Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Mild Heat and Organic Acid Treatments on the Quality of Fresh-Cut Lotus Roots

열처리 및 유기산처리가 신선편이 연근의 품질에 미치는 영향

  • Received : 2012.09.14
  • Accepted : 2012.11.30
  • Published : 2013.02.28
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Abstract

To extend the shelf-life of freshly cut lotus roots, the effect of their heat treatment in water at $50^{\circ}C$ was investigated and compared with that of their treatment using 1 percent ascorbic acid and citric acid during their storage. In addition, consecutive heat and acid treatment was applied to freshly cut lotus roots to determine its synergy effect. The level of molds in the sample that was treated with $50^{\circ}C$ water for 60 minutes was the lowest among the treatments and 3.89 log CFU/g after 12-day storage, whereas the population of the control was 6.81 log CFU/g for the same number of days. During the storage, the surface color of the samples showed higher ${\Delta}E$ values and lower L values than that of the initial sample. The color with the heat treatment hardly changed, unlike in the control. The consecutive treatments with hot water and acid showed less quality loss than the simple heat treatment. The marketable quality was maintained for three days without any treatment, for nine days with the heat treatment, and for 12 days with the consecutive treatments of hot water and acid. The consecutive treatments with hot water and acid, especially with 1 percent citric acid, extended the shelf-life of the freshly cut lotus roots by inhibiting the growth of microorganisms and the browning.

박피 연근절편의 선도연장을 위한 연구로 연근절편을 $50^{\circ}C$ 물에 열수 처리하였고, 아울러 시너지 효과를 조사하기 위해 열처리와 ascorbic acid 1%와 citric acid 1%를 각각 병행 처리한 후 $5^{\circ}C$에서 12일 동안 저장하면서 미생물수, 색상 및 관능적 품질변화를 조사하였다. 일반세균수는 열수 및 citric acid 병행 처리구의 경우 저장 9일후 그 값이 가장 낮았으며, 이를 제외한 다른 처리구들은 유의적 차이가 없었다. 곰팡이 수의 경우 대조구가 6.81 log CFU/g을 나타낸 반면, 열수 처리구는 12일 후 3.89 log CFU/g으로 유의적으로 낮았다. 연근절편 색도의 L값은 시간이 지남에 따라 점차 감소하는 경향을 나타낸 반면, ${\Delta}E$값은 점차 증가하는 경향을 보였다. 대조구가 급격히 색 변화가 일어나는데 비해 열수 처리구는 완만한 변화를 보였고 열처리 후 각각 ascorbic acid와 citric acid를 병행한 처리구는 색 변화가 거의 일어나지 않았다. 관능적 품질평가 결과, 상품성은 대조구가 3일간 유지되었던 반면 열수 처리 구는 9일간, 열수 및 유기산 병행 처리구는 12일간 상품성이 유지되었다. 전반적인 품질, 색, 조직감 등은 열처리를 한 처리구들이 열처리를 하지 않은 처리구에 비해 기호도가 유의적으로 높았으며, 그 중 열수 및 유기산 병행 처리구가 관능적으로 가장 높은 값을 나타내었다. 본 실험을 통해, 연근 절편의 열처리는 미생물과 갈변을 억제시킴으로써 연근의 관능적 품질유지에 효과적이었고, 특히 citric acid 1%를 열처리와 함께 병행하는 것이 연근의 품질유지와 갈변억제에 가장 효과적인 것으로 판단되었다.

Keywords

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