잠시만 기다려 주세요. 로딩중입니다.

갈변방지제 처리에 따른 슬라이스 유자의 품질 변화

Quality Change of Sliced Citron (Citrus junos Sieb.) according to Browning Inhibitor Treatment

한국식품영양학회지 2020년 33권 4호 p.419 ~ 427
이보배, 조혜성, 조윤섭, 남승희,
소속 상세정보
이보배 ( Lee Bo-Bae ) - Jeollanamdo Agricultural Research and Extension Services Fruit Research Institute
조혜성 ( Cho Hye-Sung ) - Jeollanamdo Agricultural Research and Extension Services Fruit Research Institute
조윤섭 ( Cho Youn-Sup ) - Jeollanam-do Agricultural Research and Extension Services Fruit Research Institute
남승희 ( Nam Seung-Hee ) - Chonnam National University Department of Food Science and Technology

Abstract


The purpose of this study was to investigate the qualitative changes of the citron by identifying the type of solution and addition of the solution to prevent the browning reaction of the citron in a way that inhibits the browning of the citron. The browning inhibitor solution was investigated using the individual and mixture, and the results of the degree of browning and chromaticity showed that vitamin C+NaCl+cyclodextrin (CD) had the lowest browning of 0.52. In chromaticity, the ΔE values indicate that the higher the value, the greater the change in color, and the lowest value of the vitamin C+NaCl+CD mixture was 47.0, indicating that there was minimal browning compared to other treatment. The active change of the polyphenol oxidase (PPO) in the citron increased enzyme activity as the browning progressed, and the vitamin C+NaCl+CD solution was the lowest at 68.40 μ/g among the anti-browning solution. Based on these research results, it seems that the CD mixing solution can be used as a citron browning inhibitor.

키워드

citron; polyphenol oxidase (PPO); cyclodextrin; browning inhibitor

원문 및 링크아웃 정보

등재저널 정보