Quality Changes in Minced Ginger Prepared with Frozen Ginger during Storage

냉동생강으로 제조한 다대기의 저장 중 품질변화

  • Kim, Dong-Ho (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
  • 김동호 (중앙대학교 식품공학과) ;
  • 이영춘 (중앙대학교 식품공학과)
  • Published : 2004.12.31


As storing ginger roots under optimum conditions takes high cost, ginger roots are commonly stored in underground tunnels where the maintenance of optimum temperature and humidity is difficult. One of the methods fur long term storage of ginger roots is freezing. The objective of this research was to evaluate effect of storage temperatures and packaging methods on the quality of minced ginger prepared with frozen stored ginger. The minced ginger prepared with frozen stored ginger at $-20^{\circ}C$ was packed in bags, glass bottles and tubes, and then stored at 5 and $-20^{\circ}C$ for quality evaluation at 4 and 15 week-intervals. The changes of surface color, total free sugars, free amino acids and volatile compounds were less in the combined treatment samples than in control during storage, regardless of the storage temperature. The tube packing was the best for maintaining quality of minced ginger during storage among tested packaging methods. Sensory results showed that the minced ginger with the combined treatment and packed in tubes could be stored at 5 and $-20^{\circ}C$ for 12 and 45 weeks, respectively, without a significant drop in palatability.


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