품종별 한국산 감자 슬라이스의 냉장 중 이화학적 품질의 변화 Changes in Physicochemical Attributes of Potato Slices with Different Cultivars during Cold Storage
정현미, 이귀주
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韓國食生活文化學會誌
(한국식생활문화학회지)
제10권 제2호
(1995.05)
pp.97-100
pp.97-100
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
Three potato cultivars were prepared as slices and stored for 4 weeks at 5℃. Changes in Vitamin C content and other quality factors, such as color, pH, soluble solid and protein content were determined. Vitamin C content and L value decreased in three potato cultivars. Initial Vitamin C contents of three potato cultivars varied from 49.27 mg% in Sumi to 56.40 mg% in Namjak. Changes in L value showed that the tendency of browning in Daejima was slower than Sumi and Namjak. Changes in pH were small. Soluble solids and protein content increased and varied by cultivar. From the correlation analysis, correlation between browning degree and Vitamin C content was low in three potato cultivars.
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