비산소 분쇄 및 포장이 해조류 분말의 항산화활성, 미생물특성 및 품질특성에 미치는 영향
The Effect of Grinding and Packaging Under Oxygen Free on Antioxidant Activity, Microbial Characteristics, and Quality Characteristics of Seaweed Powder
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본 연구는 비산소 분쇄 및 포장이 해조류 분말의 색도, 항산화활성 및 미생물 수에 미치는 영향을 조사하였다. 대조구로는 산소 조건하에서분쇄 및 포장을 진행하였다. 색도는 대조구가 저장기간이 지남에 따라 L값과 b값은 감소하고 a값이 증가하여 갈변현상이 일어나는 것을 확인하였다. 또한, 총 페놀함량 (9.8~8.0mg GAE/100g dw), DPPH (12.57~11.00mg BHAE/100g dw), ABTS (13~8.4mg AAE/100g dw) 및 FRAP (11.2~8.0mg Fe(II)/100g dw)활성이 모두 감소하는 것으로 나타났다. 반면에, 진공-질소치환에 의한 비산소 분쇄 및 포장의 경우 유의적으로차이가 없는 것으로 나타났다. 미생물수는 대장균군, 일반세균수, 효모 및 곰팡이를 분석하였고 대장균군과 곰팡이는 모든 샘플에서 불검출되었다. 대조구는 0~8주차에서 일반세균수와 효모가 각각 1.52~1.96 log CFU/g, 0~1.77 log CFU/g으로 증가하는 것으로 나타났다. 비산소 분쇄 및포장 조건은 0~8주차에서 일반세균수와 효모가 각각 1.52~1.53 log CFU/g, 0~1.25 log CFU/g으로 각각 나타나 일반세균수는 유의적으로 차이가없었으나 효모는 약간 증가한 것으로 나타났다. 따라서, 색도유지, 높은 총 페놀함량 및 항산화 활성 유지, 일반세균 및 효모의 성장 억제를 위해서는진공-질소치환에 의한 비산소 분쇄 및 포장 조건하에서 품질특성과 미생물수를 유지하는데 효과적일 것으로 판단된다.
Abstract
This study aimed to investigate the effect of the grinding process and packaging under oxygen free on the color, antioxidant activity, and microbiological stability of seaweed powder. The color value revealed that L and b values were significantly (p<0.05) decreased while increased a value of the grinding and packaging under oxygen condition (101.33kPa, C-GP) samples with increasing storage period. On the other hand, the grinding and packaging under oxygen free condition (2.67kPa, V-GP) samples were not significantly (p<0.05) different. Total phenolic content (9.8~8.0mg GAE/100 g dw), DPPH radical scavening activity (12.57~11.00mg/100 g dw), ABTS radical scavenging activity (13~8.4mg AAE/100g dw) and FRAP assay(11.2~8.0mg Fe(II)/100g dw) of C-GP samples declined as the storage period. However, V-GP sample was not significantly (p<0.05) different. Microbial stability was analyzed for coliform, aerobic bacteria, yeast, and mold. In all samples, the coliform group and mold were not observed. From weeks 0 to 8, C-GP samples increased the number of aerobic bacteria and yeast to 1.52~1.96, 0~1.77 log CFU/g dw, respectively. In the V-GP samples, aerobic bacteria and yeast were 1.52~1.53, 0~1.25 log CFU/g dw, respectively. Therefore, to suppress the discoloration, microbial growth and maintain high total phenolic content and antioxidant activities of seaweeds, it is judged that it is adequate to maintain quality characteristics and microbial stability to store under V-GP conditions.
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