Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Analysis of Propionic acid Production in Joraengyi Rice Cake during Storage

조랭이떡 저장 중 천연유래 프로피온산 생성 특성 분석

  • Park, Hee-Dae (Department of food science technology, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University) ;
  • Chae, Jung-Kyu (Department of food science technology, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University) ;
  • Ha, Sang-Do (Department of food science technology, Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University)
  • 박희대 (중앙대학교 식품공학과 식품안전연구실) ;
  • 채정규 (중앙대학교 식품공학과 식품안전연구실) ;
  • 하상도 (중앙대학교 식품공학과 식품안전연구실)
  • Received : 2018.11.07
  • Accepted : 2018.12.11
  • Published : 2018.12.30
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Abstract

The objective of this study was to examine the natural origin of propionic acid in rice cakes by investigating the growth characteristics of the microflora and their production of propionic acid in the Joraengyi rice cake during storage period. The experiment was done in two stages within a period of three month: the rice cake fresh and contaminated with cocktail propionibacterium. The propionic acid production was analyzed according to the storage time and temperature by GC-FID (Gas chromatograph with flame ionization detector). During the storage of the fresh Joraengyi rice cake without alcohol at $30^{\circ}C$, about 95 mg/L of propionic acid was detected in 1st week, 330 mg/L in 4th week, 850 mg/L in 6th week, 970 mg/L in 8th week, and 1,040 mg/L in 12th week. During the storage of the Joraengyi rice cake which was contaminated with cocktail propionibacterium at $30^{\circ}C$, about 100 mg/L was detected from the rice cake with alcohol in the 1st week, 270 mg/L in 2nd week, about 470 mg/L in 4th week, and 660 mg/L in 8th week. This study demonstratesd the natural production of propionic acid during storage of the Joraengyi rice cake. To prevent the production, it is necessary to thoroughly manage hygiene and store it at refrigerated temperature or below $20^{\circ}C$.

본 연구는 저장 중 조랭이떡에 존재하는 자연균총의 생장특성 및 프로피온산 생성능을 조사하여 떡류에서 프로피온산의 천연유래를 입증하고자 한다. 실험은 저장 중 신선한 조랭이떡과 cocktail Propionibacterium을 오염시킨 조랭이떡 두 가지를 약 3개월까지 저장하여 진행하였다. 저장온도와 저장기간에 따른 조랭이떡에서의 프로피온산 생성량을 측정하였으며, 프로피온산 분석은 GC-FID (Gas chromatograph with Frame ionization detector)를 사용하였다. $30^{\circ}C$에 저장한 주정처리하지 않은 신선한 조랭이떡에서는 1주만에 프로피온산이 약 95 mg/L 검출되었고, 4주 후에 약 330 mg/L, 6주 후에 약 850 mg/L, 8주 후에 약 970 mg/L, 12주 후에 약 1,040 mg/L이 검출되었다. Cocktail Propionibacterium에 오염시킨 조랭이떡은 $30^{\circ}C$에서 1주만에 프로피온산이 약 100 mg/L이 검출되었고, 2주 후에 270 mg/L, 4주 후에 약 470 mg/L, 8주 후에 약 660 mg/L이 검출되었다. 본 연구는 조랭이떡에 존재하는 자연균총인 프로피온산 생성균이 조랭이떡 저장 중 프로피온산을 생성하는 것을 증명하였으며, 이러한 떡류 중 천연유래 프로피온산 생성을 예방하기 위해서는 철저한 위생관리와 $20^{\circ}C$이하에서의 보관이 필요한 것으로 판단된다.

Keywords

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