Changes in Components of Salted Eggplants (Chukyang) during Storage

This study was carried out to investigate the changes in components of salted eggplant (chukyang) during storage. The contents of total and reducing sugar were decreased during storage, and the tendency was lower in the salted eggplants of vacuum packing storage than in the salted eggplants of rice bran immersion storage. The organic acids of salted eggplants were acetic acid, citric acid, lactic acid, and malic acid. And acetic and malic acid contents were much higher than the others. The content of acetic acid was increased during storage, but malic acid was decreased. Major amino acids of eggplants were valine, aspartic acid, glutamic acid, glycine, and alanine. The content of total amino acid was 1,488.18 mg/100 g in eggplant packed vacuum film at 20 days of storage, and higher than those in fresh eggplant. The content of total amino acid in eggplant immersed in wet rice bran was 745.42 mg/100 g at 20 days of storage, and decreased during storage. The contents of aspartic acid, alanine, cystine, and proline in free amino acids of salted eggplants were higher than other amino acids. The contents of phosphoserine, taurine, ${\gamma}$ -aminoisobutyric acid and hydroxyproline were higher than others. Posphoserine content was decreased during storage, but ${\gamma}$ -aminoisobutyric acid content was increased during storage.

축양품종 염절임 가지의 저장중의 성분 변화

본 연구는 수출용으로 재배되고 있는 축양 품종의 가지에 대하여 반응표면 분석을 통하여 최적조건으로 염절임한 축양 품종의 가지를 저장기간 및 저장방법에 따른 품질의 변화를 조사하였다. 총당 함량과 환원당 함량은 저장방법에 관계없이 저장기간이 길어질수록 조금씩 감소하였고, 침지 저장한 것보다는 진공포장하여 저장한 것이 변화가 적었다. 신선한 가지에서 분리 정량된 유기산은 acetic acid, citric acid, lactic acid, malic acid 그리고 succinic acid 총 5종이었으며 acetic acid와 malic acid의 함량이 가장 높았으며, 저장기간이 길어질수록 저장 초기에 비해 acetic acid의 함량은 증가하였는데 반해 malic acid의 함량은 감소하였다 가지의 주요한 구성아미노산은 valine, aspartic acid, glutamic acid, glycine, alanine등이었으며, 총아미노산 함량은 진공포장하여 저장한 경우에는 저장 20일째 1488.14 mg/100 g으로 생 가지보다도 증가하였는데 반해 침지하여 저장한 경우에는 총 아미노산 함량이 745.42 mg/100 g으로서 저장 초기에 비해 감소함을 나타내었다. 유리아미노산은 aspartic acid, alanine, cystine과 proline 등의 함량이 높았고, 저장 기간이 길어질수록 저장초기에 비해 유리아미노산의 함량이 증가하였는데, 특히 진공 포장하여 저장한 가지에 비해 침지 저장한 가지에서 그 함량이 높았다. 또한 아미노산 유도체의 함량주 phosphoserine, taurine, ${\gamma}$ -arnjnoisobutyric acid 및 hydroxyproline의 함량이 높았고, 저장중에 phosphoserine의 함량은 감소하였는데 반해 ${\gamma}$ -arnjnoisobutyric acid는 증가하였다.