열처리에 따른 신선편이 ‘로메인’ 상추의 품질 특성 변화
Change of quality characteristics in fresh-cut‘Romaine’lettuce by heat treatment
2
조회
0
다운로드
6
인용
0
참고문헌
키워드
초록
This study investigated the effect of heat treatments on the quality characteristics of fresh-cut 'Romaine' lettuce by treating in hot water (45, 50, and 55℃) for 2 minutes. Sensory properties, respiration rate, ethylene production, microbial growth, browning index, total phenolics (TP), vitamin C, and antioxidant properties (DPPH, ABTS, and FRAP assays) of samples were evaluated after 5 days at 5℃. All heat treatment conditions tested in this study did not affect the change in TP after storage. Treatment at 45℃ enhanced respiration rate and ethylene production wheres decreased vitamin C content and antioxidant activities. There was no significant difference in browning index at 45℃ treatment. The rapid tissue softening occurred when treated with 55℃ hot water for 2 minutes. The 50℃ heat treatments exhibited the best quality index including texture and color, and inhibited microbial growth and browning after storage. In addition, the 50℃ heat treatment showed the highest vitamin C content and antioxidant activities (DPPH, ABTS, FRAP assay) after storage. Therefore, the 50℃ heat treatment can be used to maintain quality and antioxidant property of fresh-cut ‘Romain’ lettuce.
Abstract
This study investigated the effect of heat treatments on the quality characteristics of fresh-cut 'Romaine' lettuce by treating in hot water (45, 50, and 55℃) for 2 minutes. Sensory properties, respiration rate, ethylene production, microbial growth, browning index, total phenolics (TP), vitamin C, and antioxidant properties (DPPH, ABTS, and FRAP assays) of samples were evaluated after 5 days at 5℃. All heat treatment conditions tested in this study did not affect the change in TP after storage. Treatment at 45℃ enhanced respiration rate and ethylene production wheres decreased vitamin C content and antioxidant activities. There was no significant difference in browning index at 45℃ treatment. The rapid tissue softening occurred when treated with 55℃ hot water for 2 minutes. The 50℃ heat treatments exhibited the best quality index including texture and color, and inhibited microbial growth and browning after storage. In addition, the 50℃ heat treatment showed the highest vitamin C content and antioxidant activities (DPPH, ABTS, FRAP assay) after storage. Therefore, the 50℃ heat treatment can be used to maintain quality and antioxidant property of fresh-cut ‘Romain’ lettuce.
참고문헌 (24)
- 인병천, "예냉과 수확시간이 신선편이 결구상추의 호흡, 갈변 및 미생물 증식에 미치는 영향", 원예과학기술지, 26(3), pp.258~264 (2008), 한국원예학회
- 김현영, "과채류의 항산화 활성에 미치는 열처리 효과", 한국식품과학회지, 40(2), pp.166~170 (2008), 한국식품과학회
- Ragaert P, "Consumer perception and choice of minimally processed vegetables and packaged fruits", Food Qual Prefer, 15, pp.259~270 (2004)
- Chen Z, "Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce(Lactuca sativa L. )", Postharvest Biol Technol, 58, pp.232~238 (2010)
- Rico D, "Optimisation of steamer jet-injection to extend the shelf life of fresh-cut lettuce", Postharvest Biol Technol, 48, pp.431~442 (2008)
- Altunkaya A, "Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce(Lactuca Sativa)", Food Chem, 128, pp.754~760 (2011)
- 송혜진, "열처리 및 갈변저해제 병용처리에 의한 신선편이 감자제품의 저장 중 품질특성 변화", 한국식품저장유통학회지, 20(3), pp.386~393 (2013), 한국식품저장유통학회
- Mirdehghan S, "Prestorage heat treatment to maintain nutritive properties during postharvest cold storage of pomegranate", J Agric Food Chem, 54, pp.8495~8500 (2006)
- Alegria C, "Fresh-cut carrot(cv. Nantes)quality as affected by abiotic stress(heat shock and UV-C irradiation)pre-treatments", Food Sci Technol, 48, pp.137~203 (2012)
- Siddiq M, "Total phenoilcs, antioxidant properties and quality of fresh-cut onions(Allium cepa L. )treated with mild-heat", Food Chem, 136, pp.803~806 (2013)
- Kaewsuksaeng S, "Postharvest heat treatment delays chlorophyll degradation and maintains quality in Thai lime(Citrus aurantifolia Swingle cv. Paan)", Postharvest Biol Technol, 100, pp.1~7 (2015)
- 김영훈, "열처리에 따른 채소류의 조직감 변화", 석사, 식품공학, pp.2004
- Roura SI, "Phenylalanine ammonia lyase activity in fresh cut lettuce subjected to the combined action of heat mild shocks and chemical additives", LWT-Food Sci Technol, 41, pp.919~924 (2008)
- Koseki S, "Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157:H7 and Salmonella on lettuce", Food Microbiol, 21, pp.559~566 (2004)
- 전창후, "품종 및 저장온도가 상추 저장성에 미치는 영향", 한국식품저장유통학회지, 14(4), pp.345~350 (2007), 한국식품저장유통학회
- Choi JH, "Commercialization strategies for export markets of fresh-cut baby leaf vegetables", Food Sci Industry, 46, pp.23~29 (2013)
- 정주연, "가스충전 포장에 따른 신선편이 결구상추의 갈변 및 품질 특성", 원예과학기술지, 26(4), pp.406~412 (2008), 한국원예학회
- Singleton VL, "Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents", Am J Enol Vitic, 16, pp.144~158 (1965)
- Jagota SK, "A new colorimetric technique for the estimation of vitamin C using Folin phenol reagent", Anal Biochem, 127, pp.178~182 (1982)
- Blois MS, "Antioxidant determinations by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
- Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free Radic Biol Med, 26, pp.1231~1237 (1999)
- Hayes WA, "Determination of the molar extinction coefficient for the ferric reducing", antioxidant power assay, 2011, pp.416, 202~205
- 강호경, "저장 전 열처리가 저온 저장 중 '신고'배의 과피 흑변과 페놀성 화합물의 함량 변화에 미치는 영향", Horticulture, Environment, and Biotechnology, 44(2), pp.197~200 (2003), 한국원예학회
- 황인국, "Effect of Heat Treatment on the Antioxidant Properties of Yacon (Smallanthus sonchifolius)", 한국식품영양학회지, 26(4), pp.857~864 (2013), 한국식품영양학회[DOI]