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KMID : 1011620140300040402
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 4 p.402 ~ p.411
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Quality and Antioxidant Activity Characteristics During Storage of Tea Leaf Pickles with Different Vinegar Contents
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박보람:Park Bo-Ram
박진주:Park Jin-Ju/황인국:Hwang In-Guk/한혜민:Han Hye-Min/신말식:Shin Mal-Shick/신동선:Shin Dong-Sun/유선미:Yoo Seon-Mi
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Abstract
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This study investigated the quality characteristics of tea leaf pickle with different pickling solutions. Blanched tea leaf at 100°C for 3min was pickled using pickling solutions (mixture of water, soy sauce, sugar and vinegar) with different vinegar contents (10, 20, 30 and 40%, v/v). and stored for 30 days at 4°C. The color values, hardness, pH, total acidity, sensory evaluation, antioxidant compound contents, DPPH radical scavenging and ABTS radical scavenging of the pickled tea leaf during storage were determined. The pH of tea leaf pickles decreased consistently and total acidity was increased during storage. The L-value of tea leaf pickles was decreased and the a-value was increased significantly during storage; however, the b-value had no significant changes (p<0.05). The hardness of the tea leaf pickles decreased consistently during storage. On the sensory evaluation, the highest score of overall acceptance was presented to the tea leaf pickle using a 20% vinegar pickling solution stored for 20 days. The antioxidant compound contents and antioxidant activity consistently decreased during storage; further, the experimental group of vinegar with 20% content tea leaf pickle displayed the lowest antioxidant compound content and antioxidant activity.
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KEYWORD
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green tea, pickle, vinegar
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