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냉동유통 고품질 복분자 생산을 위한 냉해동 조건 연구

Freeze-thawing Conditions to Produce High Quality Bokbunja (Rubus occidentalis)

  • 김정은 (충남대학교 식품공학과) ;
  • 조혜진 (충남대학교 식품공학과) ;
  • 유민지 (충남대학교 식품공학과) ;
  • 송경빈 (충남대학교 식품공학과) ;
  • 김하윤 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 유선미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 한귀정 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박종태 (충남대학교 식품공학과)
  • Kim, Jung-Eun (Department of Food Science and Technology, Chungnam National University) ;
  • Jo, Hye-Jin (Department of Food Science and Technology, Chungnam National University) ;
  • Yu, Min-Ji (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Ha-Yun (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Hwang, In Guk (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Yoo, Seon Mi (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Han, Gwi Jung (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Park, Jong-Tae (Department of Food Science and Technology, Chungnam National University)
  • 투고 : 2014.10.23
  • 심사 : 2014.11.05
  • 발행 : 2014.12.31

초록

냉동 복분자의 품질에 대한 연구가 매우 부족하고 고품질 냉동 복분자를 생산하기 위한 냉해동 최적조건 연구가 시급히 필요한 실정이다. 본 연구에서는 국내에서 가장 많이 재배되는 R. occidentalis의 성숙과를 이용하여 냉해동 연구를 수행하였다. 복분자를 수확 직 후 -20, -45, $-70^{\circ}C$ 조건에서 냉동하고 2개월 동안 $-20^{\circ}C$에서 저장한 후 $4^{\circ}C$ 혹은 상온에서 해동하여 복분자의 품질변화를 drip률, 강도, pH, 유리당 함량, 색도 및 anthocyanidin 함량을 중심으로 분석하였다. 분석결과, 냉동 온도에 따라 drip률, 유리당 함량 및 과의 강도가 유의적인 차이가 나타나는 것으로 측정되었다. 그러나 색도, pH, anthocyanidin의 함량 등은 냉동 조건에 따른 변화가 뚜렷하게 나타나지 않았다. 냉동 단면을 비교한 결과, 낮은 온도에서 냉동할수록 세포간 유출수가 현저하게 감소하는 것으로 관찰되었다. 미생물의 오염도는 호기성세균은 물론 효모와 곰팡이도 냉해동을 거치면서 유의적으로 감소하는 것을 확인 할 수 있었다.

과제정보

연구 과제 주관 기관 : 농촌진흥청

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피인용 문헌

  1. Characteristics of Lactic Acid Fermentation of Black Raspberry Juice Using the Lactobacillus plantarum GBL17 Strain vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.773
  2. Effects of Freezing Temperature on Quality of Mulberry vol.47, pp.2, 2015, https://doi.org/10.9721/KJFST.2015.47.2.267