Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Immersion Liquids on Quality Characteristics of Peeled Taro during Storage

박피 토란의 저장중 품질특성에 미치는 침지액의 영향

  • Published : 2006.12.31
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Abstract

This study was carried out to investigate the efficacy of two kinds of electrolyzed water with added 0.5% (v/v) citron juice, SAEW-CJ[Strong Acidic Electrolyzed Water with added Citron Juice, pH 2.57, ORP (oxidation-reduction potential) 1,122 mV, HClO 23.05ppm] and LAEW-CJ (Low Alkaline Electrolyzed Water with added Citron Juice, pH 4.67, ORP 997mV, HClO 42.55mV) as storing liquid for peeled taro. During storage at $5^{\circ}C$ until 30 days, SAEW-CJ and LAEW-CJ inhibited the growth of microorganisms more effectively than 0.2% (w/v) APS (aluminium potassium sulfate) and 0.85% (w/v) NaCl did. Total phenolic contents, PRO (polyphenol oxidase) activity, color differences value (${\Delta}E$) and vitamin C contents of peeled taro stored in SAEW-CJ and LAEW-CJ were lower than those stored in 0.2% APS and 0.85% NaCl. The hardness decrement of peeled taro stored in LAEW-CJ was lower than that of the others. In addition, the contents of moisture, crude protein, crude ash, total sugars, and reducing sugars were gradually decreased during storage. However, no difference by peeling methods or immersion liquid was found.

박피 토란의 품질저하를 최소화할 수 있는 보존성이 높은 침지액의 개발을 위해 전기분해수를 침지액으로 활용하여 침지액에 따른 초기품질과 저장중 품질변화를 비교${\cdot}$검토하였다. 0.2% APS(Aluminium Potassium Sulfate)와 0.85% NACl 수용액을 대조구로 하고 0.5% 유자과즙 첨가 강산성 전기분분수(SAEW-CJ; Strong Acidic Electrolyzed Water added with Citron Juice, pH 2.57, ORP 1,122mV, HClO 23.05ppm)와 0.5% 유자과즙 첨가 약알카리성 전기분해수(LAEW-CJ; Low Alkaline Electrolyzed Water added with Citron Juice, pH 4.67, ORP 997mV, HClO 42.55mV)를 침지액으로 하여 $5^{\circ}C$ 저장중 박피 토란의 품질 변화를 비교${\cdot}$검토하였다. 0.5% 유자과즙 첨가 강산성 전기분해수 및 0.5% 유자과즙 첨가 약알카리성 전기분해수 침지 박피 토란의 저장초기 총균수는 0.2% APS와 0.85% NaCl 침지 박피 토란에 비해 수작업 박피 토란은 3 log cycle, 기계적 박피토란은 2 log cycle 정도 낮은 수준이었으며 저장기간 전반에 걸쳐 0.5% 유자과즙 첨가 강산성 전기분해수 침지 박피 토란의 균수가 가장 낮았다. 이러한 경향은 대장균군수 및 효모 및 곰팡이수에도 유사하였다. 총페놀성 화합물, PPO 활성, 색차 및 vitamin C 함량은 0.5% 유자과즙 첨가 강산성 전기분해수 및 0.5% 유자과즙 첨가 약알칼리성 전기분해수 침지 박피 토란이 저장기간 전반에 걸쳐 0.2% APS 및 0.85% NaCl 침지 박피 토란에 비해 상대적으로 낮은 함량과 활성 및 색차값을 나타내었다. 경도는 0.5% 유자과즙 첨가 약알칼리성 전기분해수 침지 박피 토란의 감소량이 가장 작았으며, 일반성분과 총당 함량은 점진적인 감소를 보였으나 박피방법이나 침지액에 따른 차이는 없었다.

Keywords

References

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