포장방법 차이에 따른 신선편이 슬라이스 더덕의 저장 중 품질 변화 = Quality Changes Minimally Processed Sliced Deodeok (Codonopsis lanceolata) during Storage by Packaging method

다국어 초록 (Multilingual Abstract)

In this study, the changes that occurred in the quality of minimally processed sliced Deodeok (Codonopsis lanceolata) in relation to the packing method during storage at 7℃were investigated. The storage tests were conducted for seven days using PE sealing, but PP sealing and vacuum packaging preserved the Deodeok for 14 days. On the seventh day, the vinyl-packaged Deodeok showed a remarkable fall in quality with 4.5 °Brix, but the PP-sealed and vacuum-packaged Deodeok showed slight falls with 6.4 and 6.8 °Brix, respectively. The PE- and PP-sealed Deodeok did not show significant differences in texture and moisture content for two days, and the moisture content was highest in the vacuum-packaged Deodeok during storage. In relation to the total viable cell and the coliform count, the vacuum-packaged Deodeok showed the lowest rate of increment during storage, followed by the others. Thus, the bubble-washed and vacuum-packaged minimally processed sliced Deodeok was found to have the best quality.

참고문헌 (Reference)

1 홍석인, "포장방법에 따른 신선 편의가공 양파의 저장품질 변화" 한국식품과학회 35 (35): 1110-1116, 2003

2 이정수, "포장 방법이 상추 품질에 미치는 영향" 한국식품저장유통학회 15 (15): 630-634, 2008

3 이정수, "포장 방법이 상추 품질에 미치는 영향" 한국식품저장유통학회 15 (15): 630-634, 2008

4 박성진, "초고압 추출 처리에 의한 더덕 및 발효더덕의 항산화 증진" 한국식품영양과학회 39 (39): 1898-1902, 2010

5 최미희, "저장 온도와 포장재에 따른 느타리버섯의 MA 저장 중 품질변화" 한국식품과학회 35 (35): 1079-1085, 2003

6 이윤석, "어린잎 채소 다채의 포장방법이 품질에 미치는 영향" 한국식품저장유통학회 19 (19): 1-6, 2012

7 임정호, "신선한 감자절편의 포장방법에 따른 저장 중 품질변화" 한국식품과학회 37 (37): 933-938, 2005

8 김윤지, "신선편이 양배추 제조공정 단계별 미생물 변화: 공기 중 미생물 변화를 중심으로" 한국식품위생안전성학회 22 (22): 288-293, 2007

9 장민선, "세척수 온도에 따른 신선편이 연근의 품질" 한국식품저장유통학회 18 (18): 288-293, 2011

10 김수현, "더덕 추출물의 항돌연변이 및 항종양 효과" 한국식품영양과학회 38 (38): 1295-1301, 2009

11 홍완수, "더덕 음식 인식 및 더덕 음식 개발 필요성에 관한 연구" 한국식품조리과학회 22 (22): 181-192, 2006

12 윤혜정, "감마선 조사와 저장온도에 따른 복숭아의 품질특성 변화" 한국식품저장유통학회 15 (15): 377-384, 2008

13 Lee SK, "The volatile flavor components of wild & cultivated Codonopsis lanceolata by instrumental and sensory analysis" Duksung University 1999

14 Kim GH, "Quality evaluation of minimally processed asian pears" 31 : 1523-1528, 1999

15 Nam SY, "Qualitative changes in leaf conditions" Seoul National University 1996

16 Kim JH, "Pharmacognostical studies on Codonopsis lanceolata" 6 : 43-47, 1975

17 Ahvenainen R, "New approaches in improving the shelf life of minimally processed fruit and vegetables" 7 : 179-186, 1996

18 Kim YM, "Modified atmosphere storage of 'Shingo' pears packaged with polyethylene film" 18 : 130-134, 1986

19 Park JD, "Modified atmosphere packaging of peaches for distribution at ambient temperature" 31 : 1227-1234, 1999

20 Powrie WD, "Modified atmosphere packaging of fruit and vegetables" Ellis Horwood Limited 162-245, 1991

21 Kim DM, "Extension of freshness of minimally processed fruits and vegetables" 17 : 790-795, 1999

22 Kim DM, "Extension of freshness of minimally processed fruits and vegetables" 17 : 790-795, 1999

23 Kim CB, "Effects of packing materials on the keeping freshness of chinese chives at low temperature storage" 6 : 270-275, 1999

24 Maeng YS, "Antioxidant activity of ethanol exyract from Dodok" 23 : 311-318, 1991

25 Kim JS, "A survey on mushroom uses and textural and sensory characteristies of mushrooms affected by various cooking methods" Yeungnam University 1995

26 Yoon GS., "A study on the knowledge and utilization of korea traditional basic side dishes" 10 : 457-463, 1995

27 Lamikanra O, "-cut fruits and vegetables: Science, Technology, and Market" CRC press 1-43, 2002