DOI QR코드

DOI QR Code

Quality Characteristics of Frozen Aster scaber according to Various Blanching Treatment Conditions

Blanching 처리 조건에 따른 동결 취나물의 품질 특성

  • Received : 2011.11.10
  • Accepted : 2012.01.18
  • Published : 2012.02.29

Abstract

In this study, we determined the optimum blanching conditions for pretreatment of Aster scaber prior to freezing to ensure its long, safe preservation as a fine cooking ingredient. Frozen-thawed A. scaber did not significantly differ between blanching groups, but the blanched group showed significantly higher Hunter L, a, and b values than the un-blanched group (p<0.05). Higher temperatures and longer treatment times increased softness; hardness did not significantly differ between the blanched and un-blanched groups of frozen-thawed A. scaber (p<0.05). Total bacterial counts and the presence of coliforms seemed to decline with blanching treatments, but treatment temperature and time did not influence this reduction. Over 95% of peroxidase activity was inactivated by blanching treatment but increased slightly after thawing. The sensory evaluation of the frozen-thawed A. scaber by test group showed the A. scaber blanched at $90^{\circ}C$ for 3 min to be the most highly preferred (p<0.05).

References

  1. KFDA. 2009. Food Code. Korea Food and Drug Administration, Seoul, Korea.
  2. Jeong JW, Jeong SW, Park KJ. 2003. Changes in internal pressure of frozen fruits by freezing methods. Korean J Food Preserv 10: 459-465.
  3. Lee HE, Lim CI, Do KR. 2007. Changes of characteristics in red pepper by various freezing and thawing methods. Korean J Food preserv 14: 227-232.
  4. Kim YH, Lee DS, Kim JC. 2004. Effect of blanching on textural properties of refrigerated and reheated vegetables. J Korean Soc Food Sci Nutr 33: 911-916. https://doi.org/10.3746/jkfn.2004.33.5.911
  5. Han YS, Park JY. 2001. The microbiological and sensorial properties of frozen bibimbap namul during storage. Korean J Food Cookery Sci 17: 149-155.
  6. Lee MK. 1998. Enzymatic determination of glucose using soybean sprouts peroxidase. Korean J Life Sci 8: 416-420.
  7. Park HO. 1996. A study of pectinesterase, polygalacturonase, lipoxygenase and peroxidase in hot pepper. Korean J Food Nutr 9: 52-58.
  8. Lee K, Kim KH, Kim HK. 2002. Thermal inactivation parameters of peroxidase in Flammulina velutipes and Lyophyllum ulmarium. Korean J Food Sci Technol 34: 1067-1072.
  9. Jung JY, Lim JH, Jeong EH, Kim BS, Jeong MC. 2007. Effect of blanching conditions and salt concentrations on the quality properties of Aster scaber. Korean J Food Preserv 14: 584-590.
  10. Shin DB, Lee YC, Kim JH. 2000. Change in quality of garlic during frozen storage. Korean J Food Sci Technol 32: 102-110.
  11. Ku KH, Cho MH, Park WS. 2002. Characteristics of quality and volatile flavor compounds in raw and frozen pinemushroom (Tricholoma matsutake). Korean J Food Sci Technol 34: 625-630.
  12. Yang JH, Park SH, Yoo JH, Lim HS, Jo JS, Hwang SY. 2003. Effect of freezing methods for kimchi storage stability on physical properties of chinese cabbage. Korean J Food Culture 18: 105-110.
  13. Lee DH, Park SJ, Park JY. 1999. Effect of freezing and thawing methods on the quality of Dongchimi. Korean J Food Sci Technol 31: 1596-1603.
  14. Ha JH, Ha SD, Kang YS, Hong KP, Bae DH. 2007. Microbiological, nutritional, and rheological quality changes in frozen potatoes during storage. Korean J Food Sci Technol 39: 663-668.
  15. Lisiewska Z, Kmiecik W. 1997. Effect of freezing and storage on quality factors in Hamburg and leafy parsley. Food Chem 60: 633-637. https://doi.org/10.1016/S0308-8146(97)00048-4
  16. Prestamo G, Fuster C, Risueno MC. 1998. Effect of blanching and freezing on the structure of carrots cells and their implications for food processing. J Sci Food Agric 77: 223-229. https://doi.org/10.1002/(SICI)1097-0010(199806)77:2<223::AID-JSFA29>3.0.CO;2-2
  17. Kidmose U, Martens HJ. 1999. Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing. J Sci Food Agric 79: 1747-1753. https://doi.org/10.1002/(SICI)1097-0010(199909)79:12<1747::AID-JSFA429>3.0.CO;2-B
  18. Gomez G F, Sjoholm I. 2004. Applying biochemical and physiological principles in the industrial freezing of vegetables: a case study on carrots. Trends Food Sci Technol 15: 39-43. https://doi.org/10.1016/j.tifs.2003.07.006
  19. Favell DJ. 1998. A comparison of the vitamin C content of fresh and frozen vegetables. J Chem 62: 59-64.
  20. Lee MK, Park IS. 1998. Enzymatic characterization of peroxidase from soybean sprouts. J Korean Soc Food Sci Nutr 27: 1143-1147.
  21. Choi NS, Oh SS, Lee JM. 2001. Change of biologically functional compounds and quality properties of Aster scaber (Chamchwi ) by blanching conditions. Korean J Food Sci Technol 33: 745-752.
  22. Lee HS. 1995. The measurement methods of the textural characteristics of fermented vegetables. Korean J Soc Food Sci 11: 83-91.
  23. Lim JH, Choi JH, Hong SI, Jeong MC, Kim DM. 2005. Mild heat treatments for quality improvement of fresh-cut potatoes. Korean J Food Preserv 12: 552-557.
  24. Rudra Shalini G, Shivhare US, Basu S. 2008. Thermal inactivation kinetics of peroxidase in mint leaves. J Food Eng 85: 147-153. https://doi.org/10.1016/j.jfoodeng.2007.07.010
  25. Lee MK, Kil JO, Park IS. 1999. Thermostability and reactivation of peroxidase from soybean sprouts. J Korean Soc Food Sci Nutr 28: 81-86.
  26. Ko JW, Chung HS, Lee JH, Choi YH. 1998. Effects of blanching and salting on the quality of immatured soybeans during frozen storage. Korean J Postharvest Sci Technol 5: 320-325.

Cited by

  1. Combined Treatment of Aqueous Chlorine Dioxide, Organic Acid, and Blanching for Microbial Decontamination of Wild Vegetables after Harvest vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.277
  2. Changes in the quality of frozen vegetables during storage vol.20, pp.3, 2013, https://doi.org/10.11002/kjfp.2013.20.3.296
  3. Effects of Various Pretreatment Methods on Physicochemical and Nutritional Properties of Carrot vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1881
  4. Physicochemical Changes in Hemerocallis coreana Nakai After Blanching, Drying, and Fermentation vol.42, pp.10, 2013, https://doi.org/10.3746/jkfn.2013.42.10.1638
  5. Effects of Various Thermal Treatments on Physicochemical and Nutritional Properties of Shiitake Mushrooms vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.874
  6. Changes in Physicochemical Properties of Actinidia arguta (Siebold & Zucc.) Planch. ex Miq. by Blanching, Drying, and Fermentation vol.44, pp.3, 2015, https://doi.org/10.3746/jkfn.2015.44.3.425
  7. Effects of steam blanching pretreatment on quality of spray-dried powders prepared from pressed juice of garlic chives vol.22, pp.3, 2015, https://doi.org/10.11002/kjfp.2015.22.3.385
  8. Effect of Various Pretreatments Methods under Physicochemical and Nutritional Properties of Onions vol.18, pp.4, 2014, https://doi.org/10.13050/foodengprog.2014.18.4.382
  9. In vitro α-glucosidase and pancreatic lipase inhibitory activities and antioxidants of Samnamul (Aruncus dioicus) during rehydration and cooking vol.23, pp.4, 2014, https://doi.org/10.1007/s10068-014-0177-2