Food Science and Preservation (한국식품저장유통학회지)
- Volume 4 Issue 1
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- Pages.1-10
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- 1997
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
The Compositions of Fatty Acid and Amino Acid and Storage Property in Dried Persimmons
곶감의 지방산 및 아미노산 조성과 저장성
- Mun, Gwang-Deok (Kyungpook National University) ;
- Kim, Jong-Guk ;
- Kim, Jun-Han
- Published : 1997.03.01
Abstract
This study was performed to determine chemical compositions of dried persimmons stored with plastic film at low temperature and the effect of film packaging on dried persimmons during storage. The moisture contents of dried persimmons were 30 to 36% and alcohol contents were 264 to 318 mg/100g and acetaldehyde contents were 25 to 40mg/100g. Total lipid contents of dried persimmon were 626 to 869mg/100g and oleic, palmitic, linolenic, and palmitoleic acid were major fatty acids in total lipids. Major amino acids were glutamic acid, arginine, cystine and aspartic acid. From the result of storage experiment, non-packed group was that hardness was high as decreased in moisture content. In case of film packed groups stored at 5