Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지
DOI QR코드

DOI QR Code

Microbiological and Physicochemical Quality Characteristics of Raw Noodle with Natural Food Preservatives

복합항균제제를 첨가한 생면의 미생물학적 및 이화학적 품질 특성

  • Hyun, Jeong-Eun (Dept. of Food Science and Technology, Chung-Ang University) ;
  • Hwang, Jin-Ha (Dept. of Food Science and Technology, Chung-Ang University) ;
  • Choi, Yun-Sun (Dept. of Food Science and Technology, Chung-Ang University) ;
  • Han, Areum (Dept. of Food Science and Technology, Chung-Ang University) ;
  • Yoon, Jae-Hyun (Dept. of Food Science and Technology, Chung-Ang University) ;
  • Bae, Young-Min (Dept. of Food Science and Technology, Chung-Ang University) ;
  • Lee, Ho (Research and Development Center, Beautiful Science and Technology (BST)) ;
  • Kim, Chul (Research and Development Center, Beautiful Science and Technology (BST)) ;
  • Lee, Myunggu (Research and Development Center, Beautiful Science and Technology (BST)) ;
  • Shim, Myeungkuk (Research and Development Center, Beautiful Science and Technology (BST)) ;
  • Im, Kyung-Hyun (Research and Development Center, Beautiful Science and Technology (BST)) ;
  • Lee, Sun-Young (Dept. of Food Science and Technology, Chung-Ang University)
  • Received : 2016.09.30
  • Accepted : 2016.10.06
  • Published : 2016.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the effects of natural preservatives (G3, G3-1, F3, and F3-1) using Cordyceps militaris on improvement of food quality and safety of noodle during storage. Wheat flour noodle were prepared using three different concentrations of natural preservatives (0.100, 0.200, and 0.400%). Changes in microbial populations, pH value, titratable acidity, and sensory evaluation were measured during storage at $12{\pm}2^{\circ}C$ for 3 days. Overall, use of natural preservatives resulted in lower levels of total mesophilic bacteria, coliform, yeast and mold in noodle compared to the control. In particular, natural preservatives using $2{\times}$ MIC concentrations (0.400%) of F3 and F3-1 were effective at maintaining levels of total mesophilic bacteria for noodle during storage. The pH values of noodle made with F3 and F3-1 were higher than the others. The titratable acidity of noodle with natural preservatives did not significantly change during storage. In sensory evaluation, appearance, color, and overall acceptability of noodle with F3 and F3-1 were preferred than the control. These results could provide useful information for developing an alternative preservation method to improve food quality and shelf-life of noodle using natural preservatives.

본 연구는 생면의 저장성을 연장시키기 위하여 복합항균제제 첨가에 따른 미생물학적 및 이화학적 품질 특성을 무처리구와 비교하면서 조사하였다. 복합항균제제를 첨가한 생면을 $12^{\circ}C$에서 3일간 저장하며, 총균수, 대장균군 및 효모/곰팡이를 측정한 결과, 저장 동안 모든 처리구에서 무처리구보다 미생물의 증식이 억제되었다. 특히, F3 및 F3-1을 첨가한 생면의 총균수 등의 미생물의 증식이 억제되어 생면의 저장성이 크게 증가하는 것으로 나타났다. F3와 F3-1 첨가한 생면은 무처리구보다 pH가 약간 낮게 나타났고, 산도는 모든 처리구에서 유의적인 변화가 없었다. 생면의 관능검사에 있어서 저장기간 동안 0.200%의 F3 또는 F3-1을 첨가한 생면은 무처리구와 비교하여 유사하거나 높은 점수로 관찰되어 관능적 품질을 유지하는 것으로 나타났다. 본 연구에서 얻어진 결과를 종합적으로 고려하여 볼 때, (주)비에스티에서 개발된 복합항균제제인 0.200% 농도의 F3 또는 F3-1을 생면에 첨가하였을 때 생면의 관능적 품질을 유지하면서 저장기간을 연장시킬 수 있을 것으로 사료된다.

Keywords

References

  1. Ann HY, Park KR, Kim YR, Cha JY, Cho YS (2013) Chemical characteristics in fermented cordycepin-enriched Cordyceps militaris. J Life Sci 23: 1032-1040. https://doi.org/10.5352/JLS.2013.23.8.1032
  2. Beuchat LR, Golden DA (1989) Antimicrobials occurring naturally in food. Food Technol 43: 134-139.
  3. Branen AL (1975) Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. JAPCS 52: 59-63.
  4. Brul S, Coote P (1999) Preservative agents in foods: Mode of action and microbial resistance mechanisms. Int J Food Microbiol 50: 1-17. https://doi.org/10.1016/S0168-1605(99)00072-0
  5. Cabras P, Angioni A (2000) Pesticide residues in grapes, wine, and their processing products. J Agric Food Chem 48: 967-973. https://doi.org/10.1021/jf990727a
  6. Cho HJ, Cho JY, Rhee MH, Kim HS, Lee HS, Park HJ (2007) Inhibitory effects of cordycepin (3'-deoxyadenosine), a component of Cordyceps militaris, on human platelet aggregation induced by thapsigargin. J Microbiol Biotechnol 17: 1134-1138.
  7. Cho NJ, Lee SK, Kim SK, Joo HK (1998) Effect of wheat flour brew with Bifidobacterium bifidum on rheological properties of wheat flour dough. Korean J Food Sci Technol 30: 832-841.
  8. Choi HY (2009) Antimicrobial activity of Paeonia japonica extract and its quality characteristic effects in Sulgidduk. Korean J Food Cookery Sci 25: 435-444.
  9. Han MW, Park KJ, Jeong SW, Kim SJ, Youn KS (2007) Effects of pediocin treatment on the microbial quality of wet noodles during storage. Korean J Food Preserv 14: 328-331.
  10. Jeon JR, Kim HH, Park GS (2005) Quality characteristics of noodles prepared with pine needle powder and extract during storage. Korean J Soc Food Cookery Sci 21: 685-692.
  11. Jeong CH, Shim KH, Bae YI, Choi JS (2008) Quality characteristics of wet noodle added with freeze dried garlic powder. J Korean Soc Food Sci Nutr 37: 1369-1374. https://doi.org/10.3746/jkfn.2008.37.10.1369
  12. Jung JY, Song EJ, Lee SY, Kim KBWR, Lee SJ, Yoon SY, Lee CJ, Park JH, Lee HD, Choi HD, Ahn DH (2010) Effect of extracts from Acanthopanax senticosus and Eucommia ulmoides on shelf-life and quality of wet noodle. J Korean Soc Food Sci Nutr 39: 887-893. https://doi.org/10.3746/jkfn.2010.39.6.887
  13. Kang SW (2013) Effect of acaiberry (Euterpe oleracea Mart.) on shelf-life and quality characteristics of wet noodle. MS Thesis Catholic University of Daegu, Daegu. pp 16-17.
  14. Kim DH, Lee YC (2004) Quality changes in minced ginger prepared with frozen ginger during storage. Korean J Food Sci Technol 36: 943-951.
  15. Kim HY, Lee YJ, Kim SH, Hong KH, Kwon YK, Lee JY, Ha SC, Cho HY, Chang IS, Lee CW, Kim KS (1999) Studies on the development of natural preservatives from natural products. Korean J Food Sci Technol 31: 1667-1678.
  16. Kim JS, Son JY (2004) Effect of condensed phosphate on the quality and shelf-life of wet noodle. Korean J Soc Food Cookery Sci 20: 133-137.
  17. Korea Food and Drug Administration (2009) http://www.kfda.co.kr
  18. Kumar M, Berwal JS (1998) Sensitivity of food pathogens to garlic (Allium sativum). J Appl Bacteriol 84: 213-215. https://doi.org/10.1046/j.1365-2672.1998.00327.x
  19. Lee HA, Nam ES, Park SI (2003) Effect of Maesil (Prunus mume) juice on antimicrobial activity and shelf-life of wet noodle. Korean J Food Cult 18: 428-436.
  20. Lee JW, Lee HH, Rhim JW (2000) Shelf-life extension of white rice cake and wet noodle by the treatment with chitosan. Korean J Food Sci Technol 32: 828-833.
  21. Lee MH, No HK (2002) Effect of chitosan on shelf-life and quality of wet noodle. J Chitin Chitosan 7: 14-17.
  22. Lee MJ, Ha SD (2008) Synergistic effect of vitamin B1 on sanitizer and disinfectant treatment for reduction of coliforms in rice. Food Control 19: 113-118. https://doi.org/10.1016/j.foodcont.2007.02.009
  23. Lee YC, Oh SW, Hong HD (2002) Antimicrobial characteristics of edible medicinal herbs extracts. Korean J Food Sci Technol 34: 700-709.
  24. Li SP, Zhang GH, Zeng Q, Huang ZG, Wang YT, Dong TT, Tsim KW (2006) Hypoglycemic activity of polysaccharide, with antioxidation, isolated from cultured Cordyceps mycelia. Phytomedicine 13: 428-433. https://doi.org/10.1016/j.phymed.2005.02.002
  25. Moon WH, Yook KD (2014) Antimicrobial effect of garlic extract against pathogenic bacteria. J Dig Conver 12: 477-484.
  26. Park CS (1998) Antibacterial activity of water extract of green tea against pathogenic bacteria. Korean J Postharvest Sci Technol 5: 286-291.
  27. Park CS, Kwon CJ, Choi MA, Park GS, Choi KH (2002) Antibacterial activities of Cordyceps spp., mugwort and pine needle extract. Korean J Food Preserv 9: 102-108.
  28. Park CS, Kim ML (2006) Functional properties of mugwort extracts and quality characteristics of noodles added mugwort powder. Korean J Food Preserv 13: 161-167.
  29. Park HJ, Yu IS, Kim SK, Lee YS, Kim YB (1994) Prediction of shelf-life of noodle by bacterial count. Korean J Food Sci Technol 26: 557-560.
  30. Park JH, Kim YO, Kug YI, Cho DB, Choi HK (2003) Effects of green tea powder on noodle properties. J Korean Soc Food Sci Nutr 32: 1021-1025. https://doi.org/10.3746/jkfn.2003.32.7.1021
  31. Park LY, Chae MH, Lee SH (2006) Effect of Prunus mume byproduct obtained from liqueur manufacture on quality characteristics of noodle. J Korean Soc Food Sci Nutr 35: 1461-1466. https://doi.org/10.3746/jkfn.2006.35.10.1461
  32. Park SH, Ryu HK (2013) The quality characteristics of noodles containing roasted Liriopis tuber. J Korean Soc Food Sci Nutr 42: 1096-1102. https://doi.org/10.3746/jkfn.2013.42.7.1096
  33. Senji S, Kim M, Taniguchi M, Yamamoto (1989) Antibacterial substances in Japanese green tea extract against Streptococcus mutants, a cariogenic bacterium. Agric Biol Chem 53: 2307-2311.
  34. Sung JH, Kim R, Moon JH, Park SY, Choi HD, Kim YS (2010) Effects of activated calcium on the quality and shelf-life of wet noodle. J Korean Soc Food Sci Nutr 39: 1373-1378. https://doi.org/10.3746/jkfn.2010.39.9.1373
  35. Sung JM, Choi YS, Lee HK, Kim SH, Kim YO, Sung GH (1999) Production of fruiting body using cultures of Entomopathogenic fungal species. Korean J Mycol 27: 15-19.
  36. Sung JM, Han YS (2003) Effect of Bakjakyak (Paeonia japonica) addition on the shelf-life and characteristics of rice cake and noodle. Korean J Soc Food Cookery Sci 18: 632-636.
  37. Trinh HT, Han SJ, Kim SW, Lee YC, Kim DH (2007) Bifidus fermentation increases hypolipidemic and hypoglycemic effects of red ginseng. J Microbiol Biotechnol 17: 1127-1133.
  38. Yin MC, Cheng WS (1998) Inhibition of Aspergillus niger and Aspergillus flavus by some herbs and spices. J Food Prot 61: 123-125. https://doi.org/10.4315/0362-028X-61.1.123