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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.40 no.8, 2011년, pp.1141 - 1149
김수진 (경희대학교 식품영양학과) , 손시혜 (경희대학교 식품영양학과) , 김기창 (국립농업과학원 농식품자원부) , 김행란 (국립농업과학원 농식품자원부) , 윤기선 (경희대학교 식품영양학과)
The objective of this study was to analyze quality changes during storage of fresh-cut produce (leafy vegetables and condiment vegetables) as a function of packaging and storage temperature. Fresh-cut produce was washed using a three step cleaning process and was packed in vacuum packaging (green on...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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신선편이 농산물 조직의 연화 및 표면의 갈변화가 일어나는 이유는? | 신선편이 농산물은 주로 절단 등의 가공 과정을 거치면서 에틸렌 및 호흡률이 증가하고 효소 활성 등의 변화가 초래되어 조직의 연화 및 표면의 갈변화가 일어난다(6). 이러한 변화를 통하여 신선편이 농산물의 품질은 급격히 낮아져 사용이 간편하지만 가공하지 않은 농산물에 비하여 품질의 변화가 빠르게 일어나기 때문에 유통기한이 단축된다(7,8). | |
신선 편이 농산물이 미생물 오염에 노출된 이유는? | 농산물은 살아있는 생체조직이기 때문에 수확 및 가공 공정에서 생리적 장애와 조직 파괴가 일어나면서 농산물 표면의 보호막이 파괴되어 세균, 효모, 곰팡이 등에 오염되기 쉽게 변한다(3,4). 특히 신선편이 농산물은 가열처리를 거치지 않고 신선한 상태로 섭취하기 때문에 생산과정에서 오염되어 유입되는 미생물들을 완전히 배제하기는 어렵다(5). 따라서 신선편이 농산물은 안전을 위협하는 미생물 오염과 품질변화가 소비시장을 활성화하는데 큰 걸림돌로 작용하고 있다. | |
현재 급식·외식업체에서 사용되고 있는 세척 절단된 신선편이 농산물의 포장은 주로 무엇을 사용하고 있는가? | 신선편이 농산물의 포장은 필름의 투과성에 따라 O2와 CO2의 양을 변화시켜 호흡률을 조절하기 때문에 신선편이 농산물 조직의 노화와 유통기한 연장에 효과적이며, 선도유지를 위해 필수적이라고 할 수 있다(15). 현재 급식·외식업체에서 사용되고 있는 세척 절단된 신선편이 농산물의 포장은 주로 진공포장과 필름포장이 사용되고 있다. 그러나 저장기간 동안 포장방법이 신선편이 농산물의 품질변화에 미치는 영향에 대한 연구는 매우 미비한 실정이다. |
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