한국식품저장유통학회지 (Food Science and Preservation)

  • 제15권6호
  • /
  • Pages.796-803
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  • 2008
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지

숙성조건에 따른 양파장아찌의 품질특성

Quality Characteristics of Onion Jangaji during Aging

  • 강난숙 (경북대학교 식품영양학과) ;
  • 김준한 ((재)대구테크노파크 바이오산업지원센터) ;
  • 김종국 (경북대학교 식품영양학과)
  • Kang, Nan-Suk (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Kim, Jun-Han (Bio Industry Center, Daegu Technopark) ;
  • Kim, Jong-Kuk (Department of Food Science and Nutrition, Kyungpook National University)
  • 발행 : 2008.12.31
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초록

일시에 대량 수확되는 양파의 소비를 촉진시키고자 숙성온도를 달리하여 양파장아찌를 제조하고 이화학적 품질특성 변화를 조사하였다. 담금액의 당도는 숙성 37일에 $16.0%{\sim}16.7%$로, 양파장아찌육의 당도는 대략 15.0%정도 이었다. 담금액의 염도는 숙성 37일에는 $3.30%{\sim}3.37%$이였다. 담금액의 pH는 숙성 37일까지 $3.84{\sim}4.05$로, 양파장아찌육의 pH는 숙성 37일까지 $3.93{\sim}4.31$이었다. 담금액의 색도는 적색도의 경우 숙성 37일에 $1.73{\sim}2.20$으로 감소하였다. 황색도의 경우 숙성 최종일에 $0.03{\sim}0.54$이였다. 양파장아찌육의 표면색도 값은 백색도의 경우 숙성 최종일까지 $22.13{\sim}43.75$이였다. 적색도의 경우 실험군 중 $10^{\circ}C$의 경우 숙성기간 최종일에 5.478로 가장 낮은 값을, 황색도의 경우 $0^{\circ}C$의 경우숙성기간 11일째에 6.31이였다. 담금액의 산도는 숙성 최종일까지 $0.014%{\sim}0.023%$로, 양파장아찌육의 산도는 숙성 최종일까지 $0.045%{\sim}0.023%$이였다. 담금액의 탁도(%T)는 숙성 최종일까지 $0.47{\sim}0.86$으로, 양파장아찌육의 %T는 숙성 최종일까지 $2.19{\sim}2.41$이였다. 조직감의 경우는 견고성은 실험군 중 $20^{\circ}C$의 경우 984.50이였다. 부숴짐성은 숙성기간 14일째에 $20^{\circ}C$에서 929.94로 가장 높은 값을, 접착성은 실험군은 숙성기간 9일째에 $10^{\circ}C$에서 675.64로 가장 높은 값을, 탄력성은 숙성기간 9일째부터 숙성기간 16일째까지는 대조군과 실험군에서 감소하였다. 씹힘성은 대조군은 숙성최종일에는 -1518.21이였다. 관능검사 결과는 양파장아찌의 외관적인 색의 경우 $10^{\circ}C$ 실험군이 2.83으로, 향은 $20^{\circ}C$ 실험군이 2.83으로, 맛은 $0^{\circ}C$ 실험군 3.07로 가장 높은 점수를, 아삭거리는 정도는 $10^{\circ}C$ 실험군이 3.57로 높은 점수를, 전체적인 기호도는 대체적으로 3.7정도의 관능적 점수를 얻었다.

To aid in manufacturing, this study investigated quality characteristics of onion Jangaji during maturation at 0C, 10C, 20C and room temperature. [Please check that the rewriting of the previous sentence retains the intended meaning]The $^{\circ}Brix$ of onion Jangaji and the maturation solution were 1516% at the end of the maturation process. The salinity of onion Jangaji and the solution increased, and the pH declined to 3.934.31 during processing. The L, a and b color values of onion Jangaji and the solution changed slightly. The total acidity of onion Jangaji and the solution rose slowly. The texture (hardness, fracturability, adhesiveness, cohesiveness, springiness, gumminess and chewiness) of onion Jangaji was determined using a texture analyzer, and varied with storage temperature. In the sensory evaluation of onion Jangaji, low temperature storage gave higher acceptability ratings than room temperature with respect to taste, color, flavor, texture and overall acceptability.

키워드

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