절단배추의 단기 저장에 대한 예열처리 효과
Effects of pre-heat treatments on the quality of cut kimchi cabbages during short-term storage
1
조회
0
다운로드
8
인용
0
참고문헌
키워드
초록
절단 배추를 예열처리하고 LDPE 필름 포장하여 단기저장하면서 이화학적인 품질특성과 갈변도를 조사하였다. 40℃에서 1, 2, 4, 8시간동안 예열처리한 후 SDS-PAGE 법으로 단백질 밴드를 조사한 결과, 예열처리구에서 대조구에 비하여 HSP 밴드로 추정되는 60, 39, 33, 12 kDa 밴드가 강하게 나타났으며, 이 중 4시간 예열처리구(HS 4)가 가장 발현율이 높았으며 중량감소율도 적었다. 8주 동안 저장 중 예열처리한 절단배추의 중량감소율 및 적정산도는 거의 변화가 없었으며, 가용성 고형분 함량은 4시간 예열처리구가 가장 적게 감소하였다. 갈변도는 HS 4가 가장 적었다(Con>HS 1>HS 8>HS 2>HS 4, p<0.05). PPO활성은 저장 중 모든 구에서 지속적으로 증가하였으며, HS 4가 가장 낮았고 총페놀성 화합물은 모든 처리구에서 유사하게 감소하였다. 예열처리한 절단배추에서 HSP 밴드의 발현을 확인하였으며, 4시간 예열처리구의 단기 저장 효과가 가장 좋았다.
Abstract
Kimchi cabbages were cut (3×3 cm), and were pre-heat treated at 40℃, and their physicochemical qualities and browning degrees were investigated during 8 weeks storage at 5℃. The Cut kimchi cabbages were treated at 40℃ (1~8 hrs) and their protein bands profiles were determined by sodium dodecyl sulfate polyacrylamide electrophoresis (SDS-PAGE). The 60, 39, 33, and 12 kDa bands considered heat shock proteins (HSPs) were expressed in the cut kimchi cabbage, and the 4-hr pre-heat treatment (HS 4) exhibited the strongest band ratio. The weight ratios and titratable acidities of the pre-heat treated cut kimchi cabbages were not changed so much after 8 weeks storage at 5℃, and the soluble solid contents of HS 4 decreased less than that of any other treatments. The browning degree of HS 4 after 8 week storage was also shown to be the least among the treatments. The polyphenol oxidase (PPO) activities of all treatments slightly rose during the over all storage period, in contrast with the decrease of total phenolic contents. The expression of HSPs was identified in the pre-heat treated cut kimchi cabbages, and HS 4 exhibited the best quality and appearance after 8 weeks storage at 5℃.
참고문헌 (39)
- "Statistics of vegetables production amount"[URL]
- Choi KC, "Quality changes and shelf-life of cut cabbage kimchi under various storage temperatures and packing materials", Korean J Post-Harvest Sci Technol, 2, pp.277~284 (1995)
- Ahvenainen R, "New approaches in improving the shelf life of minimally processed fruit and vegetables", Korean J Food Sci Technol, 7, pp.179~186 (1996)
- Chang KH, "Storage potential differences of apple cultivars caused by various postharvest calcium infiltration methods", J Korean Soc Hort Sci, 32, pp.335~339 (1997)
- Hwang YS, "Effect of postharvest application of chitosan and wax, and ethylene scrubbing on the quality changes in stored 'Tsugaru' apples", J Korean Soc Hort Sci, 39, pp.579~582 (1998)
- Kim BS, "Freshness prolongation of crisphead lettuce by vaccum cooling and cold-chain system", J Korean Food Sci Technol, 27, pp.546~554 (1995)
- 김병삼, "예냉처리가 복숭아(미백)의 품질에 미치는 영향", 한국식품과학회지, 35(6), pp.1233~1236 (2003), 한국식품과학회
- Chapon JF, "A modified atmosphere system using a nitrogen generator", Postharvest Biol Technol, 31, pp.24~28 (2004)
- Silliker JH, "Microbiological safety considerations in controlled-atmosphere storage of meats", Food Technol, 59 (1980)
- Gee DL, "Extension of shelf life in refrigerated ground beef stored under atmosphere containing carbon dioxide and carbon monooxide", J Agric Food Chem, 26, pp.274~ (1978)
- Aguayo E, "Effect of hoy water treatment and various calcium salts on quality of fresh-cut 'Amarillo' melon", Postharvest Biol Technol, 47, pp.397~406 (2008)
- Klaiber RG, "Quality of minimally processed carrots as affected by warm water washing and chlorination", Innovative Food Sci Emerging Technol, 6, pp.351~362 (2005)
- Li Y, "Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature", Food Microbiol, 18, pp.299~308 (2001)
- Delaquis PJ, "Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce", Food Res Int, 32, pp.7~17 (1999)
- Loaiza-Velarde JG, "Heat shock reduces browning of fresh-cut celery petioles", Postharvest Biol Technol, 27, pp.305~311 (2003)
- Loaiza-Velarde JG, "Effect of intensity and duration of heat-shock treatments on wound-induced phenolic metabolism in Iceberg lettuce", American J Soc Hort Sci, 122, pp.873~877 (1997)
- Haslbeck M, "Some like it hot: the structure and function of small heat-shock proteins", Nat Struct Mol Biol, 12, pp.842~846 (2005)
- Jiang C, "A cytosolic class I small heat shock protein, RcHSP17.8, of Rosa chinensis confers resistance to a variety of stresses to Escherichia coli, yeast and Arabidopsis thaliana", Plant Cell Environ, 32, pp.1046~1059 (2009)
- Kim SK, "Studies on the preservation of potato by combination of gamma-radiation and chemical", Korean J Food Sci, 7, pp.159~167 (1975)
- 김상섭, "Ca2+처리 절단배추의 소포장 단기 저장 특성", 한국식품저장유통학회지, 21(2), pp.157~162 (2014), 한국식품저장유통학회
- Barnett T, "Heat shok induced proteins in plant cells", Dev Gen, 1, pp.331~340 (1980)
- AOAC, "Official Methods of Analysis" (2000), Association of official analytical chemists
- 정주연, "가스충전 포장에 따른 신선편이 결구상추의 갈변 및 품질 특성", 원예과학기술지, 26(4), pp.406~412 (2008), 한국원예학회
- Rico D, "Optimisation of steamer jet-injection to extend the shelflife of fresh-cut lettuce", Postharvest Biol Technol, 48, pp.431~442 (2008)
- Rico D, "Effect of ozone and calcium lactate treatments on browning and texture properties of fresh-cut lettuce", J Sci Food Agric, 86, pp.2179~2188 (2006)
- Budinin R, "Analysis of total phenols using the Prussian blue method", J Agric Food Chem, 28, pp.1236~1238 (1980)
- Lee GJ, "A small heat shock protein cooperates with heat shock protein 70 systems to reactive a heat-denatured protein", Plant Physiol, 122, pp.189~197 (2000)
- Mansfield MA, "Synthesis of the low molecular weight heat shock proteins in plants", Plant Physiol, 84, pp.1007~1017 (1987)
- Park SM, "Nicotiana tabacum low molecular weight heat shock protein cDNA clones and their expression patterns", Mol Cells, 4, pp.393~397 (1994)
- Sun W, "Small heat shock proteins and stress tolerance in plants", Biochim Biophys Acta, 1577, pp.1~9 (2002)
- Saltveit ME, "Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock", Postharvest Biol Technol, 21, pp.61~69 (2000)
- 조성환, "항균소재 함유 박스로 포장한 방울토마토와 밀감의 저장중 품질 특성", 한국식품저장유통학회지, 13(3), pp.273~278 (2006), 한국식품저장유통학회
- Jorg A, "Changes in sugars, acids, and amino acids during ripening and storage of apples (cv. Glockenapfel)", J Agric Food Chem, 40, pp.1131~1134 (1992)
- Han ES, "Quality changes of salted baechu with pakaging methods during long term storage", Korean J Food Sci Technol, 30, pp.1307~1311 (1998)
- Jacobo-Velazquez D, "Plants as biofactories: physiological role of reactive oxygen species on the accumulation of phenolic antioxidants in carrot tissue under wounding and hyperoxia stress", J Agric Food Chem, 59, pp.6583~6593 (2011)
- Ke D, "Wound-induced ethylene production, phenolic metabolism and susceptibility to russet spotting in iceberg lettuce", Plant Physiology, 76, pp.412~418 (1989)
- 황태영, "저온 blanching 및 갈변저해물질의 처리에 따른 최소가공 감자의 저장 중 품질변화", 한국식품저장유통학회지, 16(4), pp.499~505 (2009), 한국식품저장유통학회
- Alegria C, "Fresh-cut carrot quality as affected by abiotic stress pre-treatments", LWT-Food Sci Technol, pp.197~203 (2012)
- Rodriguez-Lopez JN, "Tyrosinase action on monophenols; evidence for direct enzymatic release of o-diphenol", Biochim Biophys Acta, 1548, pp.238~256 (2001)