품종별 저장 기간에 따른 저염 토마토 장아찌 품질 특성Quality Characteristics of Low-sodium Tomato Jangajii according toStorage Time by Cultivars
- Other Titles
- Quality Characteristics of Low-sodium Tomato Jangajii according toStorage Time by Cultivars
- Authors
- 박연숙; 권혜정; 심기현
- Issue Date
- Jun-2015
- Publisher
- 동아시아식생활학회
- Keywords
- Jangajii; tomato; quality characteristics; sensory evaluation; cultivars
- Citation
- 동아시아식생활학회지, v.25, no.3, pp 460 - 473
- Pages
- 14
- Journal Title
- 동아시아식생활학회지
- Volume
- 25
- Number
- 3
- Start Page
- 460
- End Page
- 473
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5416
- DOI
- 10.17495/easdl.2015.6.25.3.460
- ISSN
- 1225-6781
- Abstract
- This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Black- tomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeo- tomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.
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