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KMID : 1134819970260061140
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 6 p.1140 ~ p.1146
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Storage Stability of Ginger(Zingiber officinale Roscoe) Paste
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Jo Kil-Suk
Chang Young-Sang
Shin Hyo-Sun
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Abstract
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Storage stability of ginger paste product was investigated from the standpoint of the inhibition of nonenzymatic browning and loss of gingerol contents. For the experimentations, control, 0.04% of N-acetyl-L-cysteine in ginger paste(NAcCys), and combination treatment of NAcCys, 0.92 of water activity and 6.30 of pH in ginger paste(mixed treatment) were stored at 30℃ for 40 days and analyzed for browning and gingerol contents. In addition the changes in sugars, organic acids, ascorbic acids, amino acids, and sensory quality were determined. The results revealed that the mixed treatment agent was effective in preventing both nonenzymatic browning and loss of gingerol contents. The inhibition by combination treatment might be resulted from the control of radical formations by sulfhydryl groups of NAcCys and the increase of diffusion resistance in lower water activity. Browning development and total gingerol contents were found to be correlated to some physicochemical characteristics of ginger paste; that is, browning development to amino acid and color value in sensory evaluation, and total gingerol contents to flavor in sensory evaluation.
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KEYWORD
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ginger(Zingiber officinale Roscoe) paste, storage stability, nonenzymatic browning, gingerol contents
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