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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.41 no.5 = no.207, 2009년, pp.578 - 586
김영국 (화중대학교 식품공학과) , 김태웅 (강원대학교 BT특성화학부대학 식품생명공학과) , 딩티안 (강원대학교 BT특성화학부대학 식품생명공학과) , 오덕환 (강원대학교 BT특성화학부대학 식품생명공학과)
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 (Liste...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
신선편이는 무엇인가? | 이러한 시대적 특성을 반영한 새로운 가공제품으로 신선편이 채소류(minimally processed vegetables)가 등장하게 되었다(7,8). 신선편이란 신선한 상태의 제품특성을 크게 변화시키지 않으면서 고유 기능성을 증가시킬 수 있도록 가공하는 것으로 제품에 따라 그 공정이 다르다(9,10). 농산물의 경우 일반적으로 세척, 절단, 혼합, 포장 단계가 이에 해당한다. | |
국내에서 최소가공 채소류의 소비가 증가하고 있는 이유는? | 미국이나 유럽등지에서는 신선도와 편의성을 동시에 추구하려는 소비자의 욕구를 충족시켜줄 수 있는 최소가공 채류의 소비가 급격하게 증가하고 있다(3-5). 한국에서도 맞벌이 여성이 증가함에 따라 조리시간을 단축시키고 대신 여가 시간을 활용하려는 well-being 산업에 힘입어 빠르고, 편리함과 동시에 건강식품과 부합되는 최소가공 채소류의 소비가 증가하고 있다(6). 이러한 시대적 특성을 반영한 새로운 가공제품으로 신선편이 채소류(minimally processed vegetables)가 등장하게 되었다(7,8). | |
농산물에서는 무엇이 신선편이인가? | 신선편이란 신선한 상태의 제품특성을 크게 변화시키지 않으면서 고유 기능성을 증가시킬 수 있도록 가공하는 것으로 제품에 따라 그 공정이 다르다(9,10). 농산물의 경우 일반적으로 세척, 절단, 혼합, 포장 단계가 이에 해당한다. 그러나 이러한 공정을 거치는 최소가공 채소류의 경우 소비자들은 제품을 구입 후 바로 사용할 수 있는 장점이 있는 반면 절단 등 최소가공으로 인해 세포의 호흡속도가 빨라져 절단면의 산화적 갈변과 미생물 오염이 일어날 수 있는 문제점을 가지고 있다(11,12). |
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