Browse > Article
http://dx.doi.org/10.9721/KJFST.2011.43.4.426

Quality Characteristics of Frozen Welsh Onion (Allium fistulosum L.) according to Various Blanching Treatment Conditions  

Lee, Hye-Ok (Korea Food Research Institute)
Lee, Young-Joo (Korea Food Research Institute)
Kim, Ji-Young (Korea Food Research Institute)
Yoon, Doo-Hyun (Korea Food Research Institute)
Kim, Byeong-Sam (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.4, 2011 , pp. 426-431 More about this Journal
Abstract
In this study, we set an optimum blanching condition as a pretreatment condition to freeze welsh onion (Allium fistulosum L.) for the purpose of preserving the cooking material for long-term usage. With higher blanching temperature and longer processing time, the Hunter color values and the hardness of welsh onion tended to decrease, which confirmed softening of the tissue. Compared to before blanching, total bacterial counts decreased to near 2 log scale, whereas coliforms were not detected or decreased to a 1-2 log scale. Blanching by heating at 100$^{\circ}C$ for 5 min decreased peroxidase inactivity to more than 94%, whereas only 47% of the inactivity was achieved at 80$^{\circ}C$ for 1 min. The sensory evaluation for the blanched and defrosted welsh onion showed that the group blanched at 80$^{\circ}C$ for 1 min was preferred significantly (p<0.05).
Keywords
welsh onion (Allium fistulosum L.); blanching treatment conditions; frozen vegetables; peroxidase activity; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Lee MK, Park IS. Enzymatic characterization of peroxidase from soybean sprouts. Korean J. Soc. Food Sci. Nutr. 27: 1143-1147 (1998)
2 Seo GW, Cho JY, Kuk JH, Wee JH, Moon JH, Kim SH, Park KH. Identification of antioxidative substances in Allium fistulosum L. by GC-MS. Korean J. Food Sci. Technol. 35: 988-993 (2003)
3 Lee BY, Yoon GM, Seo GW, Kim SH. Studies on the characteristics of noodles using Allium fistulosum L. flour. Korean J. Comm. Living Sci. 14: 47-57 (2003)
4 Koo BS. Flavor characteristics according to parts of raw materials on Allium fistulosum L. seasoning oil. Korean J. Food Preserv. 12: 465-469 (2005)
5 Ko JW, Chung HS, Lee JH, Choi YH. Effects of blanching and salting on the quality of immatured soybeans during frozen storage. Korean J. Postharv. Sci. Technol. 5: 320-325 (1998)
6 Brewster JL, Rabinowitch HD. Japanese brunching onion (Allium fistulosum L.). pp. 32-72. In: Onions and Allied Crops. Satio S (ed). CRC Press, Inc., New York, NY, USA (1990)
7 Cha HS, Youn AR, Kim SH, Jeong JW, Kim BS. Quality analysis of welsh onion (Allium fistulosum L.) as influenced by storage temperature and harvesting period. Korean J. Food Sci. Technol. 40: 1-7 (2008)
8 Han YS, Park JY. The microbiological and sensorial properties of frozen bibimbap namul during storage. Korean J. Soc Food Cookery Sci. 17: 149-155 (2001)
9 Prestamo G, Fuster C, Risueno MC. Effects of blanching and freezing on the structure of carrots cells and their implications for food processing. J. Sci. Food Agr. 77: 223-229 (1998)   DOI   ScienceOn
10 Lee MK, Kil JO, Park IS. Thermostability and reactivation of peroxidase from soybean sprouts. J. Korean Soc. Food Sci. Nutr. 28: 81-86 (1999)
11 Hong SI, Jo MN, Kim DM. Quality attributes of fresh-cut green onion as affected by rinsing and packaging. Korean J. Food Sci. Technol. 32: 659-667 (2000)
12 Lee K, Kim KH, Kim HK. Thermal inactivation parameters of peroxidase in Flammulina velutipes and Lyophyllum ulmarium. Korean J. Food Sci. Technol. 34: 1067-1072 (2002)
13 Rudra Shalini G, Shivhare US, Basu S. Thermal inactivation kinetics of peroxidase in mint leaves. J. Food Eng. 85: 147-153 (2008)   DOI   ScienceOn
14 Arpaia ML, Mitchell FG, Kader AA, Mayer G. Ethylene and temperature effects of softening and white core inclusion of kiwifruit stored in air or controlled atomospheres. J. Hortic. Sci. 111: 149- 153 (1986)
15 Lim JH, Choi JH, Hong SI, Jeong MC, Kim DM. Mild heat treatments for quality improvement of fresh-cut potatoes. Korean J. Food Preserv. 12: 552-557 (2005)
16 Lee MK. Enzymatic determination of glucose using soybean sprouts peroxidase. Korean J. Life Sci. 8: 416-420 (1998)
17 Park HO. A study of pectinesterase polygalacturonase,lipoxygenase and peroxidase in hot pepper. Korean J. Food Nutr. 9: 52-58 (1996)
18 Choi NS, Oh SS, Lee JM. Change of biologically functional compounds and quality properties of Aster scaber (Chamchwi) by blanching conditions. Korean J. Food Sci. Technol. 33: 745-752 (2001)
19 Lee HS. The measurment methods of the textural characteristics of fermented vegetables. Korean J. Soc. Food Sci. 11: 83-91 (1995)
20 Lee BY, Yoon GM, Seo GW, Kim SH. Studies on development of bread mixed with wheat flour and Allium fistulosum L. flour. Korean J. Comm. Living Sci. 14: 119-124 (2003)