Improvement of Quality and Prolongation in Chopped Ginger Storage

다진 생강의 저장성 증진에 관한 연구

To improve the quality and prolongation of chopped ginger, they were treated with NaCl, citric acid, ascorbic acid alone or combination of them at $5^{\circ}C$. The browning and stink of chopped ginger were prevented by adding 10% NaCl, $0.5{\sim}2.0%$ citric acid, but the control became severely browned and deteriorated after 1 month storage. The application of 0.5% citric acid maintained citrine color and decreased the activity of polyphenol oxidase(PPO) more significantly compared to 5.0% NaCl or 0.5% ascorbic acid. Ascorbic acid treatment become browned at $1.0{\sim}2.0%$ and easily deteriorated compared to citric acid. Citric acid(0.5%) or ascorbic acid (0.5%) treatment was largely variation of pH compared to NaCl(5.0%)+citric acid(0.5%) or NaCl(5.0%)+ascorbic acid(0.5%) treatment during 8 month storage. The activity of PPO in NaCl(5.0%)+ascorbic acid(0.5%) treatment was elevated after 4 month storage. In chopped ginger, NaCl(5.0%)+citric acid(0.5%)+ascorbic acid(0.25%) treatment was more effective than 5.0%+0.1%+0.1%, 5.0%+0.5%+0.1% during 12 month storage.

다진 생강의 저장성을 향상시키고자 다진 생강에 citric acid $0.5{\sim}2.0%$처리는 초기 pH $3.1{\sim}4.6$으로 8개월 후에도 대체로 양호하였으며, citric acid 0.5% 처리의 polyphenol oxidase (PPO) 활성은 NaCl 5.0%나 ascorbic acid 0.5%처리보다 낮았고 항산화제인 ascorbic acid는 citric acid에 비하여 쉽게 변질되었다. NaCl(5.0%)+citric acid(0.5%)나 NaCl(5.0%)+citric acid(1.0%)의 혼합처리로 NaCl 5.0% 단일처리에 비하여 pH 및 PPO활성이 낮아 졌으며 12개월 경과 후에도 양호하였고, NaCl(5.0%)+ascorbic acid(0.5%)처리는 NaCl(5.0%)+citric acid(0.5%)처리와 비교하여 pH에는 큰 차이가 없었으며 4개월째 PPO활성이 급격히 증가하여 무처리보다도 높았으나 변질되지 않았다. 또한 NaCl+citric acid+ascorbic acid의 세 가지 혼합처리 중 5.0%+0.1%+0.1%, 5.0%+0.25%+0.1%, 5.0%+0.5%+0.1% 등의 처리는 8개월 저장시까지 대체로 양호하였으나 그 이후에는 변색이나 이취가 발생되어 장기보존에는 5.0%+0.5%+0.25%처리가 보다 효과적 이었다.