Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Changes in Peeled Lotus Roots Immersed in Electrolyzed Water Prior to Wrap- and Vacuum-Packaging

전기분해수 침지처리 박피연근의 랩 및 진공포장 저장 중의 품질변화

  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated changes in quality characteristics of wrap- and vacuum-packaged peeled lotus roots treated with strong acidic electrolyzed acid water (SAEW pH 2.58, ORP 1,128 mV, HClO 105.0 ppm) or low alkaline electrolyzed water (LAEW pH 8.56, ORP 660 mV, HClO 73.8 ppm) as immersion liquids prior to packaging and storage at 5C. Immersion of peeled lotus roots in SAEW and LAEW reduced initial microbial load by about 1 log compared to treatment with tap water (TW). Hardness differences on storage were observed. However, reduction in PPO activity by electrolyzed water was not reproducible. Changes in Hunter's color value and the color difference value ($\Delta$) of peeled lotus roots immersed in 0.5% (w/v) sodium metabisulfite (SMS) and electrolyzed water were smaller than those of roots treated with TW prior to storage. Sensory characteristics measured during storage were best-preserved in lotus roots previously immersed in 0.5% (w/v) SMS or electrolyzed water, compared to TW. Immersionin electrolyzed water and vacuum packaging preserves the quality of peeled lotus roots in terms of microbial, visual, and sensory aspects, at levels comparable to those offered by storage after treatment with 0.5% (w/v) SMS.

수도수(TW)와 0.5% sodium metabisulfite(0.5% SMS)를 대조구로 하고 강산성 전기분해수(SAEW: strong acidic electrolyzed water, pH 2.58, ORP 1,128 mV, HClO 105.0 ppm)와 약알칼리 전기분해수(LAEW: law alkaline electrolyzed water, pH 8.56, ORP 660 mV, HClO 73.8 mV)를 연근의 박피 후 침지액으로 하여 랩포장과 진공포장하여 $5^{\circ}C$ 저장 중 품질 변화를 비교.검토하였다. 0.5% SMS와 전기분해수 침지로 TW 침지 박피 연근에 비해 1 log cyle의 초기 균수 감소 효과와 저장중 상대적으로 낮은 균수를 나타내었다. 침지 처리에 의한 초기 및 저장중 경도의 차이를 나타내었으며 뚜렷한 PPO 활성을 저해하는 효과는 확인할 수 없었다. 전기분해수 침지로 표면색도와 색차는 0.5% SMS 침지와 유사한 억제 효과를 나타내었고 관능적 특성의 변화에서도 TW 침지 박피 연근에 비해 0.5% SMS 침지 박피 연근과 전기분해수 박피 연근이 다소 높게 평가되었다. 포장 방식에 있어서는 랩포장에 비해 진공포장이 품질 유지에보다 효과적이었다.

Keywords

References

  1. Hathaway, S. (1999) Management of food safety in international trade. Food Control, 10, 247-254 https://doi.org/10.1016/S0956-7135(99)00006-7
  2. Kim, G.H. and Bang, H.Y. (1998) A survey on consumption pattern of minimally processed fruits and vegetables. Korean J. Dietary Culture, 13, 267-274
  3. Kim, D.M. and Kiim, J.K. (2006) Definition and scope of fresh-cut agricultural foods. p. 3. In Symposium on the Industry and Quality Control of Fresh-cut Agricultural Foods. National Horticultural Research Institute, Suwon, Korea
  4. Oh, D.H. (1999) Microbiological safety of minimally processed vegetables, Food Ind. Nutr., 4, 48-54
  5. Soliva-Fortuny, R.C. and Maritin-Belloso, O. (2003) New advances in extending the shelf-life of fresh-cut fruits: a review, Trends Food Sci. Technol., 14, 341-353 https://doi.org/10.1016/S0924-2244(03)00054-2
  6. Yang, H.C., Kim, Y.H., Lee, T.K. and Cha, Y.S. (1985) Physicochemical properties of lotus root. J. Korean Agri. Chem. Soc., 28, 239-244
  7. Park, S.Y., Hwang, T.Y., Kim, J.H. and Moon, K.D. (2001) Quality changes of minimally processed lotus root(Nelumbo nucifera) with browning inhibitors. Korean J. Postharvest Sci. Technol., 8, 164-168
  8. Park, S.H., Ham, T.S. and Han, J.H. (2005) Effects of ethanol-extract of lotus roots on the renal fuction and blood pressure of fructose-induced hypertensive rats. J. East Asian Soc. Dietary Life, 15, 165-170
  9. Park, S.H., Shin, E.H., Koo, J.G., Lee, T.H. and Han, J.H. (2005) Effects on Nelumbo nucifera on the regional cerebral blood flow and blood pressure in rats. J. East Asian Soc. Dietary Life, 15, 49-56
  10. Moon, S.M. (2003) Purification and characterization of polyphenol oxidase and prevention of browning of lotus root(Nelumbo nucifera G.). MS thesis, Mokpo National University, Mokpo, Jeolla namdo, Korea
  11. Moon, S.M., Kim, H.J. and Ham, K.S. (2003) Purification and characterization of polyphenol oxidase from lotus root(Nelumbo nucifera G.). Korean J. Food Sci. Technol., 35, 791-796
  12. Jeong, J.W., Park, K.J., Sung, J.M., Kim, J.H. and Kwon, K.H. (2006) Comparison of quality of peeled lotus roots stored in various immersion liquids during storage. Korean J. Food Sci. Technol., 38, 526-533
  13. Park, W.P., Cho, S.H. and Lee, D.S. (1998) Screening of antibrowning agents for minimally processed vegetables, Korean J. Food Sci. Technol., 30, 278-282
  14. Park, S.Y., Hwang, T.Y., Kim, J.H. and Moon, K.D. (2001) Quality changes of minimally processed lotus root(Nelumbo nucifera G.) with browning inhibitors, Korean J. Postharvest Sci. Technol., 8, 164-168
  15. Kiura, H., Sano, K., Morimatsu, S., Nakano, T., Morita, C., Yamaguchi, M., Maeda, T. and Katsuoka, Y. (2002) Bactericidal activity of electrolyzed acid water from solution containing sodium chloride at low concentration, in comparison with that at high concentration. J. Microbiol. Methods, 49, 285-293 https://doi.org/10.1016/S0167-7012(01)00385-2
  16. Koseki, S. and Itoh, K. (2000) Fundamental properties of electrolyzed water. Nippon Shokuhin Kagaku Kogaku Kaishi, 47, 390-393 https://doi.org/10.3136/nskkk.47.390
  17. Lavid, N., Schwartz, A., Yarden, O. and Tel-Or, E. (2001) The involvement of polyphenols and peroxidase activities in heavy-metal accumulation by epidermal glands of the waterlily(Nymphaeaceae). Planta, 212, 323-331 https://doi.org/10.1007/s004250000400
  18. Takahashi, T., Abe, K. and Chachin, K. (1996) Effect of air-exposure at low temperature on physiological activities and browning of shredded cabbage (in Japanese). J. Jpn. Soc. Food Sci. Technol., 43, 663-667 https://doi.org/10.3136/nskkk.43.663
  19. Son, S.M., Moon, K.D. and Lee, C.Y. (2001) Inhibitory effects of various antibrowning agents on apple slices. Food Chemistry, 73, 23-30 https://doi.org/10.1016/S0308-8146(00)00274-0
  20. Brecht, J.K., Sabaa-Srur, A.U.O., Sargent, S.A. and Bender, R.J. (1993) Hypochlorite inhibition of enzyme browning of cut vegetables and fruits. Acta Horticulturae, 343, 341-344