Abstract ▼

Chapter 1. The changes in the quality of deep-freezed green mume by the shape of raw material
This study was conducted to identify the changes in the quality and antioxidation activity of various shape of green mume fruit refrigerated at -70℃. The changes in the content of moisture, soluble solid

Chapter 1. The changes in the quality of deep-freezed green mume by the shape of raw material
This study was conducted to identify the changes in the quality and antioxidation activity of various shape of green mume fruit refrigerated at -70℃. The changes in the content of moisture, soluble solid and ash by the shape of raw materials were little. The difference in pH of mume was not found by the shape of raw materials. However, the pH of mume refrigerated in -70℃ was increased with the storage time. The L-value of mume refrigerated for 18 months was considerably dissimilar with the shape of raw materials. When the mume was refrigerated with the original form, the color of mume freezed for 18 months was similar with the fresh fruit. The color of refrigerated mume fruit was verge to the red with the storage time. ΔT value of fresh mume was 31.8 and it was changed to 31.0 ～ 31.9 after 6 months of storage irrespective of the shape. The content of total free sugar in the fresh mume was 426.6 mg% and 3.0-3.9% of free sugar was lossed when mume was storaged at -70℃ for 6 months. The maintenance of free sugar was obtained when it was storaged with the seedless type. Among the ogranic acid found in the mume fruit, the content of citric acid was highest followed by malic acid, formic acid, oxalic acid and succinic acid. Total ogranic acid of fresh mume was 5,297.2 mg%. When it was refrigerated at -70℃ for 18 months, the 15.7-21.6% of oranic acid was missed. The most of ogranic acid loss was occured 6-12month of storage. Among the free amino acid found in the mume, the content of asparagine was highest followed by arginine and aspartic acid. The total free amino acid content of fresh mume was 281.4 mg%. When the mume was refrigerated with the original form, the loss of free amino acid was less than seedless mume and minced mume. The the content of ascorbic acid in the fresh mume was 62.1 ± 1.0 ppm and it was decreased with the storage time regardless of the shapes. The sensory score (color, odor and overall acceptability) evaluated by 20 trained panels was not significantly differed by the shape. The POV, TBA and EDA value of refrigerated with the original form of mume was highes followed by the seedless mume and minced mume. The antioxidation activity was decreased with the storage time.
Chapter 2. The quality characteristics of green mume refrigerated at various temperature
This study was investigated to identify the changes in the quality of mume refrigerated for 12 months at various storage temperature (-5℃, -10℃, -20℃ and -7 0℃). Among the free sugar contained in the mume, the content of glucose was highest followed by maltose, fructose and sucrose. When it was refrigerated at -70℃, the loss of free sugar was 4.1% compared to the fresh mume. Among the organid acids, citric acid content was highest followed by malic acid , formic acid, oxalic acid and succinic acid. The loss of succinic acid (50% was losted after 1 years at -5℃) was highest among the organic acid. Among the free amino acids, asparagine which was more than 70% of total free amino acids was highest followed by arginine and aspartic acid. The loss of amino acid refrigerated at -70℃ for 12 mont was 6.5% compared to fresh mume. The content of ascorbic acid was rapidly decreased when storaged at -5℃ for 12month compared to the lower temperature (-10℃, -20℃ and -70℃). The significant difference of color, odor and overall acceptability, which was tested by 20 trained panels, between the fresh mume and mume refrigerated at -70℃ for 12 months was not found. On the other hand, odor of mume refrigerated at -20℃, -10℃ and -5℃ was significantly differed to the fresh mume. High antioxidation activity was achieved at lower refrigeration temperature.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 10
• CONTENTS ... 14
• 목차 ... 16
• 제1장 연구개발 과제의 개요 ... 17
• 제1절 연구개발의 목적 ... 17
• 제2절 연구개발의 필요성 ... 17
• 제3절 연구개발의 범위 ... 19
• 제2장 국내외 기술개발 현황 ... 20
• 제1절 국내외 기술개발의 현황 ... 20
• 제2절 연구결과의 영향 ... 20
• 제3장 연구개발 수행 내용 및 결과 ... 22
• 제1절 청매실의 원료형태에 따른 심온 냉동시 품질변화 ... 22
• 제2절 저장온도를 달리하여 저장한 청매실의 품질특성 ... 54
• 제3절 냉동매실의 해동기술 개발 ... 69
• 제4절 매실을 이용한 식초 개발(Acetobacter sp. SK-7에 의한 매실식초 발효) ... 93
• 제5절 Evolutionary Operation-Factorial Design Technique을 이용한 매실식초 발효조건의 최적화 ... 107
• 제6절 한약재의 첨가를 통한 매실식초의 품질 향상 ... 123
• 제4장 목표달성도 및 관련분야에의 기여도 ... 131
• 제5장 연구개발 결과의 활용계획 ... 135
• 제6장 연구개발과정에서 수집한 해외과학기술 정보 ... 137
• 제7장 참고문헌 ... 138
• 끝페이지 ... 146