Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Characteristics of Onion Jangaji during Aging

숙성조건에 따른 양파장아찌의 품질특성

  • Kang, Nan-Suk (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Kim, Jun-Han (Bio Industry Center, Daegu Technopark) ;
  • Kim, Jong-Kuk (Department of Food Science and Nutrition, Kyungpook National University)
  • 강난숙 (경북대학교 식품영양학과) ;
  • 김준한 ((재)대구테크노파크 바이오산업지원센터) ;
  • 김종국 (경북대학교 식품영양학과)
  • Published : 2008.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

To aid in manufacturing, this study investigated quality characteristics of onion Jangaji during maturation at 0C, 10C, 20C and room temperature. [Please check that the rewriting of the previous sentence retains the intended meaning]The $^{\circ}Brix$ of onion Jangaji and the maturation solution were 1516% at the end of the maturation process. The salinity of onion Jangaji and the solution increased, and the pH declined to 3.934.31 during processing. The L, a and b color values of onion Jangaji and the solution changed slightly. The total acidity of onion Jangaji and the solution rose slowly. The texture (hardness, fracturability, adhesiveness, cohesiveness, springiness, gumminess and chewiness) of onion Jangaji was determined using a texture analyzer, and varied with storage temperature. In the sensory evaluation of onion Jangaji, low temperature storage gave higher acceptability ratings than room temperature with respect to taste, color, flavor, texture and overall acceptability.

일시에 대량 수확되는 양파의 소비를 촉진시키고자 숙성온도를 달리하여 양파장아찌를 제조하고 이화학적 품질특성 변화를 조사하였다. 담금액의 당도는 숙성 37일에 $16.0%{\sim}16.7%$로, 양파장아찌육의 당도는 대략 15.0%정도 이었다. 담금액의 염도는 숙성 37일에는 $3.30%{\sim}3.37%$이였다. 담금액의 pH는 숙성 37일까지 $3.84{\sim}4.05$로, 양파장아찌육의 pH는 숙성 37일까지 $3.93{\sim}4.31$이었다. 담금액의 색도는 적색도의 경우 숙성 37일에 $1.73{\sim}2.20$으로 감소하였다. 황색도의 경우 숙성 최종일에 $0.03{\sim}0.54$이였다. 양파장아찌육의 표면색도 값은 백색도의 경우 숙성 최종일까지 $22.13{\sim}43.75$이였다. 적색도의 경우 실험군 중 $10^{\circ}C$의 경우 숙성기간 최종일에 5.478로 가장 낮은 값을, 황색도의 경우 $0^{\circ}C$의 경우숙성기간 11일째에 6.31이였다. 담금액의 산도는 숙성 최종일까지 $0.014%{\sim}0.023%$로, 양파장아찌육의 산도는 숙성 최종일까지 $0.045%{\sim}0.023%$이였다. 담금액의 탁도(%T)는 숙성 최종일까지 $0.47{\sim}0.86$으로, 양파장아찌육의 %T는 숙성 최종일까지 $2.19{\sim}2.41$이였다. 조직감의 경우는 견고성은 실험군 중 $20^{\circ}C$의 경우 984.50이였다. 부숴짐성은 숙성기간 14일째에 $20^{\circ}C$에서 929.94로 가장 높은 값을, 접착성은 실험군은 숙성기간 9일째에 $10^{\circ}C$에서 675.64로 가장 높은 값을, 탄력성은 숙성기간 9일째부터 숙성기간 16일째까지는 대조군과 실험군에서 감소하였다. 씹힘성은 대조군은 숙성최종일에는 -1518.21이였다. 관능검사 결과는 양파장아찌의 외관적인 색의 경우 $10^{\circ}C$ 실험군이 2.83으로, 향은 $20^{\circ}C$ 실험군이 2.83으로, 맛은 $0^{\circ}C$ 실험군 3.07로 가장 높은 점수를, 아삭거리는 정도는 $10^{\circ}C$ 실험군이 3.57로 높은 점수를, 전체적인 기호도는 대체적으로 3.7정도의 관능적 점수를 얻었다.

Keywords

References

  1. Park, Y.K. (1995) Source and processing technology of vegetable juices and the trend of study. Bull. Food Technol., 8, 59-68
  2. Sharma, K.K., Chowdhury, N.K., Sharma, A.L. and Misra, M.B. (1975) Studies on hypocholestraemic activicty of onion. I. Effect on serum cholesterol in alimentary lipaemia in mam. Ind. J. Nutr. Diet, 12, 288-291
  3. 亦松金方 (1974) 新訂和漢藥, 毉齒藥出版社, 東京, pp.587-588
  4. Sheo, H.J. and Jung, D.L. (1997) The effects of onion juice on serum lipid levels in rats. J. Korean Soc. Food Nutr., 25, 1164-1172
  5. Park, P.S., Lee, B.R. and Lee, M.Y. (1994) Effects of onion juice on ethanol-induced hepatic lipid peroxidation in rats. J. Korean Soc. Food Nutr., 23, 750-756
  6. Son, J.Y., Son, H.S. and Cho, W.D. (1998) Antioxidant Effect of onion skin extract. Korean J. Soc. Food Sci., 14, 16-20
  7. Lee, C.J., Kim, H.D., Choung, E.H., Suh, J.K., Park, C.W. and Ha, Y.L. (2000) Reduction effect of carcinogenesis by the extract onion wastes. J. Korean Soc. Food Sci. Nutr., 29, 525-530
  8. Park, P.S., Lee, B.R. and Lee, M.Y. (1991) Effects of onion diet on carbon tetrachloride toxicity of rats. J. Korean Soc. Food Nutr., 20, 121-125
  9. Kim, J.H. (1997) Antibacterial action of onion(Allium cepa L.) extract against oral pathogenic bacteria. Thesis for doctor's degree of Nihon University
  10. Sheela, C.G., Kumud, K. and Augusti, K.T. (1995) Antidiabetic effects of onion and garlic sulfoxide amino acids in rats. Planta Med., 61, 356-357 https://doi.org/10.1055/s-2006-958099
  11. Kang, J.A. and Kang, J.S. (1997) Effect of garlic and onion on plasma and liver cholesterol and triacylglycerol and platelet aggregation in rats fed basal or cholesterol supplemented diets. Korean J. Nutr., 30, 132-138
  12. Ra, K.S., Chung, S.H., Suh, H.J., Son, J.Y. and Lee, H.K. (1998) Inhibitor of xanthine oxidase from onion skin. Korean J. Food Sci. Technol., 30, 697-701
  13. Park, P.S., Lee, B.R. and Lee, M.Y. (1994) Effect of onion juice on ethanol-induced hepatic lipid peroxidation in rats. J. Korean Soc. Food Nutr., 23, 750-756
  14. Lee, C.J., Kim, H.D., Choung, E.H., Suh, J.K., Park, C.W. and Ha, Y.L. (2000) Reduction effect of carcinogenesis by the extract of onion wastes. J. Korean Soc. Food Sci. Nutr., 29, 525-530
  15. Yoo, T. J. (1997) [한국음식대관] 1권 3장, 한국음식의 재료. 한국문화재보호재단, p255
  16. Kim, J.G., Choi, H.S., Kim, S.S. and Kim, W.J. (1989) Changes in physicochemical and sensory qualities of korean pickled cucumbers during fermentation. Korean J. Food Sci. Technol., 21, 838-837
  17. Kim, J.K., Kim, W.J. and Choi, H.S. (1989) Effect of heat treatment on some qualities of korean pickled cucumbers during fermentation. Korean J. Food Sci. Technol., 21, 845-850
  18. Kim, B.S., Kang, S.T, Park, K.H. and Hur, J.W. (1999) Studies on the development of processed foods of greenhouse horticultural commodities in the south area (1) Effect of brine concentration on the quality of cucumber pickle. J. Korean Soc. Food Sci. Nutr., 28, 390-395
  19. Jung, S.T., Lee, H.Y. and Park, H.J. (1995) The acidity, pH, salt content and sensory scores change in oyijangachi manufacturing. J. Korean Soc. Food Sci. Nutr., 24, 606-612
  20. Oh, S.H., Oh, Y.K., Park, H.H. and Kim, M.L. (2003) Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices during storage. Korean J. Food Preserv., 10, 347-353
  21. Park, Y.K., Park, M.W., Choi, I.W. and Choi, H.D. (2003) Effects of various salt concentrations on physicochermical properties of brined cucumbers for pickle process, J. Korean Soc. Food Sci. Nutr., 32, 526-530 https://doi.org/10.3746/jkfn.2003.32.4.526
  22. Lee, H.J. and Kim, J.K. (2004) The changes of components and texture out of carrot and radish pickles during the storage, Korean J. Food Nutr., 13, 563-569
  23. Oh, S.H., Oh, Y.K., Park, H.H. and Kim, M.L. (2003) Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices during storage, Korean J. Food Preserv., 10, 347-353
  24. Park, M.W., Park, Y.K. and Chang, M.S. (1994) Changes of physicochemical and sensory characteristics of korean pickled cucumber with different preparation methods, J. Korean Soc. Food Sci. Nutri., 23, 634-640
  25. Park, Y.K. and Park, M.W. (1998) Changes of physicochemical and sensory characteristics of oiji (Korean Pickled Cucumbers) prepared with different salts, J. Korean Soc. Food Sci. Nutr., 27, 419-424
  26. Shin, D.J., Kim, K.H., Son, G.Mok., Lee, S.C. and Hwang, Y.I. (2000) Changes of Physicochemical Properties during Preparation of Prepersimmon Pickles. J. Korean Soc. Food Sci. Nutr., 29, 420-424
  27. Jung, H.A., Jung, H.S. and Joo, N.M. (2007) Quality Characteristics of Whole and Peeled Garlic Jangachi (Korean Pickle) by Aging Period. Korean J. Food Cookery Sci., 23, 940-946
  28. 1995Jung, S.T., Lee, H.Y. and Park, H.J. (1995) The Acidity, pH, Salt Content and Sensory Scores Change in Oyijangachi Manufacturing. J. Korean Soc. Food Sci. Nutr., 24, 606-612
  29. Cha, W.S., Baeg, S.G., Na, G.M., Park, J. H., O, S.L., Lee, W.Y., Cheon, S.S., Choe, U.G. and Jo, Y.J. (2003) Changes of Physicochemical Characteristics during the Preparation of Persimmon Pickles. J. Korean Soc. Agric. Chem. Biotechnol., 46, 317-322
  30. Joung, A.R. and Koh, M.S. (1993) Changes in the Texture Property of Garlic Pickle during Aging. Korean J. Food Sci. Technol., 25, 596-601