동결 전처리가 매실의 착즙과 건조 특성에 미치는 영향
Effects of Freezing Pretreatment on Juice Expression and Drying Characteristics of Prunus mume Fruit
1
조회
0
다운로드
8
인용
0
참고문헌
키워드
초록
매실(Prunus mume)의 착즙과 건조 특성에 동결 전처리가 미치는 영향을 조사하기 위하여, 매실을 동결처리(-20℃)하거나 처리하지 않고 착즙수율과 주스의 품질특성 및 건조속도와 분말의 품질특성을 각각 측정하였다. 매실의 착즙수율과 건조속도는 동결처리구가 무처리구보다 유의적으로 높은 수준을 나타내었다. 압착주스와 건조분말의 L과 b값 및 a값은 동결처리구가 무처리구보다 유의적으로 낮고 높은 수준을 각각 보였다. 압착주스와 건조분말의 유리당과 유기산 함량은 동결 전처리에 따른 유의적인 차이를 나타나지 않았다. 주스의 가용성 고형분 함량, 적정산도 및 pH는 동결 전처리의 영향을 받지 않은 것으로 나타났다. 이로써 동결 전처리는 매실의 착즙과 건조 효율을 증대시킬 수 있는 유효한 방법이지만 착즙액과 건조분말의 갈변도가 높은 문제점이 있는 것으로 확인되었다.
Abstract
The effects of pretreatment by freezing on juice expression and drying characteristics of Prunus mume fruit were investigated. Fresh fruit slices were frozen at -20℃, thawed, and then either pressed (to yield juice) or dried. Fresh fruit slices were used as controls. Both juice yield and drying rate were higher when pre-frozen fruit was tested, compared to fresh fruit. The L and b color values were lower in the juice and dried powder of pre-frozen compared to fresh fruit. The a color value was higher in juice and powder prepared from pre-frozen fruit compared to fresh fruit. There was no significant difference in free sugar or organic acid content between juices and powders from pre-frozen and fresh fruit. None of soluble solid content, titratable acidity, or juice pH was affected by freezing pretreatment. The results suggest that such pretreatment may be useful to increase juice yield and drying rate. However, browning of juice and powder may be elevated.
참고문헌 (31)
- Shin, S.C., "Changes in components of Ume fruit during development and maturation", J. Oriental Bot. Res., 8, pp.259~264 (1995)
- Ohtsubo, T., "Seasonal changes of cyanogenic glycosides in Mume(Prunus mume Sieb. et Zucc.) seeds", J. Jpn. Soc. Hort. Sci., 62, pp.695~700 (1994)
- Sheo, H.J., "Effect of Prunus mume extract on gastric secretion in rats and carbon tetrachloride induced liver damage of rabbits", J. Korean Soc. Food Nutr., 19, pp.21~26 (1990)
- Lim, J.W., "Studies on the antimicrobial activities of Prunus mume", J. East Asian Soc. Dietary Life, 9, pp.442~451 (1999)
- 심재한, "매실추출물의 항산화력 탐색", Journal of the Korean Society for Applied Biological Chemistry, 45(2), pp.119~123 (2002), 한국응용생명화학회
- Fujita, K., "Anti-helicobacter pylori effects of Japanese apricot juice concentrate", Jpn. J. Gastroenterol., 99, pp.379~385 (2002)
- Choi, S.Y., "Volatile N-nitrosamine inhibition after intake Korean green tea and Maesil extracts with an amine-rich diet in subjects ingesting nitrate", Food Chem. Toxicol., 40, pp.949~957 (2002)
- Miyazawa, M., "Suppressive effect of the SOS-inducing activity of chemical mutagen by citric acid esters from Prunus mume Sieb. et Zucc. using the Salmonella typhimurium TA1535", PSK1002 umu test, 2003, pp.17, 319~623
- Takatera, K., "Effects of Umezu extract on blood pressure and lipid metabolism in strokeprone spontaneously hypertensive rats fed a high-cholesterol diet", J. Japanese Soc. Nutr. Food Sci., pp.249~255 (2004)
- 고병섭, "오매 추출물의 혈당 강하 효과", 한국식품영양과학회지, 33(6), pp.951~957 (2004), 한국식품영양과학회
- Kubo, M., "Effect of fruit-juice concentrate of Japanese apricot(Prunus mume Seib. et Zucc.) on improving blood fluidity", Nat. Med., 59, pp.22~27 (2005)
- Adachi, M., "The "Prunus mume Sieb. et Zucc" is a rich natural source of novel anti-cancer substance", Int. J. Food Prop., 10, pp.375~384 (2007)
- Yingsakmongkon, S., "In vitro inhibition of human influenza A virus infection by fruit-juice concentrate of Japanese plum(Prunus mume Sieb. et Zucc)", Biol. Pharm. Bull., 31, pp.511~515 (2008)
- Kim, Y.S., "Application of Omija(Schiandra chinensis) and plum(Prunus mume) extracts for the improvement of kimchi quality", Food Control, 19, pp.662~669 (2008)
- Jung, G.T., "Preparation and shelf-life of soybean curd coagulated by fruit juice of Schizandra chinensis and Prunus mume", Korean J. Food Sci. Technol., 32, pp.1087~1092 (2000)
- Ji-Hyun, Bae, "Development of the functional beverage containing the Prunus mume extracts", Korean J. Food Sci. Technol., 32, pp.713~719 (2000)
- 이은희, "매실(Prunus mume)을 첨가한 호상요구르트의 품질 특성", 한국식품과학회지, 34(3), pp.419~424 (2002), 한국식품과학회
- 이현애, "매실(Prunus mume) 착즙액을 첨가한 생국수의 품질 특성", 한국식생활문화학회지, 18(6), pp.527~535 (2003), 한국식생활문화학회
- Lee, Y.W., "Bread properties utilizing extracts of Mume", Korean J. Food Nutr., 14, pp.305~310 (2001)
- 조성환, "매실분말 및 농축액 첨가가 된장의 숙성중 품질에 미치는 영향", 한국식품저장유통학회지, 13(5), pp.574~580 (2006), 한국식품저장유통학회
- 이민지, "매실추출액 첨가 고추장의 숙성 중 품질특성 연구", 한국식품영양과학회지, 35(6), pp.622~628 (2006), 한국식품영양과학회
- Rahman, M.S., "Osmotic dehydration of foods. In: Handbook of Food Preservation", pp.433~446 (2007), CRC Press
- Anzaldua-Morales, A., "Pecan texture as affected by freezing rates, storage temperature, and thawing rates", J. Food Sci., 64, pp.332~335 (1999)
- Bail, A.L., "Freezing processes: physical aspects. in: Handbook of Frozen Foods", pp.1~11 (2004), Marcel Dekker
- Eshtiaghi, M.N., "High-pressure and freezing pretreatment effects on drying, rehydration, texture and color of green beans, carrots and potatoes", J. Food Sci., 59, pp.1168~1170 (1994)
- Fellows, P., "Food processing technology: principles and practice", pp.418~439 (2000), Woodhead Publishing Limited
- Tomas-Barberan, F.A., "Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables", J. Sci. Food Agric., 81, pp.853~876 (2001)
- Kakiuchi, N., "Changes in organic acid and free amino acid compositions of Mume fruit in relation to variety and harvest maturity", J. Jpn. Soc. Food Sci. Technol., 32, pp.669~676 (1985)
- Song, B.H., "Changes of physicochemical and flavor components of Ume according to varieties and picking date", Korean J. Postharv. Sci. Technol., 4, pp.77~85 (1997)
- Sapers, G.M., "Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruits", J. Food Sci., 52, pp.1258~1262 (1987)
- Odake, S., "The effects of fruit maturation and sodium chloride concentration on the compositions of pickled sun-dried Ume fruit, ‘Umeboshi’", Food Sci. Technol. Res., 5, pp.113~118 (1999)