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pp.59-64
The effects of vinegar, alcohol and ascorbic acid on the color, microorganism, sensory properties and flavor pattern of minced ginger (MG) were investigated during storage for 28 days at 30℃. The values of L (lightness),a (redness) and b (yellowness) of the control (T-0) and all the treatments changed slightly at the initial stage of storage, however the elapse of time accelerated the changes. The total bacterial counts of T-0 showed 5.37 × 107CFU/g at the initial stage, but the MG-treatments decreased the bacteria above 4 log compared to T-0. It was showed that the additives were effective for inhibition of the growth of microorganism. Sensory properties of flavor intensity test showed no significant difference between T-0 and MG-treatments (p < 0.05). The result of volatile flavor contents of electronic nose analyzer (ENZ) showed that MG-treatments (T-I, T-II, T-III) was recognized stronger than non-treatment at the initial stage, but the change of flavor compound were stabilized soon regardless of type or quantity of additives during total storage period at 30℃.
