Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of packaging gas on the quality characteristics of dried persimmons

포장 기체가 곶감의 품질 특성에 미치는 영향

  • Choi, Ji-Young (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Lee, Hyun-Jae (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jang, Jong-Wook (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Kwon, Kwang-Woo (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Kim, Ji-Soo (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Moon, Kwang-Deog (School of Food Science and Biotechnology, Kyungpook National University)
  • 최지영 (경북대학교 식품공학부 식품생물공학전공) ;
  • 이현재 (경북대학교 식품공학부 식품생물공학전공) ;
  • 장종욱 (경북대학교 식품공학부 식품생물공학전공) ;
  • 권광 (경북대학교 식품공학부 식품생물공학전공) ;
  • 김지수 (경북대학교 식품공학부 식품생물공학전공) ;
  • 문광덕 (경북대학교 식품공학부 식품생물공학전공)
  • Received : 2018.04.03
  • Accepted : 2018.05.24
  • Published : 2018.06.30
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Abstract

This study aimed to analyze the effect of packaging gas type on the quality characteristics of dried persimmon during a 60-day storage period. The samples were stored at 10 and $-10^{\circ}C$. Experimental samples were either untreated (CON) or packed with carbon dioxide ($CO_2$), nitrogen ($N_2$), or argon (Ar) gases. In terms of the CIE $a^*$ (redness) and $b^*$ (yellowness) values, the least changes were observed in the Ar package. The color difference observed in the $N_2$ package was found to be the highest at $-10^{\circ}C$. Ar and $CO_2$ packages showed the highest and lowest water content, respectively, at $10^{\circ}C$. Sensory evaluation showed a high score for Ar packages. At $10^{\circ}C$, the score of the Ar package was the highest until day 40 and that of the $CO_2$ package was the highest from day 40 to 60. At $-10^{\circ}C$, the score of the Ar package was the highest. These results show that $N_2$- and Ar-modified packaging is the most desirable, thus suggesting its application in actual market.

본 연구에서는 온도별 포장기체에 따른 곶감의 저장 중 이화학적, 미생물학적 변화를 분석하여, 품질특성을 비교 하였다. 상주 둥시 품종의 곶감을 온도별 (-10, $10^{\circ}C$)로 60일간 저장하였으며, 이화학적 변화는 색도, 텍스처, 수분을 분석하였고, 미생물학적 변화는 효모와 곰팡이 수를 측정하였으며, 마지막으로 관능검사를 통해 품질 특성을 조사하였다. 내부색도는 $10^{\circ}C$에서, 질소구와 Ar구가 유사하게, $-10^{\circ}C$에서 Ar구가 확연하게 무처리구와 이산화탄소에 비해 변화가 적었으며, 그에 따라 계산된 색차값은 이산화탄소 구에서 가장 높았고 지속적으로 증가하였다. 텍스처는 $10^{\circ}C$에서는 저장 40일차까지 Ar구가 가장 변화가 적었으며, 전반적으로 모든 온도에서 텍스처의 변화는 질소에서 가장 적었다. 수분함량은 Ar는 유지되거나 증가하는 모습을 보였다. 곰팡이와 효모 수는 $-10^{\circ}C$에서 Ar구가 유의적으로 다른 구에 비해 집락 수가 감소하였다. 마지막으로 관능검사 결과, 40일차까지 $10^{\circ}C$에서는 색, 향, 전반적 기호도 항목에서 대조구 다음으로 이산화탄소가 낮은 점수를 받았으며, Ar구는 색, 겉모양, 향, 전반적 기호도 항목에서 유의적으로 높은 점수를 나타냈다. $-10^{\circ}C$에서는 전체기간 동안 Ar가 겉모양을 제외하고 가장 높은 값을 보였다. 따라서 본 연구를 통해, 곶감을 포장함에 있어 기체 치환포장은 유통과 저장 과정에서 곶감의 품질을 향상시킬 수 있는 중요한 인자임을 확인 할 수 있었으며, 그 중에서 이산화탄소 기체 포장은 부적절 한 것으로 보인다. 또한 질소와 아르곤 기체 치환포장이 고부가가치의 고품질 곶감 생산에 효과가 있을 것으로 사료된다.

Keywords

References

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