment for the determination of benzoic acid. The regression curve of benzoic acid with Sep-Pak method was linear with the $R^2$ value of 0.999 and the limit of detection (LOD) and limit of quantitation (LOQ) was 0.058 mg/kg and 0.176 mg/kg, respectively. The benzoic acid in the fermented milk was detected after the fermentation stage by addition of starter culture with the level of 2.28~10.48 mg/kg and 0~16.5 mg/kg in the commercial fermented milk products without detection by the addition of syrup. In case of cheese products, the benzoic acids level was influenced by the curd formation (Camembert cheese) and the quality of natural cheese (processed cheese), by the way, the benzoic acid level of commercial natural cheese was 0~4.2 mg/kg, processed cheese was 0~20.8 mg/kg, respectively. Based on this result, it may be possible to utilize as a basic data for the systematic control the level of natural benzoic acids in raw material, processing and final products of animal origin.

본 연구는 발효과정 중 생성되는 발효유제품의 안식향산을 조사함으로써 축산식품관리 정책의 기초자료로 활용하기 위하여 실시하였다. 축산물의 가공기준 및 성분규격의 축산물 시험법 중 전처리 방법인 Sep-Pak을 이용한 분석방법과 자동증류장치를 이용한 분석방법 중 1개를 택일하기 위하여 유제품의 회수율을 측정한 결과 커다란 차이가 없음에 따라 전처리 시간이 짧은 Sep-Pak을 이용한 분석방법을 선정하였다. Sep-Pak법의 유효성 검증으로 안식향산의 검량선은 $R^2$ = 0.999로 양호한 직선성을 나타냈으며, 검출한계는 0.058 mg/kg, 정량한계는 0.176 mg/kg을 보였다. 완제품에서 검출된 발효유를 대상으로 공정 단계별로 안식향산을 분석한 결과 스타터를 첨가한 이후 단계에서 2.28-10.48 mg/kg 수준이었고 첨가제(시럽)에서는 검출되지 않았으며, 시중 유통 중인 발효유는 0-16.5 mg/kg으로 나타났다. 치즈의 경우 카멤베르 치즈는 커드형성 후, 가공치즈는 원료치즈에서 영향을 많이 받는 것으로 나타났고, 시중 유통 중인 자연치즈는 0-4.2 mg/kg, 가공치즈는 0-20.8 mg/kg으로 나타났다. 이러한 결과를 토대로 원료, 제조과정 중 및 완제품 전과정에서 발생될 수 있는 자연유래 안식향산을 일관성 있고 체계적으로 관리할 수 있는 기초자료로 활용할 것으로 사료된다.

Keywords

References

  1. Budavari, S., O'Neil, M. J., Smith, A., Heckelman, P. E., and Kinneary, J. F. (1996) The Merck index - an encyclopedia of chemicals, drugs, and biologicals, 12th ed. Whitehouse Station, NJ, Merck & Co., Inc. p. 183.
  2. Choi, S. H., Lee, J. Y., Park, E. Y., Won, J., Hong, K. H., Moon, G. I., Kim, M. S., and Hong, J. W. (2008) Assessment of estimated daily intakes of preservatives in the Korean population. Korean J. Food Sci. Technol. 40, 503-509.
  3. Hegnauer, R. (1992) Benzoesaure. In: Hegnauer R, ed. Chemotaxonomie der Pflanzen. Basel, Birkhauser Verlag, pp. 415-416.
  4. Hejtmankova, A., Dolejskova, J., Horak, V., Dragounova, H., and Louda, F. (2000) Benzoic acid in some milk products from the market in the Czech Republic. Czech J. Food Sci. 18, 99-102.
  5. Horak, V., Cuhra, P., Dolejskova, J., Louda, F., Dragounova, H., and Neuhybel, P. (1996) Hippuric and benzoic acid in milk and dairy products. Zivocisna Vyroba 41, 277-279.
  6. Nagayama, T., Nishijima, M., Yasuda, K., Staito, K., Kamimura, H., Ibe, A., Ushiyama, H., Naoi, Y., and Nishima, T. (1986) Benzoic acid in agricultural food products and processed foods. J. Food Hyg, Soc. Japan. 27, 316-325. https://doi.org/10.3358/shokueishi.27.316
  7. Quality standards of animal products. 2011-105, National Veterinary Research and Quarantine Service (NVRQS), 2011. 10. 12.
  8. Sieber, R., Butikofer, U., Baumann, H., and Bosset, J. O. (1990a) Uber das Vorkommen der Benzoesaure in Sauermilchprodukten und Kase. Mitt. Geb. Lebensm. Hyg. 81, 484-493.
  9. Sieber, R., Butikofer, U., Baumann, E., and Bosset, J. O. (1990b) Uber die Benzoesaurebildung und -verteilung wahrend der Herstellung und Reifung von geschmierten Kasen. Mitt. Geb. Lebensm. Hyg. 81, 722-730.
  10. Sieber, R., Butikofer, U., Bosset, J. O., and Ruegg, M. (1989) Benzoesaure als naturlicher Bestandteil von Lebensmittelneine Ubersicht. Mitt. Geb. Lebensm. Hyg. 80, 345-362.
  11. Stijve, T. and Hischenhuber, C. (1984) High performance liquid chromatographic determination of low levels of benzoic acid and sorbic acid in yoghurts. Dtsch Lebensm-Rundsch. 80, 81-84.
  12. Takeba, K. Umeki, F., Murakami, F., Nakama, A., Igusa, K., Maruyama, T., and Matsumoto, M. (1990) Estimation of chemical and microbiological quality of domestic cheese. Ann. Rep. Tokyo Metrop. Res. Lab. Public Health. 41, 95-100.
  13. Toppino, P. M., Volpato, R., Amelotti, G., and Contarini, G. (1990) Determinazione quantitativa HPLC di acido sorbico e acido benzoico nei prodotti lattiero-caseari. Sci. Technol. Latt. Cas. 41, 137-152.
  14. Toyoda, M., Ito, Y., Isshiki, K., Onishi, K., Kato, T., Kamikura, M., Shiroishi, Y., Harada, Y., Hukasawa, Y., Yokoyama, T., Yoneda, M., and Iwaida, M. (1983a) Daily intake of preservatives, benzoic acid, dehydroacetic acid, propionic acid and their salts, and esters of p-hydrobenzoic acid in Japan. J. Jpn. Soc. Nutri. Food Sci. 36, 467-480. https://doi.org/10.4327/jsnfs.36.467
  15. Toyoda, M., Ito, Y., Isshiki, K., Onishi, K., Kato, T., Kamikura, M., Shiroishi, Y., Harada, Y., Hukasawa, Y., Yokoyama, Y., Yamamoto, Y., Fujii, M., and Iwaida, M. (1983b) Estimation of daily intake of many kinds of food additives according to the market basket studies in Japan. J. Jpn. Soc. Nutri. Food Sci. 36, 489-497. https://doi.org/10.4327/jsnfs.36.489
  16. Urbiene, S. and Leskauskaite, D. (2006) Formation of some organic acids during fermentation of milk. Polish J. Food Nutri. Sci. 15, 277-281.
  17. Yildiz, A., Erdogan, S., Saydut, A., and Hamamci, C. (2012) High performance liquid chromatography analysis and assessment of benzoic acid in yogurt, ayran, and cheese in turkey. Food Anal. Method. 5, 591-595. https://doi.org/10.1007/s12161-011-9288-z
  18. Yomota, C., Isshiki, K., Kato, T., Kamikura, M., Shiroishi, Y., Nishijima, M., Hayashi, H., Hikasawa, Y., Yokojama, T., Yoneda, M., Moriguchi, H., Uchiyama, H., Shiro, T., and Ito, Y. (1988) Estimation of daily intake of 8 kinds of organic acids, 4 kinds of nucleic acids, orthophosphat, benzoic acid, glycerol monostearate, sodium alginate, sulfur dioxide, nitrate, nitrite, mannitol, sorbitol, glycerol and ammonium hydroxide from fresh foods purchased in Japan according to the market basket method. J. Jpn. Soc. Nutri. Food Sci. 41, 11-16. https://doi.org/10.4327/jsnfs.41.11

Cited by

  1. Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology vol.36, pp.3, 2016, https://doi.org/10.5851/kosfa.2016.36.3.427
  2. A study of the levels of natural preservatives in wild plants vol.21, pp.4, 2014, https://doi.org/10.11002/kjfp.2014.21.4.529
  3. Effect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk vol.10, pp.7, 2013, https://doi.org/10.3390/foods10071535