지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.12
- 수록면
- 751 - 759 (9page)
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초록· 키워드
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There is increasing interest in freshly cut products, that is, foods produced without washing and cutting. In this study, the quality of freshly cut sliced Deodeok was compared with that of what based on its washing methods. In bubble washing, the Deodeok rises to the water surface apace and is broken into centimeter sizes. Microbubble washing calls for the production of a great number of 0.1 mm-sized bubbles in anions-bearing water and their passing through a trumpet-shaped hole at a high pressure. To compare the product deterioration rates of the specimens, they were stored at 10℃ for 10 days. In the specimens washed with the control method and with hand washing, the deterioration rate was 80%; and in the specimens washed with bubble and microbubble washing, 20~30%. The L-value (an index of browning) was higher in the bubble and microbubble washing than in the control and the hand washing, which implies that browning was minimized during the storage. As for the viable cell and coliform group counts that were measured during the storage, the specimens washed with the control method showed the highest values. In contrast, the specimens washed with microbubble washing showed the lowest values. In the sensory test, the specimens washed with microbubble were highest in storage preference. In conclusion, the Deodeok that was stored after it was washed with microbubble washing was found to have had the best quality.
목차
등록된 정보가 없습니다.
참고문헌 (28)
참고문헌 신청
1. [학술지(정기간행물)] - King AD / 1989 / Physical and microbiological storage stability of minimally processed fruits and vegetables / Food Technol 43 : 132 ~ 135
2. [학술지(정기간행물)] - Huxsoll CC / 1989 / Processing and distribution alternatives for minimally processed fruits and vegetables / Food Technol 43 : 124 ~ 128
3. [학술지(정기간행물)] - Ahvenainen R / 1996 / New approaches in improving the shelf life of minimally processed fruit and vegetables / Trends Food Sci Technol 7 : 179 ~ 186
4. [학술지(정기간행물)] - Kim DM / 1995 / Minimal processing of fruits and vegetables / Korean J Food Technol 8 : 85 ~ 91
5. [학술지(정기간행물)] - Sapers GM / 1992 / Enzymatic browning control in potato with ascorbic acid-2-phosphates / J Food Sci 57 : 1132 ~ 1135
2. [학술지(정기간행물)] - Huxsoll CC / 1989 / Processing and distribution alternatives for minimally processed fruits and vegetables / Food Technol 43 : 124 ~ 128
3. [학술지(정기간행물)] - Ahvenainen R / 1996 / New approaches in improving the shelf life of minimally processed fruit and vegetables / Trends Food Sci Technol 7 : 179 ~ 186
4. [학술지(정기간행물)] - Kim DM / 1995 / Minimal processing of fruits and vegetables / Korean J Food Technol 8 : 85 ~ 91
5. [학술지(정기간행물)] - Sapers GM / 1992 / Enzymatic browning control in potato with ascorbic acid-2-phosphates / J Food Sci 57 : 1132 ~ 1135
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UCI(KEPA) : I410-ECN-0101-2018-059-003067670