한국포장학회지 (KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY)

  • 제23권3호
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  • Pages.151-162
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  • 2017
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  • 1226-0207(pISSN)
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  • 3058-2024(eISSN)
한국포장학회 (Korea Society of Packaging Science and Technology)
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포장방법에 따른 세절 생울금의 저장 중 품질 변화

Quality Changes of Fresh-Cut Tumeric by Packaging Methods during Storage

  • 김동후 (국가식품클러스터지원센터) ;
  • 한진수 (국가식품클러스터지원센터) ;
  • 우인봉 (국가식품클러스터지원센터) ;
  • 정준재 (국가식품클러스터지원센터) ;
  • 박시우 ((사)울금식품가공사업단) ;
  • 허경철 ((사)울금식품가공사업단) ;
  • 하주형 (진도울금주식회사) ;
  • 윤찬석 (국가식품클러스터지원센터)
  • 투고 : 2017.10.23
  • 심사 : 2017.11.27
  • 발행 : 2017.12.31
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초록

본 연구의 목적은 세절된 생울금의 포장방법에 따른 저장기간 중 품질변화를 관찰하고자 수행되어졌다. 세절된 생울금은 가스배출밸브(DVP), 이산화탄소 흡수제(CAP), 미세천공필름(MPP) 등을 적용한 포장방법을 이용하여 포장되어졌으며 $4^{\circ}C$와 $23^{\circ}C$에서 15일간 각각 저장하면서 품질의 변화를 관찰하였다. 이때 생울금의 품질변화 관찰을 위한 지표로써 중량감소, CIE $L^*a^*b$ 색차와, 포장내부의 가스조성변화, 커큐민 함량, 세절 생울금의 경도 등을 조사하였다. DVP는 생울금의 호흡에 의해 발생한 이산화탄소의 외부배출에 효과적이지 못하였다. 또한 MPP는 생성된 가스의 외부배출에는 적절하였으나 천공된 구멍으로 외부의 산소가 다량 유입되어 빠른 갈변현상과 짓무름 현상이 발생하였다. 내부에 생성된 탄산가스의 제거를 위해 이산화탄소 흡수제가 봉입된 CAP는 갈변과 생성된 이산화탄소에 의한 포장의 팽창 현상의 억제 및 중량감소를 최소화할 수 있는 포장방법으로 가장 효과적인 것으로 확인되었다.

The purpose of this study was to investigate the quality change of fresh-cut tumeric (Curcuma Longa Linne) according to packaging method during storage time. The fresh-cut tumeric were packaged in three different methods : degassing valve packaging (DVP), $CO_2$ gas absorber packaging (CAP) and micro-perforated packaging (MPP). After the samples were packaged, they were stored for 15 days at 4 and $23^{\circ}C$ respectively. The following parameters were observed to indicate the quality changes of the samples: weight loss, CIE $L^*a^*b^*$ colour difference, variation of gas composition inside the package, curcumin contents and changes in hardness of fresh-cut tumeric. DVP did not effectively release $CO_2$ gas to the outside. MPP was suitable to release $CO_2$ gas. However, MPP showed very fast browning and erosion, because a large amount of oxygen was introduced through the perforated hole on the film. CAP was most effective packaging method to inhibit browning, to prevent expansion of the packaging by $CO_2$ gas and to minimize weight loss of fresh-cut tumeric.

키워드

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