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Effects of Processing Temperature and Browning Inhibitor on Quality Properties of Fresh-cut Burdock Roots
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가공 온도 및 갈변 억제제가 신선절단 우엉의 품질 특성에 미치는 영향

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Type
Academic journal
Author
Journal
The Korean Society of Food Preservation Food Science and Preservation Vo.19 No.1 KCI Accredited Journals SCOPUS
Published
2012.2
Pages
31 - 36 (6page)

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Effects of Processing Temperature and Browning Inhibitor on Quality Properties of Fresh-cut Burdock Roots
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Fresh-cut burdock roots were processed at 4 and 25℃, respectively. The fresh-cut burdock roots were treated with different browning inhibitors (3% citric acid, 3% sodium chloride, 0.3% cystein, and 3% sodium acetate solutions), and the changes in their quality and browning characteristics were investigated. The respiration rate and browning index of the cut roots prepared at 4℃ were lower than those of the cut roots prepared at 25℃. The soluble solid content was higher in the cut roots prepared at 4℃ than in those prepared at 25℃. The weight loss and flesh firmness were not affected by the processing temperatures. Among the browning inhibitors, 0.3% cystein showed the best browning-retarding effect. There was no difference in phenolic compound content between the browning-inhibitor-treated roots and the nontreated roots, but the PPO activity was higher in the latter than in the former. Therefore, the processing temperatures of fresh-cut burdock roots affected their quality and browning development, and the combination of a low processing temperature and the use of the proper browning inhibitor should be applied for the higher quality of the produce.
#fresh-cut #browning #cystein #Burdock #polyphenoloxidase

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References (20)

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1. [학술지(정기간행물)] - Han SJ / 1993 / Study on the chemical composition in bamboo shoot, lotus root and burdock / Korean J Soc Food Sci 9 : 82 ~ 87 google schola 2. [학술지(정기간행물)] - 문광덕 / 2005 / 우엉(Arctium lappa L.) 뿌리 Polyphenol Oxidase의 부분정제 및 특성 / 한국식품저장유통학회지 12 (5) : 489 ~ 495 dbpia 3. [단행본] - Cantwell M / 1992 / Minimally processed fruits and vegetables. In Postharvest technology of horticultural crops / Univ. California : 277 ~ 281 google schola 4. [학술지(정기간행물)] - Watada AE / 1990 / Physiological activities of partially processed fruits and vegetables / Food Technol 44 : 116 ~ 122 google schola 5. [학술지(정기간행물)] - Toivonen PMA / 2008 / Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables / Postharv Biol Technol 48 : 1 ~ 14 google schola

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