Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Microbiological changes and quality characteristics of dried persimmon by chlorine dioxide gas fumigation treatment

이산화염소 가스 훈증 처리에 따른 곶감의 미생물학적 변화 및 품질특성

  • Moon, Hey-Kyung (Center for Scientific Instruments, Kyungpook National University) ;
  • Lee, Su-Won (Department of Food and Food-Service Industry, Kyungpook National University) ;
  • Lee, Wha Jin (Department of Food and Food-Service Industry, Kyungpook National University) ;
  • Hossein, Abul (Department of Food and Food-Service Industry, Kyungpook National University) ;
  • Lee, Seul (Department of Food Science and Biotechnology, Kyungpook National University) ;
  • Kim, Jong-Kuk (Department of Food and Food-Service Industry, Kyungpook National University)
  • 문혜경 (경북대학교 공동실험실습관) ;
  • 이수원 (경북대학교 식품외식산업학과) ;
  • 이화진 (경북대학교 식품외식산업학과) ;
  • ;
  • 이슬 (경북대학교 식품공학부) ;
  • 김종국 (경북대학교 식품외식산업학과)
  • Received : 2017.06.14
  • Accepted : 2017.08.25
  • Published : 2017.08.30
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Abstract

This study was conducted to investigate the effect of chlorine dioxide fumigation as a substitute for sulfur fumigation which has been used as a method to prevent the quality change of persimmon during storage and distribution process. Dried persimmons were treated with chlorine dioxide gas concentration (0, 15 30, and 45 ppm) and time (0, 15, 30, and 45 min) and microbiological changes, texture properties and color of the treated samples were investigated during storage at room temperature. Total aerobic bacteria, yeast and mold numbers after chlorine dioxide gas fumigation were decreased when compared with the control group. The inhibitory effects of total aerobic bacteria, yeast, and mold were observed during storage. The texture properties and color value of dried persimmons were not affected by chlorine dioxide gas fumigation concentration and time. There was no difference in quality between chlorine dioxide gas fumigation treatment group and control group. These results suggested that chlorine dioxide gas fumigation treatment can be utilized as a processing technique to secure microbiological storage stability of dried persimmons.

본 연구는 저장 및 유통과정 중 곶감의 품질 변화를 방지하기 위한 방법으로 기존에 사용되어 왔던 유황 훈증 대체 물질로 이산화염소 훈증 방법의 효과를 확인하고자 하였다. 곶감을 이산화염소 가스 훈증 농도(0, 15, 30, 45 ppm) 및 시간(0, 15, 30, 45 min)에 따라 처리한 후 상온에서 보관하면서 미생물학적 변화, 물성 및 색도를 관찰하였다. 이산화염소 가스 훈증 처리 후 총 호기성 세균과 효모 및 곰팡이 수는 대조구와 비교하였을 때 미생물 수가 감소하였으며, 총 호기성 세균의 저해 효과는 저장기간 동안 지속되었고, 효모 및 곰팡이 수의 경우에도 총 호기성 세균과 유사한 경향을 나타내었다. 곶감의 물성 및 색도는 이산화염소 가스 훈증 농도 및 시간에 의해 영향을 받지 않는 것으로 나타났다. 이산화염소 가스 훈증 처리는 곶감의 저장 중 미생물학적 안전성 확보를 위한 처리 기술로 활용될 수 있을 것으로 기대된다.

Keywords

References

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  1. 예천지역 천일건조 곶감의 품종별 품질특성 비교 vol.107, pp.4, 2017, https://doi.org/10.14578/jkfs.2018.107.4.422