건조방법과 저장조건이 새싹보리의 대장균 저감과 품질 특성에 미치는 영향 (Effects of different drying methods and storage conditions on the reduction of Escherichia coli and the quality parameters of barley sprouts)

서지정보

· 발행기관 : 한국식품저장유통학회
· 수록지 정보 : Food Science and Preservation / 29권 / 7호 / 1047 ~ 1058페이지
· 저자명 : 최송이, 채효빈, 황인준, 현정은, 서우덕, 김세리

초록

Due to their high nutritional value and functional content, barley sprouts are commonly ground into powder for human use. This study investigated the effect of drying methods, viz., hot-air drying (HAD), freeze-drying (FD), and infrared drying (IRD), and storage conditions for the removal of Escherichia coli quality parameters of barley sprouts. Herein, the barley sprouts were subjected to HAD, FD, and IRD and stored at different temperatures, such as -20, 4, and 25℃, for six months. The changes in the colony count of E. coli and food quality indicators, viz., Hunter color, chlorophyll, and saponarin, were measured once a month. The HAD and FD were found to reduce E. coli from 7 log CFU/g to 4 log CFU/g, whereas IRD eliminated them (limit of detection < 1 log CFU/g). In the case of HAD, the E. coli counts and the quality of dried leaves did not change significantly (p>0.05) for six months under all storage conditions. Freeze-dried leaves stored at 25 and 4℃ showed a decrease in E. coli counts from 4.5 to 1.2-1.5 log CFU/g after six months (p<0.05), and no significant change in quality during their storage was observed (p>0.05). In the case of infrared-dried samples, E. coli was not detected even after six months under all storage conditions, storing at -20℃ was the best condition for the chlorophyll content and Hunter color (p<0.05). On the other hand, the content of saponarin was constant regardless of the drying method and storage.

영어초록

Due to their high nutritional value and functional content, barley sprouts are commonly ground into powder for human use. This study investigated the effect of drying methods, viz., hot-air drying (HAD), freeze-drying (FD), and infrared drying (IRD), and storage conditions for the removal of Escherichia coli quality parameters of barley sprouts. Herein, the barley sprouts were subjected to HAD, FD, and IRD and stored at different temperatures, such as -20, 4, and 25℃, for six months. The changes in the colony count of E. coli and food quality indicators, viz., Hunter color, chlorophyll, and saponarin, were measured once a month. The HAD and FD were found to reduce E. coli from 7 log CFU/g to 4 log CFU/g, whereas IRD eliminated them (limit of detection < 1 log CFU/g). In the case of HAD, the E. coli counts and the quality of dried leaves did not change significantly (p>0.05) for six months under all storage conditions. Freeze-dried leaves stored at 25 and 4℃ showed a decrease in E. coli counts from 4.5 to 1.2-1.5 log CFU/g after six months (p<0.05), and no significant change in quality during their storage was observed (p>0.05). In the case of infrared-dried samples, E. coli was not detected even after six months under all storage conditions, storing at -20℃ was the best condition for the chlorophyll content and Hunter color (p<0.05). On the other hand, the content of saponarin was constant regardless of the drying method and storage.

참고자료

· 없음