한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제10권2호
  • /
  • Pages.97-100
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  • 1995
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  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지

품종별 한국산 감자 슬라이스의 냉장 중 이화학적 품질의 변화

Changes in Physicochemical Attributes of Potato Slices with Different Cultivars during Cold Storage

  • 정현미 (고려대학교 사범대학 가정교육학과) ;
  • 이귀주 (고려대학교 사범대학 가정교육학과)
  • Chung, Hyoun-Mi (Department of Home Economics, College of Education, Korea University) ;
  • Lee, Gui-Ju (Department of Home Economics, College of Education, Korea University)
  • 발행 : 1995.05.30
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초록

Three potato cultivars were prepared as slices and stored for 4 weeks at $5^{\circ}C$. Changes in Vitamin C content and other quality factors, such as color, pH, soluble solid and protein content were determined. Vitamin C content and L value decreased in three potato cultivars. Initial Vitamin C contents of three potato cultivars varied from 49.27 mg% in Sumi to 56.40 mg% in Namjak. Changes in L value showed that the tendency of browning in Daejima was slower than Sumi and Namjak. Changes in pH were small. Soluble solids and protein content increased and varied by cultivar. From the correlation analysis, correlation between browning degree and Vitamin C content was low in three potato cultivars.

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