본 연구에서는 딸기의 냉장 및 상온 저장 시 일반세균, pH, color, firmness 등의 품질특성에 있 어 염수 세척에 따른 영향을 분석하였다. 시료는 세척하지 않은 대조구, 염수세척 시료구, 염수세척 후 물기제거한 시료구 세 가지 종류로 준비하였다. 일반세균의 경우 염수세척 후 물기제거한 경우 에 염수세척 시료구와 비세척 대조구에 비해 세균수가 저감화되었으며, 대수증식기가 나타나지 않 았다. pH의 경우, 비세척 대조구와 염수세척 시료구에서는 다소 감소했으나, 염수세척 후 물기를 제거한 시료구에서는 거의 변화가 없는 것으로 나타났다. 적색도는 비세척 대조구와 염수세척 후 물기제거 시료구에서 저장기간이 경과함에 따라 증가되었으나, 염수세척 시료구에서는 감소되었다. 경도의 경우 4℃에서 저장했을 때, 저장 간에 큰 변화를 보이지 않았다. 결론적으로 딸기를 염수세 척하여 물기를 제거할 경우, 저장기간을 크게 연장할 수 있을 것으로 사료된다.

The moisture contained in conventionally extracted red crab shell samples was lower than than in samples extracted using high pressure. In contrast, ash content increased as the extraction time increased and displayed no significant variation in high pressure extraction. Extraction time was influential, with lower lightness (L-value) being obtained in samples extracted at high pressure as compared to traditional extraction. However, large variation in a- and b-values resulted from traditional extraction. For both traditional and high pressure extraction increases in pH, salinity and saccharide content were noted with increasing extraction time, but these parameters did not vary substantially in red crab shell extracted at high pressure. The mineral content in samples extracted by high pressure was higher than in traditionally extracted samples. The mineral content increased with time, with marginally higher contents of essential amino acids and flavor enhancing amino acids noted following high pressure extraction. The contents of the flavor enhancing amino acids increased from 30?60 min, thereafter decreasing. Assessment of consumer acceptance revealed that, while traditionally manufactured red crab sauce was popular, sauce manufactured using a 60 min high pressure extraction was preferred. Extending the high pressure extraction time to 75 min produced a less sensory acceptable product, due to higher mineral and protein levels.