• Journal of Fisheries and Marine Sciences Education
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• v.3 no.2
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• pp.47-72
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• 1991

To obtain the principal data for useful treatment and processing of Korean geoduck (Panope japonica A. ADAMS) which inhabit mostly at Dong-Hae coastal area in Korea, changes of $NH_2$-N, TMAO, TMA, total creatinine, protein composition and fatty acid composition in raw and blanched geoduck muscle during storage at $-20^{\circ}C$ were investigated. In addition, its chemical composition variation in the whole year was elucidated. The moisture content in geoduck muscle meat was 78.1% to 82% in the whole year. Particularly, in July its moisture content was maximum as 82% and in September minimum as 78.1%. Crude protein was in the range of 12.3-16.4%, crude lipid the average was 1.5%, crude ash on the average was 1.4%. The abundant fatty acids in geoduck muscle oil were $C_{16}$ : 0, $C_{16}$ : 1, $C_{18}$ : 0, $C_{18}$ : 1, $C_{20}$ : 5, and $C_{22}$ : 6 acids. During storage at $-20^{\circ}C$, content of unsaturated fatty acid such as eicosapentaenoic acid (EPA, $C_{20}$ : 5) and docosahexaenoic acid (DHA, $C_{22}$ : 6)in raw geoduck muscle decreased somewhat and the raw geoduck was slightly oxidized. Trimethylamine (TMA), volatile basic nitrogen (VBN)and $NH_2$-N of raw muscle increased compared to blanched muscle. Trimethylamine oxide (TMAO) was slightly decreased during the storage period. The muscle protein was approximately composed of 37% sarcoplasmic, 29% myofibrillar, 22% alkali soluble, and 12% stroma protein. Among several proteins, myofibrillar protein content decreased mostly, while the alkali-soluble and stroma protein content increased slightly during storage at $-20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.485-489
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• 1991

In order to study the effects of blanching and germination of soybean on the quality of soymilk, the soybeans were differently treated as follow; (1) blanched for 5 min at $100^{\circ}C$, (2) germinated for 2 days at $25^{\circ}C$, (3) germinated for 2 days and then blanched for 5 min at $100^{\circ}C$. The qualities of various soymilks prepared from the treated soybeans were compared with those of soymilk from the untreated soybeans. Blanching of soybeans decreased yields, solid materials, viscosity, total protein, soluble nitrogen, and total sugar of soymilk but no effect on its free sugar contents, specific gravity, and pH. The blanching, however, improved the sensory properties and decreased the n-hexanal contents of soymilk to about 1/2.4. Germination of soybeans improved the yields, physical, chemical, and sensory properties and decreased the n-hexanal contents of soymilk to about 1/5. The germination plus blanching of soybeans showed kind of combined effects of germination's and of blanching's, resulting in the decrease of n-hexanal to about 1/10 and improvement in sensory properties of soymilk.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.21 no.3
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• pp.115-120
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• 2015

In this experiment, sliced yams (5 mm size) were used for research. Alcohol treatment and blanching treatment were used in this experiments. Color change, hardness, microorganism total count, and PPO activity of the packaged yam were measured. In result, colors of the treated yam were significantly changed in alcohol treatment with different concentration. 5% alcohol treatment is better than 10% alcohol treatment in browning inhibition of fresh-cut yam. But in blanching treatment, color change had no significant different. PPO activity of 1 min blanching packaged yam were decreased 50% and PPO activity of 5 min blanching packaged yam were decreased 85%. In the case of hardness were decreased in both experimental groups. especially 1 min, 3 min and 5 min blanching films, hardness were decreased more than 10 N. Also, both treatments are inhibited the growth of microorganisms effectively.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.433-440
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• 2016

Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.342-347
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• 1995

Experiments were conducted to investigate the effects of storage temperature and blanching treatment on the storage stability in order to extend the shelf life of Citrus junos. Chilling injury of Citrus junos was not observed at the temperature range of $0^{\circ}C{\sim}5^{\circ}C$. Respiration rate of Citrus junos classified into climacteric characteristics as storage time goes by increase of respiration rate. The $Q_{10}$ value of Citrus junos during storage appeared to have a narrow range of $2.3{\sim}2.4$ The decaying rate increased drastically at $20^{\circ}C$ ranging from 71.4% to 86.5%. It was not much influenced by the pretreatments but by the storage temperature. There was no difference in weight loss between the control and blanching treatment. The weight loss of Citrus junos at $20^{\circ}C$ appeared to be high during the 12 weeks period, and consequently the overall quality of Citrus junos was rapidly decreased. The ratio of brix to acid showed a slow increase for Citrus junos stored at $3^{\circ}C.\;At\;20^{\circ}C$, however, it increased rapidly and then decreased. This phenomenon was mainly due to the relatively high increase of brix, compared to the increase in acid content. Development of browning color in Citrus junos was mainly associated with Citrus junos peel, rather than with Citrus junos pulp.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.390-395
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• 2008

This study was conducted to investigate yield of extract, total phenolic compounds content, electron donating activity, nitrite scavenging activity, superoxide dismutase like activity of the radish leaves (Raphanus sativus L.) extracts. Radish leaves extracts were prepared using water extraction, 50% ethanol extraction and 50% methanol extraction. The yield of Kwandong radish leaves extracts without blanching treatment (DRLK) was $26.56{\sim}32.56%$ and the extract yield of Minongdanbaek radish leaves without blanching treatment (DRLM) was $34.34{\sim}36.90%$. On the other hand, the yield of samples with blanching treatment was a lower range value of $18.70{\sim}23.56%$ than samples without blanching treatment. In the total contents of phenolic compound, samples with and without blanching treatment were $49.1{\sim}59.4mg/g\;and\;53.41{\sim}62.08mg/g$, respectively. Minongdanbaek radish leaves extracts (DRLM, BDRLM) showed higher contents value than Kwandong radish leaves extracts (DRLK, BDRLK) in the total phenolic compounds. Samples without blanching treatment showed electron donating activity above 80%, nitrite scavenging activity of $36.63{\sim}51.17%$ and superoxide dismutase like activity of $38.53{\sim}45.38%$. Generally, Kwandong samples showed a little higher activity more than Minongdanbaek samples in the electron donating activity, nitrite scavenging activity and superoxide dismutase like activity. Also, radish leaves extracts without blanching treatment showed high physiological activities.

• Food Science and Preservation
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• v.24 no.1
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• pp.74-83
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• 2017

This study was conducted to obtain the optimal conditions of hot air drying for Cudrania tricuspidata by response surface methodology (RSM). The independent variables were blanching time (60, 120, 240 sec), drying temperature (40, 60, $80^{\circ}C$) and drying time (12, 24, 36 h). The dependant variables were total polyphenol content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity (DPPH), and color difference (${\Delta}E$). Viable cell colony was counted according to changes of blanching time. It was confirmed that microorganisms gradually decreased with increasing blanching time. From RSM results, the predicted values of TPC, TFC, DPPH, and ${\Delta}E$ were 8.62 mg GAE/g, 56.65 mg RE/g, 40.26% and 11.69, respectively. Experimental values within the optimal range (240 sec, blanching time; $60^{\circ}C$, drying temperature; 24 h, drying time) were 10.06 mg GAE/g, 49 mg RE/g, 44.99% and 10.53, respectively. The predicted values were similar to the experimental values. Comparing drying tendency according to changes of blanching time, moisture reduction was bigger in the blanched sample than that in control at $40^{\circ}C$. However, the differences between blanched and control decreased with increase of drying temperature. Viable cell gradually decreased as increasing blanching time.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1067-1072
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• 2002

Peroxidase was used as a standard enzyme to determine optimum blanching conditions of Flammulina velutipes and Lyophyllum ulmarium. Crude peroxidase extracted from raw mushrooms had maximum activity at $10{\sim}15^{\circ}C$ and pH 5.5 (50 mM, potassium phosphate buffer) using substrates of $H_2O_2$ and p-Phenylendiamine. Thermal inactivation of the crude peroxidase followed the first-order kinetics. The activation energy and z value of the crude peroxidase for F. velutipes were 59.58 kcal/mol and $9.0^{\circ}C$, whereas were 43.05 kcal/mol and $12.4^{\circ}C$ for L. ulmarium, respectively. On the basis of thermal kinetics parameters obtained, the optimum blanching conditions for F. velutipes and L. ulmarium were 1 min at $70^{\circ}C$ and 5 min at $80^{\circ}C$, respectively. Activation energies and z values of peroxidases extracted from heat-treated mushrooms were 7.97 and 6.55 kcal/mol, and $59.8^{\circ}C\;and\;74.1^{\circ}C$ for F. velutipes and L. ulmarium, respectively.

• Food Science and Preservation
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• v.16 no.4
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• pp.499-505
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• 2009

Quality changes in fresh-cut potatoes during storage at $4^{\circ}C$ after treatment with low-temperature blanching and antibrowning agents were studied. Fresh-cut potatoes were treated by dipping for 1.5 min in a browning inhibitor solution containing 0.5% (w/v) ascorbic acid, 0.5% (w/v) citric acid, 0.5% (w/v) sodium chloride, 0.1% (w/v) trehalose, and 0.005% (w/v) biotin, at $60^{\circ}C$, with subsequent cooling for 1.5 min and storage at $4^{\circ}C$. The browning properties of fresh-cut potatoes were examined by measurement of polyphenol oxidase (PPO) activity and total phenolic content. Changes in quality attributes over a 14-day period were assessed in terms of titratable acidity, pH, water-soluble solid level, and gas analysis at $4^{\circ}C$. During storage, PPO activity increased, with the lowest activity seen after about 7 days of storage. Treatment with antibrowning solution at $4^{\circ}C$ increased visual sensory attributes during storage. Low-temperature blanching in distilled water more effectively inhibited browning compared with exposure to browning inhibitor solution, as assessed after 7 days of storage. Fresh-cut potatoes respired aerobically after different treatments during storage at $4^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.827-835
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• 2022

Commercial boiled frozen ark shell Scapharca subcrenata (BFAS) is generally used as a seasoned seafood products. One problem facing the industry is that quality decreases during thawing. This study investigated ways to improve quality and shelf-stability of BFAS for use as a non-thermally prepared seasoned seafood products. The Viable bacteria were detected in BFAS after thawing under running water, but were not detected after blanching for over 2 min at 95±5℃. Blanching and dewatering times were optimized by response surface methodology (RSM) to reduce the initial number of bacteria and improve BFAS texture. Experimental design was deemed appropriate because no significant difference (P>0.05) was observed between predicted and actual moisture content, hardness, and overall acceptance values. Optimal blanching and dewatering times were 210 s and 80 s, respectively. Optimized blanching and dewatering processes can significantly improve safety and BAFS qualities including texture. These results indicate that BFAS demand as a staple for home meal replacements can be increased by application of optimized blanching and dewatering processes, especially in Korean seafood processing companies where running water thawing is common.