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논문 상세정보

전해수와 구연산을 이용한 양상치의 품질 향상 및 미생물 저감화 효과

Effect of Electrolyzed Water and Citric acid On Quality Enhancement and Microbial Inhibition in Head Lettuce

초록

본 연구는 전해수, 구연산, 차아염소산나트륨의 단독 또는 병용 처리에 의한 양상치에 오염된 총균수, 효모 및 곰팡이는 물론, 인위적으로 접종한 Listeria monocytogenes와 Escherichia coli O157:H7에 대한 저감화 효과를 조사하였으며 살균효능은 침지 시간(3, 5, and 10분)과 침지 온도(1, RT, 40, and $50^{\circ}C$)의 변화에 따른 각 처리구의 살균력을 조사하였다. 또한, 알칼리전해수와 구연산의 병용처리에 의한 양상치의 저장 중 갈변저해효과를 탐색 하였다. 침지 시간에 따른 각 처리구의 미생물 살균력은 전해수 (산성전해수와 알칼리 전해수)가 동일 조건에서 100 ppm 차아염소산나트륨보다 높았으며 모든 처리구에서 3분보다는 5분이상 침지 시 현저하게 살균력이 증가하는 것으로 나타났다. 침지 온도에 의한 각 처리구의 살균력은 온도가 증가할수록 증가하였으며 $40^{\circ}C$ 이상에서는 온도증가에 의한 살균력의 차이가 없었다. 반면, 알칼리 전해수나 구연산 단독 처리구에 비하여 병용 처리시 양상치에 오염된 총균수와 효모 및 곰팡이에 대한 살균력은 모든 침지 온도에서 현저하게 증가하였으며 $40^{\circ}C$ 이상에서는 완전하게 사멸하는 것으로 나타났으나 L. monocytogenes와 E.coli O157:H7는 같은 조건에서 처리구에 대한 저항성이 증가하였다. 한편, 양상치를 상온이나 $40^{\circ}C$에서 알칼리 전해수와 구연산 병용 처리구로 침지하여 $4^{\circ}C$에서 15일간 저장하였을 때 단독 처리구에 비하여 현저하게 갈변저해효과가 있는 것으로 나타나 병용처리구는 양상치의 품질향상은 물론 미생물의 생육을 저해하는데 좋은 항균제로 사용될 수 있을 것으로 사료된다.

Abstract

This study was conducted to determine the effects of alkaline electrolyzed water (AIEW), acidic electrolyzed water (AcEW), 1% citric acid, and 100 ppm sodium hypochlorite, either alone or in combination with citric acid, in reducing the populations of spoilage bacteria and foodborne pathogens (Listeria monocytogenes and Escherichia coli O157:H7) on lettuce at various exposure times (3, 5, and 10 min) with different dipping temperatures (1, 20, 40, and $50^{\circ}C$). In addition, the inhibitory effect of alkaline electrolyzed water combined with citric acid on the browning reaction during storage at $4^{\circ}C$ for 15 days was investigated. Compared to the untreated control, electrolyzed water more effectively reduced the number of total bacteria, mold, and yeast than 100 ppm sodium hypochlorite under the same treatment conditions. All treatments exposed for 5 min significantly reduced the numbers of total bacteria, yeast, and mold on head lettuce. The inactivation effect of each treatment on head lettuce was enhanced as the dipping temperature increased from 1 to $50^{\circ}C$, but there was no significantly difference at temperatures greater than $40^{\circ}C$ (p<0.05). The total counts of yeast and mold in head lettuce were completely eliminated when a combination of 1% citric acid and AlEW treatment was used at temperatures greater than $40^{\circ}C$. However, decreased reduction in L. monocytogenes (2.81 log CFU/g), and E. coli O157:H7 (2.93 log CFU/g) on head lettuce was observed under these treatment conditions. In addition, enhanced anti-browning effect was observed when the samples were subjected to both 1% citric acid and AlEW treatment at temperatures greater than $40^{\circ}C$ compared to when single treatments alone were used. Thus, this combined treatment might be considered a potentially beneficial sanitizing method for improving the quality and safety of head lettuce.

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이 논문을 인용한 문헌 (8)

  1. Kim, Young-Mi ; Choi, Yu-Sung ; Cho, In-Ho 2011. "Cleansing effect of the alkaline ionized water on microorganisms of the denture surface" 대한치과보철학회지 = The journal of Korean academy of prosthodontics, 49(2): 138~144 
  2. Choi, Moon-Kyoung ; Yoon, So-Young ; Lee, So-Young ; Kim, Koth-Bong-Woo-Ri ; Lee, Chung-Jo ; Jung, Ji-Yeon ; Kwak, Ji-Hee ; Kim, Min-Ji ; Kim, Dong-Hyun ; SunWoo, Chan ; Lee, Ju-Woon ; Byun, Myung-Woo ; Ahn, Dong-Hyun 2011. "Growth Inhibition against Contaminants in Aseptic Chocolate Milk Using Physicochemical Methods" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(8): 1157~1163 
  3. Kim, Mi-Hye 2012. "Antioxidant and Antibacterial Activity of Extracts from Brassica juncea czerniak et coss., Celosia cristata L., and Beta vulgaris L." 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 27(6): 719~729 
  4. Kim, Se-Ri ; Ryu, Kyoung-Yul ; Lee, Myoung-Hee ; Jung, Chan-Sik ; Yoon, Yo-Han ; Shim, Won-Bo ; Kim, Ju-Hee ; Kim, Byung-Seok ; Yoo, Soon-Young ; Kim, Doo-Ho ; Yun, Jong-Chul ; Chung, Duck-Hwa 2012. "Evaluation of the Bactericidal Activity of Electrolyzed Water against Salmonella Typhimurium and Staphylococcus aureus on Perilla Leaves" 한국식품과학회지 = Korean journal of food science and technology, 44(4): 467~471 
  5. Kim, Do-Hee ; Kim, Han-Bit ; Moon, Kwang-Deog 2013. "Effects of Phytoncide Treatment on the Physicochemical, Microbiological, and Sensory Characteristics of Fresh-cut Lettuce" 한국식품저장유통학회지 = Korean journal of food preservation, 20(2): 166~172 
  6. Teng, Hui ; Kim, You Ho ; Lee, Won Young 2013. "Sterilization effect of electrolyzed water and chlorine dioxide on Rubus coreanus Miquel" 한국식품저장유통학회지 = Korean journal of food preservation, 20(4): 459~466 
  7. Shim, Won-Bo ; Lee, Chae-Won ; Jeong, Myeong-Jin ; Kim, Jeong-Sook ; Ryu, Jae-Gee ; Chung, Duck-Hwa 2014. "An Investigation of the Hazards Associated with Cucumber and Hot Pepper Cultivation Areas to Establish a Good Agricultural Practices (GAP) Model" 한국식품과학회지 = Korean journal of food science and technology, 46(1): 108~114 
  8. Kim, Seon-Young ; Oh, Deog-Hwan 2014. "Predictive Modeling of Bacillus cereus on Carrot Treated with Slightly Acidic Electrolyzed Water and Ultrasonication at Various Storage Temperatures" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(8): 1296~1303 

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