Food Science and Preservation (한국식품저장유통학회지)

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

DOI QR Code

Effect of freezing temperature on quality characteristics of dried persimmons

냉동조건이 건시의 저장 중 품질특성에 미치는 영향

  • Choi, Ji-Young (Department of Food Science and Technology, Kyungpook National University, School of food science and biotechnology) ;
  • Lee, Hyeon-Jeong (Department of Food Science and Technology, Kyungpook National University, School of food science and biotechnology) ;
  • Cho, Jeong-Seok (Department of Food Science and Technology, Kyungpook National University, School of food science and biotechnology) ;
  • Lee, Yeong-Min (Department of Food Science and Technology, Kyungpook National University, School of food science and biotechnology) ;
  • Jin, Luo (Department of Food Science and Technology, Kyungpook National University, School of food science and biotechnology) ;
  • Woo, Jin-Ho (Department of Food Science and Technology, Kyungpook National University, School of food science and biotechnology) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University, School of food science and biotechnology)
  • 최지영 (경북대학교 식품공학부 식품생물공학전공) ;
  • 이현정 (경북대학교 식품공학부 식품생물공학전공) ;
  • 조정석 (경북대학교 식품공학부 식품생물공학전공) ;
  • 이영민 (경북대학교 식품공학부 식품생물공학전공) ;
  • ;
  • 우진호 (경북대학교 식품공학부 식품생물공학전공) ;
  • 문광덕 (경북대학교 식품공학부 식품생물공학전공)
  • Received : 2016.09.09
  • Accepted : 2016.11.10
  • Published : 2016.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

To evaluate the effect of freezing temperature on quality characteristics of dried persimmons, dried persimmons were frozen at $-50^{\circ}C$ (quick frozen, QF) and $-20^{\circ}C$ (slow frozen, SF) for 24 hr. Frozen persimmons were then stored at -20, -10, 0 and $10^{\circ}C$ for 80 days. Total free sugar content of SF persimmons was higher than those of QF in the $+10^{\circ}C$ and $-20^{\circ}C$ stored samples. Except for samples stored at $10^{\circ}C$, the CIE $L^*$ values for QF persimmons were higher than those for SF persimmons. For samples stored at $10^{\circ}C$ and $0^{\circ}C$, the CIE $a^*$ and $b^*$ values of SF samples were higher than those for QF samples. The texture of frozen dried persimmons was investigated to determine springiness, chewiness and hardness. Chewiness and hardness of samples held at $0^{\circ}C$ were higher in SF than in QF persimmons. However, when stored at $-10^{\circ}C$, chewiness and hardness were higher in QF than in SF samples. Springiness results were similar among the QF and SF persimmons held at different storage temperatures. For all storage temperatures, QF persimmons had a high soluble tannin content. All of the sample, the average soluble tannin contents of QF is 236.09 mg%. On the other hands, those of SF is 226.87 mg%. The results indicate that freezing rate and holding temperatures have significant effects on dried persimmon texture, soluble tannin level, and free sugar content. Further studies that include sensory evaluations are needed to determine the optimum freezing rate and holding temperature for dried persimmons.

본 연구는 건시의 냉동 온도를 달리하여, 저장기간 중 품질특성변화를 분석하고 비교하였다. 연구 결과, 유리당 함량은 $10^{\circ}C$, $-20^{\circ}C$에서는 저장기간 전체에서 SF가 더 많았다. 건시의 $L^*$값은 $10^{\circ}C$에서는 표면 갈변에 의해 감소하며, $0^{\circ}C$, $-10^{\circ}C$에서는 백분발생에 의해 그 값이 증가했다. QF, SF 모두 $0^{\circ}C$에서 백분이 가장 많이 발생하여 $L^*$값이 저장온도 중 가장 높았으며, QF에 백분이 더 많이 형성되어 그 값이 더 높았다. $a^*$값은 모든 저장온도에서 감소하는 경향을 보였으며, $10^{\circ}C$, $0^{\circ}C$에서 SF가 더 높았다. 조직감은 탄력성, 씹힘성, 경도를 조사하였으며, $0^{\circ}C$와 $-20^{\circ}C$를 비롯한 전반적인 건시의 경도는 전체 저장 기간 동안 SF에서 조직경화 현상이 더 심하다고 판단하였다. 가용성 탄닌 함량은 $-20^{\circ}C$를 제외하고 모든 저장온도에서 QF가 더 높은 경향이 나타났다. 본 연구의 결론으로 냉동조건에 따른 경향성 있는 결과가 도출된 것으로 미루어 보아, 건시의 저장 전 냉동온도는 저장 중 품질 변화에 영향을 줄 것으로 사료되며, 유리당, 색도, 가용성 탄닌 측면에서 SF, 즉 완만냉동 시료가 저장 중 품질특성이 더 좋을 것으로 보이지만 조직경화 면에서는 SF의 품질이 좋지 않다고 판단된다. 본 연구를 바탕으로 냉동 온도에 따른 관능적 평가와 미생물생육정도에 대한 추가적인 연구가 필요할 것으로 보인다.

Keywords

References

  1. Cho KM, Lee JB, Kahng GG, Seo WT (2006) A study on the making of sweet persimmon (Diospyros kaki T) wine. Korean J Food Sci Technol, 38, 785-792
  2. Lee MH, Lee SH, Park SD, Choi BS (1995) The effect of package material and moisture content on storage of dried persimmons at room temperature. Korean J Food Preserv, 2, 285-291
  3. Kim JK, Kang WW, Oh SL, Kim JH, Han JH, Moon HK, Choi JU (2004) Comparison of quality characteristics on traditional dried persimmons from various regions. J Korean Soc Food Nutr, 33, 140-145 https://doi.org/10.3746/jkfn.2004.33.1.140
  4. Hong EY, Kim YC, Rhee CH, Kang WW, Choi JU, Chung SK (2001) Changes of microflora in processing and preservation of dried persimmon. Korean J Food Preserv, 8, 374-378
  5. Akira S, Hisashi H, Takashi T (1975) Studies on the removability of astringency in Japanese persimmon fruits. J Jpn Soc Hortic Sci, 44, 265-272 https://doi.org/10.2503/jjshs.44.265
  6. Lee YR, Chung HS, Moon KD (2011) Change in the polyphenol content of Cheongdobansi persimmon fruit during development. Korean J Food Preserv, 18, 13-17 https://doi.org/10.11002/kjfp.2011.18.1.013
  7. Kang WW, Kim JK, Oh SL, Kim JH, Han JH, Yang JM, Choi JU (2004) Physicochemical characteristics of Sangju traditional dried persimmons during drying process. J Korean Soc Food Sci Nutr, 33, 386-391 https://doi.org/10.3746/jkfn.2004.33.2.386
  8. Hong JH, Kim HJ, Choi YH, Lee IS (2008) Physiological activities of dried persimmon, fresh persimmon and persimmon leaves. J Korean Soc Food Sci Nutr, 37, 957-964 https://doi.org/10.3746/jkfn.2008.37.8.957
  9. Woo KL, Lee SH (1994) A study on wine-making with dried persimmon produced in Korea. Korean J Food Sci Technol, 26, 204-212
  10. Ko SH, Kim SI, Han YS (2008) The quality characteristics of yogurt add supplemented with low grade dried persimmon extracts. Korean J Food Cook Sci 24, 735-741
  11. Kim JH, Kang WW, Kim JK (2005) Quality evaluation of Yut (Korean traditional candy) prepared from low quality dried persimmon. Korean J Food Preserv, 12, 135-140
  12. Moon HK, Han JH, Kim JH, Kim GY, Kang WW, Kim JK (2004) Quality characteristics of bread with dried persimmons hot-water extracts. J Korean Soc Food Sci Nutr, 33, 723-729 https://doi.org/10.3746/jkfn.2004.33.4.723
  13. Kim JH, Kim JK (2005) Quality of persimmon jelly by various ratio of dried persimmon extract. J Korean Soc Food Sci Nutr, 34, 1091-1097 https://doi.org/10.3746/jkfn.2005.34.7.1091
  14. Park HW, Kim SH, Lee SA, Park JD (2012) Quality change of chill-stored dried persimmons affected by cinnamon extract pre-treatment and packaging condition. Korean J Packaging Sci Technol, 18, 9-14
  15. Kim HY, Chuag HJ (1995) Changes of physicochemical properties during the preparation of persimmon pickles and its optimal preparation conditions. Korean J Food Sci Technol, 27, 697-702
  16. Kang BH, Jo MY, Hur SS, Shin KS, Lee DS, Lee SH, Lee JM (2012) Isolation and identification of contaminated organisms on dried persimmon. Korean J Food Preserv, 19, 939-945 https://doi.org/10.11002/kjfp.2012.19.6.939
  17. Chassagne-Berces S, Fonseca F, Citeau M, Marin M (2010) Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity. LWT-Food Sci Technol, 43, 1441-1449 https://doi.org/10.1016/j.lwt.2010.04.004
  18. Tressler DK, Evers CF (1946) The freezing preservation of foods. 2th ed, Avi Publishing Co, New York, NY, USA, p 244-247
  19. Taylor, Francis group (2005) Handbook of frozen food processing and packaging. CRC Press, Boca Raton, FL, USA, p 391-396
  20. Schanderl SH (1970) Tannins and related phenolics. In: Methods in Food analysis, Joslyn MA (Editor), Academic Press, New York, NY, USA, p 701-711
  21. Koh SM, Rhim JW, Kim JM (2011) Effect of freezing temperature on the rehydration properties of freeze-dried fice porridge. Korean J Food Sci Technol, 43, 509-512 https://doi.org/10.9721/KJFST.2011.43.4.509
  22. Kim JE, Jo HJ, Yu MJ, Song KB, Kim HY, Park JT (2015) Effects of freezing temperature on quality of mulberry. Korean J Food Sci Technol, 47, 267-271 https://doi.org/10.9721/KJFST.2015.47.2.267
  23. Im JS, Lee MH (2007) Physicochemical compositions of raw and dried Wolha persimmons. Korean J Food Preserv, 14, 611-616
  24. Moon KD, Kim JK, Kim JH, Oh SL (1995) Studies on valuable components and processing of persimmon flesh and peel. J Korean Soc Food Cult, 10, 321-326
  25. Park HW, Cha HS, Kim SH, Park HR, Lee SA, Kim YH (2006) Effects of grapefruit seed extract pretreatment and packaging material on quality of dried persimmons. Korean J Food Preserv, 13, 168-173
  26. No YK, SH Jang, TS Park and SH Park (1997) Processing of the astringent persimmon, using established technology system testing, quality improvement of dried persimmons. Report of agricultural experiment study, vol.2 Regionspecific crops sector, 1201-1211
  27. Seo JH, Jeong YJ, Kim KS (2000) Physiological characteristics of tannin isolated from astringent persimmon fruits. Korean J Food Sci Technol, 32, 212-217
  28. Ravichandran R, Parthiban R (1998) Changes in enzyme activities (polyphenol oxidase and phenylalanine ammonia lyase) with type of tea leaf and during black tea manufacture and the effect of enzyme supplementation of dhool on black tea quality. Food Chem, 62, 277-281 https://doi.org/10.1016/S0308-8146(97)00220-3

Cited by

  1. Effects of 1-methylcyclopropene and aminoethoxyvinylglycine treatments on fruit quality and antioxidant metabolites in cold-stored ‘Sangjudungsi’ persimmons vol.62, pp.6, 2016, https://doi.org/10.1007/s13580-021-00360-z