Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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The Prediction of Shelf-life of Pickle Processed from Maengjong bambo

맹종죽순 장아찌의 유통기한 설정

  • Kim, Dong-Chung (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • Cho, Eun-Hye (Natural Choice Co., Ltd.) ;
  • In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • Oh, Chul-Hwan (Department of Food Science Technology, Kongju National University) ;
  • Hong, Ki-Woon (Division of Hotel Culinary Arts & Food service, Hyejeon College) ;
  • Kwon, Sang-Chul (Food Safety support organization KFIA(Korea Food Industry Association)) ;
  • Chae, Hee-Jeong (Natural Choice Co., Ltd.)
  • Received : 2012.02.20
  • Accepted : 2012.06.07
  • Published : 2012.06.30
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Abstract

Quality and sensory characteristics such as microbial count, pH, acidity, flavor, taste, color and overall acceptance of bamboo shoot pickle cured with red pepper paste and bamboo shoot pickle cured with soy sauce paste made of Maengjong bamboo shoots were investigated during a long-term storage at different temperature (at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). Microbial contamination was not observed, and water content did not showed significant change in all samples of both pickles during the whole storage period of 30 days, regardless of storage temperature. At $25^{\circ}C$, all sensory characteristics of bamboo shoot-red pepper paste pickle did not show a significant change for 30 d. However, at $35^{\circ}C$ and $45^{\circ}C$, the flavor, taste and color of bamboo shoot-red pepper paste pickle did not change remarkably, but the overall acceptance significantly changed from the beginning of storage. Bamboo shoot-soy sauce pickle did not give a significant change in flavor, taste and overall acceptance at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$. However a remarkable change in color started to be shown at 25 d in case of storage at $45^{\circ}C$. Overall acceptance and color were selected as indicating parameters for the shelf-life estimation of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle, respectively. Based on room temperature storage and delivery at $20^{\circ}C$, the shelf-life of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle were determined as 308 d (about 10 month) and 447 d (about 14 month), respectively.

맹종죽순을 이용하여 제조한 고추장 장아찌 및 간장 장아찌의 저장온도($25^{\circ}C$, $35^{\circ}C$ 및 $45^{\circ}C$)에 따른 미생물수, pH 및 산도, 향, 맛, 색 및 전체기호도 등의 품질 및 관능적 변화를 검토하였다. 맹종죽순 고추장 장아찌 및 간장장아찌 모두 저장온도와 상관없이 전체 30일간의 분석 기간 동안 미생물, pH 및 산도의 변화는 크게 나타나지 않았다. $25^{\circ}C$에서 저장할 경우, 맹종죽순 고추장 장아찌의 향, 맛, 색 및 전체적인 기호도 등의 관능적 품질의 변화는 30일의 저장기간 동안 유의적인 차이를 보이지 않았다. $35^{\circ}C$ 및 $45^{\circ}C$에서 저장할 경우, 맹종죽순 고추장 장아찌의 향, 맛 및 색은 크게 변화지 않았으나, 전체적인 기호도는 저장 초기부터 유의적인 차이를 나타내었다. 맹종죽순 간장 장아찌의 향, 맛 및 전체적인 기호도는 $25^{\circ}C$, $35^{\circ}C$ 및 $45^{\circ}C$에서 저장하는 동안 유의적인 차이를 보이지 않았으나, 색의 경우 $45^{\circ}C$에서 저장한 경우 25일차부터 유의적인 차이를 보였다. 맹종죽순 고추장 장아찌와 간장 장아찌에 대하여 각각 전체적인 기호도 및 색을 지표로 정하여 유통기한을 산출한 결과, $20^{\circ}C$에서의 상온 유통을 기준으로 각각 308일(10개월)과 447일(14개월)로 계산되었다.

Keywords

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