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http://dx.doi.org/10.9799/ksfan.2020.33.1.001

Study on the Prevention of Spinach Softening Using Calcium Chloride  

Huang, Ying (Food Research Institute, OURHOME Co. Ltd.)
Kim, Sen Jin (Food Research Institute, OURHOME Co. Ltd.)
Publication Information
The Korean Journal of Food And Nutrition / v.33, no.1, 2020 , pp. 1-8 More about this Journal
Abstract
The purpose of this study was to prevent excessive softening of seasoned spinach by heating and freezing through the pre-heating treatment in calcium chloride solution. The pre-heating temperature was set at 60℃, which supports the highest activity of pectinesterase around 60℃. Pre-heating spinach in calcium solution does not affect the chromaticity characteristics of spinach leaves and significantly improves its texture compared to conventional blanching only and pre-heating in water. The improvement of the firmness is related to the formation of strongly cross-linkages between carboxyl groups and Ca2+ by the action of the pectinesterase in spinach. For reheated spinach, the firmness of calcium chloride treated stems were 37.80~44.44 kg, and the control was 28.73 kg. The firmness of calcium chloride treated leaves was 19.73~40.79 kg, and the control was 9.63 kg. Additionally, the total aerobic bacteria in the fresh samples were 3.25~3.99 log CFU/g and 1.97~2.72 log CFU/g in the reheated samples. And the total coliform was not detected in the reheated samples. Considering the color, texture, microbial characteristics and taste quality, the optimum pre-treatment conditions to prevent excessive softening of spinach were 3% calcium chloride solution and 15minutes of treatment.
Keywords
spinach; calcium chloride; firmness; pre-heating; pectinesterase;
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