Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Study on the Quality of Apple Dressing Sauce Added with Pine Mushroom(Tricholoma matsutake Sing) and Chitosan

송이버섯과 키토산을 첨가한 사과 드레싱 소스의 품질에 관한 연구

  • Hong, Ju-Yeon (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Choi, Young-Jun (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Kim, Mi-Hyun (Division of Food Nutrition and Cooking, Taegu Science College) ;
  • Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
  • 홍주연 (대구한의대학교 한방식품조리영양학부) ;
  • 최영준 (대구한의대학교 한방식품조리영양학부) ;
  • 김미현 (대구과학대학 식품영양조리계열) ;
  • 신승렬 (대구한의대학교 한방식품조리영양학부)
  • Published : 2009.02.28
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Abstract

The purpose of this research was to develop the apple dressing sauce added pine mushroom (Tricholoma matsutake Sing.) and chitosan which has excellent functionality and scent. An apple dressing sauce with pine added to it was manufactured and tested for sensuality and also for quality changes during storage. The sensory test of the sauces added pine mushroom, the apple dressing sauce added pine mushroom and the apple dressing added pine mushroom and chitosan scored high points. The chromaticity of the apple dressing sauce with pine mushroom compared to the pine didn't show much difference in the L, a, b values and also in the sauces added pine and chitosan, the apple dressing showed less change. At $4^{\circ}C$ and 25, the viscosity of the sauces with pine mushroom showed a small increase in all samples as the storage duration went on. At $4^{\circ}C$, a continuous decrease of the pH was seen in all of the apple dressing sauce added with pine mushroom on storages and from 30 days the pH seemed to start increasing slightly. During storage, the titratable acidity in all samples of the apple dressing with pine mushroom at $4^{\circ}C$ and $25^{\cird}C$ seemed to some what increase as the term went on but there was no significant differences to the acidity. At $4^{\circ}C$, the total viable cells in the apple dressing with pine mushroom showed $1.7{\times}10^{2}CFU/g$ which was the lowest in the beginning of storage period but as the storage period grew longer the total viable cells increased in all of the samples.

본 연구는 독특한 향과 기능성이 우수한 송이를 이용한 기능성 소스의 개발과 품질변화를 측정하고자 송이를 첨가한 사과 드레싱 소스를 제조하여 관능검사 및 저장 중 품질의 변화를 조사하였다. 송이버섯을 첨가한 소스의 관능검사 결과는 맛과 향은 송이를 첨가한 사과 드레싱 소스와 송이 및 키토산 첨가한 사과 드레싱 소스에서 높은 점수를 보였다. 전체적인 선호도는 키토산 첨가 사과 드레싱 소스가 낮은 점수를 보인 반면, 송이 첨가한 사과 드레싱 소스 및 송이와 키토산을 첨가한 사과 드레싱 소스에서는 비슷한 점수를 보였다. 송이를 이용한 사과 드레싱 소스의 색도는 저장기간 동안 명도(L), 적색도(a), 황색도(b)의 값에서 큰 차이가 없었다. 송이를 첨가한 사과 드레싱 소스는 저장초기에 약간의 색도(L, a, b 값)의 변화가 있었으나 이후 큰 변화가 없었다. 사과 드레싱 소스의 점도(cP)는 모든 군에서 저장기간이 길어질수록 약간 증가하였다. 송이 사과드레싱 소스의 저장에 따른 pH의 변화는 $4^{\circ}C$ 모든 군에서 저장기간이 길어질수록 pH가 감소하였으나 저장 30일째 pH가 다소 증가하였다. 모든 사과드레싱의 적정산도는 저장 중에 다소 증가하였다. $4^{\circ}C$ 저장 중 사과 드레싱 소스의 총균수변화는 저장초기에 송이를 첨가한 사과 드레싱 소스이 $1.7{\times}10^{2}CFU/g$ 으로서 가장 낮은 균수를 나타내었고, 저장기간이 길어짐에 따라 모든 군에서 다소 증가하여 저장 60일째에는 사과 드레싱 소스에서 가장 높은 $8.7{\times}10^{3}CFU/g$의 균수이었다. 이상의 결과로써 송이를 이용한 사과 드레싱 소스를 제조한 후 저장성에 따른 여러 실험을 한 결과 우수한 저장성을 나타냄에 따라 우수한 식품을 개발할 수 있을 것으로 생각한다.

Keywords

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