[논문자료]신선편이 브로콜리의 미생물학적 안전성과 품질 향상을 위한 초고압 처리와 양이온 계면활성제의 병합처리

출처: 픽사베이

 

신선편이 브로콜리의 미생물학적 안전성과 품질 향상을 위한 초고압 처리와 양이온 계면활성제의 병합처리

Despite several advantages of chlorine-based sanitizers, they have safety problems owing to the production of carcinogenic substances. Therefore, many studies have sought to find an alternative. Cationic surfactants such as benzethonium chloride (BEC) have a wide spectrum of inactivation activity against many types of microorganisms, but few studies have examined the applicability as a washing agent. High hydrostatic pressure (HHP) is a non-thermal processing that can be combined as a hurdle technology. The objective of this study was to examine the inactivation effect of combined treatment with HHP and BEC washing against Listeria monocytogenes inoculated on fresh-cut broccoli (FCB). The FCB samples inoculated with L. monocytogenes were treated with the combination of HHP (400 MPa for 1, 3, and 5 min) and cationic surfactant washing (0.05% BEC). After the treatment, microbial enumeration was performed, and reductions in the population of L. monocytogenes on FCB were compared. In addition, changes in the qualities of FCB including color, browning index, total glucosinolate content, and hardness were determined. Washing with BEC at 0.05% resulted in a 2.3 log-reduction of viable counts. HHP similarly inhibited L. monocytogenes growth on FCB regardless of the treatment time, with approximately 5.5-5.6 log-reductions in viable count. The combined treatment of HHP and BEC washing had more than an additive effect, and most of the L. monocytogenes populations on FCB were inhibited. Scanning electron microscopy revealed that the combined treatment was more effective in removing L. monocytogenes from FCB than individual treatment with HHP or BEC. Qualities of FCB, such as color and total glucosinolate content, were maintained after the combined treatment. The results clearly suggest that the combined treatment of HHP and BEC washing has a potential as a new sanitization method to improve the microbial safety of fresh-cut vegetables.

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출처: http://www.riss.kr/search/detail/DetailView.do?p_mat_type=be54d9b8bc7cdb09&control_no=be0af2dc07a430cfffe0bdc3ef48d419

 

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http://www.riss.kr/search/detail/DetailView.do?p_mat_type=be54d9b8bc7cdb09&control_no=be0af2dc07a430cfffe0bdc3ef48d419