김밥과 김초밥의 저장성 비교 (A storage characteristics comparison between laver-wrapped rice and laver-wrapped rice with vinegar)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 24권 / 1호 / 99 ~ 105페이지
· 저자명 : 김은정, 강선정, 한영숙

초록

Laver-wrapped rice and laver-wrapped rice containing a vinegar blend (vinegar:sugar:water:salt = 5:2:2:1) were prepared and their degrees of aging from 10 to 30℃, total cell numbers, and total coliforms were examined and compared. The total cell numbers of the laver-wrapped rice increased to 1 log cfu/g at 36 hours, and the total cell numbers of the laver-wrapped rice with vinegar had increased to within 48 hours. At 20℃ for 24 hrs, the total cell numbers for the laver-wrapped rice had increased to 5 log cfu/g: whereas trhe total cell numbers of the laver-wrapped rice with vinegar(5ml of vinegar marinade mixed into 100g of steamed rice), stored at the same conditions had not increased. In the vinegar-marinated rice (2ml/100g rice), microorganisms appeared at 18 hours. However, at the concentration of 5ml/100g of rice, microorganisms were not observed at 24 hours. Coliforms did not appear in the laver-wrapped rice nor in the laver-wrapped rice with vinegar(prepared at 10ml/100g) until 48 hours. When stored at 0 and 20℃, no microorganisms were found in the laver-wrapped rice with vinegar until 48 hours, respectively. However, at 30℃, microorganisms were observed in the laver-wrapped rice from 24 hours, and from 48 hours in the laver-wrapped rice with vinegar. These results suggest that laver-wrapped rice should be consumed within one day. The number of microorganisms inside the laver-wrapped rice reached 6 log cfu/g by 24 hours, but the increase in the laver-wrapped rice with vinegar was slower. The aging(% damaged starch) of the laver-wrapped rice with vinegar(5ml/100g the rice) stored at 20℃ was reduced, with 3% damaged starch at 24 hours. Consumer evaluations revealed that the laver-wrapped rice prepared with 5ml of the vinegar blend received higher scores for flavor, taste, texture, and overall acceptance as compared to the control. In particular, significantly higher scores were given for taste, texture, and overall acceptability. In summary, the laver-wrapped rice with vinegar had an extended shelf-life(more han 1 day) at storage temperatures of 20-30℃, as well as reduced retrogradation. In addition, based on consumer evaluations, adding vinegar to laver-wrapped rice laver is effective for increasing overall acceptability.

영어초록

Laver-wrapped rice and laver-wrapped rice containing a vinegar blend (vinegar:sugar:water:salt = 5:2:2:1) were prepared and their degrees of aging from 10 to 30℃, total cell numbers, and total coliforms were examined and compared. The total cell numbers of the laver-wrapped rice increased to 1 log cfu/g at 36 hours, and the total cell numbers of the laver-wrapped rice with vinegar had increased to within 48 hours. At 20℃ for 24 hrs, the total cell numbers for the laver-wrapped rice had increased to 5 log cfu/g: whereas trhe total cell numbers of the laver-wrapped rice with vinegar(5ml of vinegar marinade mixed into 100g of steamed rice), stored at the same conditions had not increased. In the vinegar-marinated rice (2ml/100g rice), microorganisms appeared at 18 hours. However, at the concentration of 5ml/100g of rice, microorganisms were not observed at 24 hours. Coliforms did not appear in the laver-wrapped rice nor in the laver-wrapped rice with vinegar(prepared at 10ml/100g) until 48 hours. When stored at 0 and 20℃, no microorganisms were found in the laver-wrapped rice with vinegar until 48 hours, respectively. However, at 30℃, microorganisms were observed in the laver-wrapped rice from 24 hours, and from 48 hours in the laver-wrapped rice with vinegar. These results suggest that laver-wrapped rice should be consumed within one day. The number of microorganisms inside the laver-wrapped rice reached 6 log cfu/g by 24 hours, but the increase in the laver-wrapped rice with vinegar was slower. The aging(% damaged starch) of the laver-wrapped rice with vinegar(5ml/100g the rice) stored at 20℃ was reduced, with 3% damaged starch at 24 hours. Consumer evaluations revealed that the laver-wrapped rice prepared with 5ml of the vinegar blend received higher scores for flavor, taste, texture, and overall acceptance as compared to the control. In particular, significantly higher scores were given for taste, texture, and overall acceptability. In summary, the laver-wrapped rice with vinegar had an extended shelf-life(more han 1 day) at storage temperatures of 20-30℃, as well as reduced retrogradation. In addition, based on consumer evaluations, adding vinegar to laver-wrapped rice laver is effective for increasing overall acceptability.

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