88E-3 |
Effect of browning inhibitor and blanching on degree of browning and polyphenol oxidase activity in minimally processed burdock(Arctium lappa L.) |
K. D. MOON, S. Y. Park, S. Y. Choe, and T. Y. Hwang. Dept. of food science and technology, Kyungpook national University, 1370 Sankyuk dong Pukku, Taegu, 702-701, South Korea Minimally processed vegetables are popular due to their fresh-like character and convenience. The most important quality defect in some fresh-cut vegetables is enzymatic browning by polyphenol oxidases. The control of enzymatic browning in raw vegetables used in salad bars and other food service applications represents a difficult problem for the food processing industry. The objective of this study was to investigate the effects of browning inhibitor, blanching on degree of browning and polyphenol oxidase activity in minimally processed burdock. Minimally processed burdock was treated with browning inhibitors(3% citric acid, 3% sodium chloride, 0.3% cysteine, 3% sodium chloride, 3% citric acid + 3% sodium chloride, 0.3% cysteine + 3% sodium chloride and 3% sodium acetate + 3% sodium chloride) and was treated with inhibitor solution after 20sec blanching at 60oC. Treated minimally processed burdock was placed in HDPE film and kept at 4oC for 2 weeks. Degree of browning and PPO activity was determined during storage. Degree of browning was increased during storage. The 0.3% cysteine+ 3% sodium chloride, 0.3% cysteine + 3% sodium chloride with blanching were the most effective of browning inhibit. PPO activity was lower in browning inhibitor and browning inhibitor with blanching than control. PPO activity increased during storage. PPO activity was greatly decreased on 0.3% cysteine + 3% sodium chloride, browning inhibitor with blanching. Especially, 3% citric acid + 3% sodium chloride with blanching and 0.3% cysteine + 3% sodium chloride with blanching were lowered the activity than others. These results suggest that the increase in PPO activity during storage could be related to the increased susceptibility to browning. Therefore, the 0.3% cysteine + 3% sodium chloride with blanching may have significant for excellent prevention of browning reactions and PPO activity.
Session 88E, Fruit & Vegetable Products: Processing
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