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Effects of Optimized Co-treatment Conditions with Ultrasound and Low-temperature Blanching Using the Response Surface Methodology on the Browning and Quality of Fresh-cut Lettuce
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  • Journal title : Korean Journal of Food Preservation
  • Volume 19, Issue 4,  2012, pp.470-476
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2012.19.4.470
 Title & Authors
Effects of Optimized Co-treatment Conditions with Ultrasound and Low-temperature Blanching Using the Response Surface Methodology on the Browning and Quality of Fresh-cut Lettuce
Kim, Do-Hee; Kim, Su-Min; Kim, Han-Bit; Moon, Kwang-Deog;
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 Abstract
Enzymatic action and microbial growth degrade the quality of fresh-cut lettuce. Browning, a bad smell, and softening during storage are the major forms of quality deterioration. Health-oriented consumers tend to avoid foods treated with chemicals to maintain their freshness. This study was conducted to evaluate the change in the quality of fresh-cut lettuce with combined low-temperature blanching (LB) and ultrasonication (US). The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables; the ultrasonication time (X1), blanching temperature (X2), blanching time (X3), and dependent variable; value (y). It was found that the condition with the lowest value occurred with combined 90s US and 90s LB (US+LB). The combined treatment group (US+LB) was stored at for 9 days with the control group and each single-treatment group, with low-temperature blanching and ultrasonication. Overall, the US+LB group had a significantly high value, which indicates significantly low , , , browning index, PPO, and POD activity values, and a low total bacteria count (p < 0.05). The US+LB group also had the highest sensory score (except for aroma and texture; p > 0.05).
 Keywords
RSM;low-temperature blanching;ultrasonication;fresh-cut lettuce;
 Language
Korean
 Cited by
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