DOI QR코드

DOI QR Code

Quality Characteristics and Shelf-life of Tomato sauce Prepared by Addition of fresh dill

딜의 첨가량을 달리한 토마토 소스의 품질특성 및 저장성

  • Kim, Jang-Ho (Department of Hotel Culinary Art, Seoyeong University) ;
  • Yoo, Seung-Seok (Department of Culinary & Foodservice Management, Sejong University)
  • 김장호 (서영대학교 호텔조리학부) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Received : 2011.06.09
  • Accepted : 2011.12.20
  • Published : 2012.04.30

Abstract

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

Keywords

References

  1. 김광옥, 이영춘. 식품의 관능검사. 1998. 학연사. 서울. pp 116-130
  2. 김우정, 구경형. 2001. 식품관능검사법. 효일출판사. 서울. pp 74-94
  3. 박권우. 2003. 허브 및 아로마테라피. 선진문화사. 서울. pp 72-151
  4. 이영미, 이미화. 2006. 소스. 김영사. 경기도. p 46
  5. 정청송. 1983. 서양조리학(하). 기전연구사. 서울. pp 423-442
  6. 조태동, 송진희. 2005. 허브이야기. 살림. 경기도. pp 79-81
  7. 최관순. 1987. 고추 토마토 다수확재배의 이론과 실제. 오성출판사. 서울. pp 252-253
  8. AOAC. 1995. Official Methods of Analysis. 15th ed. Association of offical analytical chemist, Washington DC, USA. pp 777-784
  9. Blank I, Grosch W. 1991. Evaluation of potent odorants in dill seed and dill herb(Anethum graveolens L.) by aroma extract dilution analysis. J. of Food Sci., 56(1):63-67 https://doi.org/10.1111/j.1365-2621.1991.tb07976.x
  10. Calligaris S, Falcone P, Anese M. 2002. Color changes of tomato purees during storage at freezing temperatures. J. of Food Sci., 67(6):2432-2435 https://doi.org/10.1111/j.1365-2621.2002.tb09565.x
  11. Choi SK. 2007. Quality characteristics of demi-glace sauce with pine mushroom and mushroom powder added. Korean J. of Culinary Research, 13(4):119-127
  12. Choi SK, Kim DS, Lee YJ. 2006. A study on quality characteristics of demi-glace sauce with added fresh basil. Korean J. Food Culture, 21(1):76-80
  13. Conceicao ER, Johanningsmeier SD, Drake MA, Mcfeeters RF. 2007. A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. J. of Food Sci., 72(6):S352-S359 https://doi.org/10.1111/j.1750-3841.2007.00400.x
  14. Kim EJ, Hahn YS. 2006. Preparation of tomato Kimchi and its characteristics. Korean J. of Food Cookery Sci., 22(4):535-544
  15. Kim HD. 2004. The total acid, free amino acids contents and sensory characteristics of demi-glace sauce based on omija added quality. Korean J. of Food Soc. Culture, 19(3):348-358
  16. Kim HD. 2006. A study on quality characteristics of medicinal demi-glace sauce with added Omija. Korean J. of Culinary Research, 12(3):119-133
  17. Kim HD, Lee YJ, Han JS. 2002. An evaluation of the recognition, preference and quality factors on sauces. J. East Asian Soc. Dietary Life, 12(3):197-209
  18. Kim JH, Lee HG, Park JH, Ryu JD. 2004. Effect of dill and stevia hot water extracts on quality and sensory characteristics of Kimchi. Korean J. Food & Nutr., 17(1):25-31
  19. Kim JH. 2009. Quality characteristics of tomato sauce prepared with functional herbs and tomato sauce. Ph. D. degree thesis. Sejong University. pp 1-99
  20. Kim KS, Chae YK. 1997. The effects of addition of oligosaccharide on the quality characteristics of tomato jam. Korean J. Soc. Food Sci., 13(3):348-355
  21. Kim MY, Chun SS. 2008. Quality characteristics of Sulgidduk with tomato powder. Korean J. Food Cookery Sci., 24(4):412-418
  22. Lee JA, Shin YJ, Park GS. 2007. Quality characteristics of brown sauce with added apricot during storage. Korean J. Food Cookery Sci., 23(6):877-883
  23. Lee JS, Cho MS, Hong JS. 2008. Quality characteristics of Sulgidduk containing added tomato powder. Korean J. Food Cookery Sci., 24(3):375-381
  24. Lee KI. 2002. A study on the quality of different combination of brown sauce during different storage periods. Masters degree Thesis. Kyunghee University. pp 1-38
  25. Mendel F, Fitch TE, Yokoyama WH. 2000. Lowering of plasma LDL cholesterol in hamsters by the tomato glycoalkaloid omatine. Food Chem Toxicol, 38(2):549-553 https://doi.org/10.1016/S0278-6915(00)00050-8
  26. Miladi SSEL, Gould WA, Clements RL. 1969. Heat processing effect on starch, sugars, proteins, amino acids, and organic acids of tomato juice. Food Tech, 23(3):93-95
  27. Moon SW, Park JE, Jang MS. 2007. The effects of added rippened tomato on the quality of Baechukimchi. J. East Asian Soc. Dietary Life, 17(5):678-688
  28. Raghavan B, Abraham KO, Shankaranarayana ML, Koller WD. 1994. Studies on flavor changes during drying of dill leaves. J. of Food Quality, 17(6):457-466 https://doi.org/10.1111/j.1745-4557.1994.tb00166.x
  29. Sanchez MC, Valencia C, Ciruelos A, Latorre A, Gallegos C. 2003. Rheological properties of tomato paste: Influence of the addition of tomato slurry. J. of Food Sci., 86(2):551-552
  30. SAS. 1998. SAS User's guide statistics. Version 6.03, SAS Institute, Cary. NC
  31. Seo BH. 2006. A study of preparing gruel and quality characteristics of tomato gruel. Masters degree thesis. Sejong University. pp 1-2
  32. The culinary institute of America. 2002. Professional Chef 7th edition. John Wiley & Son, Inc. USA. pp 268-273
  33. Yim CO. 2008. Quality characteristics of worcester shire sauce added Cheong-guk-jang powder. Masters degree thesis. Sejong University. Seoul. p 32
  34. Yoon HS, Joo SJ, Kim KS, Kim SJ, Kim SS, Oh MH. 2006. Quality characteristics of pork cutlet sauce added with rice soybean paste powder. Korean J. Food Preserv, 13(4):472-476
  35. Yoo SS, Kim JH. 2007. Quality Characteristics of Tomato sauce prepared by addition of fresh basil. J. East Asian Soc. Dietary Life, 17(6):876-882

Cited by

  1. Quality Characteristics of Tomato Sauce added Freeze Dried Mugwort vol.27, pp.6, 2014, https://doi.org/10.9799/ksfan.2014.27.6.1006
  2. Quality Characteristics and Sensory Evaluation of Tomato Sauce with Added Perilla Leaf vol.26, pp.4, 2013, https://doi.org/10.9799/ksfan.2013.26.4.766