오존처리를 이용한 유자청의 비가열살균

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 4호
ㆍ저자명 : 이보배, 윤창용, 남승희

목차

Abstract
서 론
재료 및 방법
1. 시료처리
2. 총 페놀 및 플라보노이드 측정
3. 항산화 활성 측정
4. 주요 플라보노이드 분석
5. 곰팡이 조사
6. 통계처리
결과 및 고찰
1. 총페놀, 플라보노이드 또는 항산화 활성 측정
2. 주요 플라보노이드 분석
3. 곰팡이 조사
요약 및 결론
감사의 글
References

영어 초록

To suppress mold generation of yujacheong, Penicillium chrysogenum LB31 was cultured, and spores were harvested and put into yujacheong. Antioxidant activity, useful ingredients, mold size and incidence were investigated while storing yujacheong for 30 days, after sterilization with different methods (nontreatment, ozone gas emission, heating after ozone gas emission and heating). The results showed that the content of narirutin, naringin, hesperidin, or neohesperidin, which are functional components of yuzu, increased as the storage period increased in all the treatment units. In addition, mold generation was not observed until the 15th day in the heat treatment group after ozone gas emission. As the treatment group emitted ozone gas. molds of 34.8 and 112 mm2 in size were observed on the 30th day. These results suggested that ozone sterilization can prevent microbial contamination, further extending the shelf life of yuzacheong and maintaining a fresh state.

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