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Effect of manufacturing process using superheated steam on the quality improvement of pickled radish product

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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

This study was conducted to develop radish as a food product for home meal replacement using superheated steam (SHS). Also, the change of quality characteristics was studied during their storage. The radish cuts were treated with SHS for 0, 3, 5, and 7 min, respectively, followed by complete drying at 80℃ for 6 hours. The results showed that radishes restored with mixed solution (drinking water:sugar:vinegar:salt=2:1:0.8:0.1) were harder than those restored with drinking water. All radishes were stored at 5, 10 and 15℃ for 56 days to investigate the changes of quality characteristics during the storage. Radishes in the control group, restored with drinking water and stored at 15℃, were spoiled after 7 days of storage. The radish in the experimental group did not show any change in the water content; except an increase on the first day of storage. The hardness of radish decreased with an increase in the storage period. It was found that microbial growth was inhibited due to low pH of the mixed solution, in which radishes of the experimental group were immerse.

저자
  • 김은미(한국식품연구원) | Eunmi Kim (Korean Food Research Institute, Seongnam 13539, Korea) Corresponding author
  • 임정호(한국식품연구원) | Jeong-Ho Lim (Korean Food Research Institute, Seongnam 13539, Korea)
  • 최윤상(한국식품연구원) | Yun-Sang Choi (Korean Food Research Institute, Seongnam 13539, Korea)
  • 전기홍(한국식품연구원) | Ki-Hong Jeon (Korean Food Research Institute, Seongnam 13539, Korea)