로즈마리 복합 추출물 처리가 fresh-cut 양상추의 저장 중 품질 변화에 미치는 영향
Effect of mixed natural extract treatment on quality characteristics of fresh-cut lettuce during storage
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본 연구에서는 로즈마리 추출물과 주정을 이용하여 로즈마리 복합추출물을 제조하고, 이를 이용하여 세척 처리한 fresh-cut 양상추의 품질변화에 미치는 영향을 확인하고자 하였다. Na-1 처리구의 포장 내 이산화탄소의 농도는 저장 기간 동안 대체로 높은 수준으로 유지된 반면, Na-5는 낮은 수준으로 유지되었으며, Cl의 경우 5일째 19.5±3.9%로 다른 처리구에 비해 유의적으로 높은 값을 보였다. POD 활성 결과, Cl 처리구의 경우 저장 2일째까지 낮은 활성을 보였으나, 저장 5일째에는 248.0±36.8 unit/g/min으로 가장 높은 활성을 보였다. 반면 Na-5 처리구의 경우 다른 처리구에 비해 유의적으로 낮은 값으로 시작하여 저장 기간 동안 낮은 값을 보였다. PAL 활성은 저장 1일, 5일 각각 Na-3, Na-5 처리구가 다른 처리구에 비해 유의적으로 낮게 나타났으며, Cl 처리구의 경우 저장 3일까지 낮은 활성을 보였으나, 5일째 급증하여 가장 높은 값을 보였다. 호기성 총 세균의 경우 지속적인 증가가 모든 처리구에서 나타났으며, Co 및 Na-1 처리구가 저장 5일째 6.6±0.1 및 6.8±0.3 log CFU/g으로 높았으며, Na-5의 경우 6.2±0.2 log CFU/g으로 Cl 처리구에 비해 유의적으로 낮음을 확인할 수 있었다. 저장 2일을 제외한 저장 기간 중 Cl 처리구에서 갈변 점수가 유의적으로 높은 반면 Na-5 및 Na-3의 경우 유의적으로 낮았으며, 이는 색의 기호도 평가와 반비례 했다. 종합적 기호도 평가에서 저장 5일에 유의적으로 Cl 처리구 점수가 낮았고, Na-5는 높은 값을 보였으며, Na 처리구 농도가 감소할수록 종합적 기호도의 점수도 감소하였다. 이와 같은 결과를 바탕으로 로즈마리 복합추출물을 fresh-cut 양상추의 세척단계에 이용하였을 때 포장 내 낮은 CO2 가스 수준과 POD 및 PAL 활성, 낮은 호기성 총 세균수, 높은 기호도 평가 등의 결과를 바탕으로 fresh-cut 양상추에 이용가능함을 확인하였다.
Abstract
The purpose of this study was to evaluate the quality of fresh-cut lettuce after a washing treatment with differing concentrations of mixed natural extract. Five different treatments were employed: distilled water, sodium hypochlorite (Cl), 20% mixed natural extract (Na-1), 60% mixed natural extract (Na-3), and 100% mixed natural extract (Na-5). Measurements of carbon dioxide concentration, enzymatic activities, total aerobic bacteria, and sensory evaluation were investigated on day 1, 2, 3, and 5 at 5℃. The CO2 concentration in lettuce treated with Cl was significantly higher than that in other samples on day 5, and it remained generally low during the storage period in that treated with Na-5. The enzymatic activities (POD (peroxidase) and PAL (phenylalanine ammonia lyase) activities) in lettuce treated with Na-5 and Na-3 were low during the storage, and were significantly higher in lettuce treated with Cl than that in other samples on day 5. Total aerobic microbial count increased during storage, specifically on day 5, and was 6.53±0.08 log CFU/g in lettuce treated with Cl, while those in lettuce treated with Na-5 was 6.22±0.18 log CFU/g and significantly different. In case of sensory evaluation, there was no significant difference between the washing treatments in off flavor and smell. Color and overall acceptability in Na-5 was higher than that treated with Cl. The results revealed that the washing treatment of mixed natural extracts primarily containing rosemary extracts could be used to wash fresh-cut lettuce.
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