Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Packaging Materials and Storage Temperature on the Quality of Dried Lotus Root (Nelumbo nucifera G.)

포장재 및 저장온도에 따른 건조 연근의 품질특성

  • Kwon, Oh-Heun (Gyeongsangbuk-Do Agricultural Research and Extension Services) ;
  • Ryu, Jung-A (Gyeongsangbuk-Do Agricultural Research and Extension Services) ;
  • Kang, Dong-Kyoon (Gyeongsangbuk-Do Agricultural Research and Extension Services) ;
  • Choe, So-Young (Gyeongsangbuk-Do Agricultural Research and Extension Services) ;
  • Lee, Hye-Ryun (Gyeongsangbuk-Do Agricultural Research and Extension Services)
  • Received : 2010.07.07
  • Accepted : 2010.11.05
  • Published : 2010.12.30
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Abstract

The effects of packaging materials and storage temperature on the quality of dried lotus roots (NelumbonuciferaG.) were studied during 330 days of storage. Using four commercial types of packaging, (PE [polyethylene] film bags, PP [polypropylene] film bags, gunny roll, and paper bags), and four different storage temperatures (-5, 0, 10, and $20^{\circ}C$), changes in moisture content, hardness, color, and sensory qualities of dried lotus roots were investigated. The moisture contents of dried lotus roots stored in PE and PP film bags were higher than those of roots stored in gunny and paper bags. A major difference in moisture content was apparent when roots stored in gunny bags and paper bags were compared. Hue angle values were stable in roots stored in gunny and paper bags at all temperatures. Hardness decreased slightly with increased storage time in PE and PP film bags. Decay rate and marketability of roots stored in PE and PP film bags at $-5^{\circ}C$ were acceptable. The results showed that dried roots packaged with PE and PP were stable in quality, in contrast to roots stored in gunny and paper bags.

본 연구는 건조 연근을 포장방법(PE 필름, PP 필름, 마대, 종이봉투)과 저장온도(-5, 0, 10, $20^{\circ}C$)를 달리하여 품질의 변화를 알아보기 위해서 수분함량, 경도변화, 색도를 조사하였다. 저장기간 동안 수분의 함량은 PE, PP 포장재에서 종이봉투 및 마대 처리구 보다 수분함량이 높았으며, 저장온도가 낮을수록 수분함량이 낮게 나타났다. 한편, 마대와 종이봉투 포장재는 온도에 따 시료간의 수분함량 차이에 있어서 PE와 PP의 포장재와 달리 큰 차이를 나타냈다. 색상은 $-5^{\circ}C$에 저장한 마대 및 종이봉투는 저장 330일까지 h값이 안정적인 경향을 나타내었으나 0, $10^{\circ}C$, $20^{\circ}C$에서 저장한 마대, 종이봉투 포장재는 안정적이지 못한 경향을 나타냈다. 경도는 온도에 의해 약간 차이가 나지만 PE와 PP포장재가 다른 포장재보다 경도 값이 높았으며 또한 부패현상, 갈변반응 억제도 효과적인 결과를 나타냈다.

Keywords

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