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알코올 전 처리와 블랜칭이 포장 절편 마의 품질보존에 미치는 영향

원문정보

Effect of Treating and Blanching on Qualities Preservation of Packaged Fresh-cut Yam

송기현, 고의석, 김찬우, 심원철, 김재능

피인용수 : 0(자료제공 : 네이버학술정보)

초록

영어

In this experiment, sliced yams (5 mm size) were used for research. Alcohol treatment and blanching treatment were used in this experiments. Color change, hardness, microorganism total count, and PPO activity of the packaged yam were measured. In result, colors of the treated yam were significantly changed in alcohol treatment with different concentration. 5% alcohol treatment is better than 10% alcohol treatment in browning inhibition of fresh-cut yam. But in blanching treatment, color change had no significant different. PPO activity of 1 min blanching packaged yam were decreased 50% and PPO activity of 5 min blanching packaged yam were decreased 85%. In the case of hardness were decreased in both experimental groups. especially 1 min, 3 min and 5 min blanching films, hardness were decreased more than 10 N. Also, both treatments are inhibited the growth of microorganisms effectively.

목차

Abstract
 서론
 재료 및 방법
  1. 실험재료
  2. 실험방법
  3. PPO(Polyphenol Oxidase) 활성도 측정
  4. 색도, 경도 측정
  5. 미생물의 총 균수 측정
  6. 통계처리
 결과 및 고찰
  1. 알코올 처리에 따른 색의 변화
  2. 블랜칭 시간에 따른 PPO(Polyphenol oxidase)activity와 색의 변화
  3. 마의 물리적 품질에 미치는 영향
  4. 미생물에 미치는 영향
 요약
 감사의 글
 참고문헌

저자정보

  • 송기현 Kihyeon Song. 연세대학교 패키징학과
  • 고의석 Euisuk Ko. 연세대학교 패키징학과
  • 김찬우 Chanwoo Kim. 연세대학교 패키징학과
  • 심원철 Woncheol Shim. 연세대학교 패키징학과
  • 김재능 Jaineung Kim. 연세대학교 패키징학과

참고문헌

자료제공 : 네이버학술정보

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