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KMID : 0881720160310050375
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Journal of Food Hygiene and Safety
2016 Volume.31 No. 5 p.375 ~ p.379
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Effect of Atmospheric Pressure Plasma on the Quality of Commercially Available Sunsik
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Kim Hyun-Joo
Woo Koan-Sik
Lee Seuk-Ki
Park Hye-Young
Sim Eun-Yeong
Oh Sea-Kwan
Jo Cheo-Run
Won Yong-Jae
Lee Sang-Bok
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Abstract
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Atmospheric pressure plasma (APP) was applied to examine microbial safety and qualities of commercial Sunsik. APP was generated in a square-shaped plastic container (250 W, 15 kHz, ambient air) and dielectric barrier discharge plasma treatment was applied for periods of 0, 5, 10, and 20 minutes. The total aerobic bacterial count in the control was 4.44 log CFU/g. Under plasma treatment for 20 minutes, Sunsik samples inoculated with Bacillus cereus, B. subtilis, and Escherichia coli O157:H7 resulted in a reduction of bacterial counts by approximately 2.20, 2.22, and 2.52 log CFU/g, respectively. The pH of the sample was found to decrease after APP treatment. Although hunter color L* of Sunsik increased, a* and b* value decreased as a result of APP. Increasing the APP time also enhanced the peroxide value. Further, sensory evaluation revealed that APP decreased color, flavor, taste and overall acceptability. The results of this study indicated that APP treatment improved the microbial quality of Sunsik, although further studies should be conducted to reduce the deterioration of sensory quality induced by APP.
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KEYWORD
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Atmospheric pressure plasma, Sunsik, Quality
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