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

Changes of Quality Characteristics of Dongchimi by Supercritical Carbon Dioxide as Sterilization Method

초임계 이산화탄소를 이용한 살균방법이 동치미의 품질에 미치는 영향

  • 홍주헌 ((재)대구테크노파크 바이오산업지원센터) ;
  • 박주석 ((재)대구테크노파크 바이오산업지원센터) ;
  • 이원영 (경북대학교 식품공학과)
  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Here we studied the changes on quality characteristics of Dongchimi by supercritical carbon dioxide to manufacture Dongchimi of high quality. There were no distinctive changes of acidity, pH, color difference, free sugar and organic acid of the Dongchimi treated with supercritical $CO_2$, compared to the control. The content of vitamin C in Dongchimi, which was treated with supercritical $CO_2$ (at 25 MPa, $35^{\circ}C$) was 0.826 mg/mL, and was similar to that of 0.1 MPa. Unpleasant volatile compounds such as dimethyl disulfide, metyl trisulfide and methyl propyl disulfide in Dongchimi were decreased by supercritical $CO_2$; also, treatment of supercritical $CO_2$ was useful to improve flavor of Dongchimi. Polygalacturonase activity was decreased 40.3% after supercritical carbon dioxide treatment at 25 MPa and $55^{\circ}C$.

본 연구는 고품질의 동치미 제조를 위해 고온살균에서 발생될 수 있는 향기 성분의 변화와 영양소 파괴 등으로 인한 품질저하의 문제점을 해결하기 위해 비열처리 공정인 초임계 이산화탄소를 이용하였으며 이화학적 품질특성을 조사하였다. 그 결과 pH, 산도 및 색도는 상압에서 가열처리한 동치미와 초임계 이산화탄소를 처리한 동치미 모두 뚜렷한 변화를 나타내지 않았으며 비타민 C의 경우 초임계 이산화탄소 처리구가 상압에서 가열처리한 구간보다 더욱 안정함을 보였다. 유기산과 유리당의 경우는 초임계 이산화탄소 처리구가 상압에서 가열처리한 구간보다 다소 낮은 함량을 보였으나 그 차이는 매우 적음을 알 수 있었다. 휘발성 향기 성분은 dimethyl disulfide, methyl trisulfide, methyl propyl disulfide 등 마늘과 파 등의 특유의 강한 향기성분들은 초임계 이산화탄소처리에 의해 대부분 감소됨을 보여주었다. 초임계 이산화탄소를 이용하여 동치미 무의 polygalacturonase 효소를 불활성화 시키기 위해서는 25 MPa 이상의 압력과 $55^{\circ}C$ 이상의 온도가 요구됨을 확인하였다. 따라서 동치미의 살균을 위해 초임계 이산화탄소를 처리함으로써 동치미 중 PGase 효소의 불활성화가 가능하며, 산업적 응용을 위해서는 무를 제외하고 동치미 액만을 활용하는 것이 용이하다 사료된다.

Keywords

References

  1. Um DH, Chang HG, KimJ G, Kim WJ. 1997. Optimal temperature and salt concentation for low salt Dongchimi juice preparation. Kor J Soc Food Sci 13: 578-584
  2. Kim SJ, Park KH. 1995. Retardation of kimchi fermentation by the extracts of Allium tuberosum and growth inhibition of related microorganisms. Kor J Food Sci Technol 27: 813-818
  3. Park WS. 1994. Present condition and the future respect of kimchi industry. Bull Food Technol 7: 17-18
  4. Hong KP, Park JY. 1998. Changes in microorganisms, enzymes and texture of Dongchimi by high hydrostatic pressure treatment. Kor J Food Sci Technol 30: 596-601
  5. Hoover DG, Metrick C, Papneau AM, Farkas DF, Knorr D. 1989. Biological effects of high hydrostatic pressure on food microorganisms. Food Technol 43: 99-107
  6. Yun HS, Park SJ, Park JI. 1997. Effect of a combined treatment of high hydrostatic pressure and carbonation on the quality characteristics of valencia orange juice. Kor J Food Sci Technol 29: 974-981
  7. Ju YW, Lee MY, Woo MJ, Byun SY. 2005. The current status of supercritical fluid extraction technology and industrial application. Kor J Biotechnol Bioeng 20: 239-337
  8. Ju YW, Kang MH. 2005. Production of functional sesame oil by supercritical fluid extraction. Food Industry and Nutrition 10: 22-29
  9. King JW, Johnson JH, Friedrich JP. 1989. Extraction of fat tissue from meat products with supercritical carbon dioxide. J Agr Food Chem 37: 951-954 https://doi.org/10.1021/jf00088a027
  10. Choi WS, Kim YJ, Jung JY, Kim TJ, Jung BM, Kim ER, Jung HK, Chun HN. 2005. Research for selecting the optimized vitamin C analysis method. Kor J Food Sci Technol 37: 861-865
  11. Gancedo MC, Luh BS. 1986. HPLC analysis of organic acid and sugars in tomato juice. J Food Sci 51: 571-573 https://doi.org/10.1111/j.1365-2621.1986.tb13881.x
  12. Lee KJ. 1995. Effects of preheating treatment and chitosan addition on the textural properties of Korean radish during fermentation. The Research Report of Miwon Research Institute of Korean Food and Dietary Culture 6: 505-569
  13. Balaban MO, Arreola AG, Marshall MR, Peplow AJ, Wei CI, Cornell JA. 1991. Inactivation of PE in orange juice by SC-$CO_2$. J Food Sci 56: 734-741 https://doi.org/10.1111/j.1365-2621.1991.tb05372.x
  14. Kimball DA. 1987. Debittering of citrus juices using supercritical $CO_2$. J Food Sci 52: 361-402 https://doi.org/10.1111/j.1365-2621.1987.tb06644.x
  15. Arreola AG, Balaban MO, Marshall MR, Peplow AJ, Wei CI, Cornell JA. 1991. Supercritical carbon dioxide effects on some quality attributes of single strength orange juice. J Food Sci 56: 1030 https://doi.org/10.1111/j.1365-2621.1991.tb14634.x
  16. Tressler DK. 1961. Nutritive value of fruit and vegetable juices. In Fruit and vegetable juice processing technology. Donald K, Maynard A, eds. The Avi Publishing Co., Inc., Wstport. p 447
  17. Ko EJ, Hur SS, Choi YH. 1994. Development of ion beverage from Dongchimi product by reverse osmosis concentration. Kor J Food Sci Technol 26: 573-578
  18. Kim MR, Jhee OH, Yoon HM, Yang CB. 1996. Flavor characteristics of Kakugi by radish cultivars and seasons. Kor J Food Sci Technol 28: 762-771
  19. Ji YM, Hwang SY. 1994. Reaction of enzyme in supercritical fluid. Kor J Food Sci Industry 27: 32-36

Cited by

  1. Antioxidant and Antibacterial Activity of Extracts from Brassica juncea czerniak et coss., Celosia cristata L., and Beta vulgaris L. vol.27, pp.6, 2012, https://doi.org/10.7318/KJFC/2012.27.6.719
  2. Optimal Conditions for Extraction of Anthocyan from Celosia cristata L., Brassica juncea czerniak et coss, Beta vulgaris L. for manufacture of Color Dongchimi vol.27, pp.6, 2012, https://doi.org/10.7318/KJFC/2012.27.6.686