Quality Characteristics of Treated with Mild Heat and Minced Ginger during Storage

열처리 조건에 따른 다진생강의 저장 중 품질특성

  • Received : 2010.06.24
  • Accepted : 2010.11.19
  • Published : 2010.12.30


Mild heat treatment was applied to ginger rhizomes to achieve shelf-life extension for fresh minced ginger. The rhizomes were treated at 45, 50, 55, or $60^{\circ}C$ for different periods of time, minced, and stored at $10^{\circ}C$ for 9 days. Microbial levels in minced fresh ginger decreased with increases in temperature and duration of heat treatment. The non-treated and treated samples did not significantly differ in color at the initial stage of storage. Changes in color were detected after 3 days, and accelerated after that time. The ${\Delta}E$ value of control samples reached 12.42, whereas that of treated samples (except when $45^{\circ}C$ was applied for 60 min) ranged from 7.67 to 10.96, after 9 days. There was no significant difference in initial pH value between control (pH 6.09) and treated (pH 6,046.20) samples. The pH of control samples increased to 8.02 after 9 days, whereas pH values of samples treated at $50^{\circ}C$ and $60^{\circ}C$ ranged from pH 6.807.83 after 9 days. The percentage of control drip was 25.65% at the initial stage of storage, which was lower than those of treated samples. Drip increased to 38.63% in the control and to 34.20~38.44% in treated samples after 9 days. The sensory characteristics of the control samples were similar to those of treated samples at the initial stage of storage. After 6 days, the control and some treated samples developed off-flavors and discoloration. However, samples treated at $50^{\circ}C$ for 60 min retained favorable quality characteristics for 9 days after storage.

다진생강의 선도 연장을 위한 연구로 생강을 박피하여 45~$60^{\circ}C$의 중온수 조건에서 열처리 한 후, 다진생강을 제조하여 $10^{\circ}C$에서 9일간 저장하면서 처리조건에 따른 품질을 평가하였다. 생강을 각각의 온도에서 일정시간 열처리 시 처리수의 온도가 낮을수록 생강의 품온이 처리수의 온도와 평형을 이루는 시간이 짧았다. 열처리 시 다진 생강의 미생물 수준은 열처리 시간 및 온도가 증가될수록 감소되는 경향을 보였는데, 특히 $50^{\circ}C$ 이상에서는 총균, 대장균군 및 곰팡이의 미생물 제어 효과가 거의 유사하였다. 다진생강의 초기 색도는 대조군과 처리군이 유사한 수준이었으나 저장 3일 이후 급격히 변화되어 저장 9일후 대조군의 ${\Delta}E$값 은 12.42이었고, 처리군은 $45^{\circ}C$에서 60분 처리한 군을 제외하면 7.67~10.96 범위로 변화가 적은 것으로 나타났다. 다진생강의 초기 pH는 대조군이 6.09로 6.04~6.20범위인 처리군과 큰 차이를 보이지 않았으나, 저장기간이 경과함에 따라 pH가 증가하여 저장 9일후 대조군은 8.02였으며, $45^{\circ}C$ 일부 처리군을 제외한 그 밖의 처리군은 6.86~7.83으로 대조군에 비하여 증가폭이 적었다. 초기 드립발생률은 대조군이 25.65%로 처리군보다 낮은 수준이었으나 저장 9일 후에는 38.63%로 증가되었고, $50^{\circ}C$$55^{\circ}C$열처리군은 이보다 낮은 34.20~38.44% 수준이었다. 관능적 품질은 저장초기에는 대조군과 처리군 간 차이가 없었으며, 저장 6일후 에는 대조군을 포함한 일부 시료에서 이취와 변색이 발생되었지만 $50^{\circ}C$처리군은 저장 9일까지 품질이 비교적 양호한 것으로 나타났다.



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