Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of Quality of Peeled Lotus Roots Stored in Various Immersion Liquids during Storage

침지액을 달리한 박피 연근의 저장중 품질 비교

  • Published : 2006.08.01
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Abstract

This study was carried out to investigate the efficacy of strong acidic electrolyzed acid water (SAEW; Strong acidic electrolyzed water, pH 2.76, ORP 1,128 mV, HClO 105.0 ppm) and low alkaline electrolyzed water (LAEW; Low alkaline electrolyzed water, pH 8.56, ORP 660 mV, HClO 73.8 ppm) as storing liquid for peeled lotus root. During storage at $5^{\circ}C$, it was showed that SAEW and LAEW inhibit growth of microorganisms until at least 5 days of storage. Total phenolic contents, polyphenol oxidase (PPO) activity, and color differences value $({\Delta}E)$ of peeled lotus roots stored in SAEW and LAEW were lower than that of one stored in TW (tap water). The hardness decrement of lotus roots stored in SAEW and LAEW were lower than that of lotus root stored in TW too. Contents of moisture crude protein crude fat, crude ash, crude fiber, and total sugars were gradually decreased during storage. Whereas vitamin C content of lotus root stored in 0.6% acetic acid was most rapidly decreased to 25% as compared with one of initial days of storage that of lotus roots stored in SAEW and LAEW was not decreased significantly as compared with one stored in TW. Sensory characteristic during storage was preferable on lotus root stored in SAEW to the other treatments.

수도수(TW) 및 0.6% acetic acid(0.6% HOAC)를 대조구로 하고 강산성 전기분해수(SAEW; strong acidic electrolyzed water, pH 2.76, ORP 1,128mv, HClO 105.0ppm)와 약알칼리 전기분해수(LAEW; low alkaline electrolyzed water, pH 8.56, ORP 660 mV, HClO 73.8 ppm)를 침지액으로 하여 박피 연근의 품질 변화를 비교 검토하였다. 박피방법별로는 회전식 브러시형 박피기에 의한 감모율이 5.1%로 가장 작았으며 박피 후 3시간까지는 유의한 품질현화를 보이지 않았다 SAEW 및 LAEW 침지 박피 연근의 총균수는 저장 5일까지는 $10^1$ CFU/g 수준이었으며 TW 침지 박피 연근과 비교하여 저장 30일까지 1 log cycle 이상의 낮은 균수를 나타내었다. 총페놀성 화합물 함량은 TW 침지 박피 연근에 비해 저장기간 전반에 걸쳐 SAEW 및 LAEW 침지 박피 연근이 낮은 함량을, 그리고 PPO는 저장 15일까지 낮은 활성을 나타내었다. 색도는 a값 및 b값의 증가폭이 컸으며, 색차 변화는 SAEW 및 LAEW 침지 박피 연근이 TW 및 0.6% HOAC 침지 박피 연근에 비해 작았다. 경도 또한 TW 처리구에 비해 SAEW 및 LAEW 침지 박피 연근에서의 감소폭이 작았다 일반성분과 총당 함량은 전진적인 감소를 보였으나 vitamin C 함량은 0.6% HOAC 침지 박피 연근이 저장 10일에 18.4mg%, 저장 30일에 9.1mg%로 감소하여 저장초기에 비해 약 25% 수준으로 감소한 반면 SAEW 및 LAEW 침지 박피 연근은 TW 침지 박피 연근과 유사한 수준이었다. 관능평가 결과 종합적 기호도는 저장 5일부터 30일까지 모두 SAEW 침지 박피 연근이 가장 높게 평가되었다.

Keywords

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