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침지용액과 예열 처리가 감자 슬라이스의 냉장 중 갈변정도에 미치는 영향
정현미,이귀주 한국조리과학회 1996 한국식품조리과학회지 Vol.12 No.4
감자 슬라이스를 CaCl₂용액과 chitosan 용액에 침지하거나 혹은 이들 용액의 존재하에서 예열처리 한 후 냉장저장하여 침지 및 예열처리가 감자 슬라이스의 갈변정도, 페놀 함량, PPO 활성의 변화에 대한 영향을 조사한 결과는 다음과 같다. 1. 감자 슬라이스의 L값은 감소하는 경향을 나타내었으나, CaPS는 2주까지 L값이 증가하였고, ChPS는 4주간 L값이 증가하였다(p<0.05).또한 예열처리에 의한 병용 효과에 의해 L값이 가장 증가하였다(p<0.05). 2. CaPS를 제외한 각 처리군은 total phenol 함량이 감소하였으며 (p<0.05) 예열처리 한 감자 슬라이스의 total phenol 함량이 더욱 감소하였다(p<0.05). chloro-genic aicd 함량은 HCaPS를 제외하고 total phenol 함량의 변화와 같은 경향을 나타내었다. 3. PPO 활성은 침지 및 예열처리를 통하여 감소하였는데 예열처리에 의한 감자 슬라이스의 PPO 활성이 더욱 감소하였다. 이로부터 CaCl₂, 및 chitosan 용액에 침지 및 예열처리가 갈변억제에 효과적인 것으로 생각되어지며 L값은 증가하고 페놀함량과 PPO 활성이 감소하였다. 이러한 효과는 열처리군에서 더 크게 나타났다. Potato slices were dipped in solution of 2% CaCl₂and 1% chitosan or preheated in each of these solutions for refrigeration for 4 weeks at 5℃. Changes in L value, content of total phenol and chlorogenic acid and polyphenol oxidase activity were determined. During refrigeration, it was found that L values of potato slices treated with CaCl₂(CaPS) and those treated with chitosan (ChPS) increased. Contents of total phenol and chlorogenic acid of potato slices decreased, While potato slices preheated in CaCl₂solution (HCaPS) showed much decreases. And polyphenol oxidase (PPO) activity of potato slices decreased except CaPS and decreases in PPO activities were much larger in preheated potato slices. From these results, of those treatments used, chitosan treatment combined with preheating have shown to be effective to control enzymatic browning of potato slices during refrigeration.
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감자 슬라이스의 냉장 중 품질변화에 대한 침지용액과 예열처리의 영향
정현미,이귀주 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3
Potato slices were dipped in calcium chloride or chitosan solutions or and preheated in each of these solutions. In order to prevent the quality deterioration while they were refrigerated for 4 weeks at 5℃. Changes in degree of browning and other quality factors were determined while they were refrigerated for 4 weeks at 5℃. During refrigeration, L values were decreased and optical density (A_(420)) were increased. But L values were increased and A_(420) were decreased by dipping or preheating. The contents of vitamin C were decreased, however, the loss of vitamin C were the lowest in calcium chloride treated potato slices(CaPS). And there were no combined effects of dipping and preheating on this characteristics. The contents of proteins increased until 3 week storage and then decreased during refrigeration. However, protein content of CaPS increased but that of other treated potato slices were decreased compared to that of control. With respect to changes in other physicochemical quality, pH increased in chitosan treated potato slices(ChPS) and loss of weight was the lowest in CaPS. The contents of soluble solids increased during refrigeration but decreased by dipping combined with preheating. From these results, it was considered that the shelf-life of potato slices could be increased by dipping or-and preheating.
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품종별 한국산 감자 슬라이스의 냉장 중 Polyphenol oxidase , 페놀함량 및 갈변정도의 변화
이귀주,정현미 한국식생활문화학회 1995 韓國食生活文化學會誌 Vol.10 No.2
Three potato cultivars, Sumi, Daejima and Namjak, were prepared as slices. They were dipped in distilled water for 20 seconds. The potato slices were packed in polyethylene bags and stored at 5℃. Browning degree, total phenol and chlorogenic acid contents and polyphenol oxidase (PPO) activity were measured. And the correlation analysis of browning parameters were conducted. The results were as follows. There were increase in browning degree, phenolic content and PPO activity during cold storage of potato slices with different cultivars. Among three cultivars, Sumi showed the highest browning degree, phenolic content and PPO activity and also showed the highest % increase of browning and PPO activity during cold storage. On the contrary, Daejima was the lowest. But Daejima showed the highest % increase in phenolic contents during cold storage. With Sumi, browning degree was significantly correlated with PPO activity and phenolic contents (p<0.05). With Daejima and Namjak, a significant correlation was found between browning degree and PPO activity (p<0.05). From the above results, enzymatic browning reactions of potato slices and factors affecting them were dependent on cultivar. Among the tested three cultivars, Daejima showed the lowest browning degree during cold storage and thus seems to be desirable for minimal processing.
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품종별 한국산 감자 슬라이스의 냉장 중 이화학적 품질의 변화
이귀주,정현미 한국식생활문화학회 1995 韓國食生活文化學會誌 Vol.10 No.2
Three potato cultivars were prepared as slices and stored for 4 weeks at 5℃. Changes in Vitamin C content and other quality factors, such as color, pH, soluble solid and protein content were determined. Vitamin C content and L value decreased in three potato cultivars. Initial Vitamin C contents of three potato cultivars varied from 49.27 ㎎% in Sumi to 56.40 ㎎% in Namjak. Changes in L value showed that the tendency of browning in Daejima was slower than Sumi and Namjak. Changes in pH were small. Soluble solids and protein content increased and varied by cultivar. From the correlation analysis, correlation between browning degree and Vitamin C content was low in three potato cultivars.
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이귀주,정현미 한국식생활문화학회 1999 韓國食生活文化學會誌 Vol.14 No.4
The origin as well as the culinary aspects such as ingredients, types, preparation methods of Dasik and materials and ornamental patterns of Dasik mould(다식판) are discussed and analyzed through the literature survey. 1. The origin of Dasik came from the custom of Umdha(飮茶) together with the Worship of Buddhism(숭불정책) and the abundant production of rice due to the Policy for Agricultural Development(권농정책) of the Koryo Dynasty. 2. The main ingredient of Dasik was rice flour and wheat flour and thereafter, plant materials such as Song-wha(송화), Mungbean starch flour(녹두녹말가루) and Hwang-yul(황율) were followed. Honey, sugar and syrup were used as coagulating agents. Dasik was often colored by the addition of Omija(오미자), a plant material containing red pigment. 3. Originally. Dasik mould was not used until Jeungbo-Sanlim-Kyungje. Major types of Dasik were reviewed from the literature survey. 4. The materials of Dasik mould were wood or porcelain. Their shapes and ornamental patterns were reviewed. Circular design was predominant in the wood and lettered designs were predominant in porcelain. 5. Utilization of Dasik recorded in Koryo-History(고려사) and Chosun-Wangjo Shilloc(조선왕조실록) were reviewed.
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