The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Angelica gigas Nakai in Response to High-Temperature-Short-Time Treatment during Storage

고온단시간 처리에 따른 저장 중 참당귀의 품질 특성

  • 이은숙 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 지윤정 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 이지연 (충북대학교 식품생명공학과) ;
  • 최수지 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 이승은 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 김형돈 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 최재훈 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 강민혜 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 김동휘 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 장귀영 (농촌진흥청 국립원예특작과학원 인삼특작부)
  • Received : 2020.10.21
  • Accepted : 2020.11.24
  • Published : 2020.12.31
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Abstract

Angelica gigas Nakai (A. gigas) easily changes its color during storage, and appropriate thermal treatment can improve storage stability through inactivation of enzymes such as polyphenol oxidase. Therefore, this study was performed to determine quality characteristics of dried A. gigas in response to high-temperature-short-time (HTST) treatment during storage. Dried A. gigas were treated at 120-180℃ for 10 min, the samples were stored at 4℃ and 50℃ for 10 weeks, and used for the analysis of qualities. Concerning the color values, the sample treated at 120℃ was similar to the control, and the color change was large when treated above 180℃. However, color difference (ΔE⁎ab) was lower in treated samples than in control. Browning index was similar for all the samples except for the sample treated at 180℃. Functional qualities (phenolics content, antioxidant activities, and level of major components) showed a slight difference according to storage periods in all samples without control, and nodakenin content was observed in control. The results of this study showed that HTST treatment improved storage stability such as stability of colors and browning index in dried A. gigas during storage, and the appropriate treatment temperature was 120℃ in terms of stability in color and browning index.

Keywords

References

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