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논문 상세정보

저온 및 고온살균 사과주스의 품질 특성

Quality Characteristics of Apple Juice according to the Sterilization Methods

초록

본 연구에서는 살균 온도에 따른 사과주스의 이화학적 특성과 영양성분 및 기능성을 분석하였다. pH는 저온살균 사과주스가 고온살균 사과주스보다 약간 높았으며, 적정산도는 고온살균 사과주스가 저온살균 사과주스보다 높았다. 두 시료의 가용성 고형분 함량은 동일하였으며, 색도는 고온살균 사과주스의 명도가 높았으며, 황색도와 적색도의 경우는 저온살균 사과주스가 약간 더 높게 나타났다. 환원당 함량은 고온살균 사과주스가 저온살균 사과주스보다 높은 경향을 나타냈다. 두 시료 모두 칼륨과 malic acid 함량이 가장 많았다. 유리 아미노산의 총 함량은 고온살균 사과주스가 높았으며, aspartic acid와 glutamic acid의 함량이 그 중 가장 높게 나타났다. 총 폴리페놀 함량은 저온살균 사과주스가 고온살균 사과주스 보다 유의적으로 높았으며, 라디칼 소거능에서는 DPPH 라디칼 소거능은 저온살균 사과주스가 고온살균 주스에 비해 유의적으로 높았으며, xanthine oxidase 저해 활성 및 tyrosinase 저해 활성에서 저온살균 사과주스가 고온살균 사과주스에 비해 높게 나타났다. 이상의 결과, 사과주스 제조시 고온살균을 할 경우 농축으로 인해 일반성분의 함량이 다소 높게 나타날 수 있으나, 사과의 기능성을 유지하기 위해서는 저온살균 방법이 고온살균 방법에 비해 효과적일 것으로 판단된다.

Abstract

The physiochemical property, nutrient composition, and functionality of apple juice sterilized at a low temperature (LT, $70^{\circ}C$, 30 min) or a high temperature (HT, $100^{\circ}C$, 20 min) were analyzed. The pH of the apple juice that was sterilized at LT (pH 4.72) was higher than that of the apple juice that was sterilized at HT (pH 4.57), and the acidity of the apple juice that was sterilized at HT (8.90%) was higher than that of the other sample. The sugar content of the two apple juice samples was 15 $^{\circ}Brix$, and the apple juice samples had high potassium, malic acid, and glutamic acid contents. The total polyphenol contents of the apple juice samples that were sterilized at LT and HT were 27.39 mg/100 mL and 23.24 mg/100 mL, respectively. The apple juice that was sterilized at LT had a significantly stronger DPPH radical scavenging activity than the apple juice that was sterilized at HT ($p$ <0.01), and the apple juice that was sterilized at LT had a lower hydroxyl radical scavenging activity level than the other apple juice. Finally, the apple juice that was sterilized at LT showed significantly stronger activities that inhibit enzyme-related oxidation than the apple juice that was sterilized at HT ($p$ <0.05).

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이 논문을 인용한 문헌 (5)

  1. Chung, Hai-Jung 2012. "Comparison of Physicochemical Properties and Physiological Activities of Commercial Fruit Juices" 한국식품저장유통학회지 = Korean journal of food preservation, 19(5): 712~719 
  2. Ahn, Seong-Hwan ; Lim, Jeong-Ho ; Kim, Young-Ho ; Chung, Suk Jin ; Park, Kee-Jai 2013. "Effect of continuous pulsed electric fields treatments on quality of apple juice" 한국식품저장유통학회지 = Korean journal of food preservation, 20(5): 650~658 
  3. Sung, Na-Hye ; Woo, Seung-Mi ; Yeo, Soo-Hwan ; Yea, Myeong-Jai ; Lee, Gyeong-Hweon ; Jeong, Yong-Jin 2013. "Detecting Defects from the Alcoholic Fermentation of Apple Concentrates" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(4): 621~626 
  4. Yang, Ji-Won ; Han, Dae-Seok ; Lee, Chang-Ho ; Park, Sung-Jin ; Kim, Young-Eon 2014. "Evaluation on the Quality of Fresh, Conventionally Heated and Ohmically Heated Mulberry Fruit Juice" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 24(1): 80~91 
  5. Sung, Na-Hye ; Woo, Seung-Mi ; Kwon, Joong-Ho ; Yeo, Soo-Hwan ; Jeong, Yong-Jin 2014. "Quality Characteristics of High Acidity Apple Vinegar Manufactured Using Two Stage Fermentation" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(6): 877~883 

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