한국식품저장유통학회지 (Korean J. Food Preserv.) 제14권 제5호 (p.445-450)

강황 추출물이 쌀밥의 저장성에 미치는 영향

Effects of Tumeric (Curcuma aromatica Salab.) Extract on Shelf Life of Cooked Rice
키워드 :
ethanol extract,Curcuma aromatica Salab.,Bacillus sp.,shelf life,cooked rice

초록

강황 추출물을 식품  첨가물로서 가능성을 구명하고자 쌀밥 부패에 관계하는 Bacillus sp. 대한 항균활성과 쌀밥의 저장성에 미치는 효과를 검토하였다. 강황  에탄을 추출물은 쌀밥부패 미생물인 Bacillus sp.에 대하여 뚜렷한 항균활성을 나타내었다. B. cereus와 B. subtilis의  경우 추출물 0.10% 이상에서, B. megaterium는 0.05% 이상에서 뚜렷하게 성장이 억제되었다. 최소성장억제농도(MIC)는  B. cereu
This  studies were engaged to investigate the potential us of Curcuma aromatica  Salab. as a food ingredients. The antimicrobial activity of Curcuma aromatica  Salab. extract (CE) and effect on shelf life of the cooked rice were  examined. The antimicrobial activity of CE showed apparently against Bacillus  cereus, B. subtilis and B. megaterium. The minimum inhibitory concentration  (MIC) of CE was 0.15% for B. cereus md 0.2% for B. subtilis and B.  megaterium. The antimicrobial activity of CE remained relatively high after  heat treatments(30 min at 80 and , 15 min at ).  The shelf life of cooked rice containing above 0.05% CE increased more 1 or 2  days than that of control at , The texture of cooked rice was  improved by addition of above 0.01% CE. The sensory quality of cooked rice  with CE did not show significant difference between 0.00% and 0.05% in taste  and overall acceptability but decreased above 0.10% in taste, color, flavor  and overall acceptability.