Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Effect of Water Temperature and Packing Type on Quality of Fresh-cut Chicory

세척수 온도와 포장 형태에 따른 신선편이 치커리의 품질 변화

  • Chang, Min-Sun (Postharvest Technology Research Group, Korea Food Research Institute) ;
  • Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University) ;
  • Kim, Byeong-Sam (Postharvest Technology Research Group, Korea Food Research Institute)
  • 장민선 (한국식품연구원 유통연구단) ;
  • 김건희 (덕성여자대학교 식품영양학과) ;
  • 김병삼 (한국식품연구원 유통연구단)
  • Published : 2007.12.31
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Abstract

Quality attributes of fresh-cut chicory (Clchorium intybus L.var. foliosum) treated with hydrocooling and packing type were investigated in terms of weight loss, respiration, vitamin C content, microbial load and sensory properties during storage at $4^{\circ}C\;and\;10^{\circ}C$. Fresh chicory was trimmed and washed 3 times with cold water $(1^{\circ}C,\;5^{\circ}C)$ and tap water $(10^{\circ}C)$ for 30 sec and then packaged in polypropylene (PP) film bag and polyethylene terephthalate (PETE) tray, and stored for 9 days at $4^{\circ}C\;and\;10^{\circ}C$. Weight loss was decreased by washing and packing generally. Respiration rate was increased slowly in the storage at $4^{\circ}C$. Vitamin C content of chicory packaged within PETE tray were decreased gradually during storage at $4^{\circ}C$. Hydrocooling and packing within PETE tray treatments resulted in approximately 1-2 log CFU/g reduction of microbial load.

본 연구에서는 $1^{\circ}C$ 및 $5^{\circ}C$의 냉수와 $10^{\circ}C$의 지하수를 이용하여 세척한 후 PP film bag과 PETE tray로 포장하여 $4^{\circ}C$ 및 $10^{\circ}C$에서 9일간 저장하며 품질을 비교하였다. $10^{\circ}C$에서 저장하고 PP film bag에 보관한 세척하지 않은 치커리는 9일째 1.58%로 감모율이 가장 높았으나 $1^{\circ}C$ 냉수로 세척 처리한 후 PETE tray에 담아 $4^{\circ}C$에서 저장한 치커리는 0.14%로 감모율이 가장 낮게 나타났다. $1^{\circ}C$ 냉수로 세척처리한 후 PEIT tray에 담아 $4^{\circ}C$에서 저장한 경우 9일째 치커리의 호흡속도는 20.34 mg $CO_2/kg/hr$로 동일한 세척처리 후 PP film bag에 저장한 치커리의 호흡속도 26.12 mg $CO_2/kg/hr$보다 낮게 나타났다. 표면색의 변화에 있어서 시료별 개체차이가 심하여 L, a, b값의 유의적인 변화는 없었지만 저장 초기와 9일째를 비교하였을 경우 값이 전반적으로 다소 증가하였음을 알 수 있었고, 비타민 C는 $4^{\circ}C$의 저장고에서 저장한 경우가 $10^{\circ}C$에서 저장한 경우보다 비타민 C함량이 높게 유지되었다. 미생물에 있어서는 $1^{\circ}C$ 냉수로 세척 처리하고 PETE tray로 포장하여 $4^{\circ}C$에서 저장한 후 9일째의 치커리는 총균수 $2.59{\times}10^5CFU/g$, 대장균군수 $6.80{\times}10^2CFU/g$로 미생물수의 증식속도가 가장 느렸다. $1^{\circ}C$ 냉수로 세척하고 PETE tray로 포장하여 $4^{\circ}C$로 저장한 경우 치커리 고유의 초록색과 아삭한 조직감을 유지하고 있어 저온냉수 세척과 tray 포장이 세척 청경채의 선도 유지에 효과가 있는 것으로 나타났다.

Keywords

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