산업식품공학 (Food Engineering Progress)

  • 제22권4호
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  • Pages.321-327
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  • 2018
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  • 1226-4768(pISSN)
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  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
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과채류 19종의 과냉각 영향요인 분석

Influential Factors on Supercooling of Nineteen Fruits and Vegetables

  • 김진세 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 박종우 (농촌진흥청 국립농업과학원 농업생물부) ;
  • 정현경 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 박석호 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 최동수 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 김용훈 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 이수장 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 박천완 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 이영희 (농촌진흥청 국립농업과학원 농업공학부)
  • Kim, Jinse (Department of Agricultural Engineering, National Institute of Agricultural Sciences) ;
  • Park, Jong Woo (Department of Agricultural Biology, National Institute of Agricultural Sciences) ;
  • Jung, Hyun Kyung (Department of Agricultural Engineering, National Institute of Agricultural Sciences) ;
  • Park, Seok Ho (Department of Agricultural Engineering, National Institute of Agricultural Sciences) ;
  • Choi, Dong Soo (Department of Agricultural Engineering, National Institute of Agricultural Sciences) ;
  • Kim, Yong Hoon (Department of Agricultural Engineering, National Institute of Agricultural Sciences) ;
  • Lee, Soo Jang (Department of Agricultural Engineering, National Institute of Agricultural Sciences) ;
  • Park, Chun Wan (Department of Agricultural Engineering, National Institute of Agricultural Sciences) ;
  • Lee, Young Hee (Department of Agricultural Engineering, National Institute of Agricultural Sciences)
  • 투고 : 2018.09.11
  • 심사 : 2018.10.26
  • 발행 : 2018.11.30
⟨ 이전 논문 다음 논문 ⟩

초록

19종의 과채류에 대한 동결점 및 빙핵 형성 온도, 함수율, 경도, 당도, pH를 측정하여 Pearson 상관분석을 하였다. 동결점은 함수율과 당도에 p<0.01의 유의적인 상관관계를 나타냈으나, 빙핵 형성 온도는 당도에만 p<0.05의 상관관계를 보였다. 특히 동결점과 빙핵 형성 온도의 차이값인 과냉각 격차 FSD와는 함수율과 당도 등이 모두 상관관계를 보이지 않았다. 호기성세균, 유산균, 효모, 곰팡이의 다양한 미생물이 분포하는 배추에 대한 미생물 분석과 FSD와의 상관분석을 수행하였는데, 호기성 세균과 p<0.01의 상관관계가 나타났다. 호기성 세균을 9.4 log CFU/mL의 농도로 접종한 식염수와 이를 멸균한 시료를 각각 $10^2$, $10^4$, $10^6$ 배로 희석하여 동결점과 빙핵 형성 온도 분석에서도 높은 농도의 호기성 세균이 빙핵 형성 온도를 높이는 결과가 나왔다. 하지만, 약 5 log CFU/mL 수준 이하에서는 멸균식염수와 빙핵 형성 온도의 통계적 차이가 없는 것으로 나타났다.

The main purposes of this study were to identify the factors affecting the supercooling property and to improve the possibility of supercooling storage of fruits and vegetables. Freezing point and nucleation temperature, moisture content, hardness, sugar content, and pH of nineteen fruits and vegetables were measured and Pearson correlation analysis was performed. Freezing point showed a statistically significant correlation with moisture content and sugar content (p<0.01), while ice nucleation temperature showed a correlation (p<0.05) only for sugar content. In particular, the water content and sugar content did not show any correlation with the freezing supercooling difference (FSD). From the correlation analysis between FSD, aerobic bacteria, lactic acid bacteria, yeast, and mold, FSD showed a correlation (p<0.01) with aerobic bacteria. The experiments of the saline solutions inoculated with aerobic bacteria at different concentrations showed FSDs of about 2 for saline inoculated with 9.4 log CFU/mL and about 6 for saline inoculated lower than 5 log CFU/mL. Therefore, the aerobic bacteria concentration was determined to be a key factor affecting the supercooling storage of fruits and vegetables.

키워드

과제정보

연구 과제 주관 기관 : 농촌진흥청

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피인용 문헌

  1. Improvement of Temperature Constancy of Direct Refrigerator for Supercooled Storage vol.23, pp.4, 2019, https://doi.org/10.13050/foodengprog.2019.23.4.270
  2. Supercooling as a potentially improved storage option for commercial kimchi vol.86, pp.3, 2018, https://doi.org/10.1111/1750-3841.15633