감사의 글
목차
Ⅰ. 서론 12
Ⅱ. 재료 및 방법 15
1. 실험재료 15
2. 사용기기 15
3. 염절임 공정의 최적화 실험계획 15
4. 실험방법 16
1) 절임 및 저장 16
2) 색도측정 16
3) 염도 및 pH 측정 17
4) 수분 정량 17
5) 총당 및 환원당 정량 17
6) 유기산 정량 18
7) 수용성 단백질 정량 18
8) 구성 및 유리아미노산의 정량 18
9) 비타민 C 정량 19
10) 무기질 정량 19
Ⅲ. 결과 및 고찰 23
1. 반응표면분석에 의한 염절임 공정의 최적화 23
2. 반응표면분석에 의한 염절임 공정의 최적조건 선정 32
3. 저장기간에 따른 품질변화 51
1) 형태와 색도의 변화 51
2) 염도 및 pH의 변화 59
3) 수분 함량의 변화 61
4) 총당 및 환원당의 변화 61
5) 유기산 함량의 변화 64
6) 수용성 단백질 함량의 변화 67
7) 구성아미노산 변화 69
8) 유리 아미노산 및 아미노산 유도체의 변화 74
9) 비타민 C 함량의 변화 79
10) 무기질 함량의 변화 81
Ⅳ. 참고문헌 84
Ⅴ. 초록 90
Ⅵ. Abstract 92
Table 1. Levels of independent variables in experimental design for salt immersion process of eggplants 16
Table 2. Analytical conditions of IC for the determination of organic acids in eggplants 21
Table 3. Analytical conditions of amino acid autoanalyzer for free amino acids analysis 21
Table 4. Analytical conditions of AAS for the determination of minerals in eggplants 22
Table 5. Experimental data for salt immersion of eggplants(Chukyang) for different coded values of treatment conditions 24
Table 6. Experimental data for salt immersion of eggplants(Shikibu) for different coded values of treatment conditions 25
Table 7. R egression coefficien ts of secon d ord er p olyn om ialsa) rep resen ting relationships betw een in d icated resp on se variables(Yn) and independent variables of time(i or j=1), temperature(i or j=2) and concentration(i or j-3)(Chukyang) 26
Table 8. R egression coefficien ts of secon d ord er p olyn om ialsa) rep resen ting relationships betw een in d icated resp on se variables(Yn) and independent variables of time(i or j=1), temperature(i or j=2) and salt concentration(i or j=3)(Shikibu) 27
Table 9. Analysis of variance showing significance of effects of processing variables on moisture content, salinity, pH, color and solid content for time, temperature and concentration of eggplants(Chukyang) immersion process 28
Table 10. Analysis of variance show ing significance of effects of processing variables on moisture content, salinity, pH, color and solid content for time, temperature and concentration of eggplants(Shikibu) immersion process 28
Table 11. Predicted levels of process variables yielding optim um response of moisture content, salinity, pH, color and solid co n te n t fo r tim e , tem p e ra tu re a n d co n ce n tra tio n o f eggplants(Chukyang) immersion process 30
Table 12. Predicted levels of process variables yielding optim um response of moisture content, salinity, pH, color and solid co n te n t fo r tim e , tem p e ra tu re a n d co n ce n tra tio n o f eggplants(Shikubu) immersion process 31
Table 13. Optimum salt immersion conditions for maximum responses of moisture content, salinity, surface-L, b value and inside-L, b value of eggplants(Chukyang) by superimposing their contour maps 50
Table 14. Optimum salt immersion conditions for maximum responses of moisture content, salinity, surface-L, b value and inside-L, b value of eggplants(Shikibu) by superim posing their contour maps 50
Table 15. Changes in the Hunter color value of salted eggplants (Chukyang) during storage 52
Table 16. Changes in the Hunter color value of salted eggplants (Shikibu) during storage 53
Table 17. Changes in the salinity degree of salted eggplants during storage 60
Table 18. Changes in the pH of salted eggplants during storage 60
Table 19. Changes in the mo isture contents of salted eggplants storage 62
Table 20. Changes in the total sugar contents of salted eggplants during storage 63
Table 21. Changes in the reducing sugar contents of salted eggplants during storage 63
Table 22. Changes in the organic acids contents of salted eggplants (Chukyang) during storage 65
Table 23. Changes in the organic acids contents of salted eggplants (Shikibu) during storage 66
Table 24. Changes in the soluble protein of salted eggplants during storage 68
Table 25. Changes in the contents of amino acids of salted eggplants (Chukyang) during storage 70
Table 26. Changes in the contents of amino acids of salted eggplants (Shikibu) during storage 72
Table 27. Changes in the contents of free amino acids of salted eggplants(Chukyang) during storage 75
Table 28. Changes in the contents of free amino acids of salted eggplants(Shikibu) during storage 76
Table 29. Changes in the contents of free amino acids derivatives of salted eggplants(Chukyang) during storage 77
Table 30. Changes in the contents of free amino acids derivatives of salted eggplants(Shikibu) during storage 78
Table 31. Changes in the vitamin C contents of salted eggplants during storage 80
Table 32. Changes in the min erals co ntents o f salted eggplants (Chukyang) during storage 82
Table 33. Changes in the min erals co ntents o f salted eggplants (Shikibu) during storage 83
Fig. 1. Storage and salting of eggplants 20
Fig. 2. Response surface on moisture content for salt immersion process of eggplants(Chukyang) with immersion temperature and immersion time by salt concentration 34
Fig. 3. Response surface on salinity for salt immersion process of e ggp la nts(C hukyan g) w ith im me rsion tem pe ra tu re an d immersion time by salt concentration 35
Fig. 4. Response surface on surface-L value for salt immersion process of eggplants(Chukyang) with immersion temperature and immersion time by salt concentration 36
Fig. 5. Response surface on surface-b value for salt immersion process of eggplants(Chukyang) with immersion temperature and immersion time by salt concentration 37
Fig. 6. R esponse surface on insid e-L value for salt imm ersion process of eggplants(Chukyang) with immersion temperature and immersion time by salt concentration 38
Fig. 7. R esponse surface o n inside-b value for salt im m ersion process of eggplants(Chukyang) with immersion temperature and immersion time by salt concentration 39
Fig. 8. Response surface on moisture content for salt immersion process of eggplants(Shikubu) with salt concentration and immersion time by immersion time 41
Fig. 9. Response surface on salinity for salt immersion process of eggplants(Shikubu) with salt concentration and immersion time by immersion time 42
Fig. 10. Response surface on surface-L value for salt immersion process of eggplants(Shikubu) with salt concentration and immersion time by immersion time 43
Fig. 11. Response surface on surface-b value for salt immersion process of eggplants(Shikubu) with salt concentration and immersion time by immersion time 44
Fig. 12. Response surface on inside-L value for salt immersion process of eggplants(Shikubu) with salt concentration and immersion time by immersion time 45
Fig. 13. R esponse surface on insid e-b value for salt imm ersion process of eggplants(Shikubu) with salt concentration and immersion time by immersion time 46
Fig. 14. Contour plots on immersion temperature and immersion time for salt immersion process of eggplants(Chukyang) under MC is [84%, salinity is [14%, Sur-L is 10∼20, Sur-b is [0, In-L is 70∼75 and In-b is 16∼18 at 30% of salt concentration 48
Fig. 15. Contour plots on salt concentration and immersion time for salt immersion process of eggplants(Shikubu) under MC is 88∼90%, salinity is 12∼14%, Sur-L is 〉32, Sur-b is 0∼-2, In-L is 75~80 and In-b is 15∼20 at 15℃ immersion temperature 49
Fig. 16. Fresh eggplants before treated optimization of salting 54
Fig. 17. Eggplants treated optimization of salting 54
Fig. 18. Salted eggplants at 5 days of storage 55
Fig. 19. Salted eggplants at 10 days of storage 56
Fig. 20. Salted eggplants at 15 days of storage 57
Fig. 21. Salted eggplants at 20 days of storage 58