Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Preservation of Strawberry Juice by Dynamic High-Pressure Processing

유동 초고압 공정을 이용한 딸기 주스의 미생물 안정성 향상 및 품질보존

  • Won, Jin Seong (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Myung Hwan (Department of Food Engineering, Dankook University) ;
  • Han, Gwi Jung (National Academy of Agricultural Science, Rural Development Administration) ;
  • Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's University) ;
  • Min, Sea Cheol (Department of Food Science and Technology, Seoul Women's University)
  • 원진성 (서울여자대학교 식품공학과) ;
  • 김명환 (단국대학교 식품공학과) ;
  • 한귀정 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 노봉수 (서울여자대학교 식품공학과) ;
  • 민세철 (서울여자대학교 식품공학과)
  • Received : 2015.06.24
  • Accepted : 2015.07.19
  • Published : 2015.08.31
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Abstract

Effects of dynamic high-pressure (DHP) treatments on microbial stability, vitamin C concentration, color, sugar content, color, and pH of strawberry juice were studied and compared with those of the conventional thermal treatment. Freshly prepared strawberry juice was thermally treated at $110^{\circ}C$ for 1 min or treated by DHP at 205 MPa and 20, 50, 60, or $70^{\circ}C$. The thermal treatment and the DHP treatments, both with and without integration with heating at $70^{\circ}C$, reduced the number of indigenous aerobic microorganisms by >6 log CFU/mL. Vitamin C concentration, color, and sugar content were higher in the DHP-treated juice than in the thermally treated juice, regardless of integration with heating. Compared to the thermal treatment, DHP treatments resulted in longer color retention and higher sugar contents in strawberry juice stored at $4^{\circ}C$ for 63 days. These results have demonstrated the potential use of DHP as a novel method for pasteurizing strawberry juice.

딸기 주스에 단독 DHP 처리 또는 열처리와 병합된 DHP 처리를 하였을 경우 6 log CFU/mL 이상의 토착 미생물 저해를 보여 주었다. 단독 DHP 처리와 열병합된 DHP 처리는 딸기 주스의 비타민 C와 색도에 영향을 주지 않으면서 당도를 상승시켰고 $4^{\circ}C$ 저장 중 색도와 당도를 유지시켰다. 특히 열병합된 DHP 처리는 저장 중 일반 가열처리와 유사한 미생물 안정성을 보이면서도 가열처리 보다 높은 비타민 C 함량과 색상 안정성을 보여주었다. 따라서 DHP 처리(단독 또는 열병합)는 딸기 주스의 품질 변화를 최소화 시키면서 미생물 저장 안정성을 높일 수 있는 최신 살균 공정으로 적용될 수 있을 것으로 판단되었다.

Keywords

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