Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Mild Heat Treatments for Quality Improvement of Fresh-cut Potatoes

열처리가 신선편이 감자 가공품의 품질에 미치는 영향

  • Published : 2005.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

Effect of pre- and post-mild heat treatment on quality of fresh-cut potatoes was investigated with the focus on surface color, firmness, phenolics, vitamin C and sensory characteristics. As the pre-heat treatment before cutting of potatoes, dried hot air (DH) and hot water (WH) treatment were conducted at $45^{\circ}C$ for 60 min, respectively. As a post-heat (CH) treatments, potato cubes were dipped into water of $55^{\circ}C$ for 45 seconds after cutting. The potato cubes were packed in 15 cm x 20 cm LDPE pouches $30^{\mu}m$ thick and then stored at $5{\pm}1^{\circ}C$. The respiration rate of fresh-cut potatoes was decreased by mild heat treatment Especially, the rate of cubes treated with DH was decreased by $20\%$ compared to that of the non-heat treated. L value of cubes treated with DH showed higher value than that of others. Firmness and free phenolics had no significant difference between the treatments. The fresh-cut potatoes prepared with non-heat treatment showed higher vitamin C content than that of the heat treated. In sensory visual color, CH treated cubes marked the best quality. Conclusively, mild heat treatment, especially CH treatment, showed positive effect on browning inhibition and quality enhancement of fresh-cut potatoes.

열처리가 절단 감자의 품질에 미치는 영향을 조사하고자, 원형감자를 건열 및 습열처리하거나, 박피절단한 후 습열처리 하였다. 감자의 열처리조건은 원형감자의 경우 각각 $45^{\circ}C$에서 60분이었으며, 절단후 열처리한 감자의 경우$55^{\circ}C$의 열수에 45초간 침지하였다. 각각 열처리하여 제조된 감자절편은 표면의 물기를 제거한 다음, 필름봉지(LDPE, $30{\mu}m$, 15 cm x 20 cm)에 약 200 g씩 포장하여 $5^{\circ}C$에 저장하면서 품질변화를 조사하였다. 열처리는 전반적으로 호흡률을 저하시켰으며, hunter L값의 변화도 대조구에 비하여 낮았다. 건열처리는 대조구에 비하여 호흡률이 $20\%$ 정도 낮았으며, hunter L값은 다른 처리구와 비교하여 가장 높은 값을 유지하였다. 경도와 유리형 페놀화합물 함량의 변화는 시료구간 유의적인 차이를 나타내지 않았다. Vitamin C 함량은 대조구가 처리 직후 가장 높았으나, 그 감소율은 절단 후 열처리한 구가 대조구보다 낮았다. 관능적 품질 면에서 경도와 냄새는 처리구간에 유의적인 차이를 나타내지 않았지만, 표면색에 있어서 열처리구가 대조구에 비하여 유의적으로 우수한 것으로 나타내었으며, 특히 CH구에서 가장 우수하였다. 결과적으로 열처리는 감자 절단면의 갈변발생을 억제시켜 품질유지에 효과가 있는 것으로 나타나고 있으며, 절단 후 열처리(CH)가 보다 효과적이었다.

Keywords

References

  1. Ko, S.B. (2003) Problems and suggestions for improvement in Jeju white potato marketing. Korean J. Agricultural Management and Policy, 30, 743-765
  2. King Jr, A.D., and Bolin H.R. (1989) Physiological and microbiological storage stability of minimally processed fruits and vegetables. Food Technol., 43, 132-135
  3. Kim, D.M. (1999) Extension of freshness of minimally processed fruits and vegetables. Kor. J. Hort. Sci. Technol., 17, 790-795
  4. Ahvenainen, R. (1996) New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends in Food Sci. Technol., 7, 179-187 https://doi.org/10.1016/0924-2244(96)10022-4
  5. Hwang. T.Y., Son, S.M. and Moon. K.D. (2002) Screening of effective browning inhibitors on fresh-cut potatoes. Food Sci. Biotechnol., 11, 397-400
  6. Sapers, G.M. and Miller, R.L. (1992) Enzymatic browning control in potato with ascorbic acid-2-phosphates. J. Food Sci., 57, 1132-1135 https://doi.org/10.1111/j.1365-2621.1992.tb11281.x
  7. Ibolya M.P. and Mendel F. (1990) Inhibition of browning by sulfur amino acids, 3. apple and potatoes. J. Agric. Food Chem., 38, 1652-1656 https://doi.org/10.1021/jf00098a006
  8. Osuna-Garcia, J.A., Wall, M.M. and Waddell, C.A. (1997) Natural antioxidants for preventing color loss in stored paprika. J. Food Sci., 62, 1017-1021 https://doi.org/10.1111/j.1365-2621.1997.tb15027.x
  9. Gurbuz, G. and Lee. C.Y. (1997) Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agents. J. Food Sci., 62, 572-576 https://doi.org/10.1111/j.1365-2621.1997.tb04433.x
  10. Quintero-ramos, A., Bourne, M.C. and Anzaldua-morales, A. (1992) Texture and rehydration of dehydrated carrots as affected by low temperature blanching. J. Food Sci., 57, 1127-1128 https://doi.org/10.1111/j.1365-2621.1992.tb11279.x
  11. Lister, P.D., Tung, M.A., Garland, M.R. and Porritt, S.W. (1979) Texture modification of processed apple slices by a postharvest heat treatment. J. Food Sci., 44, 998-1000 https://doi.org/10.1111/j.1365-2621.1979.tb03430.x
  12. Park, Y.J. and Moon, K.D. (2004) Influence of preheating on quality changes of fresh-cut muskmelon. Korean J. Food Preserv., 11, 170-174
  13. Saltveit Jr., M.E. (1982) Procedure for extraction and analyzing internal gas samples from plant tissues by gas chromatography, HortScience, 17, 878-881
  14. Sapers, G.M., and Douglas, F.W. (1987) Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruits. J. Food Sci., 52, 1258-1262 https://doi.org/10.1111/j.1365-2621.1987.tb14057.x
  15. Diamantopoulou, P. and Philippoussis, A. (2001) Production attributes of Agaricus bisporus white and off-white strains and the effects of calcium chloride irrigation on productivity and quality. Scientia Horticul., 91, 379-391 https://doi.org/10.1016/S0304-4238(01)00274-6
  16. Coseteng, M.Y. and Lee, C.Y. (1987) Change in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning. J. Food Sci., 52, 985-989 https://doi.org/10.1111/j.1365-2621.1987.tb14257.x
  17. Fennema, O.R., Karel, M., Sanderson, G.W., Tannendaum, S.R., Walstra, S. and Whitaker, J.R. (1996) In Water-soluble vitamin: Handbook of Food Analysis. Maecel Dekker, New York, p.581-590
  18. Hong. S.I., Lee, H.H., Son, S.M. and Kim, D.M. (2004) Effect of hot water treatment on storage quality of minimally processed onion. Korean J. Food Sci. Technol., 36, 239-245
  19. Sapers, G.M. and Miller, R.L. (1995) Heated ascorbic/citric acid solution as browning inhibitor for pre-peeled potatoes. J. Food Sci., 60, 762-766 https://doi.org/10.1111/j.1365-2621.1995.tb06223.x
  20. Anders, A., Vassilis, G. Irene, L., Fernanda, O. and Rickard. O. (1994) Effect of preheating on potato texture, Critical Reviews in Food Sci. Nutri., 34, 229-251 https://doi.org/10.1080/10408399409527662
  21. Abreu, M., Beirao-da-Costa, S., Goncalves, E.M., Beirao-da-Costa, M.L. and Moldao-Martins, M. (2003) Use of mild heat pro-treatments for quality retention of fresh-cut 'Rocha' pear. Postharvest Biology and Technol., 30, 153-160 https://doi.org/10.1016/S0925-5214(03)00105-4
  22. Loaiza-Velarde, J.G., Tomas-Barbera, F.A. and Saltveit, M.E. (1997) Effect of intensity and duration of heat-shock treatments on wound-induced phenolic metabolism in iceberg lettuce. J. Amer. Soc. Hort. Sci., 122, 873-877
  23. Lattanzio, V., Cardinali, A., Venere, D.D., Linsalata, V. and Palmieri, S. (1994) Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions. Food Chem., 50, 1-7 https://doi.org/10.1016/0308-8146(94)90083-3
  24. Kang, H.K., Yoo, Y.K. and Lee, S.K. (2003) Effects of prestorage heat treatment on changes of phenolic compound contents and incidence of skin blackening in 'Niitaka' pear fruits during cold storage. J. Kor. Soc. Hort. Sci., 44, 197-200
  25. Alzamora, G.H.M. and Chirife, J. (1998) Effect of piece shape and size on leaching of vitamin C during water blanching of potato. J. Food Eng., 8, 303-310
  26. Selman, J.D. (1994) Vitamin retention during blanching of vegetables. Food Chem., 49, 137-147 https://doi.org/10.1016/0308-8146(94)90150-3