Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Low-sodium Tomato Jangajii according to Storage Time by Cultivars

품종별 저장 기간에 따른 저염 토마토 장아찌 품질 특성

  • Park, Yeon Sook (Dept. of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women’s University) ;
  • Gweon, Hae Jeong (Dept. of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women’s University) ;
  • Sim, Ki Hyeon (Dept. of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women’s University)
  • 박연숙 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 권혜정 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 심기현 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공)
  • Received : 2015.03.20
  • Accepted : 2015.05.21
  • Published : 2015.06.30
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Abstract

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.

Keywords

References

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