저온 플라즈마 처리한 벼의 저장온도 및 기간에 따른 미생물학적 및 이화학적 특성 변화
Changes in microbial and chemical properties of rough rice treated with cold plasma by storage temperatures and periods
2
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Cold plasma (CP) was applied to examine microbial safety and physicochemical properties of rough rice. CP was generated in a square-shaped plastic container (250 W, 15 kHz, ambient air) and dielectric barrier discharge plasma treatment was applied for periods of 0, 10, and 20 min during 2 weeks at 4 and 25℃. As a result of observing changes in growth of microorganisms, 3.46-3.86 log CFU/g of total aerobic bacteria and 2.27-2.86 log CFU/g of mold were detected in the early stage of storage. The growth of total aerobic bacteria and mold was increased depending on the storage temperature and period, but there was no big difference between cultivars. Microbial analysis after storage showed that microorganisms of plasma-treated group were less grown approximately 1.50 log CFU/g. Moisture content of rough rice was decreased by storage temperature and periods. As for the amylose content, changes in the content by plasma were not observed in Samkwang, Cheongpum and Misomi, whereas Palbangmi showed a tendency to increase. The results of this study indicated that CP treatment improved the microbial quality of rough rice, but further studies should be conducted to reduce the deterioration of sensory quality induced by CP.
Abstract
Cold plasma (CP) was applied to examine microbial safety and physicochemical properties of rough rice. CP was generated in a square-shaped plastic container (250 W, 15 kHz, ambient air) and dielectric barrier discharge plasma treatment was applied for periods of 0, 10, and 20 min during 2 weeks at 4 and 25℃. As a result of observing changes in growth of microorganisms, 3.46-3.86 log CFU/g of total aerobic bacteria and 2.27-2.86 log CFU/g of mold were detected in the early stage of storage. The growth of total aerobic bacteria and mold was increased depending on the storage temperature and period, but there was no big difference between cultivars. Microbial analysis after storage showed that microorganisms of plasma-treated group were less grown approximately 1.50 log CFU/g. Moisture content of rough rice was decreased by storage temperature and periods. As for the amylose content, changes in the content by plasma were not observed in Samkwang, Cheongpum and Misomi, whereas Palbangmi showed a tendency to increase. The results of this study indicated that CP treatment improved the microbial quality of rough rice, but further studies should be conducted to reduce the deterioration of sensory quality induced by CP.
참고문헌 (18)
- 김정주, "벼 정조저장 중 저장온도 및 저장기간에 따른 쌀의 이화학적 특성 및 지방산 조성의 변화", 한국작물학회지, 59(4), pp.413~426 (2014), 한국작물학회[DOI]
- 신동선, "음료 개발을 위한 가공용 쌀의 수화, 호화 및 당화특성 비교", 한국식품영양학회지, 29(5), pp.618~627 (2016), 한국식품영양학회
- Zhou Z, "Ageing of stored rice: Changes in chemical and physical attributes", J Cereal Sci, 33, pp.1~15 (2001)
- 김민주, "시판 백미의 미생물학적 프로파일 정량분석", 한국식품위생안전성학회지, 26(3), pp.198~202 (2011), 한국식품위생안전성학회
- 최윤희, "온도와 포장재에 따른 백미의 저장가능기간", 한국식품저장유통학회지, 12(4), pp.310~316 (2005), 한국식품저장유통학회
- 이승제, "대기압 유전체장벽방전 플라즈마에 의한 식품유해 미생물 살균", 한국식품위생안전성학회지, 32(3), pp.222~227 (2017), 한국식품위생안전성학회
- 김현주, "대기압 플라즈마가 선식의 품질 특성에 미치는 영향", 한국식품위생안전성학회지, 31(5), pp.375~379 (2016), 한국식품위생안전성학회
- Lee KH, "Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice", LWT-Food Sci Technol, 74, pp.442~447 (2016)
- 윤금아, "코로나방전플라즈마제트를 이용한 생식용 곡류의 미생물 저감", 한국식품과학회지, 47(1), pp.70~74 (2015), 한국식품과학회[DOI]
- Kim HJ, "Microbial safety and quality attributes of milk following treatment with atmospheric pressure encapsulated dielectric barrier discharge plasma", Food Control, 47, pp.451~456 (2015)
- AOAC, "Official methods of analysis", Association of Official Analytical Communities, ~ (2000)
- Juliano BO, "Polysaccharide, proteins, and lipids of rice. In Rice Chemistry and Technology", pp.59~120 (1985), The American Association of Cereal Chemists Inc.
- Kim B, "Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions", Food Microbiol, 28, pp.9~13 (2009)
- Niemira BA, "Cold plasma decontamination of foods", Annu Rev Food Sci Technol, 3, pp.125~142 (2012)
- 김의웅, "백미 제조방식에 따른 저장특성", 한국식품저장유통학회지, 21(3), pp.308~314 (2014), 한국식품저장유통학회
- 최윤희, "현미 저온저장이 쌀과 밥의 품질에 미치는 영향", 한국작물학회지, 53(2), pp.179~186 (2008), 한국작물학회
- Lee IK, "Changes in physicochemical properties of rice grain during long-term storage", Korean J Crop Sci, 38, pp.524~530 (1993)
- Choi YH, "Effects of moisture contents of rough rice and storage temperatures on rice grain quality", Korean J Crop Sci, 51, pp.12~20 (2014)