살구청과 자두청의 제조조건에 따른 시안배당체 함량과 품질 특성 (Cyanogenic Glycoside Content and Quality Characteristic of Apricot (Prunus armeniaca) and Plum (Prunus salicina) Chungs According to Their Preparation Conditions)

서지정보

· 발행기관 : 한국산업식품공학회
· 수록지 정보 : 산업식품공학 / 27권 / 4호 / 334 ~ 341페이지
· 저자명 : 배시연, 장채민, 박수원, 이현준, 이지현, 이광원, 김현석

초록

The objective of this study was to investigate changes in the cyanogenic glycoside (CN-Glc) content of apricot and plum chungs over the sugaring-ripening period and to evaluate their quality characteristics. The whole and flesh parts of the apricot and plum were mixed with sugar to a mixing ratio of 1:1 (w/w) to prepare their chungs, after which the fruit-sugar mixtures were stored for 13 months. The CN-Glc content dramatically increased within 3-4 months, reached the maximum, and gradually decreased over storage by 13 months. The apricot and plum chungs with seeds exhibited much higher CN-Glc contents than those without seeds. All chungs stored for 10 months were filtrated and treated for 30 min at 85o C to measure their quality characteristics. Similar soluble solid contents (53.4- 53.6o Bx) were found in all chungs. The apricot and plum chungs without seeds exhibited the higher concentrations of total carbohydrate, organic acid, and total polyphenolic compounds than those with seeds. In addition, the color of the apricot and plum chungs without seeds was darker and deeper yellow than those with seeds. Overall, the apri cot and plum flesh may be better for producing the stone fruit chungs with minimal CN-Glc content and better nutrition.

영어초록

The objective of this study was to investigate changes in the cyanogenic glycoside (CN-Glc) content of apricot and plum chungs over the sugaring-ripening period and to evaluate their quality characteristics. The whole and flesh parts of the apricot and plum were mixed with sugar to a mixing ratio of 1:1 (w/w) to prepare their chungs, after which the fruit-sugar mixtures were stored for 13 months. The CN-Glc content dramatically increased within 3-4 months, reached the maximum, and gradually decreased over storage by 13 months. The apricot and plum chungs with seeds exhibited much higher CN-Glc contents than those without seeds. All chungs stored for 10 months were filtrated and treated for 30 min at 85o C to measure their quality characteristics. Similar soluble solid contents (53.4- 53.6o Bx) were found in all chungs. The apricot and plum chungs without seeds exhibited the higher concentrations of total carbohydrate, organic acid, and total polyphenolic compounds than those with seeds. In addition, the color of the apricot and plum chungs without seeds was darker and deeper yellow than those with seeds. Overall, the apri cot and plum flesh may be better for producing the stone fruit chungs with minimal CN-Glc content and better nutrition.

참고자료

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