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버블 침지 세척이 오디의 미생물 저감화와 품질특성에 미치는 영향 원문보기

  • 저자

    이수미

  • 학위수여기관

    경상대학교 융합과학기술대학원

  • 학위구분

    국내석사

  • 학과

    환경생명공학과 식품공학

  • 지도교수

  • 발행년도

    2014

  • 총페이지

    p. iv, 34p

  • 키워드

    오디 버블 세척 미생물;

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T13534279&outLink=K  

  • 초록

    This study was aimed to investigate the effect of air bubble washing with co-washing agent on the microbial reduction and the quality characteristics of mulberry. In samples treated for 1 min, the number of aerobic bacteria decreased from 4.9×104 CFU/g to 3.1×104CFU/g. However, there was no dramatical changes as treatment time increased up to 30min. Coliform and yeast & mold counts showed similar tendencies with aerobic bacteria. Quality characteristics such as, pH, brix, and absorbance showed high stability on air bubble washing for 1 min. Salt solution of 1, 2, and 3% (w/v) was a powerful natural co-wahing agent for air bubble washing of mulberry. The number of aerobic bacteria decreased from 3.1×104CFU/g to 7.3×103CFU/g (77%) in samples treated with salt solution (1%). Also, the number of coiform decreased from 5.0×103CFU/g to 1.6×103CFU/g (68%) in samples treated with salt solution (1%). Except at 1% salt concentration, coliform and yeast & mold were not detected after washing with salt solution. Quality characteristics such as, pH, brix, and absorbance showed high stability on air bubble washing at 1%. Vinegar solution (10 to 20%) was also a powerful natural co-wahing agent for air bubble washing of mulberry. The number of aerobic bacteria decreased as vinegar concentration increased. Especially, at 10%, the number of aerobic bacteria decreased from 3.1×104CFU/g to 7.2×103CFU/g. Except at 5% vinegar concentration, coliform and yeast & mold were not detected after washing with salt solution. Quality characteristics such as, pH, brix, and absorbance were not shown dramatical changes at 5 to 10% concentration. Combined treatment with solution (1% salt and 10% vinegar) was more effective compared to treatment with single co-agent. The number of aerobic bacteria decreased by combination treatment (90%). Also, yeast & mold was 1.6×103CFU/g in sample treated with 1% solution. However yeast & mold was not detected by combined treatment with 10% vinegar. Consequently, air bubble washing using natural co-agents such as salt and vinegar is effective for the microbial reduction of mulberry.


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