Argon gas 병용처리가 신선편이 감자의 품질에 미치는 영향
Effects of combined argon gas treatment on the quality of fresh-cut potatoes
2
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
본 연구에서는 argon 가스포장과 기존의 갈변저해물질 중 그 효과가 입증된 ascorbic acid와 저온 blanching 처리 등의 병용처리를 통해 신선편이 감자의 저장 중 품질에 미치는 효과에 대하여 조사하였다. 감자는 박피 후 cube 형태(1.5×1.5×1.5 cm)로 절단하여 증류수에 1분간 세척 후 물기를 제거하여 argon 가스포장(AR), 1% ascorbic acid에 1분간 침지(AA), 1% ascorbic acid에 1분간 침지 후 argon 가스포장(AAR), 35℃에서 30분간 blanching처리(BA), 35℃에서 30분간 blanching처리 후 argon 가스포장(BAR), 아무 처리도 하지 않은 것을 대조구(Cont)로 하여 OPP film에 열접합 포장 후 5℃에 저장하였다. Cont, AA, BA구의 O2 농도는 저장기간이 지남에 따라 감소하였으나, argon 가스포장처리구인 AR, AAR, BAR구에서 O2 농도는 저장기간이 지남에 따라 조금씩 증가하였다. CO2 농도는 저장기간이 지남에 따라 모두 증가하였다. 색도 분석 결과 argon 가스포장한 AR, AAR, BAR구에서 Cont, AA, BL구에 비해 높은 L*값과 낮은 갈변도 값을 나타내었으며, 총균수를 분석한 결과 Cont구에서 눈에 띄게 높은 총균수를 나타내었고, argon 가스포장처리구인 AR, AAR, BAR구에서 AA, BL구보다 비교적 낮은 총균수를 나타내어 argon 가스포장이 항갈변 뿐만 아니라 호기성미생물의 생육 저해에 효과가 있음을 알 수 있었다. Polyphenol oxidase(PPO) 활성은 Cont구에서 눈에 띄게 높은 PPO 활성을 나타내었고 AR처리구에서 가장 낮은 PPO 활성을 나타내었다. DPPH 라디칼 소거능을 이용하여 항산화 활성을 분석해 본 결과 AA, AAR구에서 눈에 띄게 높은 항산화 활성을 나타내었으며, 나머지 구간에는 큰 차이가 없었다. 따라서 argon 가스포장과 병용처리는 신선편이 감자의 갈변 저해, PPO 활성 저해, 항균 효과 등 품질저하를 방지하는데 효과가 있는 것으로 사료된다.
Abstract
The effect of the combined argon (Ar) gas packaging treatment on the browning of fresh-cut potatoes was studied. Fresh-cut potatoes were prepared for the following six groups: dipping distilled water for 1 minute and air packaging (Cont); dipping in distilled water for 1 minute and argon gas packaging (AR); dipping in 1% ascorbic acid for 1 minute and air packaging (AA); dipping in 1% ascorbic acid for 1 minute and argon gas packaging (AAR); blanching at 35℃ for 30 minutes and air packaging (BL); and blanching at 35℃ for 30 minutes and argon gas packaging (BAR). The potatoes were washed, peeled, and sliced (1.5×1.5×1.5 cm) before treatment. The samples were packed with a 0.04-mm-thick OPP film and were stored at 5℃ for 9 days. During the storage, the O2 concentration decreased in Cont but increased in the AR, AA, AAR, BL, and BAR groups. The CO2 concentration increased during storage. The AR, AAR, and BAR groups showed high L* and low a*, b* values (browning index). The growth of the total aerobic bacteria was also inhibited in the AR group. During storage, the PPO activity gradually increased, and the AR group showed lower PPO activity. The AA and AAR groups showed high DPPH radical scavenging activity. It was demonstrated that the argon gas packaging is effective in the quality maintenance of fresh-cut potatoes.
참고문헌 (29)
- Advenaine R, "New approaches in improving the shelf life of minimally processed fruit and vegetables", Trends Food Sci Tech, 7, pp.179~186 (1996)
- 황태영, "저온 blanching 및 갈변저해물질의 처리에 따른 최소가공 감자의 저장 중 품질변화", 한국식품저장유통학회지, 16(4), pp.499~505 (2009), 한국식품저장유통학회
- Son SM, "Inhibitory effects of various antibrowning agents on apple slices", Food Chem, 73, pp.23~30 (2001)
- Ohlsson T, "Minimal processing-preservation methods of the future: an overview", Trends Food Sci Tech, 5, pp.341~344 (1994)
- King Jr AD, "Physiological and microbioloigical storage stability of minimally processed fruits and vegetables", Food Technol, 43, pp.132~135 (1989)
- Limbo S, "Shelf-life of minimally processed potatoes Part 1. Effects of high oxygen partial pressures in combination with ascorbic and citric acids on enzymatic browning", Postharvest Biol Technol, 39, pp.254~264 (2006)
- Hwang TY, "Screening of effective browning inhibitors on fresh-cut potatoes", Food Sci Biotechnol, 11, pp.397~400 (2002)
- 황태영, "천연 갈변저해제를 처리한 신선절단 감자의 저장 중 품질특성", 한국식품과학회지, 38(2), pp.183~187 (2006), 한국식품과학회
- 김동만, "열처리가 신선편이 감자 가공품의 품질에 미치는 영향", 한국식품저장유통학회지, 12(6), pp.552~557 (2005), 한국식품저장유통학회
- Rocha AMCN, "Effects of vacuum packaging of minimally processed potatoes", Food Serv Technol, 3, pp.81~88 (2003)
- Kim DM, "Extension of freshness of minimally processed fruits and vegetables", Korean J Hort Sci Technol, 17, pp.790~795 (1999)
- Gurbuz G, "Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agents", J Food Sci, 62, pp.572~576 (1997)
- Fraqueza MJ, "Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: Microbial indicators and their relationship with total volatile basic nitrogen", Br Poult Sci, 49, pp.12~20 (2008)
- Meng X, "Extending shelf-life of fresh-cut green peppers using pressurized argon treatment", Postharvest Biol Technol, 71, pp.13~20 (2012)
- Wu ZS, "Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage", J Food Eng, 110, pp.395~404 (2012)
- Wu ZS, "Effects of high pressure argon treatments on the quality of fresh-cut apples at cold storage", Food Control, 23, pp.120~127 (2012)
- Claudia RC, "Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage", Food Control, 21, pp.1331~1337 (2010)
- Bal LM, "Kinetics of colour change of bamboo shoot slices during microwave drying", Intl J Food Sci Techonol, 46, pp.827~833 (2011)
- Kader AA, "Modified atmosphere packaging of fruit and vegetable", Crit Rev Food Sci Nutr, 28, pp.1~30 (1989)
- Conesa A, "Respiration rates of fresh-cut bell peppers under supertatmospheric and low oxygen with or without high carbon dioxide", Postharvest Biol Technol, 45, pp.81~88 (2007)
- Lee YS, "Agricultural Outlook 2010", Korea Rural Economic Institute, 283~314 (2010)
- Monsalve-Gonzalez A, "Control of browning during storage apple slices preserved by combined methods. 4-hexylresorcinol as anti-browning agent", J Food Sci, 58, pp.797~800 (1993)
- Wu Z.S, "Effects of high pressure argon treatments on the quality of fresh-cut apples at cold storage", Food Control, 23, pp.120~127 (2012)
- by water blanching: Relationship among darkening, phenols, and polyphenol oxidase activity, "J Agric Food Chem", 1992, 864~867
- Mondy JI, "Effect of maturity and storage on ascorbic acid and tyrosine concentrations and enzymatic discoloration of potatoes", J Agric Food Chem, 41, pp.1868~1871 (1993)
- Zhang D, "A comparative study of effects of nitrogen and argon on tyrosinase and malic dehydrogenase activities", Food Chem, 72, pp.45~49 (2001)
- Solberg M, "Microbiological safety assurance system for foodservice facilities", Food Technol, 44, pp.68~73 (1990)
- Meng Z, "Extending shelf-life of fresh-cut green peppers using pressurized argon treatment", Postharvest Biol Technol, 71, pp.13~20 (2012)
- Claudia RC, "Effect of an argon-containing packaging atmosphere on the quality of fresh pork sausages during refrigerated storage", Food Control, 21, pp.1331~1337 (2010)