Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Changes of Physicochemical Characteristics during the Preparation of Persimmon Pickles

둥시 장아찌 제조 과정 중 이화학적 특성 변화

  • Cha, Woen-Seup (Division of Food & Bioresources Engineering, Sangju National University) ;
  • Baek, Shin-Kyeong (Division of Food & Bioresources Engineering, Sangju National University) ;
  • Na, Kyeong-Min (Division of Food & Bioresources Engineering, Sangju National University) ;
  • Park, Jun-Hee (Division of Food & Bioresources Engineering, Sangju National University) ;
  • Oh, Sang-Lyong (Division of Food & Bioresources Engineering, Sangju National University) ;
  • Lee, Won-Yeong (Division of Food & Bioresources Engineering, Sangju National University) ;
  • Chun, Sung-Sook (Department of Food Science & Technology, Yeungnam University) ;
  • Choi, Ung-Kyu (Department of Food Science & Technology, Yeungnam University) ;
  • Cho, Young-Je (Division of Food & Bioresources Engineering, Sangju National University)
  • 차원섭 (상주대학교 식품생물공학부) ;
  • 백신경 (상주대학교 식품생물공학부) ;
  • 나경민 (상주대학교 식품생물공학부) ;
  • 박준희 (상주대학교 식품생물공학부) ;
  • 오상룡 (상주대학교 식품생물공학부) ;
  • 이원영 (상주대학교 식품생물공학부) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 최웅규 (영남대학교 식품가공학과) ;
  • 조영제 (상주대학교 식품생물공학부)
  • Published : 2003.11.30
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Abstract

Changes of physicochemical properties during the preparation of persimmon pickles were investigated. The salinity in persimmon pickles increased during storage time $(0{\sim}50\;days)$ with soy sauce and soy paste. When the fermented soy sauce and soy paste was added to the soaking solution with $80{\sim}100%$, the salinity increased more rapidly. The hardness of persimmon pickles with soy sauce and soy paste was slightly increased up to the 20 or 30th day of storage and then decreased. L value of persimmon pickles was gradually decreased, but a and b value were slightly increased. The concentration of soluble tannin in persimmon pickles was slightly decreased down to the 20th day of storage and then decreased rapidly. The activities of polygalacturonase and pectinesterase as softening enzyme in persimmon pickles with soy sauce and soy paste increased during storage time $(0{\sim}50\;days)$ and enzyme activity was inhibited by high concentration of soaking solution.

떫은감 품종의 하나인 둥시를 이용하여 감장아찌 제조 중 과육의 이화학적 변화를 조사한 결과, 염도 변화는 저농도 간장 및 된장 침지의 경우 다소 완만한 증가를 보였고, 고농도의 간장 및 된장 침지의 경우 침지 기간 내내 증가하는 것으로 나타났다. 간장 침지액 감장아찌의 경도는 간장 및 된장 모두 $20{\sim}80%$ 농도에서는 침지 초기에는 증가하다가 침지 기간이 경과할수록 감소하는 경향을 나타내었다. 간장 침지 감장아리의 색도 변화는 저장기간이 경과할수록 명도가 낮아지는 경향이었고, 적색도와 황색도는 침지액 농도를 달리하였을 경우 농도가 낮을수록, 침지 기간이 길어질수록 높았으며, 침지액 농도에 따른 차이는 크지 않았다. 침지액의 간장 및 된장의 농도를 달리하였을 때 감장아찌 중의 탄닌함량의 변화는 모든 침지액 농도에서 침지 기간이 지속될수록 탄닌의 함량은 저장 초기에 서서히 감소되다가 침지 기간이 길어질수록 급격히 감소하였으며, 첨가량에 따른 탄닌함량의 변화폭은 크지 않았다. 침지액의 간장 및 된장의 농도를 달리하였을 때 감과육에 존재하는 연화효소인 polygalacturonase와 pectinesterase 활성 변화는 간장침지 및 된장침지 모두 침지 초기부터 효소활성이 증가하기 시작하였으며 침지 기간이 경과할수록 효소활성은 더욱 높아지는 것을 알 수 있었고, 침지액의 농도가 높아질수록 효소활성이 억제되었다.

Keywords

References

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