열수 마이크로버블 병용 세척이 절단 양상추의 품질에 미치는 영향
Effect of combined washing with heat and microbubbles water on the quality of fresh-cut lettuce
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40℃ 열수 마이크로버블 병용 세척구(HWT+MB-40℃)의 미생물 저감효과는 50℃ 열수 세척구(HWT-50℃)보다 낮았으나, 부패율의 경우 저장 2일차까지 0%를 유지하였고, 저장 6일차에는 11%로 가장 낮은 수치를 보여주었다. 마이크로버블 세척구는 저장 2일차 7%의 부패율을 나타내었으나, 10일간의 저장 기간 동안 부패율이 30% 미만으로 나타났고, 이는 40℃ 열수 마이크로버블 병용 세척구(HWT+MB-40℃)와 유사한 경향으로 나타나, 마이크로버블 처리는 저장 중 양상추의 품질 유지를 위한 효과적인 처리 기술이라고 판단된다. 절단 양상추와 같은 신선편이 제품의 유통기한은 제품 생산 후 3–4일 이내이므로, 세척 후 저장기간 동안 품질이 우수하게 유지된 마이크로버블 세척구와 40℃ 열수 마이크로버블 병용 세척구(HWT+ MB-40℃)는 절단 양상추의 저장 중 품질향상을 위한 적합한 처리방법이며, 친환경적인 세척수로서의 마이크로버블수의 가능성을 확인하였다. 결과적으로 마이크로버블의 사용은 양상추의 저장 중 품질 유지에 효과가 있으며, 열수와 마이크로버블의 병용 처리는 열수 단독 처리에 비해서 감균효과가 다소 낮지만, 온도 조건에 따라 품질 유지 효과에는 차이를 보였다. 마이크로버블과 열수 마이크로버블 병용처리는 절단 양상추의 품질 유지에 효과적일 것으로 판단되며, 친환경적인 세척 방법으로 수확 후 세척 기술에 유용하게 적용할 수 있을 것으로 생각된다.
Abstract
The effects of different washing techniques, including the combined use of heated water and microbubbles water, on fresh-cut lettuce leaves (Lactuca sative var, capitata) were examined. The outer leaves were removed from the lettuce and cut into squares with dimensions of approximately 1–2 cm. The lettuce leaf samples were then washed with either tap water (Tap), microbubbles water (MB, Contains 70% or more of microbubbles with a diameter of 10µm or less), heated water (HWT, 40℃, 45℃ or 50℃), or heated microbubbles water (HWT+MB, 40℃, 45℃ or 50℃) for 1 min. After washing, the microbiological properties (i.e., total viable bacteria, coliform and fungi) and quality of the samples were measured. The total viable bacteria level of the HWT-50℃ sample was <1 log CFU/g, representing the most effective washing technique, although the freshness decreased rapidly during storage. In addition, HWT+MB-40℃ treatment was less effective in reducing the microbiological levels, although the decay rate was maintained at 0% for the initial 2 d of storage, and showed the lowest value of 11% after 6 d. Furthermore, the decay rate for the sample treated with MB was <30% after 10 d, and a similar result was obtained for the HWT+MB-40℃ sample. It was apparent that a combined heat and microbubbles treatment, and in particular at a temperature of 40℃, was effective for maintaining the freshness and quality of fresh-cut lettuce during storage.
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