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Effect of Ozone Treatment for Sanitation of Chinese Cabbage and Salted Chinese Cabbage

배추 및 절임배추의 위생화를 위한 오존살균기술의 이용

  • Lee, Kyong-Haeng (Division of Food and Biotechnology, Chungju National University)
  • 이경행 (충주대학교 식품생명공학부)
  • Published : 2008.01.31

Abstract

To retain the fresh taste and flavor of Kimchi, ozone treatment was applied for kimchi food materials. In this study, Chinese cabbage and salted Chinese cabbage, the highest portion of Kimchi materials, were treated by ozone ($3{\sim}9$ ppm) and their microbiological and chemical characteristics were investigated. Initial number of total aerobic bacteria of Chinese cabbage and salted Chinese cabbage were $1.3{\sim}10^7$ and $7.1{\sim}10^6$ CFU/g, respectively. However, when ozone was treated, the number was decreased and this decrease of bacterial number was maintained during storage. Yeast and mold populations were $6.0{\times}10^3$ and $1.2{\times}10^3$ CFU/g in Chinese cabbage and salted Chinese cabbage, respectively; however, an ozone treatment also decreased the yeast and mold populations. Other physical and chemical characteristics of ozone treated sample such as color, hardness, contents of ascorbic acid and reducing sugar of Chinese cabbage and salted Chinese cabbage were not different when compared with control.

김치가 갖는 신선한 맛과 향을 지니면서 저장성을 유지시키기 위한 기초실험으로서 냉온살균기술의 하나인 오존살균기술을 이용하여 김치 원부재료 중에 가장 함유량이 많은 배추 또는 절임배추에 오존을 처리하였을 때 이들의 미생물학적 및 화학적 특성변화를 저장기간별로 측정하였다. 배추 및 절임배추에 부착된 총균수는 각각 $1.3{\times}10^7$ CFU/g 및 $7.1{\times}10^6$ CFU/g이었으나 오존처리를 한 경우에는 대조군보다 낮은 균수를 보였으며 저장기간이 증가하는 동안에도 대조군보다 낮은 균수를 유지하였다. 효모 및 곰팡이 수는 대조군의 경우 각각 $6.0{\times}10^3$ CFU/g, $1.2{\times}10^3$ CFU/g으로 나타났으나 오존처리시 감균되었으며 저장기간 내내 낮은 균수를 유지하였다. 또한 배추 및 절임배추에 존재하는 성분(ascorbic acid 및 환원당)의 함량 변화와 색도 및 경도의 변화에서는 오존처리에 의한 변화는 대조군과 비교하여 크게 차이가 없는 것으로 나타났다.

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