논문 상세보기
pp.784-792
다진생강의 선도 연장을 위한 연구로 생강을 박피하여 45~의 중온수 조건에서 열처리 한 후, 다진생강을 제조하여 에서 9일간 저장하면서 처리조건에 따른 품질을 평가하였다. 생강을 각각의 온도에서 일정시간 열처리 시 처리수의 온도가 낮을수록 생강의 품온이 처리수의 온도와 평형을 이루는 시간이 짧았다. 열처리 시 다진 생강의 미생물 수준은 열처리 시간 및 온도가 증가될수록 감소되는 경향을 보였는데, 특히 이상에서는 총균, 대장균군 및 곰팡이의 미생
Mild heat treatment was applied to ginger rhizomes to achieve shelf-life extension for fresh minced ginger. The rhizomes were treated at 45, 50, 55, or for different periods of time, minced, and stored at for 9 days. Microbial levels in minced fresh ginger decreased with increases in temperature and duration of heat treatment. The non-treated and treated samples did not significantly differ in color at the initial stage of storage. Changes in color were detected after 3 days, and accelerated after that time. The value of control samples reached 12.42, whereas that of treated samples (except when was applied for 60 min) ranged from 7.67 to 10.96, after 9 days. There was no significant difference in initial pH value between control (pH 6.09) and treated (pH 6,046.20) samples. The pH of control samples increased to 8.02 after 9 days, whereas pH values of samples treated at and ranged from pH 6.807.83 after 9 days. The percentage of control drip was 25.65% at the initial stage of storage, which was lower than those of treated samples. Drip increased to 38.63% in the control and to 34.20~38.44% in treated samples after 9 days. The sensory characteristics of the control samples were similar to those of treated samples at the initial stage of storage. After 6 days, the control and some treated samples developed off-flavors and discoloration. However, samples treated at for 60 min retained favorable quality characteristics for 9 days after storage.
