절임 공정 중 절단 배추의 품질 향상을 위한 maltodextrin과 grape seed extract 첨가조건 최적화 Optimization of supplementation with maltodextrin and grape seed extract for improving quality of shredded Korean cabbage (Brassica rapaL. ssp. Pekinensis) during salting process원문보기
본 연구는 절단 절임배추의 미생물학적 안전성과 품질확보를 위해 maltodextrin(MD)과 grape seed extract(GSE)를 첨가한 새로운 절임 조건을 개발하고자 수행되었다. 반응 표면분석법을 이용하여 분석한 결과, 10.09~10.32% NaCl, 9.45~10.00% MD와 234~300 ppm GSE를 병합한 절임염수와 5.68~5.94 hr의 절임시간이 절단 배추의 최적 절임 조건으로 나타났다. 이 절임 조건하에서 절단 배추의 총호기성 세균과 효모 및 곰팡이 수는 3.33과 1.45 log CFU/g까지 각각 감소한 반면 관능적 품질인 맛, 조직감과 종합적 기호도는 6점 이상의 높은 점수를 유지하였다. 또한 이 절임조건은 절임 중 적절한 배추의 중량감소율인 15~23%와 절임배추의 최적 염도인 1.5~2.0%를 만족하는 것으로 나타났다. 따라서 본 연구결과, MD와 GSE가 첨가된 절임염수는 배추의 위해미생물 감소뿐만 아니라 품질유지에 효과를 보여줌으로써 김치 제조를 위한 배추의 절임공정에 활용할 수 있는 가능성을 제시하였다.
본 연구는 절단 절임배추의 미생물학적 안전성과 품질확보를 위해 maltodextrin(MD)과 grape seed extract(GSE)를 첨가한 새로운 절임 조건을 개발하고자 수행되었다. 반응 표면분석법을 이용하여 분석한 결과, 10.09~10.32% NaCl, 9.45~10.00% MD와 234~300 ppm GSE를 병합한 절임염수와 5.68~5.94 hr의 절임시간이 절단 배추의 최적 절임 조건으로 나타났다. 이 절임 조건하에서 절단 배추의 총호기성 세균과 효모 및 곰팡이 수는 3.33과 1.45 log CFU/g까지 각각 감소한 반면 관능적 품질인 맛, 조직감과 종합적 기호도는 6점 이상의 높은 점수를 유지하였다. 또한 이 절임조건은 절임 중 적절한 배추의 중량감소율인 15~23%와 절임배추의 최적 염도인 1.5~2.0%를 만족하는 것으로 나타났다. 따라서 본 연구결과, MD와 GSE가 첨가된 절임염수는 배추의 위해미생물 감소뿐만 아니라 품질유지에 효과를 보여줌으로써 김치 제조를 위한 배추의 절임공정에 활용할 수 있는 가능성을 제시하였다.
The aim of this study was to develop a new salting condition that included added maltodextrin (MD) and grape seed extract (GSE) to ensure the microbiological safety and quality of salted shredded Korean cabbage. Response surface methodology (RSM) was used to analyze the effects of four independent v...
The aim of this study was to develop a new salting condition that included added maltodextrin (MD) and grape seed extract (GSE) to ensure the microbiological safety and quality of salted shredded Korean cabbage. Response surface methodology (RSM) was used to analyze the effects of four independent variables (NaCl concentration, salting duration, MD concentration, and GSE concentration). The following response variables were evaluated: reduction in total aerobic bacteria, yeast, and mold counts; weight loss and salt content; and taste, texture, and overall acceptability of salted shredded Korean cabbage. The optimal salting conditions include a combination of 10.09~10.32% NaCl, 9.45~10.00% MD, and 234~300 ppm GSE in a ternary salting solution and a salting duration of 5.68~5.94 hr. This optimal combination reduced total aerobic bacterial and yeast/molds counts by 3.33 and 1.45 log CFU/g, respectively, while maintaining high sensory scores for taste, texture, and overall acceptability of the salted shredded Korean cabbage. In addition, the optimal conditions yielded more acceptable weight loss and salt content characteristics. The results suggest that use of the optimized combination of salting conditions can improve the microbiological safety and quality of salted shredded Korean cabbage used for commercial kimchi production.
The aim of this study was to develop a new salting condition that included added maltodextrin (MD) and grape seed extract (GSE) to ensure the microbiological safety and quality of salted shredded Korean cabbage. Response surface methodology (RSM) was used to analyze the effects of four independent variables (NaCl concentration, salting duration, MD concentration, and GSE concentration). The following response variables were evaluated: reduction in total aerobic bacteria, yeast, and mold counts; weight loss and salt content; and taste, texture, and overall acceptability of salted shredded Korean cabbage. The optimal salting conditions include a combination of 10.09~10.32% NaCl, 9.45~10.00% MD, and 234~300 ppm GSE in a ternary salting solution and a salting duration of 5.68~5.94 hr. This optimal combination reduced total aerobic bacterial and yeast/molds counts by 3.33 and 1.45 log CFU/g, respectively, while maintaining high sensory scores for taste, texture, and overall acceptability of the salted shredded Korean cabbage. In addition, the optimal conditions yielded more acceptable weight loss and salt content characteristics. The results suggest that use of the optimized combination of salting conditions can improve the microbiological safety and quality of salted shredded Korean cabbage used for commercial kimchi production.
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문제 정의
The objective of this study was to establish the optimum combination of NaCl, MD, and GSE in the salting solution and the ideal salting time. Such optimization would enable inactivation of pre-existing microorganisms and improvement of salted-shredded Korean cabbage quality using RSM.
본 연구는 절단 절임배추의 미생물학적 안전성과 품질 확보를 위해 maltodextrin(MD)과 grape seed extract(GSE)를 첨가한 새로운 절임 조건을 개발하고자 수행되었다. 반응 표면분석법을 이용하여 분석한 결과, 10.
제안 방법
The experiments were performed according to a previously described central composite design (25), with some modifications. In this study, the experimental combinations were at the midpoints of edges and at the center of the process space.
We optimized the salting conditions by analyzing numerical simulations of the best combination of NaCl, MD, and GSE concentration and salting time. The optimal conditions were those that minimized total aerobic bacteria and yeast/mold counts, with weight loss in the range of 15~23%, salt content in the range of 1.
대상 데이터
Korean cabbage (B. rapa L. ssp. Pekinensis cv. Hwiparam) was cultivated in the field and harvested in early November, 2015 in Haenam-gun, Korea. The outer leaves and foreign substances were removed, and the remaining leaves were evenly shredded into pieces of approximately 4×4 cm using a knife sterilized before use by dipping into 70% alcohol and flaming.
3b). The samples were shredded Korean cabbage treated with different concentrations of NaCl and MD at a fixed salting time of 5 hr and GSE concentration of 150 ppm. Weight loss increased as a function of NaCl and MD concentrations.
데이터처리
Statistical analysis was performed using Design-Expert v.10 software (Stat-Ease, Minneapolis, MN, USA); results represent the average of four independent measurements. The response was expressed as a function of the independent variables defined by the following quadratic polynomial model:
이론/모형
The salt content of each sample was measured using Mohr’s titration method (4).
성능/효과
The ANOVA showed that the quadratic polynomial model adequately fit the experimental data, with R2 =0.981 and 0.992 and R2adj =0.958 and 0.989 for changes in weight loss and salt content, respectively, indicating good agreement between the experimental and predicted values.
1b) on shredded Korean cabbage treated with different NaCl and GSE concentrations at a fixed salting time of 5 hr and MD concentration of 5%. The magnitude of the reduction in total aerobic bacteria count increased as the GSE and NaCl concentrations increased, whereas the change in the reduction in yeast/mold count was less obvious, implying that the effect of GSE and NaCl on reducing the counts of preexisting microorganisms depends on the type of microbe present. It was previously shown that GSE treatment suppressed growth in gram-negative and -positive bacteria but was less effective against yeast and molds (14).
0%를 만족하는 것으로 나타났다. 따라서 본 연구결과, MD와 GSE가 첨가된 절임염수는 배추의 위해미생물 감소뿐만 아니라 품질유지에 효과를 보여줌으로써 김치 제조를 위한 배추의 절임공정에 활용할 수 있는 가능성을 제시하였다.
45 log CFU/g까지 각각 감소한 반면 관능적 품질인 맛, 조직감과 종합적 기호도는 6점 이상의 높은 점수를 유지하였다. 또한 이 절임 조건은 절임 중 적절한 배추의 중량 감소율인 15~23%와절임배추의 최적 염도인 1.5~2.0%를 만족하는 것으로 나타났다. 따라서 본 연구결과, MD와 GSE가 첨가된 절임염수는 배추의 위해미생물 감소뿐만 아니라 품질유지에 효과를 보여줌으로써 김치 제조를 위한 배추의 절임공정에 활용할 수 있는 가능성을 제시하였다.
본 연구는 절단 절임배추의 미생물학적 안전성과 품질 확보를 위해 maltodextrin(MD)과 grape seed extract(GSE)를 첨가한 새로운 절임 조건을 개발하고자 수행되었다. 반응 표면분석법을 이용하여 분석한 결과, 10.09~10.32% NaCl, 9.45~10.00% MD와 234~300 ppm GSE를 병합한 절임염수와 5.68~5.94 hr의 절임시간이 절단 배추의 최적 절임 조건으로 나타났다. 이 절임 조건하에서 절단 배추의 총호기성 세균과 효모 및 곰팡이 수는 3.
94 hr의 절임시간이 절단 배추의 최적 절임 조건으로 나타났다. 이 절임 조건하에서 절단 배추의 총호기성 세균과 효모 및 곰팡이 수는 3.33과 1.45 log CFU/g까지 각각 감소한 반면 관능적 품질인 맛, 조직감과 종합적 기호도는 6점 이상의 높은 점수를 유지하였다. 또한 이 절임 조건은 절임 중 적절한 배추의 중량 감소율인 15~23%와절임배추의 최적 염도인 1.
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