청매실의 비가열 전처리 및 건조매실의 특성
Non-thermal treatment of Prunus mume fruit and quality characteristics of the dehydrated product
0
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
수확 후 매실의 미생물학적 안전성 확보를 위해 0.5% citric acid와 0.1% Tween 20 단일 및 병합 처리 후 4±1℃에서 7일간 저장하면서 미생물 수 및 품질 변화를 조사하였다. Citric acid와 Tween 20 병합 처리 후 총 호기성 세균과 효모 및 곰팡이 수는 대조구와 비교하여 각각 2.06, 2.22 log CFU/g으로 가장 높은 감소 효과를 보였으며, 이러한 효과는 저장 7일 동안 유지되었다. 매실의 유기산 함량을 분석한 결과, malic acid, citric acid, oxalic acid의 순서로 높은 함량을 나타냈고, 모든 처리구에서 유의적인 차이가 없었으며, 저장 중 색도 역시 큰 차이를 보이지 않았다. 또한 매실의 저장성 증진 및 다양한 매실 가공품 제조를 위한 기초연구로써 탈수제를 이용한 건조 후 건조 매실의 품질 변화를 열품건조와 비교, 분석하였다. 탈수제 처리 건조가 열풍건조에 비해 높은 복원율을 나타냈고, 총 페놀 및 플라보노이드 함량 역시 열풍건조 보다 많았으며, 대조구와 유사한 함량을 유지하였다. 또한 건조 매실의 색도에 있어서도 탈수제 처리가 부정적 영향을 끼치지 않는 것으로 나타났다. 따라서 본 연구결과, 수확 후 매실에 citric acid와 Tween 20 병합 처리가 미생물학적 안전성을 확보함과 동시에 품질 변화를 일으키지 않는 효과적인 가공 전처리 기술이라고 생각되며, 탈수제 처리가 건조 매실의 품질을 높게 유지하며 저장성을 높일 수 있는 효율적인 건조 방법이라고 판단된다.
Abstract
To maintain the microbiological safety of Prunus mume fruit before it is processed, it was treated with a combination of 0.5% citric acid and 0.1% Tween 20, and stored at 4±1℃ for seven days. The combined treatment reduced total aerobic bacteria, yeast, and mold populations in the fruit by 2.20 and 1.70 log CFU/g, respectively, compared to those in the control. Organic acid contents and the Hunter L*, a*, and b* values were not affected by the treatment during the storage. In addition, the dried Prunus mume fruit prepared with 40% red algae extract (RAE) or maltodextrin (MD) treatment and hot-air drying were compared with respect to the fruit’s physicochemical properties such as color, total phenolic and flavonoid content, and microstructure. The hot-air dried samples had undesirable color changes and inferior textures. The RAE-treated samples had a higher total phenolic content (225.15 mg gallic acid equivalent (GAE)/100 g) and total flavonoid content (49.25 mg quercetin equivalent (QE)/100 g) than the other treatments. The treatment of Prunus mume fruit with RAE can provide better-dried products than can MD treatment or hot-air drying. These results suggest that the combined treatment with citric acid and Tween 20 can be effective in preserving the microbiological safety of Prunus mume fruit, and its dehydration using RAE is an efficient drying method.
참고문헌 (39)
- 이신호, "매실과 리큐르 부산물인 매실박의 항균활성 비교", 한국식품위생안전성학회지, 22(2), pp.77~81 (2007), 한국식품위생안전성학회
- 고병섭, "오매 추출물의 혈당 강하 효과", 한국식품영양과학회지, 33(6), pp.951~957 (2004), 한국식품영양과학회
- 이오규, "매실 과육성분의 분석", 한국약용작물학회지, 15(3), pp.143~147 (2007), 한국약용작물학회
- 박신인, "매실 과육 첨가가 제빵 적성에 미치는 영향", 한국식생활문화학회지, 18(6), pp.506~514 (2003), 한국식생활문화학회
- Beuchat LR, "Efficacy of chlorine and peroxyacetic acid sanitizer in killing Listeria monocytogenes on iceberg and romaine lettuce using simulated commercial processing conditions", J Food Prot, 67, pp.1238~1242 (2004)
- Kim YJ, "Efficacy of aqueous chlorine dioxide and fumaric acid for inactivating pre-existing microorganisms and Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on broccoli sprouts", Food Control, 20, pp.1002~1005 (2009)
- Guentzel JL, "Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water", Food Microbiol, 25, pp.36~41 (2008)
- Obande MA, "Effect of preharvest UV-C treatment of tomatoes(Aolanum lycopersicon Mill.)on ripening and pathogen resistance", Postharvest Biol Tec, 62, pp.188~192 (2011)
- Kondo N, "Efficiency of sodium hypochlorite, fumaric acid, and mild heat in killing native microflora and Escherichia coli O157:H7, Salmonella typhimurium DT104, and Staphylococcus aureus attached to fresh-cut lettuce", J Food Prot, 67, pp.721~731 (2006)
- Sagong HG, "Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce", Int J Food Microbiol, 145, pp.287~292 (2011)
- Bastos MSR, "The effect of the association of sanitizers and surfactant in the microbiota of the cantaloupe (Cucumis melo L.) melon surface", Food Control, 16, pp.369~373 (2005)
- Sagong HG, "Combined effects of ultrasound and surfactants to reduce Bacillus cereus spores on lettuce and carrots", Int J Food Microbiol, 160, pp.367~372 (2013)
- Simal S, "Dehydration of aloe vera: simulation of drying curves and evaluation of functional properties", J Food Eng, 43, pp.109~114 (2000)
- 천호현, "Dehydration of Blueberries Using Maltodextrin and the Physicochemical Properties of Dried Blueberries", Horticulture, Environment, and Biotechnology, 53(6), pp.565~570 (2012), 한국원예학회[DOI]
- 김남호, "홍조류 추출물을 이용한 오미자의 탈수 및 건조", 한국식품저장유통학회지, 20(2), pp.284~288 (2013), 한국식품저장유통학회
- Shu-Mei Wang, "Physicochemical Property of Pumpkin Slices Dehydrated with Red Algae Extract", Applied Biological Chemistry, 54(6), pp.921~925 (2011), 한국응용생명화학회
- Ho Hyun Chun, "Effects of Aqueous Chlorine Dioxide Treatment and Cold Storage on Microbial Growth and Quality of Blueberries", Applied Biological Chemistry, 56(3), pp.309~315 (2013), 한국응용생명화학회
- Usenik V, "Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)", Food Chem, 107, pp.185~192 (2008)
- Rumbaoa RGO, "Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties", Food Chem, 113, pp.1133~1138 (2009)
- Dewanto V, "Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity", J Agric Food Chem, 50, pp.3010~3014 (2002)
- Akbas MY, "Inactivation of Escherichia coli and Listeria monocytogenes on iceberg lettuce by dip wash treatments with organic acids", Lett Appl Microbiol, 44, pp.619~624 (2007)
- Sagong HG, "Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce", Int J Food Microbiol, 145, pp.287~292 (2011)
- Li Y, "Enhanced inactivation of Salmonella Typhimurium from blueberries by combinations of sodium dodecyl sulfate with organic acids or hydrogen peroxide", Food Res Int, 54, pp.1553~1559 (2013)
- Bastos MSR, "The effect of the association of sanitizers and surfactant in the microbiota of the cantaloupe (Cucumis melo L.) melon surface", Food Control, 16, pp.369~373 (2005)
- 이성아, "저선량 감마선 조사에 의한 매실의 미생물학적 및 이화학적 특성 평가", 동아시아식생활학회지, 18(6), pp.989~996 (2008), 동아시아식생활학회
- 정기태, "꾸지뽕나무 열매의 숙기별 식품학적 특성", 한국식품저장유통학회지, 20(3), pp.330~335 (2013), 한국식품저장유통학회
- 김지명, "숙성에 따른 토종 복분자 딸기의 특성", 한국식품과학회지, 43(3), pp.341~347 (2011), 한국식품과학회
- 이정옥, "저선량 전자선 조사가 살구의 저장 중 품질특성에 미치는 영향", 한국식품영양과학회지, 37(7), pp.934~941 (2008), 한국식품영양과학회
- 강지훈, "이산화염소수와 UV-C 또는 전자빔 병합처리가 치콘의 저장 중 미생물 성장과 품질에 미치는 영향", 한국식품영양과학회지, 41(11), pp.1632~1638 (2012), 한국식품영양과학회
- 김주연, "“플라멩고” 딸기의 수확 후 Ultraviolet-C와 이산화염소수 또는 푸마르산 병합 처리에 따른 저장 중 품질에 미치는 영향", 한국식품영양과학회지, 39(1), pp.138~145 (2010), 한국식품영양과학회
- 김민성, "Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices", Journal of Applied Biological Chemistry, 56(1), pp.19~22 (2013), 한국응용생명화학회
- Jayaraman KS, "Effect of pretreatment with salt and sucrose on the quality and stability of dehydrated cauliflower", Int J Food Sci Tech, 25, pp.47~60 (1990)
- Schwartz SJ, "Chlorophyll stability during continuous aseptic processing and storage", J Food Sci, 56, pp.1059~1062 (1991)
- Barreiro JA, "Kinetics of colour change of double concentrated tomato paste during thermal treatment", J Food Eng, 33, pp.359~371 (1997)
- Vega-Galvez A, "Effect of air-drying temperature on physicochemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum L. car. Hungarian)", Food Chem, 117, pp.647~653 (2009)
- Miranda M, "Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd)", Ind Crop Prod, 32, pp.258~263 (2010)
- Mohd Zainol MK, "Effect of different drying methods on the degradation of selected flavonoids in Centella asiatica", Int Food Res J, 16, pp.531~537 (2009)
- Therdthai N, "Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen)", J Food Eng, 91, pp.482~489 (2009)
- Vega-Galvez A, "Effect of air drying temperature on the quality of rehydrated dried red bell pepper(var. Lamuyo)", J Food Eng, 85, pp.42~50 (2008)