Effect of Irradiation and Blanching on the Quality of Juices of Spuriopinella bracycarpar During Storage

감마선 조사 및 블랜칭처리에 의한 참나물 녹즙의 선도유지효과

  • Oh, Deog-Hwan (Division of Food and Biotechnology, Kangwon National University) ;
  • Ham, Seung-Shi (Division of Food and Biotechnology, Kangwon National University) ;
  • Lee, Sang-Young (Division of Food and Biotechnology, Kangwon National University) ;
  • Park, Boo-Kil (Division of Food and Biotechnology, Kangwon National University) ;
  • Kim, Sang-Heon (Department of Agricultural Machinery Engineering, Kangwon National Univ.) ;
  • Chung, Cha-Kweon (Department of Food Nutrition, Han Lim University) ;
  • Kang, Il-Jun (Department of Food Nutrition, Han Lim University)
  • 오덕환 (강원대학교 식품생명공학부) ;
  • 함승시 (강원대학교 식품생명공학부) ;
  • 이상영 (강원대학교 식품생명공학부) ;
  • 박부길 (강원대학교 식품생명공학부) ;
  • 김상헌 (강원대학교 농업기계공학과) ;
  • 정차권 (한림대학교 식품영양학과) ;
  • 강일준 (한림대학교 식품영양학과)
  • Published : 1998.04.01

Abstract

The research was investigated to determine the effect of irradiation or blanching either alone or in combination on the shelf-life of juices of Spuriopinella bracycarpar during storages. The juices was made from fresh or blanced Spuriopinella bracycarpar and gamma irradiated at the doses (0.5 kGy to 5 kGy). Microbial growth, color change, vitamin C, and sensory evaluation were evaluated during storage at 4 and $25^{\circ}C$. Blanched juices had little effect on the inhibition of microbial growth compared to that of fresh juices. However, significant reduction of microbial counts was observed in the 0.5 kGy irradiation of both juices and inhibition efficiency was greatly increased when irradiated juices was stored at $4^{\circ}C$ rather than at room temperature. Fresh juices without irradiation were little different from the irradiated fresh juices until 20d storage on color change because the juices was rapidly browned immediately after getting the juices from extractor, but blanched juices showed more bright and clear color than that of fresh juices. However, irradiated blanched juices showed greatly reduced the L, a, and b value compared to the non-irradiated blanched juices during storage. The loss of vitamin C from non-irradiated fresh juices was increased during storage and the irradiated fresh juices had little effect on the vitamin C change compared to the non-irradiated fresh juices. However, blanched juices showed less reduction of vitamin C than fresh juices and the irradiated blanched juices had little difference on the vitamin C change compared to the non-irradiated blanched juices, and both treatment showed less vitamin C loss at $4^{\circ}C$ storage. Fresh juces showed more strong grass flavor and biterness than blanched juices and irradiated fresh juices showed little difference on brightness, grass flavor, bitterness, freshness and acceptability, but irradiated blanched juices had better sensory evaluation on grass flavor, bitterness, freshness, and acceptability than non-irradiated branched juices.

Keywords

Spuriopinella bracycarpar;gamma irradiation;blanching;shelfi-life