Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics and Antioxidant Activity of Puree Made with Plums Stored at Low Temperatures

저온저장 자두를 이용한 자두 퓨레의 품질특성과 항산화 활성

  • Park, Myeongbin (Department of Food Science and Biotechnology, Andong National University) ;
  • Park, Samuel (Department of Food Science and Biotechnology, Andong National University) ;
  • Yeo, Chaeeun (Department of Food Science and Biotechnology, Andong National University) ;
  • Kim, Keono (Department of Food Science and Biotechnology, Andong National University) ;
  • Chun, Ik-Jo (Department of Horticulture and Breeding, Andong National University) ;
  • Cho, Young-Eun (Department of Food and Nutrition, Andong National University) ;
  • Sung, Jeehye (Department of Food Science and Biotechnology, Andong National University)
  • 박명빈 (안동대학교 식품생명공학과) ;
  • 박사무엘 (안동대학교 식품생명공학과) ;
  • 여채은 (안동대학교 식품생명공학과) ;
  • 김건오 (안동대학교 식품생명공학과) ;
  • 전익조 (안동대학교 원예.생약융합학부) ;
  • 조영은 (안동대학교 식품영양학과) ;
  • 성지혜 (안동대학교 식품생명공학과)
  • Received : 2021.01.18
  • Accepted : 2021.01.25
  • Published : 2021.02.28
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Abstract

The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a⁎ value) than the puree without the peel, while yellow coloration (b⁎ value) and lightness (L⁎ value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.

Keywords

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