Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes on the Quality of Safflower Seed Products Coated with Edible Films during Storage

가식성 필름 코팅에 따른 홍화씨 가공제품의 품질 변화

  • Kim Nam-Woo (Department of Herbal Biotechnology, Daegu Haany University) ;
  • Ju Eung-Young (Department of Herbal Biotechnology, Daegu Haany University)
  • 김남우 (대구한의 대학교 한방생명자원학과) ;
  • 주은영 (대구한의 대학교 한방생명자원학과)
  • Published : 2005.02.01
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Abstract

This study analyzed the change of physical and chemical characteristics on the safflower seed produce coated edible film. L and a value of safflower seed product coated edible film were slowly increased during storage, while b value decreased. Moisture content were increased during storage. Acid valus welt less increased when edible film was ased. Peroxide values were also increased during storage, but peroxide value in products coated sodium caseinate or k-carraggenan was $50\%$ in the control after 30 days of storage. The value of sensual test was higher in products coated sodium caseinate or k-carraggenan than those of control. Coating with sodium caseinate or k-carraggenan was effective for acidification retardation and quality improvement of safflower seed products.

본 연구는 홍화씨 가공제품의 산패방지 및 품질 향상을 위하여 가식성 필름을 코팅하여 저장 중의 물리화학적 변화를 조사하였다. 가식성 필름 용제로 코팅한 홍화정의 색도 변화는 저장기간이 길어질수록 명도 L 값과 적색도 a 값은 조금씩 증가하였으며 황색도 b 값은 감소하였다. 코팅한 홍화정의 수분함량의 변화는 저장기간이 길어질수록 약간의 증가보였으나 큰 변화는 없었다. 산가는 저장온도에 관계없이 저장기간이 길어질수록 가식성 필름 용제로 코팅한 홍화정의 산가가 대조구에 비해 낮게 나타났다. 과산화물가는 저장기간이 길어질수록 점점 증가를 보였으나 저장 30일째에 $25^{\circ}C$나 $50^{\circ}C$의 sodium caseinate와 k-carraggenan으로 코팅한 것이 대조구에 비해 $ 50\%$낮았다. 저장기간에 따른 냄새에 대한 관능검사는 두가지의 가식성 필름 용제로 코팅한 홍화정이 대조구에 비해 모두 좋은 결과를 나타내었으며, 그 중에서도 k-carrageenan으로 코팅한 홍화정이 sodium caseinate로 코팅한 것 보다 좋은 결과를 보였다. 관능검사와 유지 산패 측정의 주요 인자인 산가와 과산화물가를 측정한 결과를 종합하여 볼 때, 홍화정의 산패취를 방지하고 품질의 보존을 위한 방법으로 가식성 코팅제인 caseinate와 k-carrageenan 용제로 코팅하는 것이 매우 효과적이었다.

Keywords

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