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KMID : 1134820080370070927
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 7 p.927 ~ p.933
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The Quality of Gangjung Added with Detoxified Stem Bark of Rhus verniciflua Extract during Room Temperature Storage
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Kim Kyung-Mi
Kim Myung-Kon
Kim Haeng-Ran
Kim Tae-Young
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Abstract
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The quality of Gangjung added with detoxified stem bark of Rhus verniciflua (RVSB) extract (0～7%, w/w) during room temperature storage (25oC, 60 days) was investigated. The moisture content of Gangjung slightly decreased as the storage period increased, especially Gangjung at concentrations between 0～1%, 3～5%, and 7% decreased after 30, 40 and 50 days of storage, respectively. No significant differences in the hardness were found among the control and experimental samples. However, the peak number of Gangjung containing detoxified RVSB extract at concentrations of 0～3% significantly decreased after 60 days of storage, while that of Gangjung with 5% and 7% addition were not changed during storage. The acid, peroxide and TBA values of Gangjung increased as the storage period increased but the acid value was significantly lower for the Gangjung prepared with 7% (w/w) detoxified RVSB extract after 40 days of storage. Moreover, from 40 to 60 days of room temperature storage, peroxide value significantly decreased as the concentrations of detoxified RVSB extract increased and TBA value significantly decreased when the addition of detoxified RVSB extract was over 3% (w/w). These results suggest that the physical texture of Gangjung improved and lipid oxidation was reduced by the addition of detoxified RVSB extract.
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KEYWORD
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Gangjung, detoxificationRVSB, roomtemperaturestorage
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