Effects of Additives on the Quality Improvement of Minced Ginger (Zingiber officinale Roscoe) During Storage
2010
Lee, M.H., Korea Food Research Institute, Seongnam, Republic of Korea | Lee, K.H., Dongnam Health University, Suwon, Republic of Korea | Cho, C.W., Korea Food Research Institute, Seongnam, Republic of Korea | Kim, K.T., Korea Food Research Institute, Seongnam, Republic of Korea
The effects of vinegar, alcohol and ascorbic acid on the color, microorganism, sensory properties and flavor pattern of minced ginger (MG) were investigated during storage for 28 days at 30℃. The values of L (lightness), a (redness) and b (yellowness) of the control (T-0) and all the treatments changed slightly at the initial stage of storage, however the elapse of time accelerated the changes. The total bacterial counts of T-0 showed 5.37 × 10∨7 CFU/g at the initial stage, but the MG-treatments decreased the bacteria above 4 log compared to T-0. It was showed that the additives were effective for inhibition of the growth of microorganism. Sensory properties of flavor intensity test showed no significant difference between T-0 and MG-treatments (p less than 0.05). The result of volatile flavor contents of electronic nose analyzer (ENZ) showed that MG-treatments (T-Ⅰ, T-Ⅱ, T-Ⅲ) was recognized stronger than non-treatment at the initial stage, but the change of flavor compound were stabilized soon regardless of type or quantity of additives during total storage period at 30℃.
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