Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Process Conditions on the Color and Firmness of Salted Radish Root (Danmooji) at Model System

모델 시스템을 이용한 제조 조건이 단무지의 색도 및 경도에 미치는 영향

  • Published : 2005.11.01
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of various seasoning components, pH of seasoning solution, heating time and storage temperature were investigated on the color and textural properties of the salted radish root (nanmooji) The effects of individual seasoning components in the salted radish root, additives of polyphosphate (AD3), citric acid (AD5), malic acid (AD2) delayed the color changes and softening more, compared to control soaked in water. On the other hand, additives of potassium sorbate (AD1), succinic acid (AD7), MSG (AD8), saccharin (AD6) accelerated the color changes and softening of the salted radish roots. The effects of pH of seasoning solution($X_1$), and heating time ($X_2$) were central composite design and response surface analysis. R- square represented dependent variables correlated independent variables ($X_1,\;X_2$), showed over 0.8 in the color and area value calculated thickness and firmness of salted radish root. Especially, R- square of 'b' represented 'yellow-green' was 0.899. And the result of crossing analysis of individual independent variables ($X_1,\;X_2$), showed that both independent variables had significant effects on the color and textural changes of the salted radish root. The salted radish root increased its color changes and softening, rapidly at $40^{\circ}C$, compared to the other storage temperatures at most storage periods.

단무지 조미액 성분이 단무지 품질에 미치는 영향 조사와 단무지 조미액의 pH($X_1$), 열처리 조건($X_2$)의 영향 및 저장온도와 기간별 단무지의 색도 및 조직감 변화를 조사하였다. 개별 단무지 조미액 성분이 단무지의 색도 및 경도 변화에 미치는 영향의 경우, 증류수 침지군을 기준으로 AD9(acetic acid) 침지군을 제외하고 AD3(polyphosphate), AD5(citric acid), AD2(malic acid)은 색도 변화와 단무지 연화를 지연시켰다. 반면에, AD1(potasium sorbate), AD7(succinic acid), AD8(MSG), AD6(saccharin) 처리구는 색도 변화와 경도 감소를 가속화시켰다. 또 단무지 조미액과 열처 리 조건의 영향은 중심 합성 계획 (central composite design)과 반응표면 분석법(response surface analysis)을 이용하여 분석하였다. 그 결과 독립 변수와 종속 변수의 상관 정도를 나타내는 $R^2$값이 종속변수 경도 값을 제외하고 0.8이상이었으며, 특히황색도를 나타내는 b값은 0.899을 나타내었다. 각 개별 독립변수와 교차 분석 결과 독립 변수인 $X_1$(pH)과 $X_2$(가열시간)모두 단무지의 색도와 조직감 변화에 영향을 끼쳤다. 또 저장 온도의 경우, $40^{\circ}C$에서 저장한 단무지의 색도가 다른 온도에 저장한 시료에 비하여 저장기간이 증가함에 따라 급속한 색도 변화와 연화가 진행되었다.

Keywords

References

  1. The Agricultural, Fishery and Livestock News. 2002. Korea food yearbook. p 590
  2. Ozawa Y, Uda Y, Kawakishi S. 1992. Oxidation product derived from a tetrahydro-$\beta$-carboline derivative, the yellowish precursor of processed radish root. Biosci Biotech Biochem 56: 144 https://doi.org/10.1271/bbb.56.144
  3. Maeda Y, Ozawa Y, Uda Y. 1982. Precursor of yellow substance in fresh radish root and some factors affecting the yellowing thereof (Studies on the yellowing mechanism of salted radish pickle, part I), Nippon Shokuhin Kogyo Gakkaishi 29: 522-528 https://doi.org/10.3136/nskkk1962.29.9_522
  4. Ozawa Y, Uda Y, Kawakishi S. 1993. Effects of pH, metal ions and ascorbic acid on the formation of yellow pigments from tetrahydro-$\beta$-carboline derivative. Nippon Shokuhin Kogyo Gakkaishi 40: 528-531 https://doi.org/10.3136/nskkk1962.40.528
  5. Ozawa Y, Uda Y, Kawakishi S. 1992. Formation of yellow pigment containing a $\beta$-carboline skeleton in salted radish roots and its properties. Nippon Shokuhin Kogyo Gakkaishi 39: 490-495 https://doi.org/10.3136/nskkk1962.39.490
  6. Kitamura E, Kato S, Oshima S. 1981. Yellow pigments in salted radish. Nippon Shokuhin Kogyo Gakkaishi 28: 325-327 https://doi.org/10.3136/nskkk1962.28.6_325
  7. Ozawa Y, Uda Y, Ohshima T, Saito K, Maeda Y. 1990. Formation of yellow pigment by the reaction of 4-methylthio-3butenyl isothiocyanate with L-ascorbic acid some dihydroxyphenolic compounds. Agric Biol Chem 54: 605-611 https://doi.org/10.1271/bbb1961.54.605
  8. Uda Y, Ozawa Y, Ohshima T, Kawakishi S. 1990. Identification of enolated 2-thioxo-3-pyrrolidinecarbaldehde, a new degradation product of 4-methylthio-3-butennyl isothiocyanate. Agric Biol Chem 54: 613-617 https://doi.org/10.1271/bbb1961.54.613
  9. Kaneko K, Iwata M, Watanabe T, Maeda Y. 1983. Effect of added $CaCl_{2}$ on viscosity of radish root pectic- NaCl solution and its reaction mechanism. Nippon Shokuhin Kogyo Gakkaishi 30: 579-584 https://doi.org/10.3136/nskkk1962.30.579
  10. Kaneko K, Kurosaka M, Maeda Y. 1983. Studies on the mechanism of pectic substance changes in the salted radish root. Nippon Shokuhin Kogyo Gakkaishi 29: 611-617
  11. Kato S, Kitamura E, Ohshima S. 1983. Storage of salted radish in nitrogen gas packaging system. Nippon Shokuhin Kogyo Gakkaishi 30: 300-302 https://doi.org/10.3136/nskkk1962.30.300
  12. Kaneko K, Kurosaka M, Maeda Y. 1982. Textural properties of salted radish root and their changes during salting. Nippon Shokuhin Kogyo Gakkaighi 29: 443-450 https://doi.org/10.3136/nskkk1962.29.8_443
  13. Okazaki T, Maeshige S, Suzuki K. 1997. Kinetic studies on softening of Japanese radish and $\beta$-elimination of citrus pectin during thermal process. Nippon Shokuhin Kagaku Kogaku Kaishi 44: 647-652 https://doi.org/10.3136/nskkk.44.647
  14. Kim BG, Hong KP, Park JY. 1998. Improvement in storage stability of Danmooji (salted radish) by high hydrostatic pressure and heat treatment. Korean J Food Sci Technol 30: 132- 138
  15. Yook C, Chang K, Park KH, Ahn SY. 1985. Pre-heating treatment for prevention of tissue softening of radish root Kimchi. Korean J Food Sci Technol 17: 447-452
  16. Manabe T. 1980. Studies on the firming mechanism of Japanese radish root by preheating treatment. Nippon Shokuhin Kogyo Kakaishi 27: 234-239 https://doi.org/10.3136/nskkk1962.27.5_234
  17. Cochram WG, Cox CM. 1957. Experimental designs. 2nd ed. Library of congress Catalog card No:57-5908, New York. p 376-378
  18. Gacular MC. 1993. Design and analysis of sensory optimization. Food & Nutrition press, Inc., Connecticut, USA
  19. Hutchings JS. 1994. Instrumental specification. In Food colour and appearance. Blackie Academic & Professional, Bedford, UK. p 217-223
  20. SAS Institute, Inc. 2003. SAS/STAT User's Guide. Version 8.2th ed. Cary, NC, USA
  21. Dziezak JD. 1986. Preservatives; Antioxidants. Food Technol 40: 94-102
  22. Sofos JN. 1986. Use of phosphates in low-sodium meat products. Food Technol 40: 52-69
  23. Lee SI, Kim BY, Cho JS. 1992. A mechanical model for texture changes and rheological properties of radish during salting. Korean J Food Sci Technol 24: 335-340

Cited by

  1. Determination of Suitable Kohlrabi (Brassica oleracea var. gongylodes) Cultivars for Pickle Preparation vol.15, pp.2, 2010, https://doi.org/10.3746/jfn.2010.15.2.152
  2. Monitoring of Quality Characteristics of Danmooji Product Storage Temperatures for Storage Temperature Establishment vol.19, pp.6, 2012, https://doi.org/10.11002/kjfp.2012.19.6.818