Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Maturation Solution Composition on the Physicochemical Properties of Onion Jangaji

숙성액 조성이 양파장아찌의 품질특성에 미치는 영향

  • Kim, Jun-Han (Bion Industry Center, Daegu Technopark) ;
  • Kim, Jong-Kuk (Department of Food Science and Nutrition, Kyungpook National University)
  • 김준한 ((재)대구테크노파크 바이오산업지원센터) ;
  • 김종국 (경북대학교 식품영양학과)
  • Published : 2008.12.31
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Abstract

To develop onion processing, this study investigated the change in physicochemical properties of onion Jangaji with processing age in relation to the composition of the maturation solution (the solution). The Brix of onion Jangaji and the solution was high with addition of a high soy sauce ratio. During processing the salinity of onion Jangaji and the solution increased, and the pH decreased. The "L", "a", "b" color values of onion Jangaji and the solution changed slightly, and the total acidityrose slowly. The hardness, fracturability, adhesiveness, cohesiveness, springiness, gumminess and chewiness of onion Jangaji varied. In the sensory evaluation, the 100% sauce maturation solution received the highest acceptability ratings for color, flavor and taste.

숙성액 조성을 달리하여 양파장아찌를 제조하고 이화학적 품질 특성 변화를 조사하였다. 숙성액과 양파장아찌육의 당도(가용성 고형분), 염도, pH는 숙성기간이 경과함에 따라 간장배합비율이 높을수록 당도도 높게 나타났다. 양파장아찌육의 표면색도는 백색도의 경우 숙성기간 최종일까지 완만히 증가하였다. 적색도 및 황색도의 경우 모든 실험군과 대조군에서 감소하는 경향을 보였다. 양파장아찌의 견고성은 숙성기간 16일째에는 모든 실험군에서 급격히 감소하는 현상을 보였다. 씹힘성은 숙성기간 최종일에 모든 실험군에서 급격히 감소하였다. 관능검사의 경우 외관적인 색의 경우 간장 100%군이, 향은 간장 50%＋식초 50%인 실험군이, 맛은 간장 100%인 대조군이, 아삭거리는 정도는 간장 75%＋식초 25%인 실험군이, 전체적인 기호도는 간장 100%인 대조군이 높은 관능적 점수를 얻었다. 위의 결과를 종합해볼 때 양파장아찌숙성액 제조시 간장의 배합 비율을 높게하여 제조하는 것이 품질적으로 우수한 장아찌를 제조할 수 있을 것으로 판단된다.

Keywords

References

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