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무독화 옻 추출물 첨가 강정의 가온저장 중 품질 특성
Quality Properties of Gangjung Added with Detoxified Stem Bark of Rhus verniciflua (RVSB) Extract during Acceleration Storage

김경미    (농업과학기술원 농촌자원개발연구소   ); 김태영    (농업과학기술원 농촌자원개발연구소   ); 김명곤    (익산대학 특용작물가공과   ); 김행란    (농업과학기술원 농촌자원개발연구소  );
  • 초록

    다양한 생리활성을 지닌 무독화 옻 추출물을 첨가한 강정의 품질 특성 및 가온저장( $60^{\circ}C$ , 24 시간) 중에 품질변화를 조사하였다. 무독화 옻 추출물 첨가 강정의 팽화율은 시료간의 유의적 차이는 없었으며 색도의 L값은 무독화 윷 추출물 첨가구가 대조구에 비해 높았으며 a값은 추출물 농도가 높을수록 감소하였으며 b값은 7% 첨가 시 유의적으로 높은 값을 나타냈다. 무독화 옻 추출물 첨가에 따른 강정의 저장동안 수분함량의 변화는 저장기간이 경과함에 따라 감소하였으나 추출물 첨가에 따른 유의적 차이는 없었다. 무독화 옻 추출물 첨가 강정의 경도는 저장동안 시료간의 유의적 차이가 없었으며, 피크수는 저장기간이 경과할수록 약간 감소하는 경향을 보였다. 무독화 옻 추출물 첨가 강정의 산가는 저장기간이 경과할수록 그 값이 증가하였으며 무독화 옻 추출물 5% 이상 첨가 시 저장 16시간부터 산가의 증가를 억제시켰다. 과산화물가와 TBA가는 무독화 옻 추출물 3% 이상 첨가 시 저장 12시간부터 유의적으로 그 값이 감소되었다. 이와 같은 결과 무독화 옻 추출물을 첨가한 강정은 물리적 조직감의 향상은 기대할 수 없었으나 지방의 산패를 억제하는 효과가 있는 것으로 나타났다.


    The quality characteristics of Gangjung added with detoxified Rhus verniciflua stem bark (RVSB) extract, as well as the changes that occurred in the product during accelerated storage ( $60^{\circ}C$ , 24 hr), were investigated. The expansion rate of Gangjung was not significantly different (p


  • 주제어

    Gangjung .   detoxified Rhus verniciflua stem bark .   acceleration storage.  

  • 참고문헌 (30)

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  • 이 논문을 인용한 문헌 (6)

    1. Kim, Kyung-Mi ; Kim, Tae-Young ; Kim, Myung-Kon ; Kim, Haeng-Ran 2008. "The Quality of Gangjung Added with Detoxified Stem Bark of Rhus verniciflua Extract during Room Temperature Storage" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(7): 927~933     
    2. Jeong, Mi-Young ; Oh, Se-Wook 2008. "Isolation and Elucidation of Specific RNAs by Treatment of Rhus verniciflua Stokes Extract to U937 Cell" 한국식품과학회지 = Korean journal of food science and technology, 40(5): 593~598     
    3. Kim, Hyo-Jin ; Shim, Eun-Kyoung ; Kim, Hye-Ran ; Kim, Mee-Ree 2010. "Antioxidant Activities of Riceyeotgangjung with Added Spirulina Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 25(6): 795~800     
    4. Kim, Hyo-Jin ; Shim, Eun-Kyoung ; Kim, Hye-Ran ; Kim, Mee-Ree 2010. "Antioxidant Activities of Riceyeotgangjung with Added Spirulina Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 25(6): 795~800     
    5. Shim, Eun-Kyoung ; Kim, Hyo-Jin ; Kim, Hye-Ran ; Kim, Mee-Ree 2010. "Quality Characteristics of Riceyeotgangjung with Added Spirulina Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(6): 888~895     
    6. Ryu, Ji-Hye ; Kwon, Yong-Suk ; Kim, Kyoung-Mi ; Lee, Jin-Young 2014. "Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 29(6): 637~647     

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