한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제21권4호
  • /
  • Pages.443-447
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  • 2008
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지

인삼, 더덕 및 도라지 피클의 품질 특성 연구

Physiological Evaluation of Korea Ginseng, Deoduk and Doragi Pickles

  • Kim, Ae-Jung (Dept. of Food & Nutrition, Hyejeon College) ;
  • Han, Myung-Ryun (Dept. of Food & Nutrition, Hyejeon College) ;
  • Joung, Kyung-Hee (Dept. of Food Science & Technology, Kongju National University) ;
  • Cho, Jae-Chul (Division of Hotel Culinary Arts & Food Service, Hyejeon College) ;
  • Park, Won-Jong (Dept. of Food Science & Technology, Kongju National University) ;
  • Han, Chi-Won (Dept. of Food Science & Technology, Kongju National University) ;
  • Chang, Kyung-Ho (Dept. of Hotel & Food Service Industry, Joongbu University)
  • 발행 : 2008.12.31
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초록

The principal objective of this study was to conduct a physiological evaluation of Korea Ginseng, Deoduk and Doragi pickles. Prior to the processing of the 3 kinds of pickles, total phenolic acid contents, lecithin oxidation inhibitory effect, SOD -linked activity and hydroxyl radical scavenging activity of Korea Ginseng, Deoduk and Doragi water extracts were assessed. After the processing of 3 kinds of pickles, we conduct a sensory evaluation and color values assessment. The total phenolic acid contents of Korea Ginseng, Deoduk and Doragi water extracts were $1.66{\sim}1.70mg/m{\ell}$, levels which were similar to that of tocopherol($1.81mg/m{\ell}$) but significantly lower than that of BHT($4.06mg/m{\ell}$)(p<0.05). The lecithin oxidation inhibitory effects of the Ginseng extract(98.86%) were similar to those of BHT(98.90%), but were significantly higher than those of Deoduk(35.70%), Doragi(78.07%) and tocopherol(65.91%). SOD-linked activity of Korea Ginseng water extract (42.58%) was similar to those of BHT(47.86%) and tocopherol(50.47%), but significantly higher than those of Deoduk (17.98%) and Doragi(20.75%). The hydroxyl radical scavenging activity of the Ginseng water extract(87.85%) was similar to that of BHT(8.58%), but significantly higher than that of Deoduk(79.51%), Doragi(77.62%) and tocopherol(78.95%). In the results of our sensory evaluations of the 3 kinds of pickles, the Ginseng pickle evidenced significantly lower acceptance scores in taste, color, flavor, texture, and overall quality. The luminance of the Ginseng pickle was significantly higher than the Deoduk pickles, the value of the Doragi pickle was significantly higher than those of the Ginseng and Deoduk pickles, and the b value of the Deoduk pickle was significantly higher than that of the Ginseng pickle.

키워드

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