Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Shelf Life Extension of Wasabi Paste Products by Addition of Citric Acid

구연산 첨가에 의한 와사비 페이스트 제품의 저장성 향상

  • Jeong, Eun-Jeong (Department of Food Science & Technology, Chonbuk National University) ;
  • Lee, Hyo-Kyung (Gyeonggi Province Institute of Health and Environment) ;
  • Kim, Yong-Suk (Department of Food Science & Technology, Chonbuk National University)
  • Received : 2019.05.24
  • Accepted : 2019.07.11
  • Published : 2019.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

In order to extend the shelf life of Wasabi paste, the effects of citric acid were confirmed at $35^{\circ}C$ for 28 days. Citric acid-treated groups contained citric acid in amounts of 0.05, 0.10, 0.17, 0.30, and 0.40%, respectively. Quality characteristics of Wasabi pastes were determined in pH, titratable acidity, soluble solid content, color values, microbial analysis (aerobic bacteria, yeast), gas production, and content of allyl isothiocyanate. The pH and titratable acidities of Wasabi pastes added with citric acid were indicated as 4.03-5.19 and 4.23-4.82%, respectively. Soluble solid content was significantly different according to concentrations of citric acid. L values showed the highest at $50.05{\pm}0.46$. a and b values were increased during the storage period. Total aerobic bacteria and yeast counts of Wasabi pastes were decreased in a dose-dependent manner. Gas production from Wasabi pastes showed at 19.55-19.80 mL/tube after 28 days of storage. The addition of citric acid (0.3% or more) to the Wasabi paste resulted in increased storage stability.

와사비 페이스트의 저장성 향상을 위하여 구연산을 농도별로 첨가하고 저장기간에 따른 이화학적 및 미생물학적 특성, 가스발생량 및 ally isothiocyanate 함량 변화를 측정하였다. 와사비 페이스트의 pH는 구연산 첨가량에 따라 감소하였으며, CA 0.4%처리구에서 $4.34{\pm}0.01$로 가장 낮게 나타났다. 저장기간 동안 와사비 페이스트의 pH는 4.01-5.19사이로 나타났다. 총산의 함량은 저장 7일까지 유의적인 차이가 나타나지 않았으며 저장 14일 이후 감소하였다. 와사비 페이스트의 가용성 고형분 함량은 구연산 첨가량에 따라 증가하였으며, 저장기간에 따른 유의적 차이를 보이지 않고 저장 28일 후 $25.60-29.50^{\circ}Brix$로 나타났다. 저장기간에 따른 와사비 페이스트의 L값은 감소하였으며, a값과 b값은 증가하는 경향을 나타내다. 일반세균수는 저장기간이 경과함에 따라 감소하는 경향을 나타냈으며, 저장 초기에 $2.56{\pm}0.09{\sim}4.87{\pm}0.17log\;CFU/g$에서 저장 21일 후 CA 0.30%와 CA 0.40% 처리구에서 일반세균이 검출되지 않았다. 효모의 경우 일반세균의 경우와 마찬가지로 저장기간에 따라 감소하는 경향을 나타내었으며, CA 0.30%와 CA 0.40%의 경우 저장 초기부터 28일까지 검출되지 않았다. 이로써 와사비 페이스트에 구연산 0.30%이상 첨가하면 미생물의 생장이 억제되는 것을 확인할 수 있었다. 가스발생량은 21일 저장 후 가스 발생량의 증가폭이 가장 크게 나타났으며, 저장 28일 후 19.55-19.80 mL/tube로 나타났으며, 구연산 처리농도에 따른 유의성은 나타나지 않았다. Allyl isothiocyanate 함량은 구연산 처리 농도와 저장기간에 따라 감소하였으며, CA 0.40% 처리구에서 저장 초기와 28일 후 각각 $45.62{\pm}12.78mg/100g$와 $29.72{\pm}0.58mg/100g$로 가장 낮게 측정되었다. 연구 결과 와사비 페이스트에 구연산 0.30%를 첨가하여 제조 시 저장성 향상 효과를 얻을 수 있으며, 이를 통하여 와사비 페이스트의 상온유통 시 유통기한 연장 효과를 얻을 수 있을 것으로 생각된다.

Keywords

References

  1. Kim, S.J., Lee, M.K., Back, S.S., Chun, B.S.: Extraction and identification of volatile isothiocyanates from wasabi using supercritical carbon dioxide. Korean J. Biotechnol. Bioeng. 22, 174-178 (2007).
  2. Sultana, T., Savage, G.P., McNeil, D.L., Porter, N.G., Martin, R.J., Deo, B.: Effects of fertilisation on the allyl isothiocyanate profile of above-ground tissues of New Zealand-grown wasabi. J. Sci. Food Agric. 82, 1477-1482 (2002). https://doi.org/10.1002/jsfa.1218
  3. Yoshida, J., Nomura, S., Nishizawa, N., Ito, Y., Kimura, K.: Glycogen synthase kinases-$3{\beta}$ inhibition of 6-(methylsulfinyl) hexyl isothiocyanate derived from wasabi (Wasabia japonica Matsum). Biosci. Biotechnol. Biochem. 75, 136-139 (2011). https://doi.org/10.1271/bbb.100507
  4. Sung, S.Y., Sin, L.T., Tee, T.T., Bee, S.T., Rahmat, A.R., Rahman, W.A., Tan, A.C., Vikhraman, M.: Antimicrobial agents for food packaging applications. Trends in Food Sci. Technol. 33, 110-123 (2013). https://doi.org/10.1016/j.tifs.2013.08.001
  5. Kim, Y.S., Ahn, E.S., Shin, D.H.: Extension of shelf life by treatment with allyl isothiocyanate in combination with acetic acid on cooked rice. J. Food. Sci. 67, 274- 279 (2002). https://doi.org/10.1111/j.1365-2621.2002.tb11397.x
  6. Chang, S.K., Lee, H.H., Hong, S.I., Han, Y.S.: Effect of organic acid treatment on the quality attributes of buckwheat sprout during storage. Korean J. Food Sci. Technol. 42, 190-197 (2010).
  7. Kim, K.S., Han, C.W., Joung, K.H., Lee, S.K., Kim, A.J., Park, W.J.: Quality characteristics of rice noodles with organic acid and thickening agents. J. Academia-Ind. Technol. 10, 1148-1156 (2009).
  8. Nha, Y.A., Ryu, Y.K.: Stabilization of chopped garlic quality by the addition of natural preservatives. J. East Asian Soc. Dietary Life. 10, 107-115 (2000).
  9. Hong, J.H., An, S.H., Park, G.S., Choi, S.W., Rhee, S.J.: Quality characteristics of mulberry fruit Seolgidduk added with citric acid. Korean J. Soc. Food Cookery Sci. 19, 777-782 (2003).
  10. Lim, H.J., Park, S.K., Kim, B.K., Lee, W.K., Min, J.K., Cho, Y.J.: Changes in the quality characteristics of autoclaving on salmon frame with citric acid pretreatment. JFMSE. 27, 973-980 (2015). https://doi.org/10.13000/JFMSE.2015.27.4.973
  11. Mok, C.K.: Suppression of browning of green tea by extraction with organic acids. Food Eng. Progr. 6, 215-221 (2002).
  12. Bibiana, G.S., Santiago, P., Aubourg, P.C.M., Jorge, B.V..: Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids. Food Cont. 34, 356-363 (2013). https://doi.org/10.1016/j.foodcont.2013.05.007
  13. Yang, S.T.: Preparation of instant seasoned Wasabi and shelflife extension of its product. Kyungsung Univ. Bull. 22, 445-453 (2001).
  14. Kim, I.J., Lee, J.K., Pack, M.H., Shon, D.H.: Preparation method of meju by three step fermentation. Korean J. Food Sci. Technol. 34, 536-539 (2002).
  15. Sadler, G.O.: Titratable acidity. In Introduction to the Chemical Analysis of Foods, Ed. (Nielsen, S.S.). James and Bartlett Publisher, London, UK, pp. 83-94 (1994).
  16. Ministry of Food and Drug Safety. 2018. Korea Food Code. Munyoungsa, Seoul, Korea, pp. 456-467.
  17. Oh, J.Y., Kim, Y.S., Shin, D.H.: Changes in microorganisms and enzyme activities of low-salted Kochujang added with horseradish powder during fermentation. Korean J. Food Sci. Technol. 37, 463-467 (2005).
  18. Lee, M.S., Chung, M.S.: Analysis of volatile flavor components from Zanthoxylun schinifolium and sensory evaluation as natural spice. Korean J. Soc. Food Sci. 16, 216-220 (2000).
  19. SAS Institute, Inc. 1990. SAS User Guide. ver. 6, Statistical Analysis Systems Institute, Cary, NC, USA.
  20. Shin, T.S., Lee, K.W., Kim, S.K., Kang, H.S., Cho, B.W.: Influence of citric acid addition on the qualities of pidan during cold storage. J. Ior. Dev. Inst. 6, 1-5 (2002).
  21. Lee, H.K., Kim, D.H., Kim, Y.S.: Quality characteristics and allyl isothiocyanate contents of commercial wasabi paste products. J. Food Hyg. Saf. 31, 426-431 (2016). https://doi.org/10.13103/JFHS.2016.31.6.426
  22. Cherrington, C.A., Himton, N., Mead, G.C., Chopras I.: Organic acids: Chemistry, antibacterial activity and practical application. Advan. Microbial physiol. 32, 87-108 (1991). https://doi.org/10.1016/S0065-2911(08)60006-5
  23. Poli, G., Biondi, P.A., Uberti, F., Ponti, W., Balsari, A., Cantoni, C.: Virucidal activity of organic acids. Food Chem. 4, 250-258 (1979).
  24. Shin, D.H., Ahn, E.Y., Kim, Y.S., Oh, J.Y.: Fermentation characteristics of Kochujang containing horseradish or mustard. Korean J. Food Sci. Technol. 32, 1350-1357 (2000).
  25. Park, Y.Y., Cho, M.S., Park, S., Lee, Y.D., Jeong, B.R., Chung, J.B.: Sinigrin contents in different tissues of Wasabi and antimicrobial activity of their water extracts. Kor. J. Hort. Sci. Technol. 24, 480-487 (2006).
  26. Cho, Y.S., Park, S.K., Chun, S.S., Park, J.R.: Analysis of isothiocyanates in Dolsan leaf mustard (Brassica juncea). Korean J. Diet. Cult. 8, 147-151 (1993).
  27. Kim, Y.S., Kyung, K.H., Kim, Y.S.: Inhibition of soy sauce film yeast by allyl isothiocyanate and horse-radish powder. Korean J. Food & Nutr. 13, 263-268 (2000).
  28. Wu, H., Zhang, G.A., Zeng, S., Lin, K.C.: Extraction of allyl isothiocyanate from horseradish (Armoracia rusticana) and its fumigant insecticidal activity on four stored-product pests of paddy. Pest Manag. Sci. 65, 1003-1008 (2009). https://doi.org/10.1002/ps.1786
  29. Ahn, E.S., Kim, J.H., Shin, D.H.: Antimicrobial effects of allyl isothiocyanates on several microorganisms. Korean J. Food Sci. Technol. 31, 206-211 (1999).
  30. Banerjee, A., Penna, S., Variyar, P.S.: Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage. Food Chem. 183, 265-272 (2015). https://doi.org/10.1016/j.foodchem.2015.03.063
  31. Park, W.K., Yoon, J.H., Choi, C.U.: Effects of ascorbic acid and citric acid on pungency and color of commercial horseradish powder. J. Korean Soc. Food Nutr. 21, 171-174 (1992).
  32. Choi, H.S., Lee, M.S.: The effect of dispersion medium on intensity of volatile flavor components and recovery of essential oil from Capsella Bursa-pastoris by steam distillation. Korean J. Food Sci. Technol. 28, 827-833 (1996).