Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Various Packaging Materials on the Quality of Heat Treated Lotus Roots during Storage

포장재질에 따른 열처리한 연근의 저장 중 품질변화

  • Chang, Min-Sun (Dept. of Food & Nutrition, Duksung Women's University) ;
  • Park, Miji (Dept. of Food & Nutrition, Duksung Women's University) ;
  • Kim, Ji-Gang (Vegetable Research Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Kim, Gun-Hee (Dept. of Food & Nutrition, Duksung Women's University)
  • 장민선 (덕성여자대학교 식품영양학과) ;
  • 박미지 (덕성여자대학교 식품영양학과) ;
  • 김지강 (농촌진흥청 국립원예특작과학원 채소과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Received : 2012.10.18
  • Accepted : 2012.12.13
  • Published : 2012.12.30
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Abstract

This study was investigated the changes in quality of heat treated fresh-cut lotus roots using various packaging materials. Lotus roots were purchased from Daegu, Korea. Lotus roots were washed, peeled and sliced with a sharp ceramic knife. The prepared peeled and sliced lotus roots were dipped for 45 sec in water at $55^{\circ}C$. After air-dried at room temperature, the slices were packaged with polyethylene films, polyethylene terephthalate tray+wrapping, vacuum packaging and then stored at $4^{\circ}C$. Changes in weight loss, color, firmness, microorganisms and sensory characteristics were measured. In general, the weight loss rate was increased slightly in vacuum packaged lotus roots. Application of heat treatment delayed browning of lotus roots, and especially vacuum packaged lotus roots were the most lowest ${\Delta}E$ value. However, L and ${\Delta}E$ value of PE film packaged lotus roots were increased highly during storage. The heat treated and vacuum packaging inhibited the growth of microorganisms effectively. The organoleptic quality of vacuum packaged lotus roots showed the best by sensory evaluation.

본 연구는 열처리한 연근의 포장재에 따른 품질 변화를 조사하기 위하여 수행되었다. 산지에서 구입한 연근을 수돗물로 표면과 이물질 등을 제거하고, 박피 및 절단한 후 $55^{\circ}C$에서 45초간 열처리한 후 PE, PET 트레이+랩핑 및 진공포장으로 각각 처리하고 $4^{\circ}C$에서 저장하였다. 중량감 모율, 표면색도, 경도, 일반세균수, 대장균군수, 관능검사 등을 통하여 품질을 분석하였으며 중량감모율은 저장기간이 경과함에 따라 전반적으로 증가하였고, 진공포장 한 경우 증가폭이 가장 낮았다. PE로 포장한 연근의 L값 및 ${\Delta}E$값 변화가 가장 크게 나타났고, 진공포장 한 연근에서 갈변이 다소 지연되는 경향을 보였다. 저장 중 연근의 경도에 있어서 표면색 변화와 마찬가지로 진공포장 한 경우 저장기간 동안 높은 경도를 유지하였다. 미생물수는 저장기간이 경과함에 따라 전반적으로 증가하였으며 포장재에 따른 유의적인 차이는 없었다. 박피 및 절단 연근에 대하여 중온 열처리 및 진공포장은 초기 살균효과와 함께 저장 중 갈변 억제, 균수 제어 등의 품질유지에 효과적이었다.

Keywords

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