Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effects of Blanching and Additives on Quality Attributes of Minced Ginger during Refrigerated Storage

데치기 및 첨 가물이 냉장 중 생강 다대기의 품질특성에 미치는 영향

Choi, Min-Seek;Kim, Dong-Ho;Lee, Kyung-Hae;Lee, Young-Chun
최민식;김동호;이경혜;이영춘

  • Published : 20021200
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Abstract

The objectives of this research were to develop, using steam blanching (8 min, 100${\circ}C$), and additives a minced ginger product which could maintain acceptable quality over 30 days, and to investigate its quality changes during cold storage. Sodium bisulfite, L-cysteine, NaCl, sodium benzoate, modified starch and/or xanthan gum were added to minced ginger to minimize quality loss during storage and to develop an optimum formula of the minced ginger. Samples were packed in nylon/PE films and stored at $5^{\circ}C$ and subjected to quality evaluations in every 30 days. Changes in pH, surface color, gas formation, liquid-solid separation, free amino acids, free sugars, organic acids, and fatty acids of samples were determined. Gas formation was effectively inhibited in samples with sodium benzoate and/or NaCl. Samples with xanthan gum did not have liquid-solid separation problem. L-cysteine was effective in controlling brown discoloration of the sample. pH decreased during storage in all samples. Organic acid contents in all samples increased during storage, and the increase in lactic acid contents was the most significant. Free amino acids in samples decreased as the storage time was extended. Free sugars decreased during storage in all samples. Sensory results showed that the developed product could maintain acceptable quality until 120 days of storage.

데치기 한 생강다대기에서 저장기간 동안 가스 발생량의 변화를 살펴보면 무처리구는 가스가 급격하게 증가를 하였지만 단독처리구와 종합처리구는 가스 발생량이 아주 적었고, 고액분리의 정도는 xanthan gum을 첨가한 단독처리구와 종합처리구가 고액분리에 대한 안정성을 나타내었으며, ${\Delta}E$값은 종합처리구가 저장 120일 이 경과하여도 1.33에 서 2.23사이로 저장 초기와 큰 차이를 보이지 않아 가장 안정적이었다. 다대기 제품의 pH변 화는 모든 처리구가 저장기간에 따라 pH가 감소를 하였고, 단독 처리구인 LC가 처리간의 유의성을 보였지만 다른 처리구들은 차이가 없었다. 모든 처리구들의 총 유기산 함량 변화는 저장기간이 길어질수록 증가하는 경향을 보였으나, 단독처리구인 LC가 증가율이 가장 높았고 다른 처리구들은 큰 차이를 보이지 않았다. 저장기간 동안의 유리 아미노산 함량 변화는 저장기간이 길어질수록 감소하는 경향을 나타내었지만 종합처리구는 일정한 수준을 유지하였고, 처리구별 총 유리당 함량의 감소율은 L-cysteine 처리구 > sodium bisulfite 처리구 > 무처리구 > 종합처리구 순으로 증가하였다. 다대기 제품의 저장기간에 따른 관능적 특성으로 색깔, 이취, 전체적인 선호도는 종합처리구가 가장 우수한 제품으로 평가되었고, 저장 중 종합처리구의 지방산 조성변화는 나타나지 않았다.

Keywords

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