냉동 저장 중 농축 딸기 펄프의 품질 변화

서지정보

· 발행기관 : 한국식품영양학회
· 수록지 정보 : 한국식품영양학회지 / 6권 / 1호
· 저자명 : 손흥수, 이명헌, 오성기, 권태봉, 주진순

초록

딸기 펄프를 Serum과 불용성 펄프로 분리하고 serum 만을 방향성분을 회수하여 55∼58℃, 30∼60mmHg의 조건에서 감압증축후 재조합하는 방식으로 농축 딸기 펄프를 조제하였다. 대조구와 농축 딸기 펄프를 -18℃에서 18주 동안 저장하였을 때 두 시료 모두 가용성 고형분과 환원당이 증가하는 경향을 나타내었으며, 관능평가에서 조직감은 농축딸기 펄프가 낮은 품질을 나타내었으나 향미·색의 강도·전체적인 선호도에서는 품질 차이가 없었다.

영어초록

Strawberry pulp was separated into serum and insoluble pulp by centrifugation and the serum was concentrated in vacuo to five folds at 55∼58℃ and 30∼60mmHg. Concentrated strawberry pulp was prepared by mixing of concentrated serum and insoluble pulp. To evaluate the quality changes of strawberry pulp, color, physicochemical and sensory properties were analyzed after concentration and during 18 weeks storage at -18℃. The results obtained from the study were as follows; during 18 weeks storage at -18℃, soluble solid, browning, reducing sugar content were increased and total anthocyanin, vitamin C, apparent viscosity were decreased. The result of sensory evaluation indicated that texture of concentrated pulp was inferior to that of control but flavor, color intensity and overall acceptance were not different from each other.

참고자료

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