• Title/Summary/Keyword: Sarcocarp Separator

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Quality, Safety and Sensory Characteristics of Plum Jangachi Produced using Automatic Plum Sarcocarp Separator (매실 과육 자동 분리기를 이용하여 제조한 매실장아찌의 품질, 안전성 및 관능특성)

  • Lee, Sang-Yoon;Park, Woo-Jun;Kim, Hyuck-Joo
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.22 no.2
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    • pp.368-377
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    • 2021
  • Plum is a typical fruit that is consumed processed rather than raw. In this study, we manufactured one of the processed foods, viz., plum Jangachi. In this process, the manpower-dependent seed separation and flesh cutting operations were automated by mechanizing, thereby altering the manufacturing process. Quality and Safety were assessed through microbial evaluation, analysis of color, and detection of preservatives in the plum Jangachi. Preference factors were identified through sensual evaluation. When compared with other plum Jangachi currently available in the market, our product was determined to contain 2.7±0.1 Log CFU/g total aerobic bacteria, which is slightly higher than the average of other products. This was not surprising, as the figures are due to the inherent characteristics, which were determined to be lower as compared to other commercial plum Jangachi. Other coliforms, tar dyes, and preservatives were undetected, thereby conferring satisfactory Quality and Safety. In general, there was no statistical difference in the sensual evaluation and appearance; overall, our product received better feedbacks than products on the market. Taken together, our results provide a foundation for applying the mechanization of plum-processed foods, thereby promoting the local economy in the main production area, and overall characteristics obtained are regarded sufficient in terms of market competitiveness.