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http://dx.doi.org/10.11002/kjfp.2013.20.6.751

Effect of washing methods on the quality of freshly cut sliced Deodeok (Codonopsis lanceolata) during storage  

Choi, Duck-Joo (Department of Korean Master Work and Culinary Arts, JEI College)
Lee, Yun-Jung (Department of Hotel Food Service and Culinary Arts, JEI College)
Kim, Youn-Kyeong (Department of Hotel Food Service and Culinary Arts, JEI College)
Kim, Mun-Ho (Department of Korean Master Work and Culinary Arts, JEI College)
Choi, So-Rye (Department of Korean Master Work and Culinary Arts, JEI College)
Cha, Hwan-Soo (Korea Food Research Institute)
Youn, Aye-Ree (Department of Korean Master Work and Culinary Arts, JEI College)
Publication Information
Food Science and Preservation / v.20, no.6, 2013 , pp. 751-759 More about this Journal
Abstract
There is increasing interest in freshly cut products, that is, foods produced without washing and cutting. In this study, the quality of freshly cut sliced Deodeok was compared with that of what based on its washing methods. In bubble washing, the Deodeok rises to the water surface apace and is broken into centimeter sizes. Microbubble washing calls for the production of a great number of 0.1 mm-sized bubbles in anions-bearing water and their passing through a trumpet-shaped hole at a high pressure. To compare the product deterioration rates of the specimens, they were stored at $10^{\circ}C$ for 10 days. In the specimens washed with the control method and with hand washing, the deterioration rate was 80%; and in the specimens washed with bubble and microbubble washing, 20~30%. The L-value (an index of browning) was higher in the bubble and microbubble washing than in the control and the hand washing, which implies that browning was minimized during the storage. As for the viable cell and coliform group counts that were measured during the storage, the specimens washed with the control method showed the highest values. In contrast, the specimens washed with microbubble washing showed the lowest values. In the sensory test, the specimens washed with microbubble were highest in storage preference. In conclusion, the Deodeok that was stored after it was washed with microbubble washing was found to have had the best quality.
Keywords
Codonopsis lanceolata; fresh-cut; washing methods; quality change;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
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