Browse > Article
http://dx.doi.org/10.11002/kjfp.2017.24.5.600

Effect of manufacturing process using superheated steam on the quality improvement of pickled radish product  

Kim, Eunmi (Korean Food Research Institute)
Lim, Jeong-Ho (Korean Food Research Institute)
Choi, Yun-Sang (Korean Food Research Institute)
Jeon, Ki-Hong (Korean Food Research Institute)
Publication Information
Food Science and Preservation / v.24, no.5, 2017 , pp. 600-607 More about this Journal
Abstract
This study was conducted to develop radish as a food product for home meal replacement using superheated steam (SHS). Also, the change of quality characteristics was studied during their storage. The radish cuts were treated with SHS for 0, 3, 5, and 7 min, respectively, followed by complete drying at $80^{\circ}C$ for 6 hours. The results showed that radishes restored with mixed solution (drinking water:sugar:vinegar:salt=2:1:0.8:0.1) were harder than those restored with drinking water. All radishes were stored at 5, 10 and $15^{\circ}C$ for 56 days to investigate the changes of quality characteristics during the storage. Radishes in the control group, restored with drinking water and stored at $15^{\circ}C$, were spoiled after 7 days of storage. The radish in the experimental group did not show any change in the water content; except an increase on the first day of storage. The hardness of radish decreased with an increase in the storage period. It was found that microbial growth was inhibited due to low pH of the mixed solution, in which radishes of the experimental group were immerse.
Keywords
radish; home meal replacement; superheated steam; drying; restoration of water immersion;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 Lee SJ, Kim CJ, Cho YJ (2000) Hydration and texture characteristics of brown rice treated with superheated steam process. J Korean Soc Food Sci Nutr, 29, 1190-1194
2 Seo SH, Kim EM, Kim YB, Cho EK, Woo HJ, Lee MA (2014) Quality improvement of Galbijjim using superheated steam and high hydrostatic pressure. J Korean Soc Food Sci Nutr, 43, 1423-1430   DOI
3 Seo SH, Kim EM, Kim YB, Cho EK, Woo HJ (2014) A study on development of Samgyetang using superheated steam and high hydrostatic pressure. Korean J Food Cook Sci, 30, 183-192   DOI
4 Choi Y, Oh JH, Bae IY, Cho EK, Kwon DJ, Park HW, Yoon S (2013) Changes in quality characteristics of seasoned soy sauce treated with superheated steam and high hydrostatic pressure during cold storage. Korean J Food Cook Sci, 29, 387-398   DOI
5 Oh JH, Yoon S, Choi Y (2014) The effect of superheated steam cooking condition on physico-chemical and sensory characteristics of chicken breast fillets. Korean J Food Cook Sci, 30, 317-324   DOI
6 Kim OS, Lee DH, Chun WP (2008) Eco-friendly drying technology using superheated steam. Korean Chem Eng Res, 46, 258-273
7 Kim BC, Hwang JY, Wu HJ, Lee SM, Cho HY, Yoo YM, Shin HH, Cho EK (2012) Quality changes of vegetables by different cooking methods. Korean J Culinary Res, 18, 40-53
8 Park JE, Kim MJ, Jang MS (2009) Optimization of ingredient mixing ratio for preparation of Chinese radish (Raphanus sativus L.) Jam. J Korean Soc Food Sci Nutr, 38, 235-243   DOI
9 Korean Society of Food and Cookery Science (2003) Dictionary of food cookery science. Kyomunsa, Seoul, Korea, p 100-101
10 Kim GH (1999) Optimization of minimally processed white radish for Kkakttugi preparation. Korean J Soc Food Sci, 15, 633-638
11 Park JY, Na SY, Lee YJ (2010) Present and future of non-thermal food processing technology. Food Science and Industry, 43, 2-20
12 Kim YJ, Lee EJ (2007) Application of hydrostatic pressure techniques on the meat products. Korean J Food Science and Industry, 40, 36-40
13 Park JY (2009) High-hydrostatic pressure pasteurization. Food Industry, 210, 9-23
14 Sun SH, Kim SJ, Kim GC, Kim HR, Yoon KS (2011) Changes in quality characteristics of fresh-cut produce during refrigerated storage. Korean J Food Sci Technol, 43, 495-503   DOI
15 AOAC (1990) Official Methods of Analysis. Association of Official Analytical Chemists, Washington DC, USA, p 17, p 37, p 440
16 Kim MY, Chun SS (2009) Changes in shelf-life, water activity, and texture of rye-wheat mixed bread with naturally fermented raisin extract and rye sourdough during storage. Korean J Food Cook Sci, 25, 170-179
17 Lee SH, Hwang IG, Lee YR, Joung EM, Jeong HS, Lee HB (2009) Physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.) extracts. J Korean Soc Food Sci Nutr, 38, 490-495   DOI
18 Son EJ, Oh SH, Heo OS, Kim MR (2003) Physicochemical and sensory characteristics of turnip pickle added with chitosan during storage. J Korean Soc Food Sci Nutr, 32, 1302-1309   DOI
19 Kim GH, Cho SD, Kim DM (1999) Quality evaluation of minimally processed asian pears. Korean J Food Sci Technol, 31, 1523-1528
20 Jo IH, Kim HS, Kim GM, Kim JS, Kim GC (2012) Effects of packaging method on the quality of blanched Namul during storage. Korean J Food Preserv, 9, 328-336
21 Lund BM (1992) Ecosystems in vegetable foods. J Appl Microbiol, 73, 115-126