천연항균제를 사용한 냉장떡류의 유통 안정성 평가연구 (A Study on the Evaluation of Distribution Stability of Refrigerated Rice Cake Using Natural Antibiotics)

서지정보

· 발행기관 : 한국키틴키토산학회
· 수록지 정보 : Journal of Chitin and Chitosan / 23권 / 4호 / 244 ~ 255페이지
· 저자명 : 황권택, 진종언, 오성훈, 류민정, 유승진

초록

Natural extract in liquid phase was adjusted to 0, 0.25, 0.5, 1, 2, and 4% concentration to check microbial changes and to measure 4, 8, 12 o C for refrigeration temperature. In the case of grapefruit extract, the microbial safety was maintained at all the concentrations at 4 o C storage, but the antimicrobial activity was maintained at 12 o C storage and at 8 o C and 21 days storage. In the case of grape seed extract, only the 4% of the culture at 8 o C satisfied the requirement of safety of food distribution for the last 21 days, and the safety criterion was satisfied only at 4% concentration at 12 o C for 18 days. Complex Scutellaria baicalensis extract showed the total number of microbial cells treated by concentration. It was confirmed that microbial flow safety was maintained at low temperature (4 o C). However, at 8 o C and 12 o C, Exceeded the distribution limit. When polylysine was applied to brown rice cake, it showed activity in all groups except 4 o C, but these properties were not observed at 8 o C and 12 o C. At a concentration of 0.5% or more of chitosan, the growth of the microorganism is suppressed by the 21st day very stably, and a similar tendency is observed at 8 and 12 o C, so that it may be an antimicrobial material that inhibits microorganisms. At the first day, the distribution standards for general bacterial counts were exceeded.Ethyl-pyruvate showed that microorganism safety was maintained at 4 o C and 1% concentration, and food safety was stable even at 2 or 4%. Glycine showed very good and stable distribution stability at 4 o C. However, at 8 o C and 12 o C, the shelf life of 14 days could not be maintained as with the addition of other antimicrobial active substances.

영어초록

Natural extract in liquid phase was adjusted to 0, 0.25, 0.5, 1, 2, and 4% concentration to check microbial changes and to measure 4, 8, 12 o C for refrigeration temperature. In the case of grapefruit extract, the microbial safety was maintained at all the concentrations at 4 o C storage, but the antimicrobial activity was maintained at 12 o C storage and at 8 o C and 21 days storage. In the case of grape seed extract, only the 4% of the culture at 8 o C satisfied the requirement of safety of food distribution for the last 21 days, and the safety criterion was satisfied only at 4% concentration at 12 o C for 18 days. Complex Scutellaria baicalensis extract showed the total number of microbial cells treated by concentration. It was confirmed that microbial flow safety was maintained at low temperature (4 o C). However, at 8 o C and 12 o C, Exceeded the distribution limit. When polylysine was applied to brown rice cake, it showed activity in all groups except 4 o C, but these properties were not observed at 8 o C and 12 o C. At a concentration of 0.5% or more of chitosan, the growth of the microorganism is suppressed by the 21st day very stably, and a similar tendency is observed at 8 and 12 o C, so that it may be an antimicrobial material that inhibits microorganisms. At the first day, the distribution standards for general bacterial counts were exceeded.Ethyl-pyruvate showed that microorganism safety was maintained at 4 o C and 1% concentration, and food safety was stable even at 2 or 4%. Glycine showed very good and stable distribution stability at 4 o C. However, at 8 o C and 12 o C, the shelf life of 14 days could not be maintained as with the addition of other antimicrobial active substances.

참고자료

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