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Effect of Extracts from Acanthopanax senticosus and Eucommia ulmoides on Shelf-Life and Quality of Wet Noodle

가시오가피와 두충 추출 혼합물 첨가에 의한 생면의 저장성 및 품질 증진 효과

  • Jung, Ji-Yeon (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Traditional Food Research Group, Korea Food Research Institute) ;
  • Kim, Koth-Bong-Woo-Ri (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Yoon, So-Young (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Na-Bi (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kwak, Ji-Hee (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Ho-Dong (Research Institute, YoungNam Flour Mills Company) ;
  • Choi, Ho-Duk (Dept. of Food Science & Technology, Sejong University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 정지연 (부경대학교 식품공학과/식품연구소) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이소영 (한국식품연구원 전통식품연구단) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 이소정 (부경대학교 식품공학과/식품연구소) ;
  • 윤소영 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 박나비 (부경대학교 식품공학과/식품연구소) ;
  • 곽지희 (부경대학교 식품공학과/식품연구소) ;
  • 이호동 (영남제분 기술연구소) ;
  • 최호덕 (세종대학교 식품공학과) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2010.03.05
  • Accepted : 2010.04.28
  • Published : 2010.06.30

Abstract

This study examined the shelf-life and quality characteristics of the wet noodle added with the Acanthopanax senticosus and Eucommia ulmoides extract (AEE). The wet noodle with AEE reduced total microbial counts and TBARS value compared with the control during storage at $4^{\circ}C$ for 21 days. Moisture content of the wet noodle with AEE and control was not different during the early storage period, but after 9 days of storage, that of the control was decreased about 7%, while that of the noodle with AEE was decreased slightly. Lightness of the wet noodle with AEE showed low value in uncooked and cooked noodles compared with the control and decreased during storage. The pH and texture of the wet noodle with AEE and control did not change during storage at $4^{\circ}C$ for 21 days. In sensory evaluation, texture, soup smell and springiness of the wet noodle with AEE were preferred than the control. These results suggested that the AEE can keep the quality characteristics and increase the shelf-life in the wet noodle.

1.5% 농도의 가시오가피와 두충 추출 혼합물 첨가가 생면의 저장성과 품질에 미치는 영향에 대하여 알아보았다. 가시오가피와 두충 추출 혼합물을 첨가한 생면을 $4^{\circ}C$에서 21일간 저장하며 일반 세균수와 곰팡이수를 측정한 결과, 저장기간 전반에 걸쳐서 처리구가 무처리구보다 미생물의 생육이 억제되었다. 산화도의 경우 처리구가 무처리구보다 낮은 값을 보여 추출물에 의해 생면의 산화가 지연됨을 알 수 있었다. pH의 변화에 있어서는 저장기간 동안 일정하게 유지되었으며, 실험구간의 pH는 유의적인 차이를 나타내지 않았다. 수분함량은 9일까지 유의적인 차이를 보이지 않았으나 15일과 21일에는 처리구가 무처리구보다 다소 높은 수분함량을 보였다. 색도의 경우에는 처리구의 명도와 황색도가 무처리구보다 다소 낮은 값을 나타냈다. 물성에서는 저장기간 전반에 걸쳐 처리구와 무처리구 간의 유의적인 차이를 보이지 않았다. 관능평가에서 맛은 처리구가 무처리구보다 낮은 기호도를 보였지만, 전체적인 기호도에서는 처리구와 무처리구가 유사한 기호도를 나타냈다. 이상의 결과를 종합해 볼 때 가시오가피와 두충 추출 혼합물을 1.5% 첨가할 경우 생면의 품질을 유지하면서 저장성 개선에 효과가 있을 것으로 사료된다.

Keywords

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