Effects of Processing Temperature and Browning Inhibitor on Quality Properties of Fresh-cut Burdock Roots

가공 온도 및 갈변 억제제가 신선절단 우엉의 품질 특성에 미치는 영향

  • Chung, Hun-Sik (Food and Bio-Industry Research Institute, Kyungpook National University) ;
  • Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University) ;
  • Moon, Kwang-Deog (Food and Bio-Industry Research Institute, Kyungpook National University)
  • 정헌식 (경북대학교 식품생물산업연구소) ;
  • 성종환 (부산대학교 식품공학과) ;
  • 문광덕 (경북대학교 식품생물산업연구소)
  • Received : 2011.09.26
  • Accepted : 2012.01.13
  • Published : 2012.02.28


Fresh-cut burdock roots were processed at 4 and $25^{\circ}C$, 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 $4^{\circ}C$ were lower than those of the cut roots prepared at $25^{\circ}C$. The soluble solid content was higher in the cut roots prepared at $4^{\circ}C$ than in those prepared at $25^{\circ}C$. 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.


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