Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of washing methods on the quality of freshly cut sliced Deodeok (Codonopsis lanceolata) during storage

세척방법에 따른 신선편이 슬라이스 더덕의 저장 중 품질 특성 변화

  • Choi, Duck-Joo (Department of Korean Master Work and Culinary Arts, JEI College) ;
  • Lee, Yun-Jung (Department of Hotel Food Service and Culinary Arts, JEI College) ;
  • Kim, Youn-Kyeong (Department of Hotel Food Service and Culinary Arts, JEI College) ;
  • Kim, Mun-Ho (Department of Korean Master Work and Culinary Arts, JEI College) ;
  • Choi, So-Rye (Department of Korean Master Work and Culinary Arts, JEI College) ;
  • Cha, Hwan-Soo (Korea Food Research Institute) ;
  • Youn, Aye-Ree (Department of Korean Master Work and Culinary Arts, JEI College)
  • 최덕주 (인천재능대학교 한식명품조리과) ;
  • 이윤정 (인천재능대학교 호텔외식조리과) ;
  • 김윤경 (인천재능대학교 호텔외식조리과) ;
  • 김문호 (인천재능대학교 한식명품조리과) ;
  • 최소례 (인천재능대학교 한식명품조리과) ;
  • 차환수 (한국식품연구원) ;
  • 윤예리 (인천재능대학교 한식명품조리과)
  • Received : 2013.06.17
  • Accepted : 2013.10.29
  • Published : 2013.12.30
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Abstract

There is increasing interest in freshly cut products, that is, foods produced without washing and cutting. In this study, the quality of freshly cut sliced Deodeok was compared with that of what based on its washing methods. In bubble washing, the Deodeok rises to the water surface apace and is broken into centimeter sizes. Microbubble washing calls for the production of a great number of 0.1 mm-sized bubbles in anions-bearing water and their passing through a trumpet-shaped hole at a high pressure. To compare the product deterioration rates of the specimens, they were stored at $10^{\circ}C$ for 10 days. In the specimens washed with the control method and with hand washing, the deterioration rate was 80%; and in the specimens washed with bubble and microbubble washing, 20~30%. The L-value (an index of browning) was higher in the bubble and microbubble washing than in the control and the hand washing, which implies that browning was minimized during the storage. As for the viable cell and coliform group counts that were measured during the storage, the specimens washed with the control method showed the highest values. In contrast, the specimens washed with microbubble washing showed the lowest values. In the sensory test, the specimens washed with microbubble were highest in storage preference. In conclusion, the Deodeok that was stored after it was washed with microbubble washing was found to have had the best quality.

세척방법 차이에 따른 신선편이 슬라이스 더덕의 저장 중 품질 변화를 알아보기 위하여 $10^{\circ}C$에서 저장 실험을 진행하였다. 저장 10일 후에 무세척구와 손세척은 전체의 80.3% 더덕이 부패되어 상품성을 상실하였을 뿐만 아니라 조직감의 연화도 급격히 진행되어 측정이 불가능하였다. 그러나 버블세척구들은 20.4~30.1%의 중량 손실만을 보였으며, 특히 마이크로버블세척구는 저장초기에 비하여 11.1%정도의 조직감만 감소하여 저장 중 변화가 가장 적었다. 슬라이스 더덕의 표면색도 갈변화를 최소화시키며 저장 중 색을 유지하는데 효과적인 것으로 나타났다. 저장 중 수분함량의 변화는 모든 처리구에서 감소하였는데, 특히 무세척구와 손세척은 각각 74.6, 78.3%로 수분함량이 크게 감소하였다. 저장 중 미생물의 수도 마이크로버블세척, 일반버블세척, 손세척, 무세척구 순으로 증식하는 것으로 나타났다. 관능검사와 video microscope system을 이용하여서도 마이크로버블 세척구는 이물질이 발견되지 않았음을 알 수 있었으며, 다른 처리구들보다 세척효과도 우수한 것으로 확인되었다. 이는 마이크로버블세척을 하여 슬라이스 더덕을 저장하는 것이 품질유지에 가장 적합하였으며, 저장수명도 10일($10^{\circ}C$ 저장시)로 가장 길게 나타났다.

Keywords

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