Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지

Quality Improvement of Korean Pickled Cucumber using Cuttle Bone Powder Treated with Acetic Acid

유기산처리 갑오징어갑을 이용한 오이지의 품질개선

  • Kim, Jin-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Cho, Moon-Lae (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
  • 김진수 (경상대학교 해양생물이용학부,경상대학교 해양산업연구소) ;
  • 조문래 (경상대학교 해양생물이용학부,경상대학교 해양산업연구소) ;
  • 허민수 (경상대학교 해양생물이용학부,경상대학교 해양산업연구소)
  • Published : 2003.05.31
Download PDF
⟨ Previous Next ⟩

Abstract

Preparation method and characteristics of high quality Korean pickled cucumber made with acetic acid-treated cuttle bone powder (KPCCP) were examined and compared to those of Korean pickled cucumber prepared by traditional methods (control). Optimal concentration of acetic acid-treated cuttle bone powder for KPCCP preparation was revealed as 10%. Salt concentration of KPCCP fermented for 3 days was 4.5%, slightly higher than that of the control, whereas that of KPCCP fermented for over 6 day was about 4.8%, similar to that of the control. The pH, greenness, and hardness of korean pickled cucumber decreased during fermentation, with the control showing a greater extent of decrease than KPCCP Total acidity and alcohol insoluble calcium contents increased during fermentation, with KPCCP showing higher extent of increase. These results indicate that quality of KPCCP is superior to that of Korean pickled cucumber prepared by traditional methods.

수산가공부산물인 갑오징어갑의 효율적 이용을 위한 일련의 연구로 유기산처리 갑오징어갑을 이용한 고품질 오이지(갑오징어갑 처리 오이지)의 제조를 시도하였고, 아울러 이의 특성을 전통적 오이지 제조법으로 제조한 대조구와 비교하여 살펴보았다. 유기산 처리 갑오징어갑의 농도를 달리하여 제조한 오이지의 경도를 측정한 결과로 미루어 보아 고품질 오이지의 제조를 위한 유기산 처리 갑오징어갑의 최적 첨가농도는 0.3%로 판단되었다. 유기산 처리 갑오징어갑을 최적 비율로 첨가한 오이지의 염농도는 숙성 3일째에 4.5%에 도달하여 4.2%의 무첨가 대조구에 비하여 약간 높았으나, 숙성 6일째 이후에는 4.8%로 평형을 이루어 무첨가 대조구와 차이가 없었다.. 숙성 중 오이지의 pH, 경도는 제품의 종류에 관계없이 감소하는 경향을 나타내었고, 감소폭은 대조구 제품이 갑오징어갑 처리 제품에 비하여 높았다. 그리고, 숙성 중 오이지의 색도, 적정산도 및 알코을 불용성 칼슘 함량의 경우 제품의 종류에 관계없이 증가하는 경향을 나타내었고, 이들의 증가폭은 갑오징어갑 처리 제품이 대조구에 비하여 높았다. 이상의 결과로 보아 유기산 처리 갑오징어갑을 0.3% 첨가하는 경우 숙성 중 연화방지, 칼슘 강화 등에 의해 고품질 기능성 오이지의 제조가 가능하리라 판단되었다.

Keywords

References

  1. Hong, T. H., Kim, G. Y., Choi, O. S., Kim, D. H., Chung, W. S. and Kim, S. H. (2000) In Food Material. Ji-gu Publishing Co. Seoul, pp. 149-151
  2. Jung, S. T., Lee, H. Y. and Park, H. J. (1995) The acidity, pH, salt content and sensory scores change in Oyijangachi manufacturing. J Korean Soc. Food Nutr. 24, 606-612
  3. Park, M. W. and Kim, D. M. (2000) Effect of packaging films on quality of Chuichung cucumbers during storage. J. Korean Soc. Food Sci. Nutr. 29, 24-251
  4. Kim, J. G., Choi, H. S., Kim, S. S. and Kim, W. J. (1989) Changes in physicochemical and sensory qualities of Korean pickled cucumbers during fermentation. Korean J. Food Sci. Technol. 21, 838-844
  5. Park, M. W., Park, Y. K. and Jang, M. S. (1995) Changes in peptic substances of Korean pickled cucumbers with different preparation methods. J. Korean Soc. Food Sci. Nutr. 24, 133140
  6. Park, M. W., Park, Y. K. and Jang, M. S. (1994) Changes in physicochemical and sensory characteristics of Korean pickled cucumbers with different preparation methods. J. Korean Soc. Food Sci. Nutr. 23, 634-640
  7. Choi, H. S., Ku, K. H., Kim, J. G. and Kim, W. J. (1990) Combined effect of salts mixture addition and brining in hot solution on the Korean pickle fermentation. Korean J. Food Sci. Technol. 22, 865-870
  8. Cho, M. L., Heu, M. S. and Kim, J. S. (2001) Food component characteristics of cuttle bone as a mineral source. J. Korean Fish. Soc. 34, 478-482
  9. Lee, M. J., Kim, H. S., Lee, S. C. and Park, W. P. (2000) Effect of sepiae os addition on the quality of Kimchi during fermentation. J. Korean Soc. Food Sci. Nutr. 29, 592-596
  10. AOAC (1990) In Official Method of Analysis (12th ed.) Assoc. Offic. Analytical Chemists, Washington, D.C., USA
  11. Tsutagawa, Y., Hosogai, Y. and Kawai, K. (1994) Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J. Food Hyg. Soc. 34, 315318
  12. Larmond, E. (1973) In Methods for Sensory Evaluation Foods Canada Dept. of Agriculture, Canada. pp. 67-92
  13. Han, K. Y., Park, S. O. and Noh, B. S. (1997) Effect of calcium, potassium and magnesium ion on salting of radish. Korean J. Food Sci. Technol. 29, 1071-1074
  14. Kim, J. S., Cho, M. L. and Heu, M. S. (2003) Functional properties of calcium powder from acetic acid treated on cuttle bone. J. Korean Fish. Soc. (in press)
  15. Kim, S. Y., Urn, J. Y. and Kim, K. O. (1991) Effect of calcium acetate and potassium sorbate on characteristics of Kakdugi. Korean J. Food Sci. Technol. 23, 1-5
  16. deMan, J. M. 1980. In Principle of Food Chemistry. The AVI Publishing Co. Westport, CT. USA. pp. 189-226
  17. Ethells, J. L. and Bell, T. A. (1961) Influence of salt (NaCI) on pectinolytic softening of cucumber. J. Food Sci. 26, 81-85
  18. Buescher, R. W., Hudson, J. M. and Adams, T. R. (1979) Inhibition of polygalacturonase softening of cucumber pickles by $CaCl_{2'}$ J. Food Sci. 44, 1766-1769
  19. Buescher, R. W. and Hudson, J. M. (1986) Bounds cations in cucumber pickle mesocarp tissue as affected by brine and $CaCl_{2')$ J. Food Sci. 51, 135-138 https://doi.org/10.1111/j.1365-2621.1986.tb10853.x
  20. Mcfeeters, R. F. and Fleming, H. P. (1990) Effect of calcium ions on the thermodynamics of cucumber tissue softening. J. Food Sci. 55, 446-449 https://doi.org/10.1111/j.1365-2621.1990.tb06783.x
  21. Mcfeeters, R. F. and Fleming, H. P. (1991) pH effect on calcium inhibition of softening of cucumber mesocarp tissue. J. Food Sci. 56, 730-733 https://doi.org/10.1111/j.1365-2621.1991.tb05368.x
  22. Okiyoshi, H. 1990. Function of milk as a source of calcium supply. New Food Industry 32, 58-64
  23. Ezawa, I. 1994. Osteoporosis and foods. Food Chemical. 1, 4246
  24. The Korean Nutrition Society (2000) In Recommended Dietary Allowances for Koreans (7th ed.) Chungang Pub. Co., Seoul