Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Cedrela sinensis Shoot by Soy Sauce Seasoning Conditions

참죽 순의 간장 절임 배합비에 따른 품질 특성

  • Kim, Sun Hwa (Department of Food Science and Technology, Keimyung University) ;
  • Lee, Myung-Hee (Department of Fermentation and Health Food, Kyungbuk College of Science) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
  • 김선화 (계명대학교 식품가공학과) ;
  • 이명희 (경북과학대학 바이오식품과) ;
  • 정용진 (계명대학교 식품가공학과)
  • Received : 2012.09.17
  • Accepted : 2012.11.09
  • Published : 2012.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was to examine the quality characteristics of Cedrela shoots according to soy sauce conditions. First, the results were on solid samples (pickled Cedrela sinensis shoot) as follows: The pH and acidity of Cedrela shoots tended to decrease slightly in the licorice added section. The sugar content and salinity of Cedrela shoots tended to decrease gradually during the storage period. The color values of Cedrela shoots tended to change from green to dark green due to soy sauce as their storage periods. The texture of Cedrela shoots had differences according to their unique characteristics, but the change was small in the licorice added section. The overall preference appeared most high in P1-1. Next, the results were on Liquid samples (soy sauce) as follows: The pH and acidity of soy sauce tended to decrease gradually during the storage period. The sugar content and salinity did not change a lot. Microorganisms were not detected during the storage period in the established conditions. Therefore, the conditions for quality changes about pickling soy sauce during the storage period have been established and it can be anticipated to commercialize various pickle food using Cedrela shoots.

본 연구에서는 참죽 순의 간장 절임 조건에 따른 품질 특성을 조사하였다. 그 결과 참죽 순의 pH 및 산도 변화는 감초를 첨가한 구간에서 조금 적게 감소하는 경향을 나타내었다. 가용성 고형분 함량 및 염도 변화는 저장 기간이 경과할수록 서서히 감소하는 경향을 나타내었다. 참죽 순의 색도 변화는 저장 기간이 경과할수록 간장에 의해 녹색에서 어두운 녹색으로 변화하는 경향을 나타내었다. 참죽 순의 조직감 변화는 특유의 특성에 따른 차이를 나타냈으며, 감초를 첨가한 구에서의 변화가 적은 것으로 나타났다. 그리고 관능적 특성은 P1-1구간에서 전반적으로 가장 높게 나타났다. 간장 절임액의 pH 및 산도 변화는 저장 기간이 경과할수록 감소하는 경향을 나타내었다. 가용성 고형분 함량 및 염도 변화는 크게 나타나지 않았으며, 설정된 조건에서 저장 기간 동안 미생물 변화는 나타나지 않았다. 이상의 결과에서 참죽 간장 절임액 조건 및 절임 기간 중 품질 변화에 관한 조건이 설정되어 참죽을 이용한 다양한 절임식품의 상용화가 가능 할 것으로 기대되었다.

Keywords

References

  1. Shin HJ, Jeon YJ, Shin HJ (2008) Physiological activites of extracts of Cedrela sinensis leaves. Korean J Biotechnol Bioeng, 23, 164-168
  2. Park JC, Yu YB, Lee JH, Kim NJ (1994) Studies on the chemical components and biological activities of deible plants in Korea(VI)-Anti-inflammatory and anlagesic effects of Cedrela sinensis, Oenanthe javanica and Artemisia princeps var. orientalis. J Korean Soc Food Nutr, 23, 116-119
  3. Choi YJ (1992) Wild-growing and utilization, Ohsung Publisher, Seoul, p 206
  4. Kim JA (2009) Quality changes of immature cherry tomato pickles with different concentration of soy sauce and soaking temperature during storage. Graduate school, MS Thesis, Ewha Womans University, Seoul
  5. Park YK, Park MW, Choi IW, Choi HD (2003) Effects of various salt concentrations in physicochemical properties of brined cucumbers for pickle process. J Korean Soc Food Sci Nutr, 32, 526-530 https://doi.org/10.3746/jkfn.2003.32.4.526
  6. Park BH, Jeon ER, Kim SD, Cho HS (2009) Changes in the quality characteristics of lotus root pickle with beet extract during storage. J Korean Soc Food Sci Nutr, 38, 1124-1129 https://doi.org/10.3746/jkfn.2009.38.8.1124
  7. Lyu ES, Lee KE, Choi DM, Shin DJ (2007) Establishment of the preparation method on quality changes of seasoned perilla leaves during storage. Korean J Food Preserv, 14, 598-604
  8. Woo NRY, Chung HK, Kang MH (2005) Properties of korean traditional pepper pickle made by different preheating temperature treatments. J Korean Soc Food Sci Nutr, 34, 1219-1225 https://doi.org/10.3746/jkfn.2005.34.8.1219
  9. Yoon KY, Hong JY, Shin SR (2006) Effect of salting methods on component and quality characteristics of eggplants. J Korean Soc Food Sci Nutr, 35, 786-790 https://doi.org/10.3746/jkfn.2006.35.6.786
  10. Park JC, Chun SS, Kim SH (1995) Changes on the quercitrin content in the preparation for the leaves of Cedrela sinensis. Korean J Soc Food Sci, 11, 303-308
  11. Park JC, Kim SH (1995) Seasonal variation of flavonoid contents in the leaves of Cedrela sinensis. Korean J Soc Food Nutr, 24, 578-581
  12. Park JC, Chun SS, Young HS, Kim SH (1993) Studies on the chemical components and biological activities of edible plants in Korea(II). Korean J Soc Food Nutr, 22, 518-585
  13. Park JC, Yu YB, Lee JH, Kim NJ (1994) Studies on the chemical components and biological activities of edible plants in Korea(VI). Korean J Soc Food Nutr, 23, 116-119
  14. AOAC(1990) Official methods of analysis. 15th ed, Association of official analytical chemists, Washington DC, USA, p 335
  15. Kim SC, Jim SY, Ha HC, Park KS, Lee JS (2001) The preparaton of mushroom pickles and change in quality during storage. J East Asian Soc Dietary Life, 11, 400-408
  16. Park ML (2008) A study on the characteristics of pine-tree mushroom(Tricholoma matsutake Sing.) pickle for the standard recipe. Korean J Culin Res, 14, 55-66
  17. Jung ST, Lee HY, Park HJ (1995) The acidity, pH, salt content and sensory scores change in Oyijanachi manufacturing. J Korean Soc Food Nutr, 24, 606-612
  18. Park MW, Park YK (1998) Changes of physicochemical and sensory characteristics of Oiji (Korean pickled cucumbers) prepared with different salts. Korean J food Sci Nutr, 27, 419-424
  19. Park MW, Park YK, Jang MS (1994) Changes of physicochemical and sensory characteristics of korean pickled cucumber with different preparation methods. J Korean Soc Food Nutr, 23, 634-640
  20. Han GJ, Jang MS, Shin DS (2007) Changes in the quality characteristics of Aralia continentalis kitagawa pickle during storage. Korean J Food Cookery Sci, 23, 294-301
  21. Kim WJ, Ku KH, Cho HO (1988) Changes in some physical properties of Kimchi during salting and fermentation. Korean J Food Sci Technol, 20, 483-487
  22. Jeong DY, Kim YS, Lee SK, Jung ST, Jeong EJ, Kim HE, Shin DH (2006) Comparison of physicochemical characteristics of pickle manufactured in folk villages of sunchang region. J Fd Hyg Safety, 21, 92-99
  23. Kim JG, Choi HS, Kim SS, Kim WJ (1989) Changes in physico-chemical and sensory qualities of korean pickled cucumbers during fermentation. Korean J Food Soc Technol, 21, 838-844
  24. Lee IS, Park WS, Koo YJ, Kang KH (1994) Comparison of fall cultivars of chinese cabbage for Kimchi preparation. Korean J Food Sci Technol, 26, 226-230

Cited by

  1. Quality Characteristic and Antioxidant Activities Maejakgwa Added Cedrela sinensis Powder vol.42, pp.11, 2013, https://doi.org/10.3746/jkfn.2013.42.11.1792
  2. The Quality Characteristics of Deodeok-Doenjang Pre-treated by Various Sugaring Methods during Storage vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.663
  3. Quality Characteristics and Antioxidant Activities of Bread Added with Cedrela sinensis Powder vol.29, pp.1, 2014, https://doi.org/10.7318/KJFC/2014.29.1.111
  4. Development of recipe for promoting consumption of Haetsun sprouts and their nutrient evaluation vol.21, pp.5, 2014, https://doi.org/10.11002/kjfp.2014.21.5.710