Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Change of quality characteristics in fresh-cut 'Romaine' lettuce by heat treatment

열처리에 따른 신선편이 '로메인' 상추의 품질 특성 변화

  • Bae, Jeong Mi (Food Distribution Research Group, Korea Food Research Institute) ;
  • Lee, Da Uhm (Food Distribution Research Group, Korea Food Research Institute) ;
  • Jeong, Moon Cheol (Food Distribution Research Group, Korea Food Research Institute) ;
  • Choi, Jeong Hee (Food Distribution Research Group, Korea Food Research Institute)
  • 배정미 (한국식품연구원 저장유통연구단) ;
  • 이다움 (한국식품연구원 저장유통연구단) ;
  • 정문철 (한국식품연구원 저장유통연구단) ;
  • 최정희 (한국식품연구원 저장유통연구단)
  • Received : 2015.08.06
  • Accepted : 2015.12.18
  • Published : 2016.02.28
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Abstract

This study investigated the effect of heat treatments on the quality characteristics of fresh-cut 'Romaine' lettuce by treating in hot water (45, 50, and $55^{\circ}C$) for 2 minutes. Sensory properties, respiration rate, ethylene production, microbial growth, browning index, total phenolics (TP), vitamin C, and antioxidant properties (DPPH, ABTS, and FRAP assays) of samples were evaluated after 5 days at $5^{\circ}C$. All heat treatment conditions tested in this study did not affect the change in TP after storage. Treatment at $45^{\circ}C$ enhanced respiration rate and ethylene production wheres decreased vitamin C content and antioxidant activities. There was no significant difference in browning index at $45^{\circ}C$ treatment. The rapid tissue softening occurred when treated with $55^{\circ}C$ hot water for 2 minutes. The $50^{\circ}C$ heat treatments exhibited the best quality index including texture and color, and inhibited microbial growth and browning after storage. In addition, the $50^{\circ}C$ heat treatment showed the highest vitamin C content and antioxidant activities (DPPH, ABTS, FRAP assay) after storage. Therefore, the $50^{\circ}C$ heat treatment can be used to maintain quality and antioxidant property of fresh-cut 'Romain' lettuce.

본 연구에서는 신선편이 '로메인' 상추의 신선편이 가공 시 열수처리(45, 50, $55^{\circ}C/2min$)가 저장 중의 품질특성에 미치는 영향에 대하여 조사하였다. 각 처리구는 $5^{\circ}C$에서 5일간 저장한 후 관능품질, 호흡률, 에틸렌 발생량, 총균수, 갈변도, 총페놀, 비타민 C, 항산화 활성(DPPH, ABTS, FRAP)을 분석하였다. 본 연구에서 실시한 모든 열처리 조건은 총페놀 함량의 변화에 미치는 영향은 없었다. $45^{\circ}C$ 처리시에는 호흡과 에틸렌 발생이 증가하고 비타민 C 함량과 항산화 활성이 감소되었으며 갈변 억제 효과도 미미하였다. $55^{\circ}C$ 조건에서는 조직의 연화가 발생되는 문제가 발생하였다. $50^{\circ}C$ 열처리를 2분간 실시할 경우 조직감, 색, 미생물증식, 갈변도에서 가장 우수한 품질 상태를 나타내었으며, 저장 후 비타민 C 함량과 항산화 활성이 높게 유지되었다. 따라서 본 연구 결과 $50^{\circ}C$ 열처리 조건은 신선편이 '로메인' 상추의 저장 중 품질 및 항산화 활성을 유지시킬 수 있는 기술로 활용될 수 있을 것으로 판단되었다.

Keywords

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