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http://dx.doi.org/10.11002/kjfp.2016.23.1.27

Change of quality characteristics in fresh-cut 'Romaine' lettuce by heat treatment  

Bae, Jeong Mi (Food Distribution Research Group, Korea Food Research Institute)
Lee, Da Uhm (Food Distribution Research Group, Korea Food Research Institute)
Jeong, Moon Cheol (Food Distribution Research Group, Korea Food Research Institute)
Choi, Jeong Hee (Food Distribution Research Group, Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.23, no.1, 2016 , pp. 27-33 More about this Journal
Abstract
This study investigated the effect of heat treatments on the quality characteristics of fresh-cut 'Romaine' lettuce by treating in hot water (45, 50, and $55^{\circ}C$) for 2 minutes. Sensory properties, respiration rate, ethylene production, microbial growth, browning index, total phenolics (TP), vitamin C, and antioxidant properties (DPPH, ABTS, and FRAP assays) of samples were evaluated after 5 days at $5^{\circ}C$. All heat treatment conditions tested in this study did not affect the change in TP after storage. Treatment at $45^{\circ}C$ enhanced respiration rate and ethylene production wheres decreased vitamin C content and antioxidant activities. There was no significant difference in browning index at $45^{\circ}C$ treatment. The rapid tissue softening occurred when treated with $55^{\circ}C$ hot water for 2 minutes. The $50^{\circ}C$ heat treatments exhibited the best quality index including texture and color, and inhibited microbial growth and browning after storage. In addition, the $50^{\circ}C$ heat treatment showed the highest vitamin C content and antioxidant activities (DPPH, ABTS, FRAP assay) after storage. Therefore, the $50^{\circ}C$ heat treatment can be used to maintain quality and antioxidant property of fresh-cut 'Romain' lettuce.
Keywords
ABTS; DPPH; FRAP; total phenolics; vitamin C;
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