Quality Changes in Minced Ginger Prepared with Frozen Ginger during Storage

전체 글

(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 6, pp. 943~951 (2004). ©The Korean Society of Food Science and Technology. ïÿ;b *` &8~ Ë 7 ®îæz Bÿ^Á¾* %v ®". Quality Changes in Minced Ginger Prepared with Frozen Ginger during Storage Dong-Ho Kim and Young-Chun Lee* Department of Food Science and Technology, Chung-Ang University As storing ginger roots under optimum conditions takes high cost, ginger roots are commonly stored in underground tunnels where the maintenance of optimum temperature and humidity is difficult. One of the methods for long term storage of ginger roots is freezing. The objective of this research was to evaluate effect of storage temperatures and packaging methods on the quality of minced ginger prepared with frozen stored ginger. The minced ginger prepared with frozen stored ginger at −20oC was packed in bags, glass bottles and tubes, and then stored at 5 and −20oC for quality evaluation at 4 and 15 week-intervals. The changes of surface color, total free sugars, free amino acids and volatile compounds were less in the combined treatment samples than in control during storage, regardless of the storage temperature. The tube packing was the best for maintaining quality of minced ginger during storage among tested packaging methods. Sensory results showed that the minced ginger with the combined treatment and packed in tubes could be stored at 5 and −20oC for 12 and 45 weeks, respectively, without a significant drop in palatability. Key words: minced ginger, packaging methods, frozen ginger. *. . Â ÿK~ " º² Öj Ã& ö > ® . æ ;~ ç®W Ãê" ¦&&~ Ã&¢ *B º ^¿, Ú, ïË-ïÿ&Ë 5 " ?f îÚ *& &ËO»ö & & ºB . Ú ;~ ²jº ª Z ªö" ;¾ÊÞ ~ ¢¦ &B®j B~ &¦ª ;~ ; Ïbò Ï> ®Ú ²j ¾& ;>Ú ® . $ &B® 5 &ËO» BB Úææ pj ; ²j~ >º{&ö ê& ¾æ¾ ® . ~ Ï'f >{B ;~ ËV&Ëj *~ ïÿ& ËB ;j öò ~, ; &V~ &Ë ö ^B6b ¾æ¾º .æ, &ÊB 5 ªÒ ÛBB¢ Î& ;. &V¢ B~, ËO»" &ËNê& ; &V~ ®îö ~º 'Ëj ï&~ ïÿ&Ë ;~ ë' Ï Onj Îï~¶ ~& .. ;(Zingiber officinale Roscoe)f ;"(Zingiberaceae)ö ³ ~º j& $º & öÖ~ j . b~ ~¾B ~ "ãj ~Vê (1). "ãf ßF~ " ËV¢ æ î ®Ú Vö* 3^Vã¦V ^ê'b 6Ò Ï> ® º V^W ±f Ëò~ ~¾ . ÖÒ ¾¢~ ; C Öïf * £ 4ò Êb ÏÎ BÖ" *§ j" æö B * C Öï~ 86.4%¢ ÖÂ~ ®b Ú ;~ ËÎº £ 1,500Ûöb, Ö ³&ö n;B ²j B ~º 7º ² ·b (2). ;&Ë~ 'f 10-15oC, 80-90% RH, ÆöBº ;j &Ë H Æ ç& jã~æ á~ ¦NN" BjN ¸j ; Ë ò~ >/ç ôf ^B6 B (3). f ? *Ò Ú öB ÒÏ> ®º Æ&ËO»f ÎN' &Ë &Ò& Ú JÖ $ &ËV*~ .G ®&Ë~ "ÖæöB Úê ' Ëÿ' ê³ Â~& > ®æ pj öò jî¢, «. Òò 5 O» ; &8~ *`, Ë 5 ËO». þö ÒÏ ;f 2000j 11ú Öæ ÏÓÎê BÖ ¦CöB «~ ÒÏ~& . ;f −20oC ïÿ &Ëö 1Bú & ê ÿ~ ; &V Òò ÒÏ~& . ; j îê ê ZÎ&j &(control) F;~&b îê ; &V 100 g 7ïö & jN .æOæBº L-cysteine. *Corresponding author: Young-Chun Lee, Department of Food Science and Technology, Chung-Ang University, Naeri 72-1, Daedukmyun, Ansung, Kyungki-do 456-756, Korea Tel: 82-31-676-2451 Fax: 82-31-675-4853 E-mail: [email protected] 943.

(2) ®"²æ B 36 ² B 6 ^ (2004). 944. z¢ rjV *~ DB-5(50 mÜ0.2 mm, 0.33 µm, J&W Scientific, Folsom, USA)

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(4) "f DB-5MS(50 mÜ0.2 mm, 0.33 µm, J&W Scientific, Folsom, USA), J6Nêº 50oCöB 2ª* Fæ ê ª 5oC 240oCræ çß8 . GC-MSD áf mass spectrumj Wiley library ¦ï Ö"f ¾^æº ^òç~ mass spectral data(7-9)¢ Ï~ jv~& .. 0.2%, &ÊB ÛBBº NaCl 2%f sodium benzoate 0.1%, ªÒOæ¢ * Î&Bº xanthan gum 0.1%¢ b Î &~ îz ©j «¾Ò F;~& . B B &Vº nylon/polyethylene bag, glass bottle, tube(aluminium foil/linear low density polyethylene)ö Ïê~ ïË&Ë (5oC)òº 4" *Ïb 16" ÿn, ïÿ&Ë(−20oC)òº 15" *Ïb 60" ÿn &Ë ~B ®îßWj Ò~& . ïê ª7ïNê(color difference meter, Hunter lab., CQ-1200x, USA) L8(lightness), a8(redness), b8(yellowness)j reflectance modeöB ïê¢ G;~&b *>' ïN ∆E = 2 2 2 ∆a + ∆b + ∆L 8b ¾æÚî, &Wï6~ calibration 8f L = 93.36, a = −0.97, b = 0.43î . FÒ ï Gancedo (4)~ O»ö 8¢ FÒ ïj G;~& . ¯, ''~ ; &Vò 20 gj ~ 80% ethyl alcohol ºÂ ~ 6{³»j Î ê Sep-Pak C18 cartridge(Waters Co., Milford, USA) 5 membrane filter(pore size 0.45 µm) ³'b "~ Sugar-Pak(6.5Ü300 mm, Waters, Milford, USA)

(5) "" R.I. detector(Model 132, Gilson Co., Villiers-le-Bel, France)& Ë OB HPLC(Gilson 305 system, Villiers-le-Bel, France) ªC~ & .. Ë¦Ò ; &Vò~ ïz, 5 «' ®îö & ßW N¦Ò 5 F^ê ¦Ò¢ ~& . &Ë¦Òö~ FBj *~ b& 36 ¦Ò»b ; &V~ ïz, ö & Nê ËK Ö> N6 20«j FB~& . ïz~ &Ë ï&º 96 ï6», º 76 ï6», *Ú' F^êº 9 6 V^¿ê»ö ~~ ¦Ò~& . Ûê¾Ò. þÖ" áÚê ¶ò¢ SAS program(10)j ÒÏ~ ªC ~&b, ªÖªC Ö" ò*~ N& ®º Ïö & Bº Duncan’s multiple range test ò*~ F~N¢ ¦;~ & (p<0.05).. FÒ jÖ FÒ jÖ ªCj *~ (5)~ O»ö 8¢ ò¢ * ¾Ò ~& . ; &VòöB 20 gj ~ 75% ethyl alcohol Ïb FÒjÖj ºÂ ê "~ j 6 {³»Î Ê loading buffer solution(20 mM borate buffer, pH 9.5)b 10 mL ;Ï~ ¢ membrane filter(pore size 0.45 µm) "~& . " FêÚ £(o-phthaldialdehyde) j 1 : 5 &~ 1ª ÿn >wÎ ê LiChrospher 100RP-18 (4Ü250 mm, Merck, Darmstadt, Germany)

(6) "" Fluorometer detector(Model 121, Gilson Co., Villiers-le-Bel, France)& ËOB HPLC(Gilson 305 system, Villiers-le-Bel, France) ªC~& .. Ö 5 V ïê~ æz −20oCö ïÿ&Ë öò;b ; &V¢ B ê 5, −20oC &Ëö 16, 60" ÿn &Ë ïêº Table 12ö ¾æÂ :f ? . 5oC &ËöBº &ËV* ^Úî> ËO»ö ç&ì Î ¾ÒöB a8 Ã&~&b¾ &öBº Â2Ë¾Ò& Ë¾Ò a8~ æ z& &Ë 8"¦V n;'b ¾æÒ . «¾ÒöBº * Ú'b & &Ë 12"ræ n; 8j ¾æÚî . −20oC &ËöBê ËO»ö ç& ì &ËV* ^Úî > Î ¾ÒöB a8 Ã&~&b &öBº ÷, bagË¾ÒöBº 15" ã"¦V a8 F~'b N&. Ë89ª ; &Vò 10 gj Ã~> 100 mLf bÎ Ê Schultz (6)~ O»ö 8¢ Likens & Nickerson Ë~¢ ÒÏ~ ³>ÃVÃ~»b ËVWªj 2* ÿn ÷~& . ³ >ÃVÃ~»ö ~B áÚê ò~ ËVWª~ ·' æ. Table 1. Changes in “a” values of minced ginger packed in three types of containers during storage at 5oC Color value Storage time (weeks) Bottle 0 4 8 12 16 1). Additives1). Control 2). d. 2.47 3.24c 3.61b 3.88a 3.90b. Bag. Tube. c. c. 2.71 3.64b 3.84b 3.62a 3.89a. 2.69 2.96b 3.41a 3.46a 3.58a. Bottle a. 2.86 2.84a 2.95a 2.99a 3.08a. Bag. Tube. b. 2.04a 2.24a 2.77a 2.63a 2.98a. 2.67 2.62b 2.81ab 2.94ab 3.07a. Additives: control+L-cysteine 0.2%+sodium benzoate 0.1%+NaCl 2%+xanthan gum 0.1%. Means with the same letter in the same column are significantly different as determined by Duncan’s multiple range test (p<0.05).. 2)a,b,c,d.

(7) ïÿ;b B &V~ &Ë 7 ®îæz. 945. Table 2. Changes in “a” values of minced ginger packed in three types of containers during storage at −20oC Color value Storage time (weeks) Bottle 0 15 30 45 60. Additives1). Control 2). c. 2.13 2.86b 3.07ab 3.13a 3.27a. Bag d. 2.29 3.31c 3.54b 3.59b 3.83a. Tube. Bottle. b. b. 2.17 2.26b 2.25b 2.30b 2.81a. 2.07 2.16b 2.13b 2.28ab 2.48a. Bag b. 2.15 2.34ab 2.37ab 2.31ab 2.49a. Tube 2.06b 2.13b 2.08b 2.20ab 2.32a. 1). Additives: control+L-cysteine 0.2%+sodium benzoate 0.1%+NaCl 2%+xanthan gum 0.1%. Means with the same letter in the same column are significantly different as determined by Duncan’s multiple range test (p<0.05).. 2)a,b,c,d. Table 3. Changes in total free sugar contents of minced ginger packed in three types of containers during storage at 5oC Free sugar(%) Storage time (weeks) Bottle 0 4 8 12 16. Additives1). Control 2). a. 0.68 0.48b 0.36bc 0.37bc 0.34c. Bag a. 0.66 0.43b 0.37bc 0.39bc 0.34c. Tube. Bottle. a. a. 0.69 0.49b 0.43b 0.37b 0.37b. 0.66 0.52b 0.50b 0.48b 0.49b. Bag. Tube. a. 0.68a 0.58ab 0.54b 0.55b 0.54b. 0.67 0.46b 0.43b 0.42b 0.41b. 1). Additives: control+L-cysteine 0.2%+sodium benzoate 0.1%+NaCl 2%+xanthan gum 0.1%. Means with the same letter in the same column are significantly different as determined by Duncan’s multiple range test (p<0.05).. 2)a,b,c. Table 4. Changes in total free sugar contents of minced ginger packed in three types of containers during storage at -20oC Free sugar(%) Storage time (weeks) Bottle 0 15 30 45 60. Additives1). Control 2). a. 0.64 0.59ab 0.56b 0.41c 0.37c. Bag a. 0.63 0.58b 0.54b 0.37c 0.35c. Tube a. 0.64 0.61a 0.57a 0.42b 0.38b. Bottle a. 0.65 0.62a 0.62a 0.46b 0.47b. Bag. Tube. a. 0.65a 0.65a 0.61ab 0.50ab 0.49b. 0.65 0.61ab 0.60ab 0.49bc 0.47c. 1). Additives: control+L-cysteine 0.2%+sodium benzoate 0.1%+NaCl 2%+xanthan gum 0.1%. Means with the same letter in the same column are significantly different as determined by Duncan’s multiple range test (p<0.05).. 2)a,b,c. ¾V ·~&b¾ Â2Ë¾ÒöBº Ë¾Ò. a8~ Ã& jò~& . «¾ÒöBº & & Ë 45"ræ a8~ æz& n;'b ¾æÚî . f (11)f ;j 6" ÿn &Ë~&j H 'ïê a8" ïê b8 Ã&~&b, ïêº &ËV* ^Úî > .æê Ã&ö ~ ïê~ Ã&*ç ¾æÂ ~ Ö"f ?f ãËj ¾æÚî . $ f (12) f f~¢ PE jª" rª '[jªb Ë~ ®îG ;j Ö" '[jª~ ãÖ PEjª~ ãÖ Öê~ Ã && Ô² ¾æÒb, ïê~ æzº '[jª Ë¾Ò& PEjª¾Ò n;' 8j ¾æÞ ~& . º &Ë 5 FÛ 7 >ª¶ 5 Ö²R"¢ Oæ > ®º ' [jª ËO» Fê Fæö 'Ëj bÒ¢ ÒòB . FÒ ï~ æz ïÿ&Ë(−20oC) öò ;b &V B ê 5oC &Ë ö 16" ÿn &Ë FÒ ï æz¢ G; Ö"º. Table 3ö ¾æÞ :f ?~ . FÒ ïf &Ë .Vf j v~&j H &ËV* ^Úî> ËO»ö ç&ì 6 ²~&b &Ë 16"& ã"~ &öB ÷Ëf 50.0%, bagËf 48.4%, Â2Ëf 46.3%O 6²~& . &Ë.Vf jv~ " H &Ë 4" ã"¦V FÒ ï~ F~' N º ¾æ¾V · ®b¾ Â2Ë¾ÒöBº FÒ ï~ 6²& Ë¾Ò &Ë 16"ræ F~' æ z& ¾æ¾æ p~ . «¾ÒöBº ËO»ö &êì &f jv~ &Ë 16"& ã"~ê jò FÒ ï~ 6²¢ ¾æÚîb, ß® Â2Ë¾Òº &Ë 4"r æ FÒ ï~ F~' N& ¾æ¾æ pj Ë Ò n; FÒ ï~ æz¢ ¾æÚî . −20oC &Ë &Ë 60"& ã"~ &öB ÷Ëf 46.8%, bag Ëf 44.4%, Â2Ëf 40.6% FÒ ïf 6²~&. (Table 4). ¾ Â2Ë¾ÒöBº FÒ ï~ 6² Ë¾Ò 30" &Ë¢ræ 6² jò~&. . «¾ÒöBº ËO»ö &êì &f jv~.

(8) ®"²æ B 36 ² B 6 ^ (2004). 946. Table 5. Changes in total free amino acid contents of minced ginger packed in three types of containers during storage at 5oC Total free amino acid(mg%) Storage time (weeks) Bottle 0 4 8 12 16. Additives1). Control 2). Bag a. 434.0 418.6ab 415.8ab 405.9bc 386.4c. Tube a. 437.5 419.6ab 403.8bc 397.5cd 379.8d. a. Bottle. 436.5 424.6ab 417.7abc 403.7bc 391.1c. a. 435.1 426.4ab 420.9abc 415.5bc 410.1c. Bag. Tube a. 437.3 423.3ab 421.4ab 414.0b 411.3b. 436.4a 427.2ab 423.7ab 419.4ab 414.2b. 1). Additives: control+L-cysteine 0.2%+sodium benzoate 0.1%+NaCl 2%+xanthan gum 0.1%. Means with the same letter in the same column are significantly different as determined by Duncan’s multiple range test (p<0.05).. 2)a,b,c,d. Table 6. Changes in total free amino acid contents of minced ginger packed in three types of containers during storage at -20oC Total free amino acid (mg%) Storage time (weeks) 0 15 30 45 60. Additives1). Control Bottle 432.4a 415.1ab 410.1b 401.3b 374.7c. 2). Bag 430.3a 410.4b 405.7b 396.5c 371.2d. Tube 433.0a 417.3a 411.5b 405.3b 380.4c. Bottle 433.2a 428.4ab 421.0bc 416.1cd 410.2d. Bag 436.3a 422.4b 420.2b 410.2c 404.3c. Tube 436.3a 432.5ab 426.4abc 417.9bc 413.9c. 1). Additives: control+L-cysteine 0.2%+sodium benzoate 0.1%+NaCl 2%+xanthan gum 0.1%. Means with the same letter in the same column are significantly different as determined by Duncan’s multiple range test (p<0.05).. 2)a,b,c,d. &Ë 60"& ã"~ ÷Ëf 27.7%, bagËf 27.8%, Â 2Ëf 24.6%O 6²~&b¾ FÒ ï~ 6² &Ë 30"ræ F~' N& ¾æ¾æ pj «¾ÒöBº & n; FÒ ïj ¾æÚî . FÒjÖ ï~ æz ïÿ&Ë(−20oC) öò ;b &V B ê 5oC &Ë ö 16" ÿn &Ë FÒ jÖ ï æz¢ G; Ö "º Table 5ö ¾æÞ :f ?~ . ËO»ê~ C FÒ jÖ ïf &Ë .Vf jv~&j H &ËV* ^Ú î> 6²~º ãËj ¾æÚîb, &Ë 16"& ã"~ &öB ÷Ëf 10.9%, bagËf 13.1%, Â2Ëf 10.4%O 6² ~& . Â2Ë¾Òf ÷Ë¾Òº & öB &Ë 8"ræ bagË¾Ò FÒjÖ~ ï ¢; >&j Fæ~& . «¾Òöº bag, ÷Ë¾ Ò& &Ë 8"ræ FÒjÖ ï~ 6² jò® ¾ æÒb¾ Â2Ë¾Òº &Ë 12" ræ n;' ãËj ¾æÚî . −20oC &Ë (Table 6) &Ë 60"& ã"~ & öB ÷Ëf 13.3%, bagËf 13.7%, Â2Ëf 12.1% O 6²~& . BagË¾ÒöBº &Ë 15" ã"¦V F ÒjÖ ï~ 6² F~'b ¾æÒb *Ú' b &Ë 60"¢ræ ËO» jÖ ï~ 6 ² ¸~ . «¾Òöº &Ë 60"& ã"~ ÷Ë f 5.3%, bagËf 7.3%, Â2Ëf 5.1%~ 6²ïj ¾æ ÚÚ bagË¾ÒöB FÒjÖ ï~ 6²N &Ë ¸~ . ¾ Â2Ë¾Òº &Ë 30"ræ FÒjÖ ï~ F~' N& ¾æ¾æ pj ËÒ n; ãËj ¾æÚî . jÖ~ &Ë 7 6²º .ïz >wö V rJ ^ ®b¾ Montgomery (13)º cysteine" ?f jÖj. Î&~ .ïz >w" Ë&~¢ ÛB ~ ;ö .æÛB Î&bj Î& þöBº jÖ ï ~ 6²N & ÛBNj "î . ç" ? ; &V B®öB amino-carbonyl >wb ®îæzºj «~ " H(Fig. 1-4) & « ¾ÒöB FÒ" FÒjÖ ï~ 6² jò~ &b 8¢B ïN~ æzê «¾ÒöB jò~² Ã &Nj r > ®î . Ö"º Wiley(14)f VamosVigyazo(15)& "j~º >{ ê &¾Ò>º ";öB ç ¶ç>Ú Öz' .æj AV Ö $ ";ö B B~º .æ>wf B®~ ®î¶çö 7º º¢ ~& . 8¢B &V B®ö «' Î&bj Î& b Î&b *~ ç^·Ïb .æ>w~ ®îæ z¢ ÛB~º V.¶ò& >Ò¢ ÒòB . Ë89ª ï~ æz ïÿ&Ë(−20oC) öò ;b &V B ê 5, −20oC &Ëö 16, 60" ÿn &Ë "º ËVWª ï~ æz ¢ G; Ö"º Table 7-10ö ¾æÞ :f ?~ . ËO» ê~ "º ËVWª~ ïf &Ë .Vf jv~&j H & ËV* ^Úî> 6²~º ãËj ¾æÚîb¾ &ö Bº ÷Ë¾Òf bagË¾Ò Â2Ë¾ÒöB ËVWª~ ï~ 6² Ô² ¾æÒ . ¾ «¾Ò öBº &ËV* ^Ú^ê ËO»ö &êì &. Ôf ËVWª ï~ ¶ j ¾æÚ "î . &Ú'b ; &V~ ÷Ë, bagË Â2Ë O» ËVWª ~ 6² Ô² ¾æÒb, Î&bj Î& «¾Òö B Â2Ë O» ËVWª~ 6²j & jò~ ² ¾æÚÚ ÷, bagË O» Â2ËO» ËVWª ®î~ n;Wj ¾æÚî ..

(9) ïÿ;b B &V~ &Ë 7 ®îæz. 947. Fig. 1. Changes in ∆E, total free sugar (TFS) and total free amino acid(TFAA) contents of minced ginger packed in three types of containers during storage at 5oC. ∆E: -ù-: bag, -þ -: bottle, - -: tube. TFS: ÃùÃ: bag, ÃþÃ: bottle, Ã Ã: tube. TFAA: -ø-: bag, -ý-: bottle, -ÿ-: tube.. Fig. 3. Changes in ∆E, total free sugar (TFS) and total free amino acid (TFAA) contents of minced ginger packed in three types of containers during storage at −20oC. ∆E: -ù-: bag, -þ -: bottle, - -: tube. TFS: ÃùÃ: bag, ÃþÃ: bottle, Ã Ã: tube. TFAA: -ø-: bag, -ý-: bottle, -ÿ-: tube.. Fig. 2. Changes in ∆E, total free sugar (TFS) and total free amino acid (TFAA) contents of minced ginger with additives packed in three types of containers during storage at 5oC. ∆E: -ù-: bag, -þ -: bottle, - -: tube. TFS: ÃùÃ: bag, ÃþÃ: bottle, Ã Ã: tube. TFAA: -ø-: bag, -ý-: bottle, -ÿ-: tube.. Fig. 4. Changes in ∆E, total free sugar (TFS) and total free amino acid (TFAA) contents of minced ginger with additives packed in three types of containers during storage at −20oC. ∆E: -ù-: bag, -þ -: bottle, - -: tube. TFS: ÃùÃ: bag, ÃþÃ: bottle, Ã Ã: tube. TFAA: -ø-: bag, -ý-: bottle, -ÿ-: tube.. ãËf ;j 5Bú ÿn &Ë~B &Ë 7 ËV Wª~ æz¢ Ò :, &ËV* ^Úöö 8¢ sesquiterpene hydrocarbons 5 oxygenated sesquiterpene" ?f bî~ Wj& 6²~º ãËj Lee(16)~ f ?f ãËj ¾æÚî . $ Sakamura(17)º ¢Ö ;~ &Ë 7 geraniol" geranyl acetate Wªf *&® 6²~& : ® Ú, þ" ?f ãËj ¾æÚî . ¾ ; &Vö Î&bj Î& .æ>w öò jî¢ ®~~ Ë ê Fæ > ® Montgomery(13)º ~ þ~ Î&b Î&" ?f ãËj ¾æÚî . $ ®~ .æ> wb Ë ¶ (18)ê Ö²(19) $º >ªWê(20)f &7 &N ® >Ú ®bæ, >ªR"ê& Ôf rª '[jªb >Ú®º Â2Ë¾Ò& &Ë Ë ~ æzj '² ¾æÚî .. ã"¦V F~' N¢ ¾æÚV ·~& . *Ú' F^ êº &öB &Ë 8" ã"¦V N& ¾æÒb¾ Â2 Ë¾Òº Ë¾Ò F^ê~ ¿ê& ¸² ¾ æÒ . «¾ÒöBº ïz, öBº &Ë 12"ræ, F ^êöBº &Ë 8"ræ n; ãËj ¾æîb ß® Â 2Ë¾Òº &Ë 12"ræ F^ê~ F~' N& ¾ æ¾æ p~ . −20oC &ËöBº ïzö & &Ë' ï& º &öB &Ë 45"ræ ËO»ê ç&ì F~' N& ¾æ¾æ p~b¾ ö &Bº &Ë 15"¦V F ~' N¢ ¾æÚV ·~& . *Ú' F^êöBê & öB &Ë 15"¦V F~' N& ¾æÒb¾ *Ú' b «~ &Ë 60"& ã"~ Â2Ë¾Òf ÷Ë¾Òº bagË¾Ò F^ê~ ¿ê& ¸² ¾ æÒ . «¾ÒöB ïzö & ï&º bag, Â2Ë O » ÷ËO»öB 45"¦V F~' N¢ ¾æÚV · ~&b, öBº 30", F^êöBº bagËj B ~ 45"ræ F~' Nº ¾æ¾æ p~ . &. º Î&bj bÎ& «¾ÒöB ®î~ n;W ¸ ² ¾æÒb, Â2Ë O» bag, ÷Ë¾Ò n; ' ®îj Fæ > ®j ©b ÒòB . ãËf "j~öB ®zæOÖf hexenal ~ *. Ëï& ïÿ&Ë(−20oC) öò ;b &V B ê 5oC &Ë ö 16" ÿn, −20oC &Ëö 60" ÿn &Ë &Ë' ß Wj G; Ö"º Table 11-12ö ¾æÞ :f ?~ . ïz ö & &Ë' ï&º &öB &Ë 12"ræ ËO»ö ç&ì F~' N& ¾æ¾æ p~b¾, º &Ë 8".

(10) ®"²æ B 36 ² B 6 ^ (2004). 948. Table 7. Changes in main volatile component contents of minced ginger packed in bottles, bags, and tubes during storage at 5oC Peak area (%) Storage time (weeks) Flavor compounds α-Pinene Camphene β-Phellandrene 1,8-Cineole Neral Zingiberene γ-Bisabolene Geranial Citronellol β-Bisabolene. Bottle. Bag. Tube. 0. 16. 0. 16. 0. 16. 0.38 6.91 9.73 0.46 0.14 22.76 4.94 5.23 5.20 8.28. 0.33 6.71 7.04 0.35 0.18 19.85 4.86 4.79 4.05 7.42. 0.32 6.95 9.63 0.40 0.12 23.50 4.86 5.58 5.13 8.30. 0.27 6.79 9.37 0.39 0.19 20.22 4.46 5.32 4.58 6.87. 0.35 7.70 10.15 0.48 0.12 23.10 4.30 5.62 5.06 7.02. 0.30 6.87 7.40 0.35 0.16 23.37 4.04 5.26 4.35 6.95. Table 8. Changes in volatile component contents of minced ginger with additives1) packed in bottles, bags, and tubes during storage at 5oC Peak area (%) Storage time (weeks) Flavor compounds α-Pinene Camphene β-Phellandrene 1,8-Cineole Neral Zingiberene γ-Bisabolene Geranial Citronellol β-Bisabolene. Bottle. Bag. Tube. 0. 16. 0. 16. 0. 16. 0.38 7.21 9.83 0.45 0.10 22.90 5.04 5.74 4.72 8.09. 0.29 7.06 10.11 0.38 0.09 20.87 4.87 5.46 4.40 7.58. 0.42 7.07 9.39 0.57 0.12 22.47 5.25 5.40 4.99 8.04. 0.37 6.79 9.21 0.47 0.08 21.66 4.81 4.92 4.43 7.52. 0.38 6.93 8.76 0.45 0.17 23.56 5.07 4.74 4.88 7.24. 0.32 6.83 8.25 0.39 0.12 23.30 4.75 4.48 4.38 6.42. 1). Additives: control+L-cysteine 0.2%+sodium benzoate 0.1%+NaCl 2%+xanthan gum 0.1%.. Table 9. Changes in main volatile component contents of minced ginger packed in bottles, bags, and tubes during storage at -20oC Peak area (%) Storage time (weeks) Flavor compounds α-Pinene Camphene β-Phellandrene 1,8-Cineole Neral Zingiberene γ-Bisabolene Geranial Citronellol β-Bisabolene. Bottle. Bag. Tube. 0. 60. 0. 60. 0. 60. 0.29 6.66 9.88 0.44 0.16 22.88 5.04 5.67 4.93 8.55. 0.26 6.12 8.49 0.38 0.11 20.41 4.69 4.86 4.13 7.29. 0.30 7.00 9.65 0.45 0.15 22.75 5.00 5.81 4.83 8.40. 0.24 6.23 8.65 0.37 0.10 20.11 4.57 4.70 4.09 7.69. 0.31 6.81 10.42 0.41 0.17 23.17 5.03 5.40 4.98 7.74. 0.26 6.01 9.41 0.39 0.13 22.59 4.70 4.86 4.53 6.74. bî ·Ï~ W? 7¾ >{ ê &Ë Î² ö ~ ~ ¢ W~, 7 ®zæOÖ linoleic acidf linolenic acid& lipoxygenaseö ~B >Özb B ê Î²~ *ö ~B bî W>º ©b (21) B : ®Ú &Ëï& 7 f F^êö 'Ëj bÒ¢. ÒòB . º "j~öB~ æîïf &Ú 'b¾ ãê, ËV, ï, " ~ ®î 5 &ËÒö ² 'Ëj ~ º ºb (22)B ÚÏ" ¢¦ ¢~~º ãËj ¾æÚ î . $ Park (23)f 6j &&ê Òö2 jª" ¾ ¢'[ jª, rª'[ jªb Ë~ 20oCö 5Bú.

(11) ïÿ;b B &V~ &Ë 7 ®îæz. 949. Table 10. Changes in main volatile component contents of minced ginger with additives1) packed in bottles, bags, and tubes during storage at -20oC Peak area (%) Storage time (weeks) Flavor compounds α-Pinene Camphene β-Phellandrene 1,8-Cineole Neral Zingiberene γ-Bisabolene Geranial Citronellol β-Bisabolene. Bottle 0 0.36 7.35 9.92 0.60 0.14 23.86 4.39 4.94 4.87 8.31. Bag 60 0.35 7.06 9.81 0.50 0.14 23.31 4.14 4.72 4.52 8.03. 0 0.33 6.64 9.81 0.54 0.17 22.88 5.14 5.55 4.98 8.14. Tube 60 0.29 6.64 9.97 0.42 0.14 20.52 4.90 5.47 4.36 7.73. 0 0.39 7.02 10.10 0.55 0.17 24.06 4.76 5.23 4.75 7.47. 60 0.36 6.79 9.59 0.43 0.14 21.83 4.31 4.76 4.33 6.85. 1). Additives: control+L-cysteine 0.2%+sodium benzoate 0.1%+NaCl 2%+xanthan gum 0.1%.. Table 11. Sensory color, off-odor and overall preference of minced ginger packed in three types of containers during storage at 5oC A. Color Color Storage time (weeks). Bottle. Bag Additives1). Control. Control. Tube Additives. Control. a. a. a. a. a. 6.25B. Additives. 0 4 8 12 16. 2). 6.52 6.40a 6.30a 6.15ab 5.90b. 6.70 6.45a 6.40a 6.43a 6.10b. 6.58 6.45a 6.22ab 6.10ab 5.86b. 6.75 6.55a 6.50a 6.43a 6.15b. 6.55 6.50a 6.48a 6.20a 5.97b. 6.80a 6.78a 6.60a 6.45a 6.50a. Mean. 3). 6.41B. 6.24B. 6.47B. 6.34A. 6.62A. B. Off-odor Off-odor Storage time (weeks). Bottle Control. Bag Additives. Control. Tube Additives. Control. Additives. 0 4 8 12 16. a. 5.40 4.95ab 4.52b 4.37b 3.70c. a. 5.50 5.40a 5.35a 5.38a 4.72b. a. 5.45 4.97ab 4.45b 3.82c 3.35c. a. 5.65 5.45a 5.50a 5.35a 4.50b. a. 5.52 4.95ab 4.75b 4.55b 4.15c. 5.60a 5.58a 5.50a 5.40a 4.85b. Mean. 4.58B. 5.27B. 4.40B. 5.29B. 4.78A. 5.38A. C. Overall preference Overall preference Storage time (weeks). Bottle Control. 0 4 8 12 16 Mean 1). a. 5.94 5.33a 4.90b 4.62b 3.80c 4.91B. Bag Additives a. 5.75 5.40ab 5.35ab 5.10b 5.02b 5.32A. Control a. 5.94 5.58a 4.75b 4.03c 3.85c 4.38B. Tube Additives a. 5.70 5.55ab 5.50ab 5.25b 5.15b 5.43A. Control a. 6.03 5.65a 4.92b 4.70b 4.25c 5.11A. Additives 5.64a 5.35ab 5.45ab 5.30ab 5.10b 5.37A. Additives: control+L-cysteine 0.2%+sodium benzoate 0.1%+NaCl 2%+xanthan gum 0.1%. Means with the same letter in the same column are significantly different as determined by Duncan’s multiple range test (p<0.05). 3)A,B Means with the same letter in the same row are significantly different as determined by Duncan’s multiple range test (p<0.05). 2)a,b,c.

(12) ®"²æ B 36 ² B 6 ^ (2004). 950. Table 12. Sensory color, off-odor and overall preference of minced ginger packed in three types of containers during storage at -20oC A. Color Color Storage time (weeks). Bottle. Bag 1). Tube. Additives. Control. Additives. Control. Additives. 0 15 30 45 60. 2). 6.80a 6.50a 6.35ab 6.30b 6.15b. 6.50a 6.24a 6.20a 6.10a 4.10b. 6.85a 6.60a 6.40ab 6.45ab 6.20b. 6.56a 6.34a 6.25a 6.15a 5.13b. 6.75a 6.65a 6.50ab 6.30ab 6.10b. Mean. 3). 6.42A. 5.82B. 6.50A. 6.08A. 6.46A. Control 6.52a 6.35a 6.20a 6.12a 5.10b 6.05A. B. Off-odor Off-odor Storage time (weeks). Bottle Control. Bag Additives. Tube. Control. Additives. Control. Additives. 0 15 30 45 60. a. 5.55 4.85b 4.46b 4.03c 4.00c. a. 5.60 5.60a 5.20ab 5.15b 4.80b. a. 5.45 4.83b 4.40b 3.90c 3.65c. a. 5.70 5.35ab 5.60a 5.25b 4.85c. a. 5.50 4.80b 4.62b 4.20c 4.15c. 5.65a 5.55a 5.30a 5.25a 4.75b. Mean. 4.58A. 5.27A. 4.45A. 5.35A. 4.65A. 5.30A. C. Overall preference Overall preference Storage time (weeks). Bottle. Bag. Tube. Control. Additives. Control. Additives. Control. Additives. 0 15 30 45 60. 5.86a 5.40b 5.13b 5.00b 4.63c. 5.50a 5.35ab 5.25ab 5.20ab 5.05b. 5.84a 5.41b 5.10b 4.90b 4.52c. 5.78a 5.48ab 5.40ab 5.25b 5.00b. 5.90a 5.45b 5.15b 5.05b 4.65c. 5.60a 5.30ab 5.42a 5.35ab 5.00b. Mean. 5.20A. 5.27A. 5.15A. 5.38A. 5.24A. 5.33A. 1). Additives: control+L-cysteine 0.2%+sodium benzoate 0.1%+NaCl 2%+xanthan gum 0.1%. Means with the same letter in the same column are significantly different as determined by Duncan’s multiple range test (p<0.05). 3)A,B Means with the same letter in the same row are significantly different as determined by Duncan’s multiple range test (p<0.05). 2)a,b,c. &Ë ê &, ç6, , G B j ï& Ö" r ª ^¢ '[ þº &Ë 5Bú êöê &Ëï& , æ ËÒ þö jB Ö>® ~ þÖ"f ?f ãËj ¾æÚî .. &8 *®~ ®î>« ËO»ê ; &V~ ®îf 5oC &Ë &öB & Ë' ïzf 12", º 4", F^êº 4"ræ F~' N & ¾æ¾æ p~ . $ «¾ÒöB ïz" º 12 ", F^êº 8" &Ë¢>ræ F~' Nº ¾æ¾æ p ~ . ËO»êº &öB ïz" , F^êöB ' ' Â2Ë bag, ÷Ë" F~' N¢ ¾æÚî . « ¾Òº ïz" öB &f ?f ãËb Â2 Ë F~' N¢ ¾æÚîb¾, F^êº ËO»ö &ê ì F~' N& ¾æ¾æ p~ . −20oC &Ë & öBº &Ë' ïzf 45"ræ ®î &Ë'b n;~& b¾ , F^êº &Ë 15"¦V F~' N¢ ¾æÚÚ. ; &V¢ −20oC &Ëö &Ë~ ®î>« 15" ~ .çB ÒòB . ¾ «¾ÒöBº ïz, , F^ê Îv &Ë 30"ræ F~' N¢ ¾æ¾æ p~b Â2ËO»f &Ë 45"ræê F~' N¢ ¾æÚ æ pj jª, ÷Ë ; &V~ ®î n;' ©b ÒòB . f ?f Ö"¢ Æ& ïÿ;j ÿ~ &V¢ B ê 5oC &ËNêöBº &~ ãÖ 4" &ï ®î Fæ>¾ «¾ÒöBº 12" ;êræ ®î>« Fæ> º ©b ï&>î . −20oC &ËöBº &öB f F^ê~ &~ 15" ~~ ®î>« G;>îb¾, « ¾ÒöB~ ; &Vº &Ë 30"ræ ®î>« n;' b Fæ>î, ß® Â2Ë O»f &Ë 45"ræê ®î >« Fæ>î .. º. £. öBº ïÿ &ËB ;b &V¢ ËO»ê.

(13) ïÿ;b B &V~ &Ë 7 ®îæz. B~ FÛö 8 ®îæz¢ Ò Ö"¢ º£ ~ r" ? . 5, −20oC &ËNêöB &V~ ïê ~ æzº «¾Ò& & n;'îb, C FÒ ï" jÖ ïf &ËV* ^Úî> 6²~& b¾, Â2Ë¾ÒöBº Ë¾Ò 6² jò~& . ËVWª ï~ æzº Â2Ë O»" Î&b j «'b Î& ¾ÒöB ËVWª ï~ 6² jò~² ¾æÒ . &Ë' ï&º 5oC &ËöB «¾Ò & & ïz, öB &Ë 12"ræ, F^êöB & Ë 8"ræ n; ãËj ¾æîb, ß® Â2Ë¾Òº &Ë 12"ræ F^ê~ F~' N& ¾æ¾æ p~ . −20oC &ËöBº &öB &Ë 45"ræ ËO»ê ç&ì ïzöB F~' N& ¾æ¾æ p~b¾ ö &Bº &Ë 15"¦V F~' N& ¾æ¾V ·~& . *Ú' F^êº 15" &Ë¦V F~' N& ¾æÒb Â2Ë¾Òf ÷Ë¾Òº bagË¾Ò ¸ ² ï&>î . «¾ÒöBº ïz, , F^êöB Â2 Ëf &Ë 45"ræ F~N& ¾æ¾æ pj Ë¾Ò n;W ¸² ¾æÒ . ; &V B®~ ®î>« f &~ ãÖ 5oCöBº ®îFæV* 4" ;êö ®" ~æò Î&bj Î& ãÖº 12"ræê ®îj Fæ > ®º ©b ¾æÒ . −20oC &ËöBº &öB f F^ê~ &~ ®î>« 15";ê ² ¾æÒb¾ Î &bj Î& &Vº &Ë 30"ræ ®î n;'b F æ>î, ß® Â2Ë O»f &Ë 45"ræê ®îæz& ~ ìÚ n;B ®î>«j ¾æÚî . ç~ Ö"¢ « " H &ËW £ ;~ ®îæz¢ ²z ~V* ïÿ;b Î&bj Î& ; &V B®j Â2Ë~ B~ ; &V~ ®îæz¢ ²z > ®j ©b Òò>î .. 6Ò~ º ³â¦ ³âVFBBÒë~ æöö ~ >¯> îb, ö 6Òãî .. ^. ò. 1. Lee YN. Flora of Korea. Kyohaksa, Seoul, Korea. pp. 1107-1109 (1996) 2. MAF. Agriculture and Forestry Statistical Yearbook 2001. Ministry of Agriculture and Forestry, Seoul, Korea (2001) 3. Enmaya H. Dictionary of Food Science. Tokyo, Japan. pp. 300301(1981). 951. 4. Gancedo MC, Luh BS. HPLC analysis of organic acid and sugars in tomato juice. J. Food Sci. 50: 571-573 (1986) 5. Choi HS. Studies on cooked rice flavor. PhD thesis, Dongguk University, Seoul, Korea (1976) 6. Schultz TH, Flath RA, Mou TR, Eggling SB, Teranishi R. Isolation of volatile components from a model system, J. Agric. Food Chem. 25: 446-449 (1977) 7. Smith RM, Rdoinson JM. The essential oil of ginger from Fiji. Phytochemistry 20: 203-207 (1981) 8. Chen CC, Ho CT. Gas chromatographic analysis of volatile components of ginger oil (Zingiber officinale Roscoe) extracted with liquid carbon dioxide. J. Agric. Food Chem. 36: 322-325 (1988) 9. EPA/NIH. Mass spectral data base USA. The Department of Commerce, Washington DC, USA (1978) 10. SAS Institute, Inc. SAS User’s Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1988) 11. Kim JT, Kim JH, Cung GW. Study on distribution improvement for ginger by drying technology. Ministry of Agriculture and Forestry, Seoul, Korea, GA0259-0113 (2001) 12. Kim YJ, Hong SI, Park NH, Chung TY. Effect of packaging material on quality of Kimchi during storage. Korean J. Food Sci. Technol. 26: 62-67 (1994) 13. Montgomery MW. Cysteine as an inhibitor of browning in pear juice concentrate. J. Food Sci. 48: 951-952 (1983) 14. Wiley RC. Minimally processed refrigerated fruits and vegetables, Chapman & Hall. Inc., New York, USA. pp. 1-14 (1994) 15. Vamos-vigyazo L. Polyphenol oxidase and peroxidase in fruits and vegetables, CRC Crit. Rev. Food Sci. Nutr. 15: 49-127 (1981) 16. Lee BE. Changes in volatile constituents of Zingiber officinale Roscoe Rhizomes during storage. MS thesis, Chonbuk National University, Chonju, Korea (1993) 17. Sakamura F. Changes in volatile constituents of Zingiber officinale rhizomes during storage and cultivation. Phytochemisty 26: 2207-2212 (1987) 18. You BJ, Lee KH, Kim CY, Lee JH. Antioxidant activity of amino acid-xylose browning reaction products. Korean Fish. Soc. Bull. 19: 1-9 (1986) 19. Han YS, Park JY. The microbiological and sensorial properties of frozen bibimbap namul during storage. Korean J. Soc. Food Cook. Sci. 17: 149-155 (2001) 20. Tsai CH, Kong MS, Pan BS. Water activity and temperature effects on nonenzymic browning of amino acids in dried squid and simulated model system. J. Food Sci. 56: 665-670 (1991) 21. Rhee CO, Toshio D, Yukio K. Distribution of lipoxygenase activity among flavors from different milling of wheat. Food Biotech. 2: 442-445 (1993) 22. Matoba J, Hidaka H, Narita H, Kitamura K, Kaizuma N, Kito M. Lipoxygenase-2 isoenzyme is responsible for generation of hexanal in soybean homogenate. J. Agric. Food Chem. 33: 812-815 (1985) 23. Park HW, Koh HY, Park MH. Effect of packaging materials and methods on the storage quality of dried persimmon. Korean J. Food Sci. Technol. 21: 321-325 (1989) (2004j 11ú 5¢ %>; 2004j 12ú 21¢ j).

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