초록

초임계 이산화탄소를 건조 전처리 방법으로 사용하여 사과의 품질변화를 관찰하고, polyphenol oxidase의 저해효과를 조사하였다. 색도의 경우 L, a, b값은 초임계 이산화탄소의 온도와 압력이 높을 때, 무처리구보다 변화가 적었다. 색차와 갈색도는 초임계 이산화탄소 온도와 압력이 증가할수록 작은 값을 나타내었다. $35^{\circ}C$, 15 MPa와 $45^{\circ}C$, 20 MPa에서 무처리구보다 높은 갈색도를 나타내었다. Polyphenol oxidase(PPO) 활성은 초임계 이산화탄소의 온도와 압력이 증가할수록 활성이 억제되었다. 초임계 이산화탄소 전처리에 따른 springiness는 무처리구보다 증가하였고, hardness는 무처리구보다 감소하였으며, 초임계 이산화탄소의 압력와 온도가 증가할수록 springiness와 hardness는 증가하였다. 이상과 같이 초임계 이산화탄소 전처리가 건조 사과의 색과 조직감에 영향을 미치는 것을 확인할 수 있었다.

Abstract

This study was conducted to investigate quality changes of apple slab after pretreating with supercritical $CO_2$. L, a, b and color difference values were little changed at increasing temperature and pressure. Polyphenol oxidase was inhibited according to increment of supercritical $CO_2$ temperature and pressure. Springiness and hardness were increased at increasing pressure and temperature condition of pretreatment but hardness showed lower value than untreatment. The texture like sponge of dried apple slab was probably due to channels which were made during penetration and release of carbon dioxide.

주제어

#pretreatment   #supercritical carbon dioxide   #color   #texture   #apple slab  

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참고문헌 (16)

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이 논문을 인용한 문헌 (2)

1. Kim, Jung-Soo ; Chung, Dae-Sung ; Lee, Youn Suk 2012. "Effect of Packaging Systems with High CO₂ Treatment on the Quality Changes of Fig (Ficus carica L) during Storage" 한국식품저장유통학회지 = Korean journal of food preservation, 19(6): 799~806  원문보기 상세보기
2. Lee, Hye-Lim ; Youn, Kwang-Sup 2012. "Quality Characteristics of Cold-air and Infrared-dried Peaches" 한국식품저장유통학회지 = Korean journal of food preservation, 19(4): 485~491  원문보기 상세보기