Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Cold Stabilization on the Quality of Grape Juice

저온 처리가 포도주스의 품질에 미치는 영향

  • Cabrera, Shirley G. (Batangas State University) ;
  • Jang, Ji-Hyun (Department of Food Science and Technology, Kyungpook National University) ;
  • Chung, Hun-Sik (Food and Bio-Industry Research Institute, Kyungpook National University) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
  • ;
  • 장지현 (경북대학교 식품공학과) ;
  • 정헌식 (경북대학교 식품생물산업연구소) ;
  • 문광덕 (경북대학교 식품공학과)
  • Received : 2011.01.25
  • Accepted : 2011.07.08
  • Published : 2011.08.30
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Abstract

The change in physicochemical and sensory properties and bioactive compounds of Campbell grape juice has been investigated for 30 days at $-5^{\circ}C$. The pH and sugar/acid ratio of the cold stabilized juice increased, while titratable acidity and soluble solids decreased as cold stabilization period is prolonged. Juice samples became lighter, yellowish to brownish and lesser red in color as can be observed with the increasing $L^*$ and $b^*$ values, and decreasing $a^*$ value, respectively. The juice cold stabilized for a shorter period of time showed higher levels of bioactive compounds and radical scavenging activity, and was more preferred by the panelists than the juice cold stabilized for a longer period of time. These results suggest that cold stabilization period affected the quality characteristics of grape juice.

'캠벨' 포도주스의 이화학적 및 관능적 품질특성에 저온 안정화 처리기간이 미치는 영향을 조사하기 위하여, 포도 과실로 압착 주스를 제조하여 $-5^{\circ}C$에서 30일간 보관하면서 주스의 각종 품질특성 변화를 조사하였다. 주스의 당/산비와 pH는 증가하였으나 적정산도와 가용성 고형분 함량은 경시적으로 감소함을 보였다. 주스의 명도($L^*$ 값)와 황색도($b^*$ 값)는 증가하는 경향을 보였으며 적색도($a^*$ 값)는 감소하는 경향을 각각 나타내었다. 주스의 총페놀, 안토시아닌, 플라보노이드 함량과 유리기 소거능 및 관능적 기호도는 안정화처리 기간이 길어질수록 점차적으로 감소하였다. 이로써 저온 안정화 처리기간은 포도주스의 품질 변화에 영향을 미치며 장기간 처리는 품질을 오히려 저하시키는 것으로 확인되었다.

Keywords

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