Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Prevention of Quality Deterioration in Concentrated Strawberry Puree by Employing pH Regulators during Heat Treatment

pH 조절제를 이용한 농축 딸기 퓌레 열처리 시 품질저하 억제

  • Lee, In-Gyeong (Department of Food Engineering, Dankook University) ;
  • Min, Seo-Cheol (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Hee-Sun (National Academy of Agricultural Science, Rural Development Administration) ;
  • Han, Gwi-Jung (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Myung-Hwan (Department of Food Engineering, Dankook University)
  • 이인경 (단국대학교 식품공학과) ;
  • 민세철 (서울여자대학교 식품공학과) ;
  • 김희선 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 한귀정 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김명환 (단국대학교 식품공학과)
  • Received : 2016.06.22
  • Accepted : 2016.07.20
  • Published : 2016.10.31
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Abstract

This study was performed to minimize quality degradation of concentrated strawberry puree after $90^{\circ}C$ for 5 min by heat treatment with citric acid (CA) and acidic sodium metaphosphate (ASM) as pH modifiers. The highest color value was 1% CA+1% ASM (13.027), followed by 1% CA (9.539) and control (6.905). Anthocyanin contents were also 1% CA+1% ASM (3.049 mg/100 g), 1% CA (1.140 mg/100 g), and control (0.757 mg/100 g) in sequence. The DPPH radical scavenging activities of control, 1% CA, and 1% CA+1% ASM were 58.148, 72.638, and 83.736%, respectively. The color values, anthocyanin contents, and DPPH radical scavenging activities were significantly different at P<0.05 between control and 1% CA+1% ASM treatment. For the results of overall preference for hedonic test, there was no significant difference at P>0.05 among the three samples. During heat treatment, quality degradation of concentrated strawberry puree was reduced by 1% CA+1% ASM treatment, which is expected for new acidulants.

본 연구는 농축 딸기 퓌레를 제조 시 구연산(CA) 또는 산성 메타인산나트륨(ASM)을 산미료로 이용하여 열처리 과정에서 농축 딸기 퓌레의 폴리페놀과 안토시아닌과 같은 기능성 성분 농도와 항산화 활성의 저하를 최소화시키는 데 있다. 열처리한 농축 딸기 퓌레의 색가는 1% CA+1% ASM 처리군이 13.027로 가장 높았고, 1% CA 처리군이 9.539, 대조군이 6.905의 순으로 나타났다. 총안토시아닌 함량에서도 1% CA+1% ASM 처리군이 3.049 mg/100 g, 1% CA 처리군, 대조군 순으로 각각 1.140 mg/100 g, 0.757 mg/100 g으로 나타났다. 항산화 활성으로써 DPPH 라디칼 소거능의 경우 대조군은 58.148%, 1% CA 처리군은 72.638%, 1% CA+1% ASM 처리군은 83.763%로 나타났다. 모든 분석치에서 대조군과 1% CA+1% ASM 처리군 간에는 5% 내에서 유의성 차이가 있었다. 기호도 검사 결과 전체적인 기호도에서는 1% CA 처리군이 가장 높았고 1% CA+1% ASM 처리군, 대조군 순이었으나 세 처리군 간에 5% 내에서 유의적 차이를 보이지 않았다. 본 결과를 통해 ASM 처리가 열처리 과정에서 기능성 성분과 생리활성의 저하를 억제해 주는 역할을 하는 것으로 나타났으며 새로운 산미료로서 활용할 수 있을 것으로 기대한다.

Keywords

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