Monitoring of Sulfur Dioxide, Carotenoid Contents and Bacillus cereus Contamination of Dried Sweet Potato in Circulating Dried Agricultural Products
2017
Lee, H.M., Hanyang University, Seoul, Republic of Korea | Park, H.J., Hanyang University, Seoul, Republic of Korea | Kim, J.N., Evermint partners, Co., LTD., Seoul, Republic of Korea | Shin, W.S., Hanyang University, Seoul, Republic of Korea | Kim, E.M., Korea Food Research Institute, Gyeonggi, Republic of Korea
This study was conducted to investigate the content of sulfur dioxide, carotenoids and the degree of contamination of Bacillus cereus in 33 kinds of dried sweet potato from domestic mainly dried agricultural products in Korea. According to the characteristics of dried sweet potato samples, it was classified into four clusters and as a result of analyzing the contents of sulfur dioxide, carotenoids and the degree of contamination B. cereus was no significant difference among the clusters. The detection ranges of residual sulfur dioxide from 33 dried sweet potatoes ranged from 0.38 to 28.16 mg/kg, three cases (9.09%) were detected at the reference level of 10 mg/kg or more. But no samples exceeding 30 mg/kg, the tolerance level of sulfur dioxide in dried sweet potatoes were detected. Since dried sweet potato does not have a standard for carotenoids, when comparing the national and international standards of carotenoids, the range of detection of carotenoids in dried sweet potato was 46~2,663 ?/100 g, which was within the reference range of 0~9,826 ?/100 g. In principle colonies suspected to be B. cereus in dried sweet potato were not detected. In 7 cases (21.21%), there were detected in the range of 0.05~1.59 log CFU/g but not more than 3 log CFU/ g as the reference value. The results of this study are expected to be used as basic data to establish quality standard for dried sweet potatoes. In order to control the quality of dried sweet potatoes in domestic market, raw materials, drying method and packaging after distribution, it is necessary to maintain and maintain the process steadily.
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