품종별 저장 기간에 따른 저염 토마토 장아찌 품질 특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 박연숙 | - |
dc.contributor.author | 권혜정 | - |
dc.contributor.author | 심기현 | - |
dc.date.available | 2021-02-22T10:49:58Z | - |
dc.date.issued | 2015-06 | - |
dc.identifier.issn | 1225-6781 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5416 | - |
dc.description.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. | - |
dc.format.extent | 14 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 동아시아식생활학회 | - |
dc.title | 품종별 저장 기간에 따른 저염 토마토 장아찌 품질 특성 | - |
dc.title.alternative | Quality Characteristics of Low-sodium Tomato Jangajii according toStorage Time by Cultivars | - |
dc.type | Article | - |
dc.publisher.location | South Korea | - |
dc.identifier.doi | 10.17495/easdl.2015.6.25.3.460 | - |
dc.identifier.bibliographicCitation | 동아시아식생활학회지, v.25, no.3, pp 460 - 473 | - |
dc.citation.title | 동아시아식생활학회지 | - |
dc.citation.volume | 25 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 460 | - |
dc.citation.endPage | 473 | - |
dc.identifier.kciid | ART002002009 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Jangajii | - |
dc.subject.keywordAuthor | tomato | - |
dc.subject.keywordAuthor | quality characteristics | - |
dc.subject.keywordAuthor | sensory evaluation | - |
dc.subject.keywordAuthor | cultivars | - |
dc.identifier.url | http://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE06363717 | - |
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