땅두릅 피클의 저장기간 중 품질특성 변화

Changes in the Quality Characteristics of Aralia continentalis Kitagawa Pickle during Storage

  • 한귀정 (농업과학기술원 농촌자원개발연구소) ;
  • 신동선 (농업과학기술원 농촌자원개발연구소) ;
  • 장명숙 (단국대학교 식품영양학과)
  • Han, Gwi-Jung (Agriproduct Science Division, National Rural Resources Development Institute. NIAST. RDA.) ;
  • Shin, Dong-Sun (Agriproduct Science Division, National Rural Resources Development Institute. NIAST. RDA.) ;
  • Jang, Myung-Sook (Department of Food Science and Nutrition, Dankook University)
  • 발행 : 2007.06.30

초록

본 연구에서는 피클의 특징인 아삭아삭함을 유지하면서 우리나라의 전통식 장아찌를 혼용한 땅두릅 피클을 제조하여 적합 가능성을 알아보고자 하였다. 땅두릅 피클을 제조하여 품질특성을 조사한 결과, pH는 저장기간이 경과함에 따라 비슷한 경향으로 감소하였으며 적정산도는 저장 초기부터 저장 5개월까지는 약간씩 증가하여 저장 6개월에는 급격히 증가하였다. 염도는 저장기간이 경과함에 따라 증가하였는데 저장초기에서 1개월 사이에 급격히 증가하다가 그 이후로는 완만하게 증가하였다. 총균수는 비슷한 경향으로 증가하였으며 유산균수의 변화는 저장 초기 모든 처리구에서 거의 측정이 되지 않았으며 저장 3개월째에 약 0.7${\sim}$1.5 log CFU/g이다가 그 이후에는 유산균수가 측정되지 않았다. 땅두릅 피클의 색의 변화는 저장기간별 외관적 품질 변화가 거의 없는 것으로 판명되었다. 경도는 간장피클과 소금피클에서 모두 CaCl$_2$ 용액 처리구 가 경도를 증가시켜 품질특성 항목에서 가장 좋은 것으로 나타났으며 관능검사에서는 CaCl$_2$ 용액 처리와 관계없이 모두 높게 평가되었다. 따라서 땅두릅 이용한 피클제조의 적합 가능성을 보여주었다.

The objectives of this study was to examine the characteristics of Aralia pickles(soy sauce, salt) made with different CaCl$_2$ treatments and seasonings by documenting the changes that occurred the courses of preparation and preservation. The results indicated that the various pickle samples had no visible changes in pH, acidity or salinity. The sum of total viable bacteria and lactic acid bacteria increased gradually during the early stage of preservation and then accelerated growth was shown up until the fifth month of storage; a plateau was maintained until a decrease began at 6 months. We observed no visible changes in color during the preservation period. The sample treated with CaCl$_2$ exhibited a higher degree of hardness than the untreated sample, although no distinctive differences were noted during the sensory test.

키워드

참고문헌

  1. 김광옥, 김상숙, 성내경, 이영춘. 1993. 관능검사 방법 및 응용. 신광출판사. 서울. pp207-225
  2. 전희정, 이효지. 1996. 서양음식. 교문사. 서울. pp296
  3. AOAC. 2000. Official Methods of Analysis of AOAC International. 17th ed. rev 2. Ch. 45, pp28-29. Association of Official Analytical Communities, Gaithersbrug, Maryland, USA
  4. Collins CH, Lyne PM. 1985. Microbiological methods. 15th ed. Butterworth & Co. Ltd, Boston. Ch 7, pp130-133
  5. Han BH, Han YN, Han KA, Park MH, Lee EO. 1983a. Studies on the anti-inflammatory activity of Aralia continentalis (I) characterization of continental acid and its anti-inflammatory activity. Arch Pharm Res 6(1):17-23 https://doi.org/10.1007/BF02855697
  6. Huh YJ, Rhee HS. 1990. Effects of preheating and salt concentration on texture of cucumber kimchi during fermentation. Korean J Soc Food Sci Nutr 6(2):1-6
  7. Hutchings JS. 1994. Food color and appearance. Instrumental specification. Blackie Academic & Professional, U.K. Ch 7, pp217-223
  8. Jung ST, Lee HY, Park HJ. 1995. The acidity, pH, salt content and sensory scores change in oyijangachi manufacturing. J Korean Soc Food Nutr 24(4):606-612
  9. Kim BS, Kang ST, Park KH, Hur JW. 1999. Studies on the development of processed foods of greenhouse horticultural commodities in the south area (1) effect of brine concentration on the quality of cucumber pickle. J Korean Soc Food Sci Nutr 28(2): 390-395
  10. Kim JG, Choi HS, Kim SS, Kim WJ. 1989. Changes in physico-chemical and sensory qualities of korean pickled cucumbers during fermentation. Korean J of Food Soc Technol 21(6): 838-844
  11. Kosela S, Rasad A, Achmad SA, Wicaksonon W, Baik SK, Han YN, Han BH. 1986. Effects of diterpene acids on malondialdehyde generation during thrombin induced aggregation of rat platelets. Arch Pharm Res 9(3): 189-191 https://doi.org/10.1007/BF02900005
  12. Kwon TR, Kim SK, Min GG, Jo JH, Lee SP, Choi BS. 1995. Seed germination of Aralia cordata Thunb and effect of mulching methods on yield blanching. J Kor Soc Hort Sic 36(5): 620-627
  13. Lee JM, Lee SH, Kim HM. 2000. Use of oriental herbs as medicinal food. Food Ind Nutri 5(1): 50-56
  14. Oh SH, Oh YK, Park HH, Kim MR. 2003. Physicochemical and sensory characteristics of Turnip pickle prepared with different pickling spices during storage. Korean J of Food Preservation 10(3): 347-353
  15. Park MW, Park YK, Jang MS. 1995. Changes in pectic substances of korean pickled cucumbers with different preparation methods. J Korean Soc Food Nutr 24(1): 133-140
  16. Park YK, Park MW, Choi IW, Choi HD. 2003. Effects of various salt concentration on physicochemical properties of brined cucumber for pickle process. J Korean Soc Food Sci Nutr 32(4): 526-530 https://doi.org/10.3746/jkfn.2003.32.4.526
  17. Perry LM. 1980. Medicinal plants of east and southeast asia. Attributed properties and uses. The Press. London. pp41
  18. oo S, Lee JS, Hong WS. 1989. Effect of different processes on texture of fermented cucumber pickle. Korean J Dietary Culture 4(1): 103-108
  19. Yoo SO, Kwon TO, Bae JH, Chung HS, Oh IS. 2001. Investigation of dormant characteristics for forcing culture of udo Aralia cordata thunb. J Kor Soc Hort Sic 42(5): 506-508
  20. Yun-Choi HS, Kim JH, Lee JR. 1986. Screening of potential inhibitors of platelet aggregation from plant sources (II). Korean J Pharmacogn 17(1): 19-22