Browse > Article
http://dx.doi.org/10.11002/kjfp.2015.22.1.44

Quality changes in the lotus root frozen under different conditions  

Park, Seung-Jong (Department of Food Science and Technology, Chungnam National University)
Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.22, no.1, 2015 , pp. 44-50 More about this Journal
Abstract
This study was performed to optimize the preparation of frozen lotus roots. Prior to freezing, an optimal blanching condition at $100^{\circ}C$ for 5 min was established, based on the microbial growth, texture, total phenolic content (TPC), and sensory evaluation results. The blanched samples were then frozen under various freezing conditions ($-20^{\circ}C$ in a freezer for 2 hr, $-70^{\circ}C$ in a gas nitrogen convection chamber for 7 min, and $-196^{\circ}C$ in liquid nitrogen for 20 sec), and their qualities after thawing were determined. The scanning electron microscopic analysis indicated that the microstructure of the sample frozen at $-70^{\circ}C$ was similar to that of the control sample, compared with the other freezing conditions (-20 and $-196^{\circ}C$). The antioxidant activities of the frozen samples decreased compared to those of the control, but there was no significant (p<0.05) difference among the treatments. In terms of TPC, the samples frozen at -70 and $-196^{\circ}C$ had significantly (p<0.05) higher values than the sample frozen at $-20^{\circ}C$. In addition, the drip loss of the sample frozen at $-20^{\circ}C$ was higher than those of the other frozen samples. These results suggest that freezing at $-70^{\circ}C$ in a gas nitrogen convection chamber can be an optimal freezing method of producing high-quality frozen lotus roots.
Keywords
lotus root; freezing; quality; blanching;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Bae MJ, Kim SJ, Ye EJ, Nam HS, Park EM (2008) Study on the chemical composition of lotus root and functional evaluation of fermented lotus root drink. Korean J Food Culture, 23, 222-227
2 Park KJ, Jeong JW, Lim JH, Kun KB (2008) Quality changes in peeled lotus roots immersed in electrolyzed water prior to wrap- and vacuum-packaging. Korean J Food Preserv, 15, 622-629
3 XU S, Shoemaker CF (1986) Gelatinization properties of Chinese water chestnut starch and lotus root starch. J Food Sci, 51, 445-449   DOI
4 Du J, Fu Y, Wang N (2009) Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root. LWT-Food Sci Technol, 42, 654-659   DOI
5 Xing Y, Li X, Xu Q, Jiang Y, Yun J, Li W (2010) Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth). Innov Food Sci Emerg Technol, 11, 684-689   DOI   ScienceOn
6 Kim HB, Chung HS, Moon KD (2014) Browning inhibition of fresh-cut lotus roots by blanching in Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extracts. Korean J Food Preserv, 21, 151-156   DOI
7 Lee YJ, Lee HO, Kim JY, Kwon KH, Cha HS (2011) Quality characteristics of frozen Doraji (Platycodon grandiflorum) according to various blanching treatment conditions. Korean J Food Preserv, 18, 661-668   DOI
8 Patras A, Tiwari B, Brunton N (2011) Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli. LWT-Food Sci Technol, 44, 299-306   DOI
9 Negi PS, Roy SK (2000) Effect of blanching and drying methods on $\beta$-carotene, ascorbic acid and chlorophyll retention of leafy vegetables. LWT-Food Sci Technol, 33, 295-298   DOI
10 Castro SM, Saraiva JA, Lopes-da-Silva JA, Delgadillo I, Loey AV, Smout C, Hendrickx, M (2008) Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.). Food Chem, 107, 1436-1449   DOI
11 Park JH, Hong SI, Jeong MC, Kim DM (2013) Effect of mild heat and organic acid treatments on the quality of fresh-cut lotus roots. Korean J Food Preserv, 20, 23-29   DOI   ScienceOn
12 Parreno WC, Torres MD (2005) Handbook of frozen food processing and packaging, CRC Press, New York, USA, p 391-396
13 Roy S, Taylor T, Kramer H (2001) Textural and ultrastructural changes in carrot tissue as affected by blanching and freezing. J Food Sci, 66, 176-180   DOI
14 Kim SJ, Cho AR, Han JJ (2013) Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation. Food Control, 29, 112-120   DOI
15 Chassagne-Berces S, Poirier C, Devaux M-F, Fonseca F, Lahaye M, Pigorini G, Giraul C, Marin M, Guillon F (2009) Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing. Food Res Int, 42, 788-797   DOI
16 Park SJ, Al Mijan M, Song KB (2014) Quality changes in Pteridium aquilinum and the root of Platycodon grandiflorum frozen under different conditions. Int J Refrig, 43, 90-96   DOI
17 Rumbaoa RGO, Cornago DF, Geronimo IM (2009) Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties. Food Chem, 113, 1133-1138   DOI
18 Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power : the FRAP assay. Anal Biochem, 239, 70-76   DOI
19 Kim MH, Kim YJ, Kim KS, Song YB, Seo WJ (2009) Microbial changes in hot peppers, ginger, and carrots treated with aqueous chlorine dioxide or fumaric acid. Korean J Food Preserv, 16, 1013-1017
20 Han Y, Floros J, Linton R, Nielsen S, Nelson E (2001) Response surface modeling for the inactivation of Escherichia coli O157:H7 on green peppers (Capsicum annuum L.) by chlorine dioxide gas treatments. J Food Protect, 64, 1128-1133
21 Chang MS, Kim JG, Kim GH (2011) Quality characteristics of fresh-cut lotus roots according to the temperature of the wash water. Korean J Food Preserv, 18, 288-293   DOI   ScienceOn
22 Lee HS (1995) The measurement methods of the textural characteristics of fermented vegetable. Korean J Soc Food Sci, 11, 83-91
23 Breidt F, Hayes J, Fleming H (2000) Reduction of microflora of whole pickling cucumbers by blanching. J Food Sci, 65, 1354-1358   DOI
24 Kim JG, Choi ST, Pae DH (2009) Effect of heat treatment and dipping solution combination on the quality of peeled potato 'Jopung'. Korean J Hort Sci Technol, 27, 256-262
25 Ralph GK, Sascha B, Gudrun W, Walter PH, Reinhold C (2005) Quality of minimally processed carrots as affected by warm water washing and chlorination. Innov Food Sci Emerg, 6, 351-362   DOI
26 Amin I, Norazaidah Y, Hainida K (2006) Antioxidant activity and phenolic content of raw and blanched Amaranthus species. Food Chem, 94, 47-52   DOI
27 Delgado A, Rubiolo A (2005) Microstructural changes in strawberry after freezing and thawing processes. LWT-Food Sci Technol, 38, 135-142   DOI
28 Chassagne-Berces S, Fonseca F, Citeau, M, Marin M (2010) Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity. LWT-Food Sci Technol, 43, 1441-1449   DOI
29 Van Buggenhout S, Lille M, Messagie I, Van Loey A, Autio K, Hendrickx M (2006) Impact of pretreatment and freezing conditions on the microstructure of frozen carrots : quantification and relation to texture loss. Eur Food Res Technol, 222, 543-553   DOI
30 Volden J, Bengtsson GB, Wicklund T (2009) Glucosinolates, L-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis) : effects of long-term freezer storage. Food Chem, 112, 967-976   DOI   ScienceOn
31 Holzwarth M, Korhummel S, Carle R, Kammerer DR (2012) Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria$\times$ananassa Duch). Food Res Int, 48, 241-248   DOI