한국포장학회지 (KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY)

한국포장학회 (Korea Society of Packaging Science and Technology)
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봄배추의 전처리 및 포장방법이 저온저장 중 선도유지에 미치는 효과

Effect of Pre-treatment and Packaging Method on Freshness Prolongation of Spring Kimchi Cabbage during Low Temperature Storage

  • 박세진 (한국식품연구원 안전유통연구단) ;
  • 김지영 (한국식품연구원 안전유통연구단) ;
  • ;
  • 김병삼 (한국식품연구원 안전유통연구단)
  • Se-Jin Park (Food Safety and Distribution Research Group, Korea Food Research Institute (KFRI)) ;
  • Ji-Young Kim (Food Safety and Distribution Research Group, Korea Food Research Institute (KFRI)) ;
  • Andri Jaya Laksana (Food Safety and Distribution Research Group, Korea Food Research Institute (KFRI)) ;
  • Byeong-Sam Kim (Food Safety and Distribution Research Group, Korea Food Research Institute (KFRI))
  • 투고 : 2023.07.06
  • 심사 : 2023.08.14
  • 발행 : 2023.08.31
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초록

봄배추 저장을 위한 최적의 전처리 및 저장 조건을 확립하고자 봄배추의 적입방향과 예건/예냉 처리 및 HDPE / PVC 필름을 이용한 파렛트 단위의 modified MAP 처리하여 봄배추를 저온저장고에 저장하면서 중량감모율, 정선손실율, 수분함량, 경도, 색도, 가용성고형물함량, 관능검사 등을 비교 분석하였다. 대조구와 비교 시 예건/예냉 및 MA 포장재 처리는 중량감모와 정선손실을 억제시켰는데 이는 전처리 및 포장 처리가 신선도 유지와 탈습 억제에 적절한 영향을 미치는 것으로 생각되었다. 관능검사 결과 대조구의 경우 6주까지 판매가능한 marketable 상태를 유지하나 처리구의 경우 9주까지 5점 이상으로 장기저장이 가능한 것으로 나타났다. 배추 저장 시 선도유지 효과와 작업성 및 경제성을 동시에 고려할 경우 품질에서 미세한 차이가 나타났지만, 적입 방식 측면에서는 정방향으로 적입하는 것이 효율적인 것으로 검토되었다.

This study was examined for investigating the quality changes of spring kimchi cabbage under various treatments (pre-drying/pre-cooling, packaging types, and stacking and loading in container and pallete in the storage room) during cold storage. The results showed that control (upward stacking without pre-drying/pre-cooling and HDPE or PVC film cover) was increased significantly in weight loss and trimming loss, compared to other treatments such as DPDH (downard stacking + pre-drying + HDPE), DPDP (downard stacking + pre-drying + PVC), DPCH (downnard stacking + pre-cooling + HDPE), and UPCH (upward stacking + pre-cooling +HDPE) during storage for three months. In Sensory evaluation, judging from marketable properties, the desirable appearance of spring kimchi cabbage with the modified pallet-unit MA packed, PE, and PVC film wrapping could be maintained until 9 weeks after pre-drying/pre-cooling. Meanwhile, the control without any treatments after 6 weeks, the sensory score was declined, significantly. In general, the low temperature (10℃ and 2℃) of pre-treatment with combination of plastic film packaging in spring kimchi cabbage storage could inhibit the physiological activity and reduce the direct exposure of environmental cold air in the storage. Therefore, these two variables were the key points for extending the shelf-life of spring kimchi cabbage.

키워드

과제정보

본 연구는 농림축산식품부의 재원으로 농림식품기술기획평가원의 스마트농산물유통저장기술개발 사업(과제관리번호 322048-3)의 지원을 받아 연구되었습니다.

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