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Change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment during storage

열처리 및 갈변저해제 병용처리에 의한 신선편이 감자제품의 저장 중 품질특성 변화

  • Song, Hye Jin (Department of Food Science and Technology, Hoseo University) ;
  • Kwon, Oh Yeoun (Department of Food Science and Technology, Hoseo University) ;
  • Kang, Bok-Hee (Center for Food Function and Safety, Hoseo University) ;
  • Hur, Sang-Sun (Department of Food Science and Biotechnology, Joongbu University) ;
  • Lee, Dong-Sun (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University) ;
  • Lee, Sang-Han (Department of Food Science and Technology, Kyungpook National University) ;
  • Kang, In-Kyu (Department of Horticultural Science, Kyungpook National University) ;
  • Lee, Jin-Man (Department of Food Science and Technology, Hoseo University)
  • Received : 2013.04.25
  • Accepted : 2013.06.25
  • Published : 2013.06.30

Abstract

This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at $4^{\circ}C$, HW: dip in the water for 60 sec at $55^{\circ}C$, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at $4^{\circ}C$, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at $55^{\circ}C$) during storage at $5^{\circ}C$. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

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