Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Analysis and Grading of Sliced-Dried 'Cheongdobansi' Persimmons Marketed in Korea

시판 청도반시 감말랭이 제품의 품질분석 및 등급화

  • Kim, Gui-Ran (Department of Food Science & Technology, Kyungpook National University) ;
  • Kim, Mi-Yeung (Department of Food Science & Technology, Kyungpook National University) ;
  • Chung, Hun-Sik (Food and Bio-industry Research Institute, Kyungpook National University) ;
  • Park, Hyun-Ju (Cheongdo Agricultural Technology Center) ;
  • Moon, Kwang-Deog (Department of Food Science & Technology, Kyungpook National University) ;
  • Kwon, Joong-Ho (Department of Food Science & Technology, Kyungpook National University)
  • Published : 2009.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Quality analysis and grading of sliced-dried 'cheongdobansi' persimmons marketed in Korea were investigated by analyzing the correlation coefficients between the quality properties and overall preference of the samples. There were appreciable differences in weight, length, width, thickness, soluble solid, and Hunter' color values of sliced-dried persimmons manufactured by seven different companies. The content of soluble solid was ranged from 43.44 to $47.92^{\circ}Brix$. Hunter values were 41.17-54.09, 5.62-12.36, and 10.51-20.59 for L(lightness), a(redness), and b(yellowness), respectively. In sensory test, no astringency, sourness, and musty were found in all the test samples. Sensory color, hardness and sweetness were different for each manufacturing company, while the overall acceptability was not significantly different among the samples. Qualities of samples graded according to sensory color and hardness revealed differences. The results showed that quality properties of sliced-dried 'cheongdobansi' persimmons were not uniform, however sensory color and hardness could be used as an index for quality grading.

시판 '청도반시' 말랭이의 품질 분석과 등급화 지표를 설정하기 위하여, 시중에 유통되고 있는 제조사가 다른 7종의 제품을 구입하여 객관적 및 관능적 품질을 분석하였다. 아울러 전반적 기호도와의 상관분석을 통해 등급화 지표를 설정하고 검정을 실시하였다. 감말랭이의 중량, 길이, 너비, 두께, 경도 등은 제품별로 다소 차이를 보였다. 가용성 고형분 함량은 제품별 차이를 보였으며, 그 범위는 $43.44{\sim}47.92^{\circ}Brix$로 나타났다. 기계적 색도 역시, 제품별 차이를 보였는데 L, a, b값의 범위는 $41.17{\sim}54.09$, $5.62{\sim}12.36$ 및 $10.51{\sim}20.59$를 각각 나타내었다. 관능검사에서 삽미, 산미 및 곰팡이취는 인지되지 않았으며 색상, 감미도 및 견고도는 제품별 차이를 보였다. 감말랭이의 전반적 기호도는 관능적 색상, 견고도 및 감미도와 높은 상관관계를 나타내었다. 관능적 색상과 견고도를 지표로 한 등급화에서 품질 특성의 차이가 확인되었다. 이로써 시판 청도반시 말랭이의 품질 특성은 불균일하지만, 관능적 색상과 견고도는 등급화의 지표로 설정되었다.

Keywords

References

  1. Kim, T.C. and Ko, K.C. (1995) Classification of persimmon cultivars on the basis of horticultural traits. J. Korean Soc. Hort. Sci., 36, 331-342
  2. Hyun, Y.H., Koo, B.S., Song, J.E. and Kim, D.S. (2004) Food materials. Hyungseul Publish, Daegu, 152-153
  3. Ishiwatari, K., Takamura, H. and Matoba, T. (2003) Changes in the radical-scavenging activity of persimmon during dry-ripening. J. Home Economics Japan, 54, 449-456
  4. Lee, Y.C., Sa, Y.S., Jeong, C.S., Suh, K.G. and Choi, H.S. (2001) Anticoagulating activity of persimmon and its processed foods. J. Korean Soc. Food Sci. Nutr., 30, 949-953
  5. Kim, S.G., Lee, Y.C., Suh, K.G. and Choi, H.S. (2001) Acetaldehyde dehydrogenase activator from persimmon and its processed foods. J. Korean Soc. Food Sci. Nutr., 30, 954-958
  6. Harada, M., Sakagami, R., Watanabe, T., Onitsuka, T., Katoh, H. and Nagai, A. (2005) Antibacterial and deodorizing effect of persimmon tannin. Japanese J. Conserv. Dent., 48, 314-319
  7. Shinmoto H., Kimura T., Yamagishi K., Suzuki M. (2002) Antimutagenicity of fruit extracts on Trp-P2 induced mutagenicity of Salmonella typhimurium TA98. J. Japanese Soc. Food Sci. Technol., 49, 203-206 https://doi.org/10.3136/nskkk.49.203
  8. Gorinstein, S., Bartnikowska, E., Kulasek, G., Zemser, M. and Trakhtenberg, S. (1998) Dietary persimmon improves lipid metabolism in rats fed diets containing cholesterol. J. Nutr., 128, 2023-2027
  9. Achiwa, Y., Hibasami, H., Katsuzaki, H., Imai, K. and Komiya, T. (1997) Inhibitory effects of persimmon (Diospyros kaki) extract and related polyphenol compounds on growth of human lymphoid leukemia cells. Biosci. Biotech. Biochem., 61, 1099-1101 https://doi.org/10.1271/bbb.61.1099
  10. Hibino, G., Nadamoto, T., Fujisawa, F. and Fushiki, T. (2003) Regulation of the peripheral body temperature by foods: a temperature decrease induced by the Japanese persimmon(kaki, Diospyros kaki). Biosci. Biotechnol. Biochem., 67, 23-28 https://doi.org/10.1271/bbb.67.23
  11. Roh, Y.K., Jang, S.H., Park, S.H., Byun, H.S. and Sung, J.J. (1999) Analysis of distribution properties on astringent persimmons(Diospyros kaki L.). Korean J. Postharvest Sci. Technol., 6, 184-187
  12. Ann, Y.G., Pyun, J.Y., Kim, S.K. and Shin, C.S. (1999) Studies on persimmon wine. Korean J. Food Nutr., 12, 455-461
  13. Yang, H.S. and Lee, Y.C. (2000) Changes in physico-chemical properties of soft persimmon and puree during frozen storage. Korean J. Food Sci. Technol., 32, 335-340
  14. Sung, J.J., Roh, Y.K., Park, S.H., Byun, H.S., Ham, Y.J. and Choi J.U. (1999) Changes in quality of soft persimmon during freezing and defrosting. Korean J. Postharvest Sci. Technol., 6, 398-401, 1999
  15. Jeong, Y.J., Lee, G.D. and Kim, K.S. (1998) Optimization for the fermentation condition of persimmon vinegar using response surface methodology. Korean J. Food Sci. Technol., 30, 1203-1208
  16. Chun, Y.K., Choi, H.S. and Cha B.S. (1997) Effect of enzymatic hydrolysis on the physicochemical properties of persimmon juice. Korean J. Food Sci. Technol., 29, 198-203
  17. Kim, J.G., Choi, H.S., Kim, W.J. and Oh, H.I. (1999) Physical and sensory characteristics of persimmon jam prepared with enzyme treated persimmon juice. Korean J. Soc. Food Sci., 15, 50-54
  18. Bae, S.M., Park, K.J., Shin, D.J., Hwang, Y.I. and Lee, S.C. (2001) Preparation and characterization of Jochung with sweet persimmons. J. Korean Soc. Agric. Chem. Biotechnol., 44, 88-91
  19. Cho, D.R. (2007) Variation tendency and enlargement scheme of market for dried persimmons in Korea. Korean Food Marketing Res., 24, 131-148
  20. Moon, K.D., Kim, J.K. and Sohn, T.H. (1993) Quality changes in dried persimmons processed by different pretreatment and drying method. Korean J. Dietary Culture, 8, 331-335
  21. Sohn, T.H., Moon, K.D. and Lee, N.H. (1991) Textural properties and cell wall components of dried persimmon according to varieties. Korean J. Dietary Culture, 6, 229-235
  22. Kim, J.G., Kang, U.W., O, S.L., Kim, J.H., Han, J.H., Mun, H.G. and Choi, J.U. (2004) Comparison of quality characteristics on traditional dried persimmons from various regions. J. Korean Soc. Food Sci. Nutr., 33, 140-145 https://doi.org/10.3746/jkfn.2004.33.1.140
  23. Moon, K.D. and Sohn, T.H. (1988) The changes of soluble sugar components and texture during the processing of dried persimmon. Korean J. Dietary Culture, 3, 385-390
  24. Park, H.W., Koh, H.Y., and Park, M.H. (1989) Effect of packaging materials and methods on the storage quality of dried persimmon. Korean J. Food Sci. Technol., 21, 321-325