Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Change in the Quality Characteristics of Acanthopanax and Cedrela Shoot by Salting Conditions

염장조건에 따른 오가피 및 참죽 순의 품질특성 변화

  • Kim, Sun-Hwa (Department of Food Science and Technology, Keimyung University) ;
  • Jang, Se-Young (Department of Food Science and Technology, Keimyung University) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
  • Received : 2012.06.08
  • Accepted : 2012.07.27
  • Published : 2012.08.30
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Abstract

The quality characteristics of Acanthopanax and Cedrela shoots during their preservation were investigated according to the salting conditions to improve the use of the shoots. The results were as follows: The pH of added ionization mineral during the storage did not change. The salinity of the salt-stored Acanthopanax and Cedrela tended to insignificantly change as their storage temperature changed and increase during the addition of the ionization mineral. In terms of the color values, the b value of the added non-ionization mineral tended to increase and that of the added ionization mineral tended to gradually decrease. The texture of Acanthopanax and Cedrela shoots to which an ionization mineral was added tended to decrease gradually during their storage, and was highest when 50 ppm of the ionization mineral was added. The total chlorophyll contents tended to decrease during the salt storage, did not change significantly with the change in the added ionization mineral, and decreased at the storage temperature of $10^{\circ}C$. Therefore, it can be concluded that quality of Acanthopanax and Cedrela shoots can be maintained when they are stored in ionization mineral addition.

본 연구에서는 염장한 오가피와 참죽 순의 활용도를 높이기 위해 이온화 무기염류를 첨가하여 염장조건에 따른 저장 중 품질 특성을 조사하였다. 그 결과, 염장한 오가피와 참죽 순은 저장 중 이온화 무기염류 첨가에 따른 pH 변화는 크게 나타나지 않았다. 오가피와 참죽 순의 염도는 저장온도에 따른 큰 차이는 없으며 이온화 무기염류를 첨가한 구에서 서서히 증가하는 경향을 보였다. 색도는 염장저장중 변화가 크지 않는 경향을 나타내었다. 염장한 오가피와 참죽 순의 조직감은 이온화 무기염류를 첨가한 구에서 서서히 감소하였으며, 이온화 무기염류 50 ppm을 첨가한 구에서 가장 높게 나타났다. 총 클로로필 함량은 염장 동안 감소하는 경향이며, 이온화 무기염류 첨가량에 따른 큰 차이는 없었으나, 저장온도 $10^{\circ}C$에서는 감소하는 경향을 나타내었다. 따라서 염장한 오가피와 참죽 순은 이온화 무기염류를 첨가하여 저장하는 것이 품질 유지에 효과적으로 생각된다.

Keywords

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