Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Nonthermal Sterilization of Dried Laver by Intense Pulsed Light with Batch System

회분식 광펄스 처리에 의한 마른 김의 비가열 살균

  • Received : 2014.09.03
  • Accepted : 2014.11.19
  • Published : 2014.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Intense pulsed light (IPL) is a nonthermal technology emerging as an alternative to conventional thermal treatment. The purpose of this study was to investigate the effect of IPL treatment on the microbial inactivation, color alteration, and temperature change of dried laver to evaluate the commercial feasibility of IPL as a sterilization method. IPL treatment (10 min at 1,000 V and 5 pps) resulted in approximately 1.6 log CFU/g decrease in microbial cell viability. After IPL treatment, the surface temperature of dried laver increased by $1.9^{\circ}C$. The color lightness of dried laver increased with increased treatment time, while redness and yellowness decreased. However, these color differences were not significant.

비가열 살균 기술의 하나인 광펄스 기술을 이용하여 마른 김에 존재하는 미생물에 대한 살균 효과와 품질 변화에 대하여 알아보았다. 마른 김에 1,000 V, 5 pps의 조건하에서 7.9 cm의 거리에서 광펄스 조사를 하였을 때 처리 1분 후에는 0.6 log CFU/g, 처리 10분 후에는 1.6 log CFU/g의 사멸 효과를 보였다. 같은 조건에서 광펄스 조사 후 마른 김의 표면 온도는 약 $1.9^{\circ}C$의 상승을 나타냈으며, 색도에 있어서는 명도가 증가하고, 적색도 및 황색도는 감소하는 경향을 보였으며, 처리 시간이 길어질수록 전체적인 색도의 차이가 크게 나타나는 결과를 보였으나 육안으로는 차이 정도를 확인할 수 없었다. 이러한 결과로 미루어 볼 때 광펄스 살균 기술은 품질 변화없이 마른 김에 존재하는 위해 미생물을 효과적으로 감소시킬 수 있을 것으로 판단된다.

Keywords

References

  1. Lee SK. Effect of packaging on storage stability and chlorophyll contents of dried, roasted and roasted-seasoned laver during storage. J. Fd. Hyg. Safety 14: 134-139 (1999)
  2. Lee HK, Song SH, Jeong IH. Quality changes of dried lavers during processing and storage. Korean J. Fish. Aquat. Sci. 20: 408-418 (1987)
  3. Park CK, Kang TK, Shin SU. The relationship between health and laver. Bull. Fish. Sci. Inst. Yosu Nat'l. Univ. 10: 79-84 (2001)
  4. Cho SM, Kim BM, Han KU, Seo HY, Han YN, Yang EH, Kim DS. Current status of the domestic processed laver market and manufacturers. Food Sci. Ind. 42: 57-70 (2009)
  5. Ock YS. Some schemes for the sustainable development of Korean laver industry. J. Fish. Bus. Adm. 41: 25-44 (2010)
  6. Lee NY, Jo CU, Chung HJ, Kang HJ, Kim JK, Kim HJ, Byun MW. The prediction of the origin of microbial contamination in kimbab and improvement of microbiological safety by gamma irradiation. Korean J. Food Sci. Technol. 37: 279-286 (2005)
  7. Lee HJ, Byun HS, Kim JH, Park HY, Jung KJ, Lee TS. Bacterial contamination of dried laver products. Bull. Nat. Fish. Res. Dev. Ins. 57: 221-226 (1999)
  8. Kang SG, Park SH, Kim HJ, Ham KS. Chitosan treatment during the preparation of dried laver affects microbial growth and quality. J. Chitin Chitosan 6: 150-154 (2001)
  9. Dunn JE, Clark RW, Asmus JF, Pearlman JS, Boyerr K. Painchaud F, Hofmann GA. Methods for preservation of foodstuffs. U.S. Patent 4,871,559 (1989)
  10. Barbosa-Canovas GV, Swanson BG, Pothakamury UR, Palou E. Application of light pulses in the sterilization of foods and packaging materials. pp 139-160. In: Nonthermal Preservation of Foods. Marcel Dekker Inc., New York, NY, USA (1998)
  11. Oms-Oliu G, Agui-Aguayo I, Martn-Belloso O, Soliva-Fortuny S. Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus). Postharvest Biol. Tec. 56: 216-222 (2010) https://doi.org/10.1016/j.postharvbio.2009.12.011
  12. Gmez-Lpez VM, Devlieghere F, Bonduelle V, Debevere J. Factors affecting the inactivation of microorganisms by intense light pulses. J. Appl. Microbiol. 99: 460-470 (2005) https://doi.org/10.1111/j.1365-2672.2005.02641.x
  13. Roverts P, Hope A. Virus inactivation by high intensity broad spectrum pulsed light. J. Virol. Methods 110: 61-65 (2003) https://doi.org/10.1016/S0166-0934(03)00098-3
  14. Rowan NJ, MacGregor SJ, Anderson JG, Fouracre RA, McIlvaney L, Farish O. Pulsed-light inactivation of food-related microorganisms. Appl. Environ. Microbiol. 65: 1312-1315 (1999)
  15. Marguenie D, Geeraaerd AH, Lammertyn J, Soonthjens C, Van Impe JF, Michiels CW, Nicola BM. Combinations of pulsed white light and UV-C or mild heat treatment to inactivate conidia of Botrytis cinerea and Monilia fructigena. Int. J. Food Microbiol. 85: 185-196 (2003) https://doi.org/10.1016/S0168-1605(02)00538-X
  16. Elmnasser N, Ritz M, Leroi F, Orange N, Bakhrouf A, Federighi M. Bacterial inactivation using pulsed light. Acta Aliment. Hung. 36: 401-408 (2007)
  17. Kim BR, Kim AJ, Hong HJ, Shin JK. Sterilization of yeast isolated from makgeolli by intense pulsed light treatment in batch system. Food Eng. Prog. 17: 159-164 (2013) https://doi.org/10.13050/foodengprog.2013.17.2.159
  18. Gomez-Lopez VM, Devlieghere F, Bonduelle V, Debevere J. Intense light pulses decontamination of minimally processed vegetables and their shelf-life. Int. J. Food Microbiol. 103: 79-89 (2005) https://doi.org/10.1016/j.ijfoodmicro.2004.11.028
  19. Han KH. Nonthermal sterilization against food-borne pathogens by high intensity pulsed light. MS thesis, Hoseo University, Asan, Korea (2009)
  20. Gomez-Lopez V, Ragaert P, Debevere J, Devlieghere F. Pulsed light for food decontamination: a review. Trends Food Sci. Tech. 18: 464-473 (2007) https://doi.org/10.1016/j.tifs.2007.03.010
  21. Yaun BR, Summer SS, Eifert JD, Marcy JE. Inhibition of pathogens on fresh produce by ultraviolet energy. Int. J. Food Microbiol. 90: 1-8 (2004) https://doi.org/10.1016/S0168-1605(03)00158-2
  22. Lee TS, Lee HJ, Byun HS, Kim JH, Park MJ, Jung KJ. Effect of heat treatment in dried lavers and modified processing. J. Korean Fish. Soc. 33: 529-532 (2000)
  23. Mertens B, Deplace G. Development of nonthermal process for food preservation. Food Technol. 46: 124-133 (1993)
  24. Kim YD, Kim DS, Kim YM, Shin DH. Changes in the quality characteristics of dried laver (Porphyra yezoensis Ueda) during storage. Korean J. Food Sci. Technol. 19: 206-211 (1987)

Cited by

  1. Contamination level of commercialized pepper and sterilization effect by intense pulsed light in batch system vol.48, pp.5, 2016, https://doi.org/10.9721/KJFST.2016.48.5.525
  2. Identification of electron beam-resistant bacteria in the microbialreduction of dried laver (Porphyra tenera) subjected to electron beam treatment vol.23, pp.1, 2016, https://doi.org/10.11002/kjfp.2016.23.1.139