메치오닌 수산화물의 첨가가 남은 음식물의 보관 중 성상변화에 미치는 영향

This study was carried out to improve the utilization of food wastes known as major source of environmental pollution and to determine proper additional levels of methionine hydroxy analogue(MHA) on food wastes. 1%, 3% and 5% of MHA were added to 3 groups of food wastes gathered from small cafeteria. Each group has 3 reiteration. NaCl contents were tended to get higher as addition levels increased(p＜0.05). And pH values were tended to get lower as additional levels increased(p＜0.05). NH 3 -N contents were significantly decreased as additional levels increased(p＜0.05). Total VFA(Volatile Fatty Acid) content was increased after 30 days of storage on control. On MHA treatments(1, 3, 5%), total VFA contents were decreased until 15 days of storage, and kept low values until the end of experiment. In terms of superficial change, mildew covered all over control, and covered by thin mildew on the surface of 1% MHA treatment. No superficial change found on 3% and 5% MHA treatments. In conclusion, over 1% addition of MHA was effective to prevent the decay and degeneration of food wastes.