Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Medicinal Herb Extracts and Heat and Coating Treatments on the Browning Degree of Fresh-Cut Apples

한약재 추출물, 가열 및 코팅 처리가 신선절단 사과의 갈변도에 미치는 영향

  • Chung, Hun-Sik (Department of Food Science and Technology, Pusan National University) ;
  • Lee, Joo-Baek (Department of Hotel, Restaurant, Culinary Arts & Wine.Coffee, Daegu Health College) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
  • 정헌식 (부산대학교 식품공학과) ;
  • 이주백 (대구보건대학교 호텔외식조리학부) ;
  • 문광덕 (경북대학교 식품공학부)
  • Received : 2012.11.09
  • Accepted : 2012.11.22
  • Published : 2012.12.30
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Abstract

The effects of dip treatments of chemicals (ascorbic acid, cystein, sodium chloride, magnesium chloride, calcium chloride, histidine: 1% solution) and medicinal herbs (Pueraria thunbergiana, Angelica gigas, Dioscorea japonica, Lindera strychifolia, Cnidium officinale, Astragalus membranaceus: 1% extracts), heat shock ($40-60^{\circ}C$ water), and edible coating (albumin, dextrin, sucrose poly ester, whole soy flour: 0.5-4% solution) on the browning degree of fresh-cut 'Fuji' apples were studied. Among the each treatment methods, the surface browning of fresh-cut apples was best retarded by calcium chloride dip, Astragalus membranaceus dip, $45-50^{\circ}C$ heat shock, coating with 3% dextrin or 1% whole soy flour. The results suggest that the treatments of medicinal herbs extracts, heat shock, and edible coating can be used as alternative for the use of chemical agents for the antibrowning of fresh-cut apples.

신선절단 '후지' 사과의 갈변도에 화학물질(ascorbic acid, cystein, sodium chloride, magnesium chloride, calcium chloride, histidine: 1% 용액), 한약재(갈근, 당귀, 산약, 오약, 천궁, 황기: 1% 추출액), 가열(절단과실과 원형과실, $40-60^{\circ}C$ 증류수) 및 코팅(albumin, dextrin, sucrose poly ester, whole soy flour: 0.5-4% 용액) 처리가 미치는 영향을 조사하였다. 각 처리방법별 신선절단 사과의 갈변도는 1% calcium chloride 용액 처리, 황기 추출물 처리, 3% dextrin과 1% whole soy flour 코팅 처리에 의해 가장 낮은 수준을 보였다. 가열처리의 갈변도는 절단과실 처리시에는 $50^{\circ}C$에서, 원형과실 처리시에는 $45^{\circ}C$에서 각각 처리한 시료에서 가장 낮은 수준을 보였다. 이로써 신선절단 사과의 갈변에 대한 한약재 추출물, 가열 및 코팅 처리의 억제 효과와 조건이 확인되었고, 이러한 방법은 화학물질을 부분적으로 대체할 수 있을 것으로 판단된다.

Keywords

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