DOI QR코드

DOI QR Code

Microbial Analysis of Aster scaber Blanched with NaCl for Storage

NaCl을 첨가한 데침 열처리 취나물의 미생물 보존성

  • Kim, Bong-Joo (Dept. of Food Science and Biotechnology, Gachon University) ;
  • Lee, Young-Duck (Dept. of Food Science and Engineering, School of Convergence Bioscience and Technology, Seowon University) ;
  • Park, Jong-Hyun (Dept. of Food Science and Biotechnology, Gachon University)
  • 김봉주 (가천대학교 식품생물공학과) ;
  • 이영덕 (서원대학교 식품공학과) ;
  • 박종현 (가천대학교 식품생물공학과)
  • Received : 2014.03.24
  • Accepted : 2014.08.05
  • Published : 2014.08.30

Abstract

To improve microbiological quality of Aster scaber during storage and distribution, hurdle technology with the sanitizers and packaging methods was used. After blanching, total aerobic bacteria of Aster scaber treated with 20% ethanol and 10% NaCl were measured at 2 log CFU/g after 6 days. Total aerobic bacteria of blanched Aster scaber at $100^{\circ}C$ were measured at 2 log CFU/g, and the storage at $4^{\circ}C$ effectively inhibited the growth of bacteria. Repeated blanching using water with added NaCl at $80^{\circ}C$ showed similar microbial growth inhibition compared with treatment at $100^{\circ}C$. After vacuum packaging, blanched sample showed 2 log CFU/g of total aerobic bacteria during 10 days (the storage at $4^{\circ}C$). Therefore, repeated blanching using the water with added 10% NaCl improved the microbiological quality of Aster scaber. We also found that repeated blanching after vacuum packaging was an effective way for storage and distribution of Aster scaber. In conclusion, blanching two times in the 10% salt water or in vacuum packaging at $80{\sim}100^{\circ}C$ would be helpful to control the microbes during storage and distribution.

취나물의 보존과 유통 시에 미생물 품질을 높이기 위하여 hurdle technology를 이용한 데침, 위생처리제와 감압포장 처리에 따른 분석을 하였다. 데침 열처리 후 위생처리제로는 20% 에탄올과 10% NaCl에서 6일 후에 총 세균수가 2 log CFU/g으로 효과적으로 제어되었다. 데침 시의 물온도는 $100^{\circ}C$ 온도가 균의 제어에 더 유리하였으며, 보관온도는 $4^{\circ}C$ 온도가 균 증식을 적게 하였다. 2회 반복적인 데침과 NaCl 첨가 $80^{\circ}C$ 데침 물온도의 처리에서도 현저한 증식 억제 효과를 확인하였다. 데침 시에 접촉되었던 물이 없는 감압포장 상태에서의 데침도 10일간 2 log CFU/g 총세균수를 보여 주어 세균 억제에 효과적임을 알았다. 그리므로 $80{\sim}100^{\circ}C$에서 10% NaCl 물로 2회 반복 데침이 취나물의 미생물적인 품질을 높여 주었고, 물 접촉이 없는 반복 데침도 취나물의 보관 유통에 도움이 됨을 알 수가 있었다.

Keywords

References

  1. Ankolekar C, Rahmati T, Labbe RG. 2008. Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spore in U.S. rice. Int J Food Microbial 128:460-466
  2. Bahk GJ, Chun SJ, Park KH, Hong CH, Kim JW. 2003. Survey on the foodborne illness experience and awareness of food safety practice among Korean consumers. J Fd Hyg Safety 18:139-145
  3. Chag SK, Kim JH, Oh HS, Lee HS, Cha HS. 2008. The development of functional cold buckwheat noodles using biological activities of hot water extracts of Ligularia fischeri and Angelica gigas Nakai. Korean J Food Cult 23:479-488
  4. Chang MS, Park Mj, Kim JG, Kim GH. 2012. Effects of various packaging materials on the quality of heat treated lotus roots during storage. Korean J Food Preserv 19:807-812 https://doi.org/10.11002/kjfp.2012.19.6.807
  5. Goldman IL. 2003. Recognition of fruit and vegetables as healthful: Vitamins and phytountrients. Hort Technol 13:252-258
  6. ICMSF. 1996. 5. Characteristics of microbial pathogens. In Microorganisms in Foods. Blackie Academic & Professional, London
  7. Jo IH, Kim HS, Kim GM, Kim JS, Kim GC. 2012. Effects of packaging method on the quality of blanched Namul during storage. Korean J Food Preserv 19:328-336 https://doi.org/10.11002/kjfp.2012.19.3.328
  8. Jung JY, Lim JH, Jeong EH, Kim BS. 2007. Effects of blanching conditions and salt concentrations on the quality properties of Aster scaber. Korean J Food Preserv 14:584-590
  9. Kim BS, Chang MS, Park SY, Cha HS, Kwon KH. 2008. Effect of water temperature and packing type on quality of fresh cut sesame leaf. J Korean Soc Food Sci Nutrition 37:231-238 https://doi.org/10.3746/jkfn.2008.37.2.231
  10. Kim HJ, Park JK, Lee DS, Paik HD. 2002. Changes of indicator microorganisms and pathogenic bacteria in spinach during cook-chill process. Korean J Food Sci Technol 34:927-930
  11. Kim JS, Bang OK, Chang HC. 2004. Examination of microbiological contamination of ready-to-eat vegetable salad. J Fd Hyg Safety 19:60-65
  12. Kim JS, Lee HJ, Lee YT, Chang HG, Park JH. 2007. Growth inhibition of yeast isolated from processed rice cake with ethanol and organic acids. J Fd Hyg Safety 22:99-104
  13. Kim JS, Lee HJ, Lee YT, Chang HG, Park JH. 2007. Growth inhibition of yeast isolated from processed rice cake with ethanol and organic acids. J Fd Hyg Safety 22:99-104
  14. Kim JW, Choi CU. 2002. Effents of pasteurization and frozen storage on changes in quality characteristics of 10% salted egg yolk. Korean J Food Sci Technol 34:459-465
  15. Kim JY, Kwon IK, Ha SY, Hong CH. 2005. Changes of contamination level of Listeria spp. during the processing environments in Kimbab restaurants. J Food Hyg Safety 20:232-236
  16. Kim MS, Oh YJ. 2009. A study on preferance and using of Aster scaber. J Korean Home Econo Assoc 47:109-117
  17. Kim SH, Kim JS, Choi JP, Park JH. 2006. Prevalence and frequency of food-borne pathogens on unprocessed agaricultural and marine products. Korean J Food Sci Technol 38:594-598
  18. Kim SJ, Sun SH, Kim GC, Kim HR, Yoon KS. 2011. Quality changes of fresh-cut leafy and condiment vegetables during refrigerated storage. J Korean Soc Food Sci Nutrition 40:1141-1149 https://doi.org/10.3746/jkfn.2011.40.8.1141
  19. Kim YJ, Oh JY, Hahn YS. 1999. Microbiological characteristics of low salt mul-kimchi. Korean J Food Sci Technol 31:502-508
  20. Korea Food and Drug Administration. Available from: http://www.kfda.go.kr. Accessed July 20, 2008
  21. Kwak HS, Whang IK, Park JS, Kim MG, Lee KY, Gho YH, Bae YY, Moon SY, Byun JS, Kwon KS, Woo GJ. 2006. Quantitative evaluation of foodborne pathogenic bacteria in commercial Sangshik. J Fd Hyg Safety 21:41-46
  22. Lee HS, Cha HS, Kim BS, Kwon KH. 2009. Quality characteristics during storage of ginseng washed by different methods. Korean J Food Preserv 16:342-347
  23. Lee YD, Yoo HL, Park JH. 2013. Biocontrol of biofilm-forming Bacillus cereus by using organic acid, ethanol, and sodium chloride. Korean J Food Sci Technol 45:120-125 https://doi.org/10.9721/KJFST.2013.45.1.120
  24. Ministry of Food and Drug Safety. http://www.fse.foodnara.go.kr. Accessed on Nov. 28, 2013
  25. Murrell WG, Wills PA. 1977. Initiation of Bacillus spore germination by hydrostatic pressure: Effect of temperature. J Bacteriol 129:1272-1280
  26. Nam SY. 1996. Qualitative changes in leaf lettuce by cultural and postharvest storage conditions. Ph. D. Thesis, Seoul National Univ. Seoul, Korea. pp. 36-75
  27. Nguyen HDN, Yang YS, Yuk HG. 2014. Biofilm formation of Salmonella Typhimurium on stainless steel and acrylic surfaces as affected by temperature and pH level technologie: Food science technology. Science Technologie Alimentaire 55:383-388
  28. Park JH, Cho SK. 2012. Bacterial biocontrol of sprouts through ethanol and organic acids. Korean J Food Nutrition 25:149-155 https://doi.org/10.9799/ksfan.2012.25.1.149
  29. Seo JE, Lee JK, Oh SW, Koo MS, Kim YH, Kim YJ. 2007. Changes of microorganisms during fresh-cut cabbage processing: Focusing on the changes of air-borne microorganisms. J Fd Hyg Safety 22:288-293
  30. Yun SH, Yoon JY, Lee SR. 1996. Retail distribution temperature and quality status of fried-frozen Korean meat ball products. Korean J Food Sci Technol 28:657-662

Cited by

  1. Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment vol.29, pp.5, 2014, https://doi.org/10.7318/KJFC/2014.29.5.444
  2. 블랜칭 처리에 의한 신선편이 둥근마의 저장 중 품질 특성 vol.24, pp.5, 2017, https://doi.org/10.11002/kjfp.2017.24.5.565