Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Additives on Quality Attributes of Minced Ginger During Refrigerated Storage

첨가물이 냉장 중 생강 다대기의 품질특성에 미치는 영향

  • Choi, Min-Seek (Department of Food Science and Technology, Chung-Ang University) ;
  • Kim, Dong-Ho (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Kyung-Hae (Department of Food Processing, Dongnam Health College) ;
  • Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
  • 최민식 (중앙대학교 식품공학과) ;
  • 김동호 (중앙대학교 식품공학과) ;
  • 이경혜 (동남보건대학 식품가공과) ;
  • 이영춘 (중앙대학교 식품공학과)
  • Published : 2002.12.01
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Abstract

Quality of fresh ginger deteriorates rapidly during low temperature storage, and its storage life is short due to sprouting and microbial spoilage. The objectives of this research were to develop, using additives, a minced ginger product, which could maintain acceptable quality for over 30 days, and to investigate its quality changes during the cold storage. Storage stability of minced ginger product was investigated from the standpoint of the inhibition of brown discoloration, gas formation and liquid-solid separation. Fresh ginger was peeled and ground to produce minced ginger (control). Sodium bisulfite, L-cysteine, NaCl, sodium benzoate, modified starch, and/or xanthan gum were added to the control to minimize quality loss during storage, and to develop an optimum formula (A) of minced ginger. Samples were packed in Nylon/PE films, stored at $5^{\circ}C$, sampled at a 30-day interval, and subjected to quality evaluations. Changes in pH, surface color, gas formation, liquid-solid separation, contents of free amino acids, free sugars, organic acids, and fatty acids were determined. Gas formation was effectively inhibited in samples with sodium benzoate and/or NaCl. Samples with xanthan gum did not result in liquid-solid separation. L-Cysteine and sodium bisulfite were effective in controlling discoloration. pH decreased during storage in all samples, except sample A. Organic acid contents of all samples increased during storage, with lactic acid content showing the highest increase. Free amino acid content decreased with increasing storage time. Free sugar content of all samples decreased during storage. Sensory results showed sample A maintained acceptable quality until 90 days of storage. These results suggest that quality of minced ginger could be successfully maintained with the additions of selected additives for up to 90 days.

생강다대기의 저장중 가스 발생량의 변화를 살펴보면 무처리구는 가스가 급격하게 증가 하였지만 단독처리구와 종합처리구는 가스발생량이 경미하였다. 고액분리의 정도는 xanthan gum을 첨가한 단독처리구와 종합처리구가 고액분리에 대한 안정성을 나타내었으며 ${\Delta}E$값은 종합처리구가 저장 120일이 경과하여도 1.87에서 2.99사이로 저장 초기와 큰 차이를 보이지 않아 가장 안정적이었다. 다대기 제품의 저장중 pH 변화는 종합처리구만이 안정적인 경향을 나타내었고, 모든 처리구들의 총 유기산 함량 변화는 저장기간이 길어질수록 증가하는 경향을 보였으며, 이것은 유기산 중 lactic acid의 현저한 증가에 의한 것으로 나타났으며 무처리구와 비교하여 종합처리구는 증가율이 억제되어 저장 60일까지 가장 안정적이었다. 저장기간 동안의 유리 아미노산 함량 변화는 저장기간이 길어질수록 감소하는 경향을 나타내었지만 종합처리구는 일정한 수준을 유지하였고, 처리구별 총 유리당 함량의 감소율은 무처리구 > 종합처리구 > L-cysteine 처리구 > sodium bisulfite 처리구 순으로 증가하였다. 다대기 제품의 저장기간에 따른 관능적 특성으로 색깔, 이취, 전체적인 선호도는 종합처리구가 가장 우수한 제품으로 평가되었고, 저장 중 무처리구와 종합처리구간의 지방산 조성차이는 나타나지 않았다. 이상의 결과를 종합해 볼 때 생강 다대기를 $5^{\circ}C$에서 장기 저장하면서 발생하는 갈변, 가스발생, 고액분리 등을 효과적으로 억제하기 위해서는 갈변억제제인 L-cysteine 0.2%, 가스발생억제제인 sodium benzoate 0.1%와 NaCl 2% 그리고 고액분리억제제인 xanthan gum 0.1%를 단독으로 처리하는 것보다 이들 첨가물들을 혼합하여 종합적으로 처리하는 것이 우수한 품질의 생강 다대기를 제조, 유통하는데 필요하였다.

Keywords

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