단순 가공 식품재료 활용을 위한 혼합무배생채의 저장기간에 따른 품질특성 및 레시피 기준 설정 (Quality Characteristics of the Simple Preprocessed Food Julienne White Radish and Pear during Storage and Development of a Standard Recipe)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 21권 / 5호 / 706 ~ 712페이지
· 저자명 : 박지현, 백옥희

초록

This study was carried out to investigate the quality characteristics and microbiology of the simple preprocessed food julienne white radish and pear during storage at 4℃ and fordevelopment of a standard recipe. Total aerobic bacteria level were 3.20±0.08 log CFU/g in julienne white radish and pear, and 3.00±0.14 log CFU/g in julienne white radish (control). Coliform counts were 3.20±0.08 log CFU/g in julienne white radish and pear and 1.84±0.17 log CFU/g in julienne white radish. Low levels of coliform and total aerobic bacteria were detected. pH values of julienne white radish and pear increased significantly after 3days, whereas that of control increased significantly after 1day. Lightness and redness decreased during storage, whereas yellowness increased significantly during storage. During storage, hardness of julienne white radish and pear decreased after 3days, whereas that of julienne white radish decreased after 5days. According to sensory evaluation, 70% julienne white radish and 30% julienne pear showed higher score in term of taste, harmony of ingredient, harmony of sauce and overall preference. Consequently, 70% julienne white radish and 30% julienne pear was determined to the best formula and a maximum storage period of 3 days was showned to be optimal.

영어초록

This study was carried out to investigate the quality characteristics and microbiology of the simple preprocessed food julienne white radish and pear during storage at 4℃ and fordevelopment of a standard recipe. Total aerobic bacteria level were 3.20±0.08 log CFU/g in julienne white radish and pear, and 3.00±0.14 log CFU/g in julienne white radish (control). Coliform counts were 3.20±0.08 log CFU/g in julienne white radish and pear and 1.84±0.17 log CFU/g in julienne white radish. Low levels of coliform and total aerobic bacteria were detected. pH values of julienne white radish and pear increased significantly after 3days, whereas that of control increased significantly after 1day. Lightness and redness decreased during storage, whereas yellowness increased significantly during storage. During storage, hardness of julienne white radish and pear decreased after 3days, whereas that of julienne white radish decreased after 5days. According to sensory evaluation, 70% julienne white radish and 30% julienne pear showed higher score in term of taste, harmony of ingredient, harmony of sauce and overall preference. Consequently, 70% julienne white radish and 30% julienne pear was determined to the best formula and a maximum storage period of 3 days was showned to be optimal.

참고자료

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