한국식품저장유통학회지 (Food Science and Preservation)

  • 제18권4호
  • /
  • Pages.475-480
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  • 2011
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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고농도 $CO_2$와 Ascorbic acid 처리가 신선절단 사과의 갈변에 미치는 영향

Effects of Combined Treatment with High $CO_2$ Concentration and Ascorbic acid on Browning of Fresh-cut 'Fuji' Apples

  • Kim, Sun-Young (Department of Food Science and Technology, Kyungpook National University) ;
  • Cho, Jung-Seok (Department of Food Science and Technology, Kyungpook National University) ;
  • Jeong, Moon-Cheol (Korea Food Research institute) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
  • 투고 : 2011.02.28
  • 심사 : 2011.07.08
  • 발행 : 2011.08.30
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초록

신선절단 '후지' 사과의 고품질 유지를 위한 방법을 개발하기 위하여, 고농도 $CO_2$와 ascorbic acid 처리가 저장 중 품질변화에 미치는 영향을 조사하였다. 아무것도 처리하지 않은 사과(대조구)와 고농도 $CO_2$를 처리한 사과를 8조각으로 절단하여($CO_2$ 단일처리구) 1% ascorbic acid에 1분 동안 침지($CO_2$와 ascorbic acid 병용처리구), $CO_2$ 처리 없이 ascorbic acid에 침지(ascorbic acid 단일처리구)를 0.03 mm polypropylene 필름에 밀봉 포장하여 $10^{\circ}C$에 저장하면서 품질 특성의 변화를 측정하였다. $CO_2$ 단일처리구와 $CO_2$와 ascorbic acid 병용 처리구에서 갈변도의 변화율이 가장 낮았다. $CO_2$를 처리하지 않은 구는 저장기간이 길어짐에 따라 조직이 무르거나 갈색반점이 발생하는데 반해 $CO_2$ 처리구에서는 관찰되지 않았다. 가용성 고형분 함량이나 pH, 포장 내 기제 조성 등에서는 처리구별 유의적인 차이가 없었으며 총균수는 $CO_2$ 단일 처리구가 대조구에 비해 총균수가 적은 것으로 나타났으나 저장 7일차부터 모든 처리구에서 급격히 증가하였다. 따라서 고농도 $CO_2$ 처리는 단일처리거나 ascorbic acid와의 병용처리는 신선절단 사과의 갈변과 연화 저해에 효과가 있음이 확인되었다.

This papers were studies the effects of high $CO_2$ concentration pretreatment and ascorbic acid on the browning of fresh-cut apples. The prepared samples were dipped in 1% (w/v) ascorbic acid solution (AA). Fresh-cut apples (3 pieces) were packed in polypropylene bags (0.03 mm, $20{\times}15$ cm), and stored at $10^{\circ}C$ for 16 days. AA-treated samples showed higher L value than those of non-treated and control (dipped in water without $CO_2$ pretreatment), while non-treated samples showed higher hardness than AA-treated sample. Total soluble solids, pH, titratable acidity were not affected by high $CO_2$ pretreatment and AA treatment. These result shows high $CO_2$ concentration pretreatment with dipping in 1% ascorbic acid solution (AA) has an effects on controlling enzymatic browning during the storage of fresh-cut 'Fuji' apples.

키워드

참고문헌

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피인용 문헌

  1. 초음파 및 Ascorbic acid 병용처리가 신선절단 '쓰가루' 사과의 갈변에 미치는 영향 vol.19, pp.3, 2011, https://doi.org/10.11002/kjfp.2012.19.3.323
  2. Quality characteristics of hot-air dried ‘Darae’ (Actinidia arguta) with different sugar osmotic dehydration pretreatment vol.28, pp.3, 2011, https://doi.org/10.11002/kjfp.2021.28.3.325