Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
권호 표지

Influence of Brine Soaking on Quality Characteristics of Dried Apples

염침지 공정이 사과의 건조 특성에 미치는 영향

  • Kang, Sung-Won (Division of Applied Life Science, Graduate School, Institute of Agriculture and Life Sciences Gyeongsang National University) ;
  • Heo, Ho-Jin (Division of Applied Life Science, Graduate School, Institute of Agriculture and Life Sciences Gyeongsang National University) ;
  • Yang, Han-Sul (Division of Applied Life Science, Graduate School, Institute of Agriculture and Life Sciences Gyeongsang National University) ;
  • Kerr, William L. (Department of Food Science and Technology, University of Georgia) ;
  • Choi, Sung-Gil (Division of Applied Life Science, Graduate School, Institute of Agriculture and Life Sciences Gyeongsang National University)
  • 강성원 (경상대학교 응용생명과학부(농업생명과학연구원)) ;
  • 허호진 (경상대학교 응용생명과학부(농업생명과학연구원)) ;
  • 양한술 (경상대학교 응용생명과학부(농업생명과학연구원)) ;
  • ;
  • 최성길 (경상대학교 응용생명과학부(농업생명과학연구원))
  • Received : 2012.09.04
  • Accepted : 2012.12.26
  • Published : 2012.12.31
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Abstract

This study evaluated the effects of presoaking apple slices in 2 or 5% brine solution prior to air-drying at $50^{\circ}C$. Several quality factors of the dried apples were measured including moisture content (MC), water activity ($a_w$), shear force, color values, appearance and consumer likability. Except at time 0, the $a_w$ of presoaked samples was lower than those of control during and after drying. The relationship between MC and water activity during drying was well-fit by an exponential model. During drying, the moisture contents of presoaked samples were slightly higher than control samples with no presoaking. However, the $a_w$ of presoaked slices were lower than control at a given drying time. At a given $a_w$, presoaked slices had higher moisture content. The shear force was lower for samples presoaked in brine solution, particularly at shorter drying times. Presoaked apple slices also were lighter in color after drying than controls. Sensory evaluations suggest that presoaking of apple slices before drying may help enhance palatability. Samples presoaked in 2% brine solution had the highest scores for taste, texture and overallacceptability, while those presoaked in 5% brine solution had the highest scores for appearance.

본 연구에서는 건조 전처리로서 염침지가 사과의 건조 특성에 미치는 영향을 알아보고자 사과를 2, 5% 농도의 염수에 10분간 침지한 후 $50^{\circ}C$에서 3시간 동안 건조하였고, 건조 간에 수분활성도, 수분함량, 조직감 및 색도를 측정하였고, 관능검사를 실시하였다. 수분함량은 염침지에 의해 증가하였고, 반대로 수분활성도는 염침지에 의해 감소하는 경향을 보였다. 또한 수분활성도와 수분함량의 관계를 지수함수를 통해 분석한 결과 염침지에 따라 수분활성도에 해당하는 수분함량이 대조구에 비해 높아져 수분보유력이 높아짐을 알 수 있었다. 조직감의 경우 건조가 진행됨에 따라 감소하였는데, 5%에서 가장 균일한 감소를 보였다. 또한 염침지에 따라 전단력이 다소 증가함을 알 수 있었다. 처리구의 색도는 건조 후 L값이 감소하고 a값은 증가한 반면, 대조구는 L값이 증가하고 a값은 감소하여 상당한 수준의 갈변이 관찰되었다. 외관에서도 염침지한 시료는 갈변이 거의 나타지 않았다. 밀도는 염농도가 높을수록 낮았다. 관능평가결과는 2% 처리구가 유의적으로 높은 기호도를 보이는 것으로 나타났다.

Keywords

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