KR20040037653A - chemical compounds of browning inhibition - Google Patents
chemical compounds of browning inhibition Download PDFInfo
- Publication number
- KR20040037653A KR20040037653A KR1020020066227A KR20020066227A KR20040037653A KR 20040037653 A KR20040037653 A KR 20040037653A KR 1020020066227 A KR1020020066227 A KR 1020020066227A KR 20020066227 A KR20020066227 A KR 20020066227A KR 20040037653 A KR20040037653 A KR 20040037653A
- Authority
- KR
- South Korea
- Prior art keywords
- browning
- acid
- showed
- storage
- treatment
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
Abstract
Description
종전의 주로 과일이나 채소 일부 품목에 사용되는 갈변 방지제는 아스코르브산(ascorbic acid: 비타민 C)과 구연산(citric acid)을 주로 한 복합물을 쓰거나 인산계열의 성분만으로 상품화한 것이 나와 있다(서도화학 혹은 서도 BNI 제품).Previously, browning agents, which are mainly used in some fruits and vegetables, have been used in combination with ascorbic acid (vitamin C) and citric acid, or commercialized only with phosphate-based ingredients (callo chemistry or calligraphy). BNI products).
그러나 종래의 갈변 방지제는 다양한 품목에 적용되지 못하는 한계를 가지고 있다.However, conventional browning inhibitors have limitations that cannot be applied to various items.
본 발명은, 종전의 갈변 방지제에는 없는 새로운 성분이 갈변 방지에 효과 있음을 확인한 바, 이 성분은 과일 및 채소에서 껍질을 깎거나 절단하여 내부 면이 드러나 갈변이 진행되는 넓은 품목에 대해 적용이 가능하고, 또 식용가능하며, 침지 후 닦아내는 과정을 통해 잔존 가능성이 매우 낮은 새로운 갈변방지제를 제공함에 본 발명의 목적이 있다.The present invention has been found that a new ingredient, which is not present in the previous browning inhibitor, is effective in preventing browning, and this ingredient can be applied to a wide item in which the inner surface is exposed by cutting or peeling the peel from fruits and vegetables. It is also an object of the present invention to provide a new browning inhibitor, which is edible, and has a very low residual potential through wiping after dipping.
상기한 본 발명의 목적을 달성하기 위한 본 발명의 새로운 성분의 갈변 방지제는 염화마그네슘 0.1 ~ 5 % 용액인 것을 특징으로 하며, 이 갈변방지제는 또한염화마그네슘, 아스코르브산(ascorbic acid)), 구연산(citric acid)), Nacl 각각을 동일한 양으로 혼합하여 이루어 질 수 있는 것을 특징으로 한다.The browning inhibitor of the new component of the present invention for achieving the above object of the present invention is characterized in that the solution of magnesium chloride 0.1-5%, the browning inhibitor is also magnesium chloride, ascorbic acid), citric acid ( citric acid)), Nacl, characterized in that each can be made by mixing the same amount.
상기한 특징 외의 다른 특징과 그에 따른 다양한 실험을 이하, 상술한다.Other features other than the above and various experiments accordingly will be described below.
본 발명에 따른 갈변방지제는, 종전과 달리 염화마그네슘 단독으로 사용하거나 또는 아스코르브산(ascorbic acid)), 구연산(citric acid)), Nacl, MgCl2을 동일한 양으로 혼합한 조성물을 사용한다.Unlike the conventional browning agent according to the present invention, magnesium chloride is used alone, or ascorbic acid (ascorbic acid), citric acid (citric acid)), Nacl, MgCl 2 is used in the same amount of the composition.
상기 염화마그네슘 단독 또는 상기 혼합조성물을 각각 0.1~5%, 바람직하기로는 약 1% 농도 내외의 수용액으로 제조하여 이 수용액에 박피 및 절단한 감자, 사과,배, 마늘, 양배추, 우엉,연근, 도라지를 3 분간 침지한 후, 물기를 제거하고 포장할 경우, 상기한 각 품목의 갈변을 효과적으로 방지하였으며, 또 섭씨 4 도의 저온 저장시 7~14일 까지 상업적인 품질 유지가 가능하였다Potassium, apple, pear, garlic, cabbage, burdock, lotus root, bellflower, prepared by magnesium chloride alone or the mixed composition, respectively, in an aqueous solution of 0.1-5%, preferably about 1% concentration After immersing for 3 minutes, the water was removed and packaged effectively to prevent browning of the above items, and commercial quality was maintained up to 7-14 days at 4 degrees Celsius cold storage.
상기 염화마그네슘 또는 상기 혼합 조성물은 분말로 만들어서 증류수 또는 수돗물로 1% 농도(w/v)로 만들어 사용할 수도 있다The magnesium chloride or the mixed composition may be made into a powder and made into 1% concentration (w / v) with distilled water or tap water.
상기한 본 발명에 따른 갈변방지제를 이용하여 아래와 같은 과채소류에 적용하여 여러 방법으로 실험보았다Using the browning inhibitor according to the present invention described above was applied to the following fruits and vegetables was tested in various ways
(1) 전처리별, 품목별 저장 중 품질 변화(1) Change of quality during storage by pretreatment and item
1) 단호박1) sweet pumpkin
각종 전처리 및 진공포장이, 최소한으로 가공한 단호박 제품의 품질 특성에 미치는 영향을 조사하기 위하여, 1%의 아스코르브산(ascorbic acid),구연산(citric acid), NaCl, MgCl2및 이들의 혼합조성물(1:1:1:1)을 단호박에 처리하여 진공 포장한 후 저온저장 하였다. 단호박의 최소 가공방법으로는 박피, 절단 방법을 사용하였는데 이때 절단 방법은 슬라이스와 채썰기, 두 가지 방법을 적용하였다.In order to investigate the effects of various pretreatment and vacuum packaging on the quality characteristics of minimally processed sweet pumpkin products, 1% ascorbic acid, citric acid, NaCl, MgCl 2 and mixtures thereof 1: 1: 1: 1) was treated with sweet pumpkin, vacuum packed, and then stored at low temperature. The minimum processing method of sweet pumpkin was peeling and cutting. Two cutting methods were used, slicing and slicing.
최소가공 처리에 따른 저장 중 중량감소율은 모든 처리구에서 증가하는 경향을 나타내었으며 전반적으로 중량감소율은 슬라이스 처리시 보다 채썰기한 경우 더욱 크게 나타났다. 한편 아스코르빈산(ascorbic acid) 처리구는 전 시료 중에서 가장 큰 중량감소율을 나타내었으며 저장 10일경에 가장 현저한 중량감소율을 보였다.The weight loss rate during storage by the minimum processing tended to increase in all treatments. Overall, the weight loss rate was greater when sliced than when sliced. On the other hand, ascorbic acid treatment showed the highest weight loss rate among all samples and showed the most significant weight loss rate after 10 days of storage.
갈변저해 효과를 조사한 결과, 슬라이스의 경우 아스코르빈산(ascorbic acid)와 NaCl 및 MgCl2로 처리한 구가, 채썰기한 단호박의 경우, 혼합조성물과 아스코르빈산(ascorbic acid)이 가장 효과적인 갈변 저해를 나타내었으며 특이적으로 음의 저해율을 나타내기도 하였다. 단호박은 과육의 원래 색택이 녹색을 띠는 노란색으로 b값이 높게 나타나고 있다. 또한 b값이 가장 높게 나타난 MgCl2처리구의 경우 과육 색에 대한 관능 평가 결과에서도 가장 높은 호감도를 나타내었다.As a result of examining browning inhibitory effect, slices treated with ascorbic acid and NaCl and MgCl 2 in slices, and mixed composition and ascorbic acid in sliced sweet pumpkin, showed the most effective browning inhibition. It also showed negative inhibition rate. Sweet pumpkin has a high b value, with the greenish yellow color of the flesh. In addition, MgCl 2 treatment showed the highest b value in the sensory evaluation of the flesh color.
저장 중 과육의 경도는 증감을 반복하고 있으나 결론적으로 저장 후기에는 저장 초기에 비해 경도가 감소하였으며 절단 형태에 따라 다른 양상을 나타내고 있다. 즉, 슬라이스의 경우 전처리를 행한 경우 오히려 경도가 증가하는 것을 볼 수 있으나 채썰기한 경우 전처리를 행할 경우 경도가 감소가 현저하였다.The hardness of the pulp during storage was increased and decreased, but in conclusion, the hardness of the pulp decreased compared with the initial stage of storage, and it showed different patterns according to the cutting type. That is, in the case of slices, when the pretreatment was performed, the hardness increased, but when the pretreatment was performed, the hardness was remarkably decreased.
저장 중 적정산도는 저장 초기와 저장 후기 가장 높게 나타났으며 저장 후기에는 슬라이스 처리보다 채썰기한 경우에 적정산도가 낮게 나타났다. 최소가공 처리에 따른 단호박 제품의 저장 중 pH의 변화는 저장 기간이 경과함에 따라 약간씩 증가하는 경향을 보이고 있다. 모든 처리구에서 저장 후기로 갈수록 가용성 고형분 함량은 감소하고 있으며 처리 방법에 따른 유의적인 차이는 인정되지 않았다.During storage, the titratable acidity was the highest at the beginning and later stages of storage, and the titratable acidity was lower at the later stages of storage than when sliced. Changes in pH during storage of sweet pumpkin products with minimal processing tended to increase slightly over the storage period. Soluble solids content was decreased in all treatments until later storage period, and no significant difference was observed.
관능 평가 결과 모든 항목에서 무처리구 및 증류수 처리구에 비해 다른 전처리를 행한 경우 관능 평가에서 좋은 점수를 얻었다. 한편 저장 초기에는 전반적으로 MgCl2를 처리한 구가 각 항목에서 가장 높은 점수를 받았으나 저장 후기로 갈수록 낮은 평가를 얻었다. 전처리 후 단호박의 호흡 양상을 살펴보면 이산화탄소의 발생량은 구연산(citric acid)를 처리한 경우 가장 많았으며 이는 산소 소모량도 가장 높게 나타났다. 또한 아스코르빈산(ascorbic acid)의 경우 저장 초기에는 호흡률이 높았으나 저장 후기로 갈수록 오히려 완화되는 경향을 나타내었다. 저장 기간의 경과에 따라 총균수는 증가하였고 무처리 및 증류수 처리구에 비해 각종 화합물로 전처리를 할 경우 미생물의 발육을 저해하는 것으로 나타났다.As a result of sensory evaluation, when all the pretreatment was performed compared to the untreated and distilled water treatment groups, all the items showed good scores in the sensory evaluation. In the early stage of storage, MgCl 2 treated group received the highest scores in each category, but the lower scores were obtained in later stages of storage. The respiratory pattern of sweet pumpkin after pretreatment showed that carbon dioxide was the highest when citric acid was treated and oxygen consumption was the highest. In addition, ascorbic acid showed a high respiratory rate at the beginning of storage, but tended to relieve toward later storage. The total bacterial count increased with the storage period, and pretreatment with various compounds inhibited the growth of microorganisms compared to the untreated and distilled water treatment groups.
2) 근채류2) root vegetables
① 우엉① Burdock
갈변저해제를 설정하기 위하여 아스코르브산(ascorbic acid), 구연산(citric acid), 초산(acetic acid)), 염화나트륨(sodium chloride)), 염화칼슘(calcium chloride), 시스테인(cysteine), 아세트산나트륨(sodium acetate), 인산화칼륨(pottasium phosphate), EDTA, 젖산(lactic acid), 말릭산(malic acid) 등을 농도별로 처리 후, 2주간 저장 중 갈변도를 측정한 결과 3% 구연산(citric acid), 3% 염화나트륨(sodium chloride), 0.3% 시스테인(cysteine), 3% 아세트산나트륨(sodium acetate) 처리구의 갈변도가 낮게 나타났다.Ascorbic acid, citric acid, acetic acid), sodium chloride), calcium chloride, cysteine, sodium acetate to establish browning inhibitor After treatment with potassium phosphate, EDTA, lactic acid, malic acid, etc. by concentration, browning was measured during storage for 2 weeks. 3% citric acid, 3% sodium chloride (sodium chloride), 0.3% cysteine and 3% sodium acetate treatment showed low browning.
표백(Blanching) 조건을 설정하기 위해 섭씨 60, 70, 80℃ 그리고 각각 5, 10, 20초 표백 처리한 결과, 60℃, 20초 표백 처리시 갈변도가 가장 낮게 나타났다.Bleaching treatment was performed at 60, 70 and 80 degrees Celsius and 5, 10 and 20 seconds for setting the bleaching conditions, respectively.
저장기간에 따른 품질특성을 조사하기 위해 단일갈변저해제로 3% 구연산(citric acid), 3% 염화나트륨(sodium chloride), 0.3% 시스테인(cysteine) 및 3% 아세트산나트륨(sodium acetate)을 처리하였으며, 혼합갈변저해제로 저장기간 중 갈변도가 낮게 지속된 3% 염화나트륨(sodium chloride)와 3% 구연산(citric acid), 0.3% 시스테인 및 3% 아세트산나트륨(sodium acetate)를 각각 혼합하여 처리하였다. 표백 병용처리로는 60℃, 20초 표백 후, 단일, 혼합 갈변제를 처리하였다.To investigate the quality characteristics according to the storage period, 3% citric acid, 3% sodium chloride, 0.3% cysteine and 3% sodium acetate were treated as a single browning inhibitor. Browning inhibitors were treated with 3% sodium chloride, 3% citric acid, 0.3% cysteine, and 3% sodium acetate, respectively. As a bleach combination treatment, after bleaching at 60 degreeC for 20 second, the single, mixed browning agent was processed.
저장 중 색도변화는 L값은 감소하는 경향을, a값, b값 및 ΔE 값은 증가하는 경향을 나타내었으며, 갈변저해제 처리구에서는 0.3% 시스테인(cysteine) 처리구가, 표백 병용처리구에서는 표백과 0.3% 시스테인(cysteine) + 3% 염화나트륨(sodium chloride) 처리구에서 색도 변화가 가장 낮게 나타났다. 중량감소율은 대조구에 비해 갈변저해제 처리구와 표백 병용처리구에서 전반적으로 낮게 나타났으며 표백 병용처리구가 갈변저해처리구보다 더 낮은 감소율을 보였다.The chromaticity change during storage showed a tendency to decrease L value, a value, b value and ΔE value, 0.3% cysteine treatment in browning inhibitor treatment and bleaching and 0.3% in bleaching treatment treatment. Cysteine + 3% sodium chloride treatment showed the lowest color change. The weight loss rate was generally lower in browning and bleaching treatments than control, and the bleaching combination showed lower reduction rate than browning.
가용성 고형물 함량 및 pH는 저장기간이 경과함에 따라 전반적으로 증가하는 경향을 나타내었다. 저장기간에 따른 경도는 모든 처리구에서 증가하는 경향을 나타냈으며 대조구에 비해 갈변저해처리구가 낮게 나타났으며, 표백 병용처리구가 갈변저해제 처리구보다 낮은 경도를 나타냈다. 총균수는 저장기간이 경과시 증가하였으며, 갈변저해처리구의 총균수가 대조구에 비해 낮게 나타났다. 또한 표백 병용처리시 갈변저해제 처리구보다 낮게 나타났으며, 표백과 0.3% 시스테인(cysteine) + 3% 염화나트륨(sodium chloride) 병용 처리구의 총균수가 가장 낮게 나타났다. 저장 1주일 후 관능평가 결과 갈변저해제 처리구에서는 3% 구연산(citric acid) + 3% 염화나트륨(sodium chloride) 처리구가, 표백 병용 처리구에서는 표백과 0.3% 시스테인(cysteine) + 3% 염화나트륨(sodium chloride) 처리구가 우수하게 평가되었다.Soluble solids content and pH tended to increase throughout the storage period. The hardness tended to increase in all treatments, and showed lower browning inhibition compared to the control, and the bleaching combination showed lower hardness than the browning inhibitor. The total number of bacteria increased with storage period, and the total number of bacteria in browning inhibition treatment was lower than control. In addition, the bleaching combination treatment was lower than the browning inhibitor treatment, and the total bacterial count of the combination treatment of bleaching and 0.3% cysteine + 3% sodium chloride was lowest. After 1 week of storage, sensory evaluation showed that 3% citric acid + 3% sodium chloride treatment in the browning inhibitor treatment group was bleached and 0.3% cysteine + 3% sodium chloride treatment in the bleach combination treatment group. Was appreciated.
② 연근② lotus root
최소가공한 연근의 갈변을 저해하기 위해 3% 아스코르빈산(ascorbic acid), 1% 구연산(citric acid), 1% 초산(acetic acid), 1% EDTA, 2% 젖산(lactic acid), 3% 말릭산(malic acid)용액을 처리 후, 저밀도 폴리에틸렌 비닐팩 포장을 하여 4℃에서 저장하였다. 저장 중의 중량감소율, 색도 변화, 가용성 고형물 함량, pH, 비타민 C를 측정하였으며, 저장 1주일 후 관능검사를 실시하였다. 그 결과, 모든 처리구에서 선형적으로 중량감소가 일어났으며, 갈변저해제 처리구의 경우 저장 1주일째 ΔL값의 변화가 거의 없어 갈변저해 효과가 있음을 알 수 있었으며, 저장 2주의 경우 1% 초산(acetic acid), 1% EDTA 처리구를 제외한 나머지 처리구의 ΔL값이 대조구에 비해 높은 값을 나타내 2주 정도가 경과한 후에는 품질이 저하됨을 알 수있었다. 저장기간에 따른 가용성 고형물 함량의 변화는 거의 나타나지 않았고, pH는 증가하는 경향을 나타냈으며, 비타민 C의 함량은 감소하는 경향을 나타냈다. 그러나 갈변이 많이 일어난 2% 젖산(lactic acid), 3% 말릭산(malic acid)의 경우 가용성 고형물 함량의 감소가 일어났으며 pH도 급격히 상승하였다.3% ascorbic acid, 1% citric acid, 1% acetic acid, 1% EDTA, 2% lactic acid, 3% to inhibit browning of minimally processed lotus root After treating the malic acid solution, the low density polyethylene vinyl pack was packaged and stored at 4 ° C. Weight loss rate, chromaticity change, soluble solids content, pH, vitamin C during storage were measured, and sensory evaluation was performed one week after storage. As a result, the weight loss occurred linearly in all treatments, and in the browning inhibitor treatment group, there was almost no change in ΔL value during the first week of storage, and the browning inhibitory effect was found. Acetic acid) and ΔL values of the other treatments, except 1% EDTA treatment, were higher than the control, indicating that the quality was degraded after two weeks. There was little change in the soluble solids content with storage period, pH tended to increase, and vitamin C content decreased. However, browning, 2% lactic acid and 3% malic acid, decreased the soluble solids content and increased the pH rapidly.
3) 감자3) potatoes
감자의 갈변저해물질을 선정하고자 다음의 표 1에 나타난 물질을 대상으로 갈변저해 실험을 행한 결과 1%의 나트륨 디 아스코르베이트(sodium-D-ascorbate), NaCl, MgCl2, 카르복실산(carboxilic acid)류에서 좋은 효과를 나타내었다. 또한 복합조성물(아스코르빈산(ascorbic acid), 구연산(citric acid), NaCl, MgCl2)In order to select browning inhibitors of potatoes, browning inhibition experiments were conducted on the substances shown in Table 1, and 1% sodium-D-ascorbate, NaCl, MgCl 2 , and carboxylic acid (carboxilic) were selected. acid) showed good effect. In addition, complex compositions (ascorbic acid, citric acid, NaCl, MgCl 2 )
과 표백 병용 처리 시 단일 처리에 비해 더욱 효과적인 갈변 저해를 보였다.When combined with bleaching, it showed more effective browning inhibition than single treatment.
감자 슬라이스(2cm 지름, 0.5cm 두께)를 각각 1% 아스코르빈산(ascorbic acid), 구연산(citric acid), 시스테인(cysteine), NaCl, MgCl2및 이들의 혼합액에 3분간 침지 후 침지액을 빼고 LDPE(저밀도폴리에틸린) 포장지에 넣어 5℃에서 저장하였다.Potato slices (2cm diameter, 0.5cm thickness) were immersed in 1% ascorbic acid, citric acid, cysteine, cysteine, NaCl, MgCl 2 and their mixture for 3 minutes, and then the dipping solution was removed. It was stored in LDPE (low density polyethylene) wrapping paper and stored at 5 degreeC.
오존처리는 0.5g/hr로 오존가스를 발생시켜 각각의 용액에서 혹은 가스 형태로 감자에 3분간 처리하여 포장 저장하였다. 저장 중 색도, 총페놀함량, 클로로제닉산(chlorogenic acid), 폴리페놀옥시다제(polyphenol oxidase) 활성을 측정하였고 이들의 상관관계를 통계처리하여 분석하였다.Ozone treatment generated ozone gas at 0.5 g / hr and treated for 3 minutes in each solution or in the form of gas in the package and stored. Color, total phenolic content, chlorogenic acid, and polyphenol oxidase activity were measured during storage, and their correlation was analyzed statistically.
갈변도는 시스테인(cysteine)과 오존병용처리시, 저장 14일경 0.2%로 가장좋은 갈변저해 효과를 나타냈으며, NaCl과 MgCl2및 혼합조성물도 우수한 갈변저해 효과를 보였다. 저장 중 페놀성 물질은 저장 초기 다소 증가하다가 감소하는 경향을 나타내었으며 PPO 활성을 다소 증가하였다.Browning degree showed the best browning inhibitory effect at 0.2% at 14 days after cysteine and ozone combination treatment, and NaCl and MgCl 2 and mixed composition also showed excellent browning inhibitory effect. During storage, phenolic substances tended to increase slightly during the initial storage and to decrease the PPO activity slightly.
4) 마늘4) garlic
마늘은 깐마늘, 다진마늘 및 슬라이스 마늘의 형태로 가공하고 각각 갈변현상과 조직연화에 대하여 조사하였다. 또한 신선편이 마늘에 갈변저해제를 처리하여 저장 중 품질 변화를 조사하였다. 국내산 마늘을 박피하고 이를 각각 1% 아스코르빈산(ascorbic acid), 구연산(citric acid), 시스테인(cysteine), NaCl, MgCl2및 이들의 혼합액에 3분간 침지 하였다. 침지 후 물기를 제거한 박피 마늘은 각각 저밀도폴리에틸렌(LDPE) 포장 및 진공포장을 행하여 이를 5℃에서 저장하면서 저장 중 품질변화를 관찰하였다.Garlic was processed in the form of chopped garlic, chopped garlic and sliced garlic and examined for browning and tissue softening, respectively. In addition, fresh pieces were treated with garlic browning inhibitor to investigate the quality change during storage. Domestic garlic was peeled and immersed in 1% ascorbic acid, citric acid, cysteine, cysteine, NaCl, MgCl 2 and their mixture for 3 minutes. After immersion, the peeled garlic was dried and low-density polyethylene (LDPE) packaging and vacuum packaging to observe the change in quality during storage while storing it at 5 ℃.
품질 지표로는 색도, 총페놀함량, 중량변화, 기체조성 및 경도를 측정하였다. 박피 마늘의 갈변저해 효과는 시스테인 처리구가 가장 좋았으며 MgCl2및 혼합조성물도 좋은 갈변저해 효과를 나타내었다. 저장 중 페놀성 물질, 중량은 감소하는 경향을 나타냈으며 저밀도폴리에틸렌 포장에서는 처리구 간의 유의적 차이가 나타나지 않았으나 진공포장의 경우 MgCl2및 혼합조성물에서 호흡을 억제하는 것으로 나타났다. 경도는 NaCl, MgCl2, 시스테인 및 혼합물을 처리할 경우 그 감소률이 낮게 나타났다.The quality indicators were measured for chromaticity, total phenolic content, weight change, gas composition and hardness. The browning inhibitory effect of peeled garlic was the best in cysteine treated group, and MgCl 2 and mixed composition also showed good browning inhibitory effect. Phenolic substance and weight tended to decrease during storage, and there was no significant difference between treatments in low-density polyethylene packaging. However, in case of vacuum packaging, MgCl 2 and mixed composition showed respiratory inhibition. Hardness was lower when NaCl, MgCl 2 , cysteine and mixtures were treated.
5) 버섯류5) Mushrooms
유통되고 있는 느타리버섯과 양송이버섯을 대상으로 슬라이스 처리하고 저밀도 폴리에틸렌(LDPE:low density polyethylene), 고밀도폴리에틸렌(HDPE:high density polyethylene), 폴리비닐(PV)진공포장을 행한 후 저장온도를 달리하여 신선 절단 버섯의 저장 중 품질변화를 측정하였다. 저장온도는 5℃와 25℃로 하였으며, 품질특성으로는 중량감모율, 호흡율, 경도, 갈변도, 수용성고체(soluble solid), pH, 산도(acidity), 총페놀 및 수분함량의 변화를 측정하였다. 25℃ 저장 처리구의 경우 3일 정도 선도를 유지하였으나, 5℃저장 처리구는 10일까지 상업적 품질이 유지되는 것으로 나타났다. 중량감모율, 호흡율, 경도, 갈변도, 수용성고체(soluble solid), pH, 산도(acidity), 총페놀에 있어 저밀도 폴리에틸렌(LDPE(low density polyethylene)) 포장 처리구의 변화가 가장 양호한 것으로 나타났으며, 관능적 품질 역시 저밀도 폴리에틸렌 포장 처리구에서 가장 우수한 것으로 측정되었다. 폴리비닐 진공포장 처리구는 측정된 품질특성에서 가장 변화가 심한 것으로 드러났다.Sliced oyster mushrooms and mushroom mushrooms in circulation are packaged in low density polyethylene (LDPE), high density polyethylene (HDPE), and polyvinyl (PV) vacuum packaging. The quality change of the cut mushrooms during storage was measured. The storage temperature was 5 ℃ and 25 ℃, and the quality characteristics such as weight loss, respiration rate, hardness, browning degree, soluble solids, pH, acidity, total phenol and water content were measured. 25 ℃ storage treatment was maintained for 3 days, but 5 ℃ storage treatment was maintained for up to 10 days commercial quality. Low density polyethylene (LDPE) packaging showed the best changes in weight loss, respiration rate, hardness, browning, soluble solids, pH, acidity and total phenol. Sensory quality was also determined to be the best in low density polyethylene packaging. Polyvinyl vacuum packaging was found to be the most variable in the measured quality characteristics.
6) 엽채류6) Leafy vegetables
양배추, 양상추 및 케일을 대상으로 시판 품목을 수거하여 저장 중 품질변화를 조사하였다. 상온에서는 저장 2일 경 부패, 조직연화가 발생하였으나 냉장 시 저장 5일 경까지 양호한 품질을 보였다. 또한 포장지별 품질조사 결과 저밀도폴리에틸렌 필름으로 포장한 경우 가장 우수한 품질 유지를 나타내었으며 채썰기, 슬라이스 및 찢기 방법에 따른 품질 조사 결과 슬라이스가 가장 품질 변화가 적게 나타났다. 저장 중 갈변도는 절단면에 대한 갈변을 관능적으로 평가하였고 전체적인 갈변도를 흡광도(420nm)를 측정하여 조사하였다.Commercial items were collected from cabbage, lettuce and kale and examined for quality changes during storage. At room temperature, decay and softening occurred at 2 days of storage, but showed good quality until 5 days of storage. In addition, the quality survey results showed that the best quality was maintained when packaged with low density polyethylene film, and the quality of slices showed the smallest quality change according to the method of slicing, slicing and tearing. Browning degree during storage was evaluated by sensory evaluation of browning on the cut surface and the overall browning degree was investigated by measuring the absorbance (420nm).
상기에 예시한 바와 같은 실험에 의하면. 염화 마그네슘이 매우 다양한 야채나 과일류에 갈변방지 효과가 있음을 확인하였고, 특히 실험에 의하면 아스코르브산(ascorbic acid)), 구연산(citric acid)), Nacl, MgCl2을 1:1:1:1로 동일한 양으로 혼합한 조성물이 갈변방지에 효과적이었다.According to the experiment as exemplified above. Magnesium chloride was found to have a browning-proofing effect on a wide variety of vegetables and fruits. In particular, experiments showed that ascorbic acid, citric acid), Nacl, and MgCl 2 were 1: 1: 1: 1. Compositions mixed in equal amounts were effective in preventing browning.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020066227A KR20040037653A (en) | 2002-10-29 | 2002-10-29 | chemical compounds of browning inhibition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020066227A KR20040037653A (en) | 2002-10-29 | 2002-10-29 | chemical compounds of browning inhibition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20040037653A true KR20040037653A (en) | 2004-05-07 |
Family
ID=37335939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020020066227A KR20040037653A (en) | 2002-10-29 | 2002-10-29 | chemical compounds of browning inhibition |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20040037653A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100688155B1 (en) * | 2005-12-20 | 2007-03-02 | 경상북도 농업기술원 | Pre-processing method of antibrowning in making processed persimmon products |
| WO2011101517A1 (en) * | 2010-02-18 | 2011-08-25 | Lunacitric, S.A. | Method for preserving fresh cut lemon |
| KR101312936B1 (en) * | 2011-07-22 | 2013-10-01 | 김환기 | Method for producing dried persimmon using ascorbic acid and dried persimmon produced by the same method |
| CN117243352A (en) * | 2023-09-08 | 2023-12-19 | 湖北薯芋产业技术研究院有限公司 | Sweet potato baking method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR900008827A (en) * | 1988-11-25 | 1990-06-03 | 삼성전자 주식회사 | Night warning device in private exchange |
| WO1997003698A1 (en) * | 1995-07-22 | 1997-02-06 | Grünenthal GmbH | Hormone patch |
| KR970009909A (en) * | 1995-08-31 | 1997-03-27 | 미요시 슌키치 | Continuous rolling method |
| JPH1094381A (en) * | 1996-09-24 | 1998-04-14 | Dainippon Ink & Chem Inc | Preventing agent for browning of carotenoid-based coloring matter and prevention of browning |
| JPH11318364A (en) * | 1998-05-18 | 1999-11-24 | Hakubaku:Kk | Prevention of browning of boiled barley |
| JP2000014587A (en) * | 1998-06-29 | 2000-01-18 | Meisei Sansho Kk | Discoloration preventive wet tissue and cosmetic pack sheet compounded with chloride |
-
2002
- 2002-10-29 KR KR1020020066227A patent/KR20040037653A/en not_active Application Discontinuation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR900008827A (en) * | 1988-11-25 | 1990-06-03 | 삼성전자 주식회사 | Night warning device in private exchange |
| WO1997003698A1 (en) * | 1995-07-22 | 1997-02-06 | Grünenthal GmbH | Hormone patch |
| KR970009909A (en) * | 1995-08-31 | 1997-03-27 | 미요시 슌키치 | Continuous rolling method |
| JPH1094381A (en) * | 1996-09-24 | 1998-04-14 | Dainippon Ink & Chem Inc | Preventing agent for browning of carotenoid-based coloring matter and prevention of browning |
| JPH11318364A (en) * | 1998-05-18 | 1999-11-24 | Hakubaku:Kk | Prevention of browning of boiled barley |
| JP2000014587A (en) * | 1998-06-29 | 2000-01-18 | Meisei Sansho Kk | Discoloration preventive wet tissue and cosmetic pack sheet compounded with chloride |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100688155B1 (en) * | 2005-12-20 | 2007-03-02 | 경상북도 농업기술원 | Pre-processing method of antibrowning in making processed persimmon products |
| WO2011101517A1 (en) * | 2010-02-18 | 2011-08-25 | Lunacitric, S.A. | Method for preserving fresh cut lemon |
| ES2364265A1 (en) * | 2010-02-18 | 2011-08-30 | Lunacitric, S.A. | Method for preserving fresh cut lemon |
| CN102821612A (en) * | 2010-02-18 | 2012-12-12 | 路纳西萃克股份公司 | Method for preserving fresh cut lemon |
| CN102821612B (en) * | 2010-02-18 | 2014-12-31 | 路纳西萃克股份公司 | Method for preserving fresh cut lemon |
| KR101312936B1 (en) * | 2011-07-22 | 2013-10-01 | 김환기 | Method for producing dried persimmon using ascorbic acid and dried persimmon produced by the same method |
| CN117243352A (en) * | 2023-09-08 | 2023-12-19 | 湖北薯芋产业技术研究院有限公司 | Sweet potato baking method |
| CN117243352B (en) * | 2023-09-08 | 2024-03-12 | 湖北薯芋产业技术研究院有限公司 | Sweet potato baking method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US11116243B2 (en) | Antibrowning compositions | |
| AU2011202247B2 (en) | Compositions and methods for preserving cut apples | |
| Soliva-Fortuny et al. | New advances in extending the shelf-life of fresh-cut fruits: a review | |
| EP1059847B1 (en) | Methods for preserving fresh vegetables | |
| AU739039B2 (en) | Methods for preserving fresh fruit and product thereof | |
| EP1659887B1 (en) | Methods for preserving fresh produce | |
| US6054160A (en) | Compositions and processes for maintaining the fresh sensory attributes of freshly-cut apples | |
| NO173424B (en) | PROCEDURE FOR TREATING NEW CUTTING PLANT PARTS FOR EXTENDING THE STORAGE OF THESE, AND MIXING FOR USE THEREOF | |
| EP0903083A2 (en) | Process for inhibiting enzymatic browning and maintaining textural quality of fresh peeled potatoes | |
| Rößle et al. | Efficacy of Natureseal® AS1 browning inhibitor in fresh-cut fruit salads applications, with emphasis on apple wedges | |
| KR20040037653A (en) | chemical compounds of browning inhibition | |
| Roura et al. | Dip treatments for fresh Romaine lettuce | |
| WO1996001566A1 (en) | Preservation of exposed underground plant structures | |
| Park et al. | Effect of grapefruit seed extract and antibrowning agents on the keeping quality of minimally processed vegetables | |
| JP2542945B2 (en) | Manufacturing method for packaging sliced apples, etc. | |
| ATTIA | Effect of calcium chloride, calcium lactate and hydrogen peroxide treatments on quality of fresh cut cantaloupe during cold storage | |
| Pé rez-Gago et al. | Reducing enzymatic browning of fresh-cut persimmon cv.'Rojo Brillante'by antioxidant application | |
| JPH03277230A (en) | Agent of preventing change of color of vegetables and fruits | |
| Danyen et al. | Interaction effects between ascorbic acid and calcium chloride in minimizing browning of fresh‐cut green banana slices | |
| Unhale | Shelf life studies on processed peaches | |
| Akyildiz et al. | Effect of pretreatments on color of dehydrated different apple cultivars during storage. | |
| KR20190003189A (en) | Packing method of salted chinese cabbage using vitamin C and vacuum packing | |
| Trezza | Chen et al.[45] Date of Patent: Aug. 17, 1999 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| N231 | Notification of change of applicant | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |