콩잎김치의 소금농도별 저온에서의 숙성효과를 시기별로 조사하였다. 그 결과 숙성이 진행됨에 따라 pH가 점차로 낮아지고 산가는 증가하였다. 소금농도 1.5% 처리한 콩잎김치에서 가장 빨리 pH가 저하하였다. 염농도 측정에서 처리한 소금농도별로 염농도가 높았으며, 숙성 8일경에 모든 처리에서 염농도가 급격히 증가하였으며 그 이후에는 안정적 양상을 보였다. 소금농도별 미생물상 변화에서 총균수는 숙성이 진행됨에 따라 증가하였다가 감소한 후 일정한 경향을

창포의 뿌리를 주근(main root)과 측근(lateral root)으로 분리하여 3 열풍건조분말의 주된 포화지방산으로는 caprylic acid, pentadecanoic acid, stearic acid 및 heneicosanoic acid 등 10종이 확인되었고, 이들은 각각 주근과 측근의 경우 caprylic acid가 28.35%, 31.44%이었고, 불포화지방산으로는 linoleic acid, palmitoleic acid 및 lin

홍화씨의 식품재료로서의 이용성을 증가시키기 위한 목적으로서 양갱의 주원료인 건조 팥소 분말에 대한 볶은 홍화씨 분말 20, 35, 45 및 60mesh별로 첨가한 제품과 홍화씨 45mesh분말의 첨가량을 0, 5, 10, 15 및 20%로 하여 제조한 제품 및 배합수로 녹차추출물을 이용한 제품의 품질특성을 조사하였다. 수분함량은 20mesh 체분리 분말 첨가 제품에서 가장 낮은 27.6% 이었고, 동일한 45mesh 분말의 첨가량에 따른 양갱제품

볶은 홍화씨 열수추출분말을 첨가한 쿠키의 제조 및 품질 특성 등은 다음과 같다. 열수추출분말은 수분 4.7%, 조지방 6.5%, 조회분 15.6%, 조단백질 32.6%로 구성되었고, oleic acid, linoleic acid 등의 불포화지방산을 많이 함유하고 있었다. 유리아미노산은 asparagine과 arginine의 함량이 각각 12.69, 2.21 mg/g으로 매우 높게 함유되어 있었고, K과 Mg이 주된 무기질 성분이었다. 쿠키 제품의

This study was performed to determine chemical compositions of dried persimmons stored with plastic film at low temperature and the effect of film packaging on dried persimmons during storage. The moisture contents of dried persimmons were 30 to 36% and alcohol contents were 264 to 318 mg/100g and acetaldehyde contents were 25 to 40mg/100g. Total lipid contents of dried persimmon were 626 to 869mg/100g and oleic, palmitic, linolenic, and palmitoleic acid were major fatty acids in total lipids. Major amino acids were glutamic acid, arginine, cystine and aspartic acid. From the result of storage experiment, non-packed group was that hardness was high as decreased in moisture content. In case of film packed groups stored at 5, self life was longer than non-packed and packed groups stored at room temperature. But, it need to develop available packing material and storage method.

This study was conducted to understand the characteristics of fruit softening during ripening which causes deep loses in quality of horticultural products during storage and marketing process after harvest. The changes of cell wall components during ripening was investigated. The climacteric rise was between 42 and 49 days after anthesis and then decreased. Ethylene evolution was similar to respiration. The hardness of fruit decreased markedly at this climacteric period and significances of textural parameters among the ripening periods were recognized but the significance between 50 and 55 days after anthesis was not. Sugar components of cell wall polysaccharides were uronic acid, galactose, glucose, arabinose, xylose, rhamnose, mannose and fucose. The contents of arabinose and mannose in alcohol-insoluble solids fraction increased, but other sugars were not changed. In cell wall fraction, the contents of uronic acid, galactose, glucose and arabinose were comparatively high, but galactose, arabinose and ironic acid were decreased markedly during ripening. ironic acid occupied above 75% of total monosaccharide in pectin fraction and decreased markedly during ripening. In acid-soluble hemicellulose fraction, the contents of uronic acid, glucose, galactose and rhamnose were high and they decreased from 50 days after anthesis. The contents of glucose and xylose were high in a alkali-soluble hemicellulose fraction and they decreased markedly at 55days after anthesis.

In order to study the effect of modified atmosphere packaging(M.A.P.) and controlled atmosphere(C. A.) storage on keeping freshness of mushrooms (Agricus-bisporus). Mushrooms was packaged with polyethylene(P.E.) film (40, 60, 80) and C.A. conditions(CO2 concentration of 2%, O2 concentration of 2%) and storage at 01, RH(relative hummidity) 921%. Gas composition in film was changed rapidly at early of storage, but it kept a constant level after 14 days of storage, and then kept at the level of 6~9% CO2 and 2~5% O2. Weight loss was 5% in non-packed mushrooms after 3 days of storage, but P.E. film, CO2 treated, C.A. conditions were 5% after 21 days of storage. Flesh firmness of the mushrooms was continuously decreased throughout storage period and the lowest of flesh firmness changed was 80-P.E. film packing. Discoloration of the piteous of mushrooms appears to be the most Important factors to determine its marketability, L value of it appears to be of the high values at P.E. film packing and C.A. conditions during period. Large amount of ethanol and acetaldehyde were produced from the 7 days during storage, large contents of mannitol and trehalose were at the 14 days and 7 days during storage.