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Quality Characteristics of Fresh-cut Lotus Roots According to the Temperature of the Wash Water
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 3,  2011, pp.288-293
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.3.288
 Title & Authors
Quality Characteristics of Fresh-cut Lotus Roots According to the Temperature of the Wash Water
Chang, Min-Sun; Kim, Ji-Gang; Kim, Gun-Hee;
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 Abstract
This study investigated the changes in the quality of fresh-cut lotus roots that were treated with hot water. Lotus roots were purchased from Daegu, Korea. They were washed, peeled, and cut into lcm-thick slices with a ceramic knife. The peeled and sliced lotus roots were dipped for 45 sec in water at 30, 55, and . After they were air-dried at room temperature, the slices were packed in polyethylene films and stored at for 12 d. Then the changes in the weight loss, color, total viable cell, and sensory characteristics were measured. Generally, the weight loss of the lotus roots that were treated with hot water slightly increased. The application of the heat treatment delayed the browning of the lotus roots, especially the treatment with hot water. The L and a values of the lotus roots that were treated with hot water significantly increased during their storage, though. The heat treatment effectively inhibited the growth of microorganisms. The organoleptic quality of the lotus roots that were treated with hot water was the best.
 Keywords
lotus root;heat treatment;quality;fresh-cut;
 Language
Korean
 Cited by
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마늘의 유통 형태에 따른 저장 중 품질 특성,박영희;박수진;한귀정;최정숙;이진영;강민숙;

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포장재질에 따른 열처리한 연근의 저장 중 품질변화,장민선;박미지;김지강;김건희;

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포장방법 차이에 따른 신선편이 슬라이스 더덕의 저장 중 품질 변화,최덕주;이윤정;김윤경;김문호;최소례;박인선;차환수;윤예리;

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열처리 및 유기산처리가 신선편이 연근의 품질에 미치는 영향,박주현;홍석인;정문철;김동만;

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시중 판매되는 다진 마늘의 미생물학적 위해성 및 품질평가,오세인;김옥선;성정민;

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세척방법에 따른 신선편이 슬라이스 더덕의 저장 중 품질 특성 변화,최덕주;이윤정;김윤경;김문호;최소례;차환수;윤예리;

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이미지 분석을 이용한 신선편이 연근의 갈변도 분석,조정석;김대현;박정훈;문광덕;

한국식품저장유통학회지, 2013. vol.20. 6, pp.760-765 crossref(new window)
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감초, 황기 추출물로 블랜칭 처리한 신선편이 연근의 갈변 억제,김한빛;정헌식;문광덕;

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냉동조건에 따른 연근의 품질 변화,박승종;송경빈;

한국식품저장유통학회지, 2015. vol.22. 1, pp.44-50 crossref(new window)
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