UV-C, 에탄올 처리가 신선편이(Fresh-cut) 씨 없는 수박의 품질에 미치는 영향
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- 2023.04.03
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- 2023.02
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서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 1호
ㆍ저자명 : 한현아, 조승현, 이송이, 김은주, 송은주
목차
Abstract
서 론
재료 및 방법
1. 실험재료 및 전처리
2. 대장균 배양 및 접종
3. UV-C, 에탄올 처리
4. 분석 시료
5. 이화학 분석
6. 대장균 수
7. 라이코펜 함량
8. 시트룰린 및 아르기닌 함량
9. 통계분석
결과 및 고찰
1. UV-C 처리 선량에 따른 신선편이 수박의 품질 특성
2. UV-C, 에탄올 단일 및 병합 처리에 따른 신선편이 수박의 품질 특성
요약 및 결론
감사의 글
References
영어 초록
To apply UV-C as a non-heating sterilization method to increase the microbiological safety of fresh seedless watermelon products, reductions in E. coli and quality changes by treatment dose (0, 2, 4, 8, 14, 20 kJ/m2) were investigated. The pH, sugar content, and hardness of watermelon inoculated with E. coli were not significantly different according to the UV-C treatment dose, but the polyphenol content was significantly decreased compared to the controls (425.4 GAE μg/g F.W.). When treated with 2 and 4 kJ/m2, the lycopene content was 31.6 and 30.9 μg/g F.W., respectively, which was increased compared to the controls (28.5 μg/g F.W.). The arginine and citrulline content was also significantly increased compared to the controls. The number of E. coli was significantly decreased compared to the controls following UV-C treatment. Considering the degree of E. coli reduction, lycopene content, arginine content, citrulline content, and UV-C irradiation time, subsequent experiments were conducted by selecting a UV-C treatment dose of 2 kJ/m2. The results of confirming the degree of reduction in the number of E. coli colonies by a single treatment and combined treatment with UV-C 2 kJ/m2 and 70% ethanol showed that the combined treatment was most effective as colonies were decreased by 2.3 log CFU/g compared to the controls. Therefore, it is judged that UV-C 2 kJ/m2 radiation and combined treatment with 70% ethanol could be applied as a non-heating sterilization method for fresh watermelon slices.
참고 자료
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