Browse > Article

Quality Characteristics of Minced Ginger During Storage  

Lee, Myung-Hee (Region Food Industry Research Group, Korea Food Research Institute)
Rhee, Young-Kyoung (Region Food Industry Research Group, Korea Food Research Institute)
Kim, Kyung-Tack (Region Food Industry Research Group, Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.17, no.1, 2010 , pp. 23-29 More about this Journal
Abstract
The effects of vinegar, alcohol, and vitamin C on the color, microorganism count, volatile flavor components, free sugar level, free amino acid concentration, and free fatty acid level of minced ginger were investigated during storage for 17 weeks at $10^{\circ}C,\;20^{\circ}C\;or\;30^{\circ}C$. Bacterial levels remained unchanged during storage and mold was not initially detected. Yeast levels in minced ginger were $5{\times}10^1$ CFU/g initially, and yeast was not detected after 2 weeks. The color values increased during storage at high temperature. The volatile flavor component levels decreased during high-temperature storage. The free sugars of minced ginger were glucose, sucrose, and fructose. Sugar levels did not vary greatly with storage temperature. Free amino acid content decreased during high-temperature storage, and glutamine, valine, alanine, asparagine, tyrosine, and leucine were detected. Free fatty acid content increased during storage and the ratio of unsaturated to saturated fatty acids was 3:7.
Keywords
minced ginger; microorganism; volatile flavor; color; free sugar; free amino acid; free fatty acid;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Choi, Y.H. and Kim, M.S. (2001) Effects of CO$_{2}$ absorbent in the PE film bag and styrofoam box during the ginger storage. Korean J. Postharvest Sci. Technol., 8, 286-290
2 Folch, H., Lee, M. and Sloane Stanly, G.H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226, 497-509
3 Moon, H.I. and Lee, H.J. (1997) Volatile aromatic components of ginger (Zingiber officinale Roscoe) rhizomes and Japanese spice bush (Lindera obtusiloba BL). Korean J. Crop Sci., 43, 7-13
4 Lee, B.E. (1993) Changes in volatile constituents of Zingiber officinale Roscoe rhizomes during storage. MS Thesis. Univ. of Chunbuk, Korea
5 Nam, Y.J., Hawer, W.D., Seog, H.M. and Ha, J.H. (1988) A study on the flavor constituents for quality improvement of the traditional tea. Research report.
6 Salzer, U.J. (1975) Analytical evaluation of seasoning extracts (oleoresins) and essential oils from seasoning II. Int. Flavours food addit., 6, 206-209
7 Choi, M.S., Kim, D.H., Lee, K.H. and Lee, Y.C. (2002) Effects of blanching and additives on quality attributes of minced ginger during refrigerated storage. Food Eng. Prog., 6, 355-365
8 Jo, K.S., Kim, J.H. and Shin, H.S. (1996) Major components affecting nonenzymatic browning in ginger (Zingiber Officinale Roscoe) paste during storage. Korean J. Food Sci. Technol., 28, 433-439
9 Choi, Y.H., Lee, S.B. and Kim, M.S. (1997) Improvement of quality and prolongation in chopped ginger storage. Agricult. Chem Biotechnol., 40, 123-127
10 Pradeep, K.U., Geervani, P. and Eggum, B.O. (1993) Common India spices nutrient composition and contribution to dietary value. Plant Foods for Human Nutrient, 44, 137-141   DOI   ScienceOn
11 Jeong, M.C. (1997) Flavor characteristics of ginger powder produced by enzymatic liquefaction process. Ph. D. Thesis. Univ. of Chung-Ang, Korea
12 Shin, A.J. (1989) A study for the localization and industrilzation of ginger extract. Food industry, 99, 32-37
13 Schultz, T.H., Flath, R.A., Mou, T.R., Eggling, S.B. and Teranishi, R. (1977) Isolation of volatile components from a model system. J. Agric. Food Chem., 25, 446-449   DOI
14 Kim, J.S., Koh, M.S., Kim, Y.H., Kim, M.K. and Hong, J.S. (1991) Volatile flavor components of korean ginger (Zingiber officinale Roscoe). Korean J. Food Sci Technol., 23, 141-149
15 Kim, H.G., Park, M.H., Jo, K.S., Kim, B.S., Lee, C.H. and Park, H.W. (1990) A study on the storage improvement of extracts and design of processing lines from condiments (red pepper and ginger). Korea food research institute report. E1079-0132
16 Takahashi, M., Osawa, S., Sato, T. and Ueda, J. (1982) Components of amino acids of Zingiber officinale Roscoe. Ann. Rep. Tohoku Coll. Pharm., 29, 75-79
17 Kim, D.H. and Lee, Y.C. (2004) Quality changes in minced ginger prepared with frozen ginger during storage. Korean J. Food Sci. Technol., 36, 943-951