NaCl을 첨가한 데침 열처리 취나물의 미생물 보존성

Abstract

Abstract To improve microbiological quality of Aster scaber during storage and distribution, hurdle technology with the sanitizers and packaging methods was used. After blanching, total aerobic bacteria of Aster scaber treated with 20% ethanol and 10% NaCl were measured at 2 log CFU/g after 6 days. Total aerobic bacteria of blanched Aster scaber at 100℃ were measured at 2 log CFU/g, and the storage at 4℃ effectively inhibited the growth of bacteria. Repeated blanching using water with added NaCl at 80℃ showed similar microbial growth inhibition compared with treatment at 100℃. After vacuum packaging, blanched sample showed 2 log CFU/g of total aerobic bacteria during 10 days (the storage at 4℃). Therefore, repeated blanching using the water with added 10% NaCl improved the microbiological quality of Aster scaber. We also found that repeated blanching after vacuum packaging was an effective way for storage and distribution of Aster scaber. In conclusion, blanching two times in the 10% salt water or in vacuum packaging at 80~100℃ would be helpful to control the microbes during storage and distribution. Key words: Aster scaber, hurdle technology, total microbe, Bacillus cereus group, lactic acid