Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Quality of Pine Nuts (Pinus koraiensis) and Walnuts (Juglans regia) Coated with Protein Film Containing Green Tea Extract during Storage

녹차 추출물을 함유한 단백질 필름으로 코팅한 잣(Pinus koraiensis)과 호두(Juglans regia)의 저장 중 품질 변화

  • Published : 2004.10.31
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Abstract

To elucidate quality changes of pine nuts and walnuts coated with green tea extract-containing protein film during storage, pine nuts and walnuts were coated with soy protein isolate (SPI) and zein film containing green tea extract, and stored at $35^{\circ}C$ for 4 weeks. During storage, peroxide, acid, and 2-thiobarbituric acid (TBA) values increased with increasing storage time regardless of treatments. Degrees of lipid oxidation were lowest in protein coating containing green tea extract, followed by protein coating and control. After 4 weeks, for pine nuts, 40, 32, and 21% of peroxide, acid, and TBA values respectively decreased by treatment of zein film coating containing green tea extract compared with control. For walnuts, 29, 24, and 21% of peroxide, acid, and TBA values respectively decreased. With SPI film coating, 41, 36, and 8% of peroxide, acid, and TBA values of pine nuts respectively decreased. For walnuts, 26, 28, and 5% of peroxide, acid, and TBA values respectively decreased by treatment of SPI film coating containing green tea extract.

잣과 호두의 저장 중 녹차 추출물을 함유한 단백질 코팅에 의한 유지 산패 억제효과를 측정하기 위하여 대두 단백과 옥수수 단백 필름으로 코팅한 잣과 호두를 $35^{\circ}C$에서 4주간 저장하며 유지 산패 정도를 분석하였다. 저장 중 TBA가, 과산화물가, 산가는 저장 기간 증가함에 따라 모든 처리 조건에서 증가하였는데 산패 정도는 녹차 추출물 함유한 단백질 필름 코팅 < 단백질 필름 코팅 < 대조구의 순이었으며, 저장 28일 후 녹차추출물을 함유한 옥수수 단백질 코팅 처리한 잣의 경우 대조구와 비교해서, 과산화물가는 40%, 산가는 32%, TBA가는 21% 감소하였으며, 호두의 경우, 과산화물가는 29%, 산가는 24%, TBA가는 21% 감소하였다. 그리고 저장 28일 후 녹차 추출물을 첨가한 대두단백 코팅 처리한 잣의 경우, 과산화물가는 41%, 산가는 36%, TBA가는 8% 감소하였으며, 호두의 경우, 과산화물가는 26%, 산가는 28%, TBA가는 5% 감소하였다.

Keywords

References

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