KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
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Effect of Hot-air Surface Drying on Storage and Freshness of Kimchi Cabbage

순간 건식 열처리가 배추의 저장성 및 선도에 미치는 영향

  • Hyo-Jin Kim (Food Safety and Distribution Research Group, Korea Food Research Institute) ;
  • Moon-Cheol Jeong (Food Safety and Distribution Research Group, Korea Food Research Institute) ;
  • Youngjin Cho (Food Safety and Distribution Research Group, Korea Food Research Institute)
  • 김효진 (한국식품연구원 안전유통연구단) ;
  • 정문철 (한국식품연구원 안전유통연구단) ;
  • 조영진 (한국식품연구원 안전유통연구단)
  • Received : 2024.07.17
  • Accepted : 2024.08.13
  • Published : 2024.08.31
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Abstract

To evaluate the quality changes of Kimchi cabbage, it was packaged in the modified atmosphere (MA) after hot-air surface drying (HASD) or differential pressure precooling (PC) and stored at 0℃ for 45 days. The respiration rate after PC was lower than that after HASD, but they were not significantly different. In both HASD and PC, the ethylene production rate was lower than that of the control group. The oxygen concentration decreased and the carbon dioxide concentration increased according to the storage period, but they did not show significant differences. The change of trimming loss and weight loss tended to increase as the storage period. No significant difference was shown between HASD and PC, but the corresponding result values of the treatment groups were significantly lower than those of the control group. There was no significant difference in electrolyte conductivity and texture between treatment groups, but HASD and PC were superior to the control group. These results suggest that HASD will be available on preprocessing method for long-term storage and freshness of Kimchi cabbage together with PC.

본 연구에서는 봄배추를 순간 건식 열처리와 차압 예냉처리를 이용하여 전처리한 후에 MA 포장하였다. 포장 후 45일간 저장하면서 배추의 품질변화를 평가하였다. 배추의 호흡률은 차압 예냉처리구가 가장 낮게 측정되었으나, 순간 건식 열처리와 유의차가 보이지 않았다. 에틸렌 발생률은 순간 건식 열처리구와 차압 예냉처리구 모두 대조구에 비해 낮은 발생률을 보여주고 있다. O2 및 CO2 기체 조성은 저장기간에 따라 O2는 감소하고, CO2는 증가하며, 처리구별 유의차가 나타나지 않았다. 정선 손실률과 중량 감소율은 저장기간이 길어짐에 따라 증가하는 경향을 보였으며, 순간 건식 열처리구와 차압 예냉 처리구별 유의차는 나타나지 않았으나, 대조구에 비해서는 유의적으로 낮은 손실률과 감소율을 보여주고 있다. 전기전도도와 조직 특성, 경도 역시 처리구별 유의차는 없었으나, 순간 건식 열처리구와 차압 예냉처리구는 대조구에 비해 우수하게 나타났다. 결과적으로, 배추의 저장 특성 평가에서 순간 건식 열처리구가 차압 예냉처리구와 유의적인 차이를 나타내지 않았고, 빠른 전처리에 따른 경제적 효과도 있음으로써, 향후 순간 건식 열처리가 배추의 장기저장 및 선도 유지를 위한 전처리 방법으로 활용 가능할 것으로 사료된다.

Keywords

Acknowledgement

본 연구는 농림축산식품부 지원에 의한 농식품기술개발사업(GA142300-03) 및 과학기술정보통신부 지원에 의한 한국식품연구원의 기본연구사업(E0211002-04)으로 수행되었습니다.

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