Food Science and Preservation (한국식품저장유통학회지)

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

DOI QR Code

Quality Characteristics of $Kalopanax$ $pictus$ and $Aralica$ $elata$ Shoot according to Their Salt Conditions

염장조건에 따른 엄나무와 두릅 순의 품질특성

  • Jang, Se-Young (Department of Food Science and Technology, Keimyung University) ;
  • Kim, Sun-Hwa (Department of Food Science and Technology, Keimyung University) ;
  • Sung, Na-Hye (Department of Food Science and Technology, Keimyung University) ;
  • Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University) ;
  • Woo, Sang-Cheul (Department of Fire Safety management, Daegu Health College) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
  • 장세영 (계명대학교 식품가공학과) ;
  • 김선화 (계명대학교 식품가공학과) ;
  • 성나혜 (계명대학교 식품가공학과) ;
  • 윤경영 (영남대학교 식품영양학과) ;
  • 우상철 (대구보건대학 소방안전관리과) ;
  • 정용진 (계명대학교 식품가공학과)
  • Received : 2011.10.13
  • Accepted : 2012.02.24
  • Published : 2012.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The quality characteristics of $kalopanax$ $pictus$ and Aralica elata shoots during their preservation were investigated according to the salt conditions and storage temperatures to improve the use of the shoots. The results were as follows: the pH of $kalopanax$ $pictus$ shoots duing their storage did not changes with 10% and 12% brine at $4^{\circ}C$ and with 12% brine at $10^{\circ}C$. The pH of $Aralica$ $elata$ shoots is at $4^{\circ}C$ tended to be similar to the $kalopanax$ $pictus$ shoot and decreased at the storage temperature of $10^{\circ}C$. The salinity of the $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to increase during their storage and did not change significantly as their storage temperature changed. The L values of $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to decrease gradually during their storage, and the salt concentrations appeared high. The b value of the $kalopanax$ $pictus$ shoot tended to increase and that of the $Aralica$ $elata$ shoots, to decrease gradually. The a value tended to increase gradually but did not differ with variations in the storage temperatures and salt concentrations. The strength and the hardness of the $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to decreased gradually during their storage and highest in 10% brine at $4^{\circ}C$, and those of $Aralica$ $elata$ shoots were highest in 8-10% brine at $4^{\circ}C$. The Chlorophyll contents of the $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to decrease during their salt storage and did not change significantly as the temperatures and salt concentrations changed. Therefore, it can be concluded that the quality of $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots can be maintained when the are stored in 10% brine at $4^{\circ}C$.

본 연구에서는 엄나무와 두릅 순의 활용도를 높이기 위해 염장조건 및 저장온도에 따른 저장 중 품질특성을 조사하였다. 저장 중 엄나무 순의 pH는 저장온도 $4^{\circ}C$, 10%와 12% 염수에서, 저장온도 $10^{\circ}C$에서는 12% 염수에서 큰 변화가 없었다. 두릅 순의 pH는 저장온도 $4^{\circ}C$에서는 엄나무순과 비슷한 경향이며, $10^{\circ}C$에서는 모두 감소하였다. 엄나무와 두릅 순의 염도는 저장 동안 증가하는 경향이며, 저장온도에 따른 큰 차이도 없었다. 염장한 엄나무와 두릅 순의 L값은 저장 동안 조금씩 감소하는 경향이며, 염수 농도가 높을수록 높게 나타났다. b값은 엄나무 순에서는 증가하였으나 두릅 순은 조금씩 감소하였다. a값은 조금씩 증가하는 경향으로 저장온도 및 염수 농도에 따른 차이는 크게 없었다. 염장한 엄나무와 두릅 순의 강도와 경도는 저장 중 조금씩 감소하는 경향으로 저장온도 $4^{\circ}C$에서 엄나무 순은 10% 염수에서, 두릅 순은 8~10% 염수에서 강도와 경도가 높게 나타났다. 엄나무와 두릅 순의 총 클로로필 함량은 저장 동안 감소하는 경향이며, 저장온도 및 염수 농도에 따른 큰 차이는 없었다. 따라서 엄나무와 두릅 순은 10% 염수로 염장한 후 $4^{\circ}C$에서 저장하면 품질을 유지할 수 있는 것으로 나타났다.

Keywords

References

  1. Kwon TR, Kim SK, Min GG, Jo JH, Lee SP, Choi BS (1995) Seed germination of Aralia cordata Thunb and effect of mulching methods on yield blanching. J Korean Soc Hort Sic, 36, 620-627
  2. Jung SD, Huh JH, Hong JS, Choi HS, Chun HS, Bang KH, Huh MK (2003) Genetic diversity and population structure of Kalopanax pictus(Araliaceae). J Plant Biology, 46, 255-262 https://doi.org/10.1007/BF03030372
  3. Kim MH, Jang HL, Kim NJ, Jang SY, Jung YJ (2011) Development of Haetsun Bibimbab and its nutritional estimation. Korean J Food Presery, 18, 191-198 https://doi.org/10.11002/kjfp.2011.18.2.191
  4. Lee E, Choi MY, Park HJ, Cha BC, Cho SH (1995) Chemical constituents and biological activity of Kalopanacis cortex. Korean J Pharmacogn, 26, 122-129
  5. Park CH, Ahn SD, Jang BH, Ham SS (1995) Explanation of herbs at hils and moors. Kangwon University publishing occupation, Korea, p 102
  6. Jun DH, Lee JT, Cheon SJ, Lee CE, Kim TH, Lee DH, Han JG, Kim SH (2009) Polyphenol and anti-oxidant effects of Kalopanax septemlobus Koidz leaf extracts. Korean J Plant Res, 22, 343-348
  7. Kim SH, Park YG, Jang YS, Han JG, Chung HG (2007) Oxidative stress in the cell and antioxidant activity of Kalopanax pictus extracts. Mokchae Konghak, 35, 126-134
  8. Park HJ, Nam JH, Jung HJ, Kim WB, Park KK, Chung WY, Choi JW (2005) In vivo antinociceptive antiinflamatory and antioxidative effects of the leaf and stem bark of Kalopanax pictus in rats. Korean J Pharmacogn, 36, 318-323
  9. Ma SJ, Ko BS, Park KH (1995) Isolation of 3,4-dihydroxybenzoic acid with antimicrobial activity from bark of Aralia elata. Korean J Food Sci Technol, 27, 807-812
  10. Song SJ, Nakamura N, Ma CM, Hattori M, Xu SX (2001) Five saponins from the root bark of Aralica elata. Phytochemistry, 56, 491-497 https://doi.org/10.1016/S0031-9422(00)00379-4
  11. Cha JY, Ahn HY, Eom KE, Park BK, Jun BS, Cho YS (2009) Antioxidative activity of Aralia elata shoot and leaf extracts. J Life Sci, 19, 652-658 https://doi.org/10.5352/JLS.2009.19.5.652
  12. Han GJ, Jang MS, Shin DS (2006) Changes in the quality characteristics of storing time of Aralia continentalis Kitagawa Kimchi. Korean J Food Cookery Sci, 23, 681-689
  13. Han GJ, Shin DS, Jang MS (2009) The qualitycharacteristics of Aralia continentalis Kitagawa Jangachi by storing time. Korean J Food Cookery Sci, 25, 8-15
  14. Jung KY, Son KH, Do JC (1992) Flavonol glycosides from the leaves of Kalopanax pictum. Korean J Phamacogn, 23, 280-282
  15. Lee JH (2009) A study on the feed value of Castor aralia (Kalpanax pictus). The graduate school of scientific technical Kyungpook Natioal University, MS Thesis. Daegu, Korea
  16. 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
  17. AOAC (1990) Official methods of analysis. 15th ed, Association of official analytical chemists, Washington DC, USA, p 335
  18. Mackinnery GJ (1941) Absorption of light by chlorophyll solutions. J Biol Chem, 140, 315-322
  19. Park YK, Park MW, Choi IW, Choi HD (2003) Effects of various salt concentration on 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
  20. Kim CH, Yang YH, Kim MR (2005) Effect of blanching and CaCl2 on the quality characteristics of Oiji prepared by dry salting method during storage. J East Asian Soc Dietary Life, 15, 219-225
  21. Kim BS, Kang ST, Park KH, Hur JW (1999) Studies on the development of processed foods of greenhouse horticultural commodities in the south area, (1) Effect of brine concentration on the quality of Cucumber pickle. J Korean Soc Food Nutr, 28, 390-395
  22. Jung ST, Lee HY, Park HU (1995) The acidity, pH, salt content and sensory scores change in Oyijangachi manufacturing. J Korean Soc Food Nutr, 24, 606-612
  23. 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
  24. 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
  25. Kwon OY, Yang YH, Park WS, Kim MR (2005) Physicochemical and microbial characteristics Oiji prepared with dry salting methods during low temperature storage. Korean J Food Cookery Sci, 21, 545-555
  26. Jung GH, Rhee HS (1986) Changes of texture in terms of the contents of cellulose, hemicellulose and pectic substances during fermentation of radish Kimchi. Korean Soc Food Cookery Sci, 2, 68-75
  27. Ryu KD, Chung DH, Kim JK (2000) Comparties and Kakdugi preparation. Korean J Food Sci Technol, 32, 681-690
  28. Shim YH, Yoo CG, Cha GH (2001) Quality changes of Oiji with various antimicrobial ingredients during fermentation. Korean J Soc Food Cookery Sci, 17, 329-337
  29. Park ML, Lee YJ, Kozukue N, Han JS, Choi SH, Huh SM, Han GP, Choi SK (2004) Changes of vitamin C and chlorophyll contents in Oi-Kimchi with storage time. Korean J Food Culture, 19, 566-572
  30. 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
  31. Lee MH, Han JS, Kozukue N (2005) Changes of chlorophyll contents in spinach by growth periods and storage. Korean J Food Cookery Sci, 21, 339-345