마늘퓨레를 제조하였을 때 원료로 사용된 마늘의 저장온도와 퓨레의 pH 및 온도가 변색에 미치는 영향을 알아보고 그 원인을 구명하기 위하여 본 실험이 수행되었다. 마늘퓨레의 변색은 저온저장했던 마늘로 퓨레제조시 심하게 나타났으며 pH 4.0, 2와 조건에서 청변이 가장 심하였다. 변색의 양상은 녹변, 청변, 그리고 갈변의 세가지 형태로 나타났으며 산화적 갈변을 제외한 녹변과 청변은 변색정도의 차이일 뿐 같은 기작에 의한 것으로 생각되었다. 변색색

This study was carried out to how the effects of storage temperature of garlic bulbs, pH and temperature of garlic puree on its color change. Color change was severely appeared in puree made of garlics stored at pH 4.0, 2 and pH 4.0, 25. The color of garlic puree was changed from green to blue during storage. The yellowing occured by the oxidation at high temperature of puree. Garlic puree absorbed the wavelengths of 486nm. 580nm, and 656nm. The precursors of pigments produced by enzymatic reaction were seemed to be the reasons of color change because there was no my change of color in puree when the enzymes including alliinase were inactivated. However, the color changes of puree at low storage temperature should be studied further in the future.

• 장현세
• 홍경훈