Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Effect of Food Humectant on Lowering Water Activity of Casing Kamaboko 3. Effect of Humectants Used in Combination

포장어묵의 수분활성저하에 미치는 식품첨가제의 영향 3. 식품첨가제의 병용효과

  • JEONG Hae-Kyung (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • KIM Dong-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • CHUN Seok-Jo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • JO Kil-Seok (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • PARK Yeung-HO (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 정혜경 (부산수산대학 식품공학과) ;
  • 김동조 (부산수산대학 식품공학과) ;
  • 천석조 (부산수산대학 식품공학과) ;
  • 조길석 (부산수산대학 식품공학과) ;
  • 박영호 (부산수산대학 식품공학과)
  • Published : 1983.04.01
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Abstract

The effect of lowering water activity of various humectants has been reported in the previous papers. In this study, that effect of humectants used in combination with each other was discussed. Additionally, the Aw measurements were also compared to the predicted values of Aw derived from the equation of Raoult's law and the linear slope method by Sloan and Labuza. Each mixed humectant was thought to be salted-out by the other, and thus Aw values were observed to be somewhat lower as the result in all model preparations. The effect of lowering water activity by NaCl was the highest, and the efficiency of reduction of Aw was decreased in the order of NaCl, sodium lactate, glycerin, propylene glycol and sorbitol when each of them was combinated with other humectants. Aw values calculated by the equation of Raoult's law were not agreed so well to the measured Aw, so it was likely not to be the useful method for predicting Aw values in mixed humectants to far as they have showed higher ability for lowering Aw in the previous papers. The equations of prediction were derived from Aw values to be measured actually in the model Kamaboko.

식염, sodium lactate, glycerin, propylene glycol 및 sorbitol의 5종의 첨가제를 두 종류씩 일정 비율로 혼합하여 첨가함으로써 이들 혼합첨가제의 수 분활성 저하효과를 조사하였다. 이들 첨가제에 NaCl을 일정 비율로 혼합첨가한 경우가 다른 첨가물에 비하여 저하효과가 현저히 좋았으며, sodium lactate의 첨가량 증가에 따른 수분활성저하효과는 식염의 1/2 정도로 나타나며, glycerin, propylene glycol, sorbitol 보다는 우수하였다. glycerin과 propylene glyco1을 다른 첨가물에 일정 비율로 증가시키면서 첨가하였을 경우의 수분활성저하효과는 glycerin이 propylene glycol보다 약간 좋았으나, 그 차이는 극히 미미하였다. 5종의 첨가제 중에서 sorbitol의 첨가량 증가에 따른 수분활성 저하효과가 가장 적게 나타났다. 실제 측정된 수분활성치와 Raoult의 식에 의한 계산치와 비교 검토한 결과는 첨가량이 적은 범위에서는 거의 일치하는 경향을 볼 수 있으나 첨가량이 증가할수록 실측치와 많은 차이를 나타내고 있어 어묵의 수분활성 예측법으로는 부적합하다고 생각되었다. 그래서 직선경사법에 이론적 근거를 두어 각종 첨가제에 있어서 수분활성 저하효과를 예측하기 위한 예측식을 구하여 보았다.

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