한국조리학회지 (Culinary science and hospitality research)

  • 제23권8호
  • /
  • Pages.98-105
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  • 2017
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
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사과장아찌 제조를 위한 전처리공정 중 절임원에 따른 사과의 이화학적 특성변화

Changes in Physicochemical Characteristics of Apple Pre-Treated with Sugar and Salt for Manufacturing Apple Jangachi

  • 오철환 (국립한국농수산대학 교양공통과)
  • Oh, Chul-Hwan (Dept. of General Education, Korea National College of Agriculture and Fisheries)
  • 투고 : 2017.09.25
  • 심사 : 2017.12.08
  • 발행 : 2017.12.30
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초록

The purpose of this study was to investigate changes in physicochemical properties of apples pre-treated differently with salt and sugar for apple Jangachi. When salt was used, moisture content was decreased by 28.41% to 57.67% at 24 hours and maintained an average 56.92% after 24 hours. However, when sugar was used, moisture content decreased steadily to 41.14% (60h). The pH of the apple pre-treated with salt decreased from pH 4.42 to pH 3.63 at 12 hours. However, in the case of apples pre-treated with sugar, pH decreased from pH 4.52 to pH 4.19 after 48 hours, but was not statistically significant. Conversely, total acidity of apple pre-treated with salt increased from 11.46% to 0.35% during 72 hours. But total acidity of apple pre-treated with sugar decreased to 0.11% at 24 hours and maintained. Sugar content of apple pre-treated with salt increased to 33.1% at 12 hours and maintained. Conversely, in case of sugar pre-treatment, sugar content of apple pre-treated with sugar increased steadily to 45.12% at 72 hours. Salinity of apple pre-treated with salt increased sharply to 15.74% during 24 hours. Lightness ($L^*$) of apple pre-treated sugar was not different from the control group. But apple pre-treated salt decreased slightly. Yellowness ($b^*$) was higher than the control group regardless of pre-treatment group. Sensory evaluation revealed that sugar pre-treatment apples were highly evaluated for flavor, taste, chewiness and overall acceptance.

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피인용 문헌

  1. Quality Characteristics of Jicama (Pachyrhizus erosus) Jangachi Prepared with Different Vinegars vol.34, pp.5, 2017, https://doi.org/10.9724/kfcs.2018.34.5.441