Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Chinese Cabbage with Different Salting Conditions Using Electrolyzed Water

전기분해수를 이용한 절임 조건에 따른 배추의 품질 특성

  • Received : 2011.09.01
  • Accepted : 2011.10.06
  • Published : 2011.12.31
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Abstract

The microbial reduction and quality characteristics of salted Chinese cabbage using electrolyzed water were investigated. The electrolyzed water was used to control the microbes in the processes of primary washing, salting, and secondary washing. The total bacteria, lactic acid bacteria, coliform, pH, salinity, vitamin C, and total sugar were analyzed. After primary washing by electrolyzed water, the total bacteria populations were reduced to 2.78 log cfu/g, and the coliform populations were similarly reduced. After secondary washing by electrolyzed water, the total bacteria population of Chinese cabbage was reduced to a maximum of 1.5 log cfu/g. The salinity of Chinese cabbage and salting solutions increased rapidly over three hours, and then increased slowly. The sterilization effect of electrolyzed salting water could not last beyond 3 hours, because the OHCl concentration of electrolyzed water was reduced by over 90% at the third hours of the salting process. Vitamin C was reduced and total sugar did not change regardless of treatments during the salting process. Consequently, electrolyzed water was effective to remove microbes from salted Chinese cabbages.

본 연구는 절인배추의 저장성을 연장하기 위해 전기분해수를 이용하여 초기 미생물 제어효과를 살펴보았다. 절인배추 공정 중 미생물 제어 가능한 1차 세척, 절임, 2차 세척공정에 전해수를 이용하였으며, 총균, 젖산균, 대장균군, pH, 염도, 비타민 C 및 총당을 분석하였다. 미생물 결과 1차 세척한 처리구의 총 균수는 초기에 비해 2.78 log cfu/g 수준 감소하였으며 대장균군수도 비슷한 수준으로 감소하였다. 탈염과정인 2차 세척공정 후 전해수 처리구가 수도수 처리구에 비해 최대 1.5 log cfu/g 감소하였다. 염수의 경우 배추의 오염에 영향을 받은 것으로 나타났으며, 수도수 처리구에 비해 전해수 처리구의 미생물수가 낮았으며, 저장 6시간째에 비해 15시간째 높게 나타나 절이는 동안 미생물이 증가하는 것으로 나타났다. 염도는 절임 동안 증가하는 경향을 나타냈으며 절임 3시간째 증가률이 가장 높았다. 처리구들 간에 큰 차이를 보이지 않았다. 절임수의 염도는 배추와 비슷한 경향을 보였으며 절임 3시간째까지 급격하게 증가하였으며 그 이후 점진적으로 감소하였다. 절이는 동안 전해수의 차아염소산 농도는 3시간째 90% 이상 감소하여 절임수로 전해수를 이용할 경우 살균효과가 절임시간 동안 지속될 수 없음을 알 수 있었다. 비타민 C는 절임 동안 감소하였으며 총당은 절임에 큰 영향을 받지 않는 것으로 나타났다. 결과적으로 전해수의 사용은 절인배추의 미생물을 효과적으로 제어하여 품질을 향상시킬 수 있을 것으로 판단된다.

Keywords

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