Effects of Storage Temperature on Physicochemical and Sensory Characteristics of Soybean Sprouts
2010
Jeon, S.H., Gyeongsang National University, Jinju, Republic of Korea | Lee, S.H., Gyeongsang National University, Jinju, Republic of Korea | Kim, Y.J., Gyeongsang National University, Jinju, Republic of Korea | Oh, S.Y., Gyeongsang National University, Jinju, Republic of Korea | Kim, K.M., Gyeongsang National University, Jinju, Republic of Korea | Chung, J.I., Gyeongsang National University, Jinju, Republic of Korea | Shim, S.I., Gyeongsang National University, Jinju, Republic of Korea
Soybean sprouts produced at optimal temperature are placed or displayed for several days in market shelf of relatively cool temperature (ca. 13℃). During this period a number of changes occur including changes in color, smell, taste, nutritional quality, etc. In order to investigate the changes of these factors, soybean sprouts packed in plastic film bag (OPP+PE) were stored at the two different temperature (3℃ and 13℃). Morphological characters, physicochemical changes and enzymes activity related to visible quality (color) of soybean sprouts were examined. The numbers of fine roots were greater and hypocotyls were longer in soybean sprouts stored at 13℃, although there was no significant difference in diameter, fresh weight and dry weight of hypocotyls between the two storage temperatures. Browning of hypocotyl, as an indicator of a typical deterioration in sprout quality, was highly dependent on the activity of polyphenol oxidase (PPO). Considering the low level of soluble protein in hypocotyls, the relatively higher activity of PPO suggested a critical role of PPO in stored soybean sprouts. PPO activity of sprouts stored at 13℃ was 2-fold higher than that of sprouts stored at 3℃ after 4 days. In sprouts stored at 13℃, the PPO activity was increased from day 0 until 6 days and since then, it was not detected. Crude protein content was increased to 30.9~35.4% based on dry weight with extended storage period. The change in crude protein was greater in sprouts stored at high temperature (13℃). Total free amino acid content was increased in both temperatures. However, the changing rate of free amino acid was greater in sprouts stored at 13℃.
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