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KMID : 0613820100200030424
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Journal of Life Science
2010 Volume.20 No. 3 p.424 ~ p.429
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A Study on the Standardization of Sugar-preserved Prunus mume Manufactured in Ha-Dong
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Ko Yu-Jin
Lee Hyo-Hyeong
Kim Eun-Ja
Kim Hui-Hun
Son Yong-Hwi
Kim Jin-Yong
Kang Sang-Dong
An Ji-Hye
Lee Wan-Su
Ryu Chung-Ho
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Abstract
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Prunus mume is rich in organic acid, and excels in antioxidant activity. However, development of processed foods using Prunus mume is very limited, and characteristics of its products are different according to the region they are processed in. In this study, we collected 13 kinds of sugar-preserved Prunus mume home-made products in Hadong, and investigated their physical and manufacturing characteristics to select a superior product. 5 kinds of sugar-preserved Prunus mume products were selected according to results of sensory evaluation, and the overall acceptability of product No.13 was superior. Moisture contents of the 5 samples ranged from 45.2~53.3%, and pH and acidity showed similar values at about 2.8 and 0.4%, respectively. Sugar content of product No.13 were slightly lower than other products. Crude protein and lipid contents were similar at about 0.4 and 0.8%, respectively. Hardness value of product No.13, selected by its texture in sensory evaluation, was higher than others. The main components of organic acids were oxalic, malic, citric and fumaric acid, and citric acid content occupied more than 60% of total organic acid content. Also, the main components of free sugar were glucose and fructose.
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KEYWORD
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Sugar-preserved, Prunus mume
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