저온 플라즈마 처리한 쌀국수의 품질 특성

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 52; no. 5; pp. 560 - 563
• Main Authors: 김현주(Hyun-Joo Kim), 이병원(Byong Won Lee), 백기호(Ki Ho Baek), 조철훈(Cheorun Jo), 김재경(Jae-Kyung Kim), 이진영(Jin Young Lee), 이유영(Yu-Young Lee), 김민영(Min Young Kim), 김미향(Mi Hyang Kim), 이병규(Byoungkyu Lee)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.10.2020; Korean Society of Food Science & Technology
• Subjects: Cold; Cold plasmas; Cold treatment; Dielectric barrier discharge; E coli; Food quality; Lipid peroxidation; Lipids; Microorganisms; Noodles; Oxidation; Pasta; Peroxide; Plasma; Rice; Thiobarbituric acid; 식품과학; Quality; Rice noodles; Cold plasma
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2020.52.5.560

Cold plasma has been applied to improve quality of food product; however, studies on its effects on microbial and physicochemical qualities of rice noodles are rarely conducted. In this study, changes in the quality characteristics of rice noodles treated by cold plasma were determined. Cold plasma was generated in a square-shaped plastic container (250 W, 15 kHz, ambient air), and dielectric barrier discharge plasma treatments were applied to rice noodle samples for 0, 10, or 20 min. Rice noodles inoculated with either Bacillus cereus or Escherichia coli O157:H7 were subjected to plasma treatment for 20 min, and the approximate bacterial count reduction were 4.10 and 2.75 log CFU/g, respectively. The Hunter color values of the sample were increased after cold plasma treatment. Peroxide values and thiobarbituric acid reactive substance (TBARS) were increased with an increase in cold plasma treatment time. Futhermore, lipid oxidation was enhanced. Although further studies are warranted to evaluate changes in chemical qualities, such as lipid oxidation of rice noodles, induced by cold plasma, the results suggest that cold plasma can improve the microbial and physical qualities of rice noodles.