Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Organic Acid Treatment on the Quality Attributes of Buckwheat Sprout during Storage

유기산 전처리에 따른 메밀 새싹의 저장중 품질변화

  • Received : 2009.12.21
  • Accepted : 2010.02.24
  • Published : 2010.04.30
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Abstract

Changes in the quality of buckwheat sprout treated with organic acid solutions such as ascorbic, citric and acetic acid were examined during storage in order to judge the feasibility of acid dipping as a pretreatment for extending shelf-life. Quality attributes of buckwheat sprout stored at $5^{\circ}C$ were measured in terms of microbial cell count, moisture content, soluble solids content, chromaticity, and sensory evaluation over different storage times. For microbial growth inhibition, combinations of 0.05% acetic acid and 0.5% citric acid or 1% ascorbic acid and 0.5% citric acid were more effective than other treatments. Slight changes were observed in moisture content among the treatments, whereas soluble solids content of each treatment was increased during storage. In chromaticity, the Hunter's a value of buckwheat sprout treated with acetic acid alone or acetic acid combinations showed the largest increase. Dipping treatment with ascorbic acid and citric acid produced only slight changes in color of the sprout. In the sensory evaluation of discoloration (head, stem and root), wilting and overall quality, ascorbic acid and citric acid treatments gave the highest scores. These results suggest that dipping treatment of buckwheat sprout with citric acid can confer more positive effects on storage stability than others.

메밀 새싹의 유통 중 품질유지를 목적으로 유기산 용액과 염소수에 침지한 후 플라스틱 필름봉투에 밀봉하여 $5^{\circ}C$에 저장하면서 여러 가지 품질인자의 변화를 살펴보았다. 미생물학적 측면에서 총균수와 대장균군수의 측정 결과 0.5% citric acid, 0.05% acetic acid의 단독 및 병용처리가 다른 처리구에 비해 미생물 증식제어에 효과적이었다. 수분함량이나 가용성 고형분함량의 경우 6일 저장 중 의미 있는 변화를 관찰할 수 없었다. 색 변화에서도 Hunter L값과 Hunter b값은 처리구별로 유의적인 차이를 보이지 않았으나, Hunter a값의 경우 저장기간이 경과함에 따라 ascorbic acid 및 citric acid 처리구의 변화가 가장 적게 나타났다. 관능평가에 있어서도 저장 중 ascorbic acid 및 citric acid 처리구가 다른 것에 비해 변색, 시듦, 종합적 외관품질 항목 모두에서 유의적으로 구분되어 관능적 품질이 우수한 것으로 평가되었다. 결과적으로 본 연구에서 사용한 유기산 가운데 citric acid를 전처리 침지용액으로 적용할 경우 메밀 새싹의 유통 중 품질유지에 매우 긍정적인 효과가 있음을 확인하였다.

Keywords

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