한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제27권5호
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  • Pages.881-887
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  • 2014
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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이산화염소수를 처리한 복숭아의 저장 중 품질 변화

Changes of Peach (Prunus persica L. Batsch) Quality during Storage after Treatment with Aqueous Chlorine Dioxide

  • 이경행 (한국교통대학교 식품영양학과) ;
  • 최지혜 (한국교통대학교 식품영양학과) ;
  • 라소정 (한국교통대학교 식품영양학과) ;
  • 민혜인 (한국교통대학교 식품영양학과) ;
  • 박용이 (한국교통대학교 식품영양학과)
  • Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Choi, Ji-Hye (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Ra, So-Jung (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Min, Hye-In (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Park, Yong-I (Dept. of Food and Nutrition, Korea National University of Transportation)
  • 투고 : 2014.09.18
  • 심사 : 2014.10.10
  • 발행 : 2014.10.31
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초록

복숭아의 저장성 증진을 위하여 30 ppm의 이산화염소수를 0~15분 동안 처리한 후 저장 기간에 따른 부패율, 이화학적 변화 및 기호도의 변화를 측정하였다. 대조군의 경우, 부패율은 저장 4일 이후부터는 부패된 복숭아를 보이기 시작하였으며, 저장 8일에는 31.25%의 부패율을 보였다. 그러나 이산화염소수 처리군은 4일차에는 부패된 것이 전혀 없었으며, 5분 처리군의 경우, 6일차에 6.25%의 부패율을 보였으며, 10분 및 15분 처리한 경우에는 8일 동안 저장하는 동안 부패한 것이 발견되지 않았다. 4일차에는 6시간 처리군만 12.5%로 가장 높게 나타났지만, 저장 6일차에는 열풍처리시간별로 각각 16.7, 25.0, 25.0%로 대조군과 비교할 때 모든 이산화염소수 처리군의 부패율이 현저히 낮게 나타났다. 중량변화의 경우, 저장 8일 동안 대조군의 변화가 가장 큰 것으로 나타났다. pH 변화에서는 이산화염소수 처리에 의한 차이를 보이지 않았으며, 저장기간 중 pH는 약간 증가하였다. 경도의 변화에서는 이산화염소수 처리에 의한 차이는 없었으나, 저장기간에 따른 변화에서는 대조군보다 이산화염소수 처리군이 다소 높은 경도를 나타내었다. 명도, 적색도 및 황색도의 변화에서는 대조군 및 이산화염소수 처리군 모두 처리 직후와 저장 중 차이를 보이지 않았다. 맛, 향, 색 및 종합적 기호도의 변화에서는 이산화염소수 처리 직후에는 대조군과 유의적인 차이가 없었다. 그러나 저장 중 대조군의 기호도 변화가 가장 큰 것으로 나타났다. 전반적으로 대조군보다는 이산화염소수 처리군의 기호도가 높은 것으로 나타났다.

To prolong the shelf-life of domestic peaches, samples were treated with 30 ppm of aqueous chlorine dioxide ($ClO_2$) for 0~15 minute, after which the spoilage rate, changes in physico-chemical and sensory properties of treated samples were investigated. The control showed spoilage at day 4, and then 31.25% of control showed spoilage at day 8. However, samples treated with aqueous $ClO_2$ had no spoilage at day 4. On day 6, only 6.25% of samples treated with aqueous $ClO_2$ for 5 min showed spoilage. After 8 days, no spoilage was observed for samples treated with aqueous $ClO_2$ for 10 and 15 min. The weight change of the control was higher than that of aqueous $ClO_2$ treated samples for 8 days of storage. There were no differences in pH of samples among the treatments, but they were increased by storage time. Although there were no initial differences in the firmness of samples among the treatments, firmness of the control sample was decreased faster than those of the aqueous $ClO_2$ treated samples for 8 days of storage. No significant changes in lightness, redness and yellowness of the samples by aqueous $ClO_2$ treatment were observed during storage. The sensory parameters including taste, flavor, color, texture and overall acceptance at the initial period were not different among treatments. However, all scores of the control were decreased faster than those of aqueous $ClO_2$ treated samples during storage.

키워드

참고문헌

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피인용 문헌

  1. Quality Changes of Cherry Tomato by Aqueous Chlorine Dioxide Treatment during Storage vol.28, pp.3, 2015, https://doi.org/10.9799/ksfan.2015.28.3.396