Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Different Types of Cutting on the Quality of Fresh-cut Sweet Pumpkin (Cucurbita maxima Duchesne)

절단방법에 따른 Fresh-cut 단호박(Cucurbita maxima Duchesne)의 저장 중 품질특성

  • Lee, Yun-Rae (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Sang-Tae (Department of Food Science and Technology, Kyungpook National University) ;
  • Choe, Mal-Gum (Department of Food Science and Technology, Kyungpook National University) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2008.04.28
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Abstract

We examined the effects of four different types of cutting on the quality characteristics of sweet pumpkin. Two hundred grams of each of four samples were packed individually in polypropylene mm and stored at $10^{\circ}C$ for 9 days. Samples were evaluated for weight loss, change in hardness, color change, pH change, water-soluble materials, gas changes, and sensory evaluation. $CO_2$concentration increased during storage, whereas $O_2$ concentration rapidly decreased and then stabilized after 3 days. $C_2H_4$ was detected only after 3 days of storage, and steadily increased thereafter. The rate of weight loss steadily increased Analysis of Lab color space indicated no significant change in the L and b values, but an increase in the a value at the end of storage. Waster-soluble solids increased, but hardness showed no change. All the samples underwent a steady increase in pH. Samples cut into 8 pieces had the highest sensory scores.

본 연구에서는 최소가공 단호박의 제품화를 위하여 절단 방법이 실선절단 단호박 제품의 저장 중 품질에 미치는 영향을 조사하였다. 단호박을 8 pieces, dice, slice, shredding의 4가지 방법으로 절단하여 $10^{\circ}C$에서 9일 동안 저장하면서 중량감소율, 색도 변화, 경도변화, pH, 가용성고형분, 기체조성 그리고 관능적 특성변화를 조사하였다. 호흡특성에서는 8 pieces의 $CO_2$와 $C_2H_4$ 발생량이 가장 적은 것으로 나타났다. 중량감소율과 pH에서는 8 pieces가 가장 적었으며 유의적인 차이를 볼 수 있었다. 또한 다른 처리구에 비해 넓은 표면적 때문에 증산작용이 활발한 slice, shredding 처리구의 가용성 고형분의 함량이 가장 높았다. 이러한 결과를 미루어 보아 최소가공 단호박의 저장에는 표면적이 가장 적은 8 pieces가 가장 효과적이라 생각된다.

Keywords

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