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KMID : 0665220230360040334
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Korean Journal of Food and Nutrition
2023 Volume.36 No. 4 p.334 ~ p.339
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Non-Heat Sterilization of Yujacheong Using Ozone Treatment
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Lee Bo-Bae
Yoon Chang-Yong
Nam Seung-Hee
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Abstract
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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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KEYWORD
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yuzacheong, ozone gas, sterilization, mold
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