Browse > Article

Effect of Pressing Methods on the Quality of Grape Juices  

최희돈 (한국식품개발연구원)
김성수 (한국식품개발연구원)
김경탁 (한국식품개발연구원)
홍희도 (한국식품개발연구원)
김상희 (한국식품개발연구원)
Publication Information
The Korean Journal of Food And Nutrition / v.15, no.3, 2002 , pp. 203-208 More about this Journal
Abstract
The physicochemical and sensory properties of Campbell Early and Gerbong juices prepared by various pressing methods were studied. The yields of these juices by mixed method were 83.5% and 87.5%, the highest value of various pressing methods. And soluble solids and amino nitrogens of them decreased as heating temperature increased and was lowest when mixed method was performed. Titratable acidities of Campbell Early juice was 0.86∼1.00%, higher than that of Gerbong juice, 0.60~o.69%. Also the strength of astringent taste and sour taste of Campbell Early and Gerbong juice increased as heating temperature increased, and increased strength of these tastes gave good sensory evaluation to grape juices.
Keywords
Campbell Early; Gerbong; pressing method; grape juice; quality.;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Meyer, A. S. : Antioxidant activity of phenolic compounds in grape juice and prune juice on hyman low density lipoproteins, Fruit Processing, 9(11), 426~430 (1999)
2 Julkunen-Tiittoo, R. : Phenolic constituents in the leaves of northern willows: Methods for the analysis of certain phenolics, J. Agric. Food Chem., 33(2), 213-217 (1985)   DOI
3 Taylor, K. : A colorimetric method for the quantitation of galacturonic acid, Applied Biochem. Biotechnol., 43(1), 51-54 (1993)   DOI   ScienceOn
4 Maccarrone, M., Lorenzon, T. and Guerrieri, P. : Resveratrol prevents apoptosis in K562 cells by inhibiting lipoxigenase and cyclooxygenase activity, European J. Biochem., 265(1), 27-34 (1999)   DOI   ScienceOn
5 김재식, 김성희, 이원근, 편재영, 육철 : 열처리조건이 포도즙의 수율 및 품질에 미치는 영향, 한국식품과학회지, 31(5), 1397-1400(1999)
6 농림부 : 농림통계연보, p.116-117 (2001)
7 조웅제, 최태동, 장종근, 박성훈 : UR 이후 과실 및 채소의 적정 가공품목 선정에 관한 연구, 한국식품개발연구원 보고서 E1296-0544 (1994)
8 King, R. C., Sims, C. A., Moore, L. F. and Bates, R. P. : Effects of maturity, skin contact and carbonation on the quality of sterile-filtered white muscadine grape juice, J. Food Sci., 53(5), 1474-1485 (1988)   DOI
9 Sims, C. A. and Morris, J. R. : Effects of fruit maturity and processing method on the quality of juices from French-American hybrid wine grape cultivars, Am. J. Enol. Vitic., 38(2), 89-94 (1987)
10 Manabe, M. and Naohara, J. : Properties of pectin in satsuma mandarin fruits(Citrus Unshiu Marc.), Nippon Shokuhin Kogyo Gakkaishi, 33(8), 602-607 (1986)   DOI