Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics of Chun-dubu(whole Soybean Curd) with Added Ginseng Powder

인삼분말 첨가가 전두부의 품질 특성에 미치는 영향

  • Published : 2009.04.30
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Abstract

This study investigated the quality characteristics of Chun-dubu(whole soybean curd) to which ginseng powder was added. The overall composition of the material was moisture $80.11{\pm}0.32%$, crude protein $6.04{\pm}0.007%$, crude fat $5.85{\pm}0.007%$, and crude ash $1.06{\pm}0.014%$(all w/w). The total microorganism count was 3.57 log CFU/g, whereas that of control Chun-dubu was 4.82 log CFU/g after 15 days of storage at $5^{\circ}C$. No coliforms were detected in Chun-dubu with added ginseng powder, whereas the control Chun-dubu coliform count was 3.52 log CFU/g after 15 days of storage at $5^{\circ}C$. When textural properties were considered, all of hardness, springiness, and chewiness rose during storage at $5^{\circ}C$. The sensory characteristics of Chun-dubu with added ginseng powder rated higher(from 5.80 to 6.10) than those of control Chun-dubu.

일반전두부와 비교하여 인삼분말을 첨가한 전두부는 일반성분, 색도, 수분함량에서의 유의적인 차이는 나타나지 않았다. 미생물의 경우 인삼분말 2%첨가 전두부는 저장 15일에서 만 일반세균 3.51 LogCFU/g이 나타났고, 일반전두부는 12일에 일반세균 4.48 LogCFU/g, 15일에 4.81 LogCFU/g로 각각 나타내었으며 대장균의 경우 일반전두부에서만 15일에 3.57 LogCFU/g로 나타나 인삼분말 2%첨가 전두부가 일반전두부와 비교하여 저장성이 향상되었다. 이는 인삼의 사포닌성분과 폴리아세틸랜 성분에 의하여 항균성이 우수하여진 것으로 나타났다. 인삼분말을 2% 첨가한 전두부는 무첨가구에 비하여 저장기간 동안 다소 높은 조직감을 나타냈다. 관능평가에서 초기 0 일의 일반전두부가 최종 15일의 저장기간 동안 모든 항목의 척도가 낮아졌으며 관능평가 품질이 유의적으로 낮아졌다. 반면 인삼분말을 2% 첨가한 전두부는 저장기간 동안 유의적인 차이가 없이 안정된 관능평가품질을 나타내었다.

Keywords

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