부추를 활용한 페스토의 저장 안정성 연구

Abstract

This study investigated the effects of garlic chive(Allium tuberosum Rottler), a functional ingredient with known antimicrobial activity, on the quality characteristics and storage stability of pesto during refrigerated storage. Pesto samples were prepared with varying amounts of garlic chive (CON, BUP1, BUP2, BUP3) and stored at 4°C for 0, 7, and 14 days. Physicochemical properties (moisture content, salinity, total soluble solids, color values, and pH), lipid oxidation (peroxide value), and microbiological changes were analyzed. The results showed that higher garlic chive content led to an increase in moisture content, although the changes over the storage period were minimal. Salinity tended to decrease slightly with increased garlic chive addition, while total soluble solids increased proportionally. In terms of color, lightness (L) decreased and redness (a) increased over time, while yellowness (b) decreased. Samples with higher garlic chive content exhibited a smaller decrease in pH, and pH levels remained relatively stable throughout the storage period. Peroxide values were lower in samples with more garlic chive but increased overall with prolonged storage. Total bacterial count indicated greater microbial inhibition in garlic chive-supplemented groups compared to the control. These findings suggest that garlic chive supplementation in pesto can effectively delay lipid oxidation and inhibit microbial growth, thereby enhancing storage stability. Additionally, 14 days of refrigerated storage did not significantly affect the overall quality characteristics of pesto. Garlic chive demonstrates potential as