Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Packaging on Quality of Stored Gangjung

포장방법이 강정의 저장 중 품질특성에 미치는 영향

  • Kim, Haeng-Ran (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Shin, Dong-Sun (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Kyung-Mi (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Yu, Sun-Mi (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Jin-Sook (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
  • 김행란 (국립농업과학원 농식품자원부 전통한식과) ;
  • 신동선 (국립농업과학원 농식품자원부 전통한식과) ;
  • 김경미 (국립농업과학원 농식품자원부 전통한식과) ;
  • 유선미 (국립농업과학원 농식품자원부 전통한식과) ;
  • 김진숙 (국립농업과학원 농식품자원부 전통한식과)
  • Received : 2011.09.26
  • Accepted : 2011.12.09
  • Published : 2012.02.29
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Abstract

This study was conducted to improve the packaging technology used for Gangjung and the product's quality characteristics during storage. Packaging materials consisting of (1) IP: OPP (oriented polypropylene)/PE (polyethylene) + Paper, (2) LP1: OPP/PE + Paper, (3) LP2: OPP/PE + Can, (4) LP3: OPP/PE + Plastic, (5) BP1: OPP/PE, (6) BP2: OPP/DL/CPP (cast polypropylene), (7) BP3: PET/PE/CPP, and (8) BP4: OPP/PVDC (polyvinylidene chloride)/PE/CPP were used. The major fatty acids including 54.2% linoleic acid, 24.1% oleic acid, 11.2% palmitic acid and 6.0% linoleic acid were assessed. The packages effective in maintaining moisture were in the order of LP2, BP4 > IP > LP3, BP1, BP2 > LP1 > BP3. There were no significant differences in water content and the products in IP, BP3, and BP showed the highest level in the increase in hardness on day 60 of storage. Acid values of IP, LP1, LP2, LP3, BP1, and BP2 were maintained at <2.0 during 40 days of storage. IP, LP1, LP2 and BP1.

본 연구에서는 강정의 포장방법 및 포장재질이 강정의 저장 중 품질특성에 미치는 영향을 조사하기 위해서 포장방법별로 개별포장, 대형포장 및 봉지포장의 3가지 방법과 8개의 포장재질을 사용하였다. 강정 포장은 (1) IP: OPP/PE+종이, (2) LP1: OPP/PE+종이, (3) LP2: OPP/PE+관, (4) LP3: OPP/PE+플라스틱, (5) BP1: OPP/PE, (6) BP2: OPP/DL/CPP, (7) BP3: PET/PE/CPP, (8) BP4: OPP/PVDC/PE/CPP로 구분하였다. 강정의 저장초기 지방산 조성은 linoleic acid(54.2%), oleic acid(24.1%), palmitic acid (11.2%) linoleic acid(6.0%) and stearic aicd(3.8%)이었으며, 저장중 수분함량, 수분활성도, 경도, 산가, 과산화물가를 측정하였다. 저장 중 수분함량의 변화가 늦게 나타난 시료는 LP2, BP4 > IP > LP3, BP1, BP2 > LP1 > BP3 순이었다. 수분활성도는 큰 차이를 보이지 않았으며, 경도는 IP, BP3 및 BP4는 저장 60일에 증가의 폭이 가장 크게 나타났다. 산가는 IP, LP1, LP2, LP3, BP1 및 BP2 경우 저장 40일에 기준치인 2.0 mg KOH/g 이하이었으며, 과산화물가는 IP, LP1, LP2 및 BP1의 경우 기준치인 40.0 meq/kg 미만이 20일째인 것으로 나타났다. 결론적으로 포장재질별로는 LP2와 BP1이 저장성이 우수하였으며 포장방법별로는 대형포장 >봉지포장 >개별포장 순으로 나타났다.

Keywords

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