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브랜칭 처리에 의한 신선편이식 둥근마의 저장 중 품질 특성
Quality Characteristics of Fresh-Cut Dioscorea bulbifera Treated in Various Condition Prior to Vacuum-Packaging during Storage
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/326228
Background : Dungkunma (Dioscorea bulbifera, commonly known as the air potato, air yam, bitter yam, cheeky yam, potato yam) is a species of true yam in the yam family, and has been used as folk remedy to treat conjunctivitis, diarrhea and dysentery, etc. This study was carried out to investigate shelf-life and quality of fresh-cut Dungkunma (Dioscorea bulbifera) in order to elevate utilization of Dungkunma as fresh food. Methods and Results : Before vacuum-packaging (in polyethylene/polypropylene film (100 ㎛, 15 × 20 ㎝, 75 ± 2 ㎝Hg) and storage at 2℃, Dungkunma were peeled out and cut to dice type (2.0 ± 0.5 ㎤), and then washed and blanched (30 sec at 90 ± 2℃ hot water and 2% NaCl solution) and pre-dried at room temperature, 40℃ and 50℃ for removing surface water. Each peeled dice Dungkunma were packed 50 g in polyethylene/polypropylene film (100 ㎛, 15 × 20 ㎝) with vacuum treatment (75 ± 2 ㎝Hg) and stored at 2℃ for 90 days. Hardness and adhesiveness of Dungkunma blanched by 2% NaCl and pre-dried at 50℃ (SB50) was the highest and increased and decreased, respectively, but changes was the least during storage. Lightness and yellowness of stored Dungkunma in all treatments decreased slightly and redness increased during storage but changes of color was the least at SB50. On vacuum packing, SB50 showed 1.88 log CFU/g of total aerobic bacteria during 90 days, and E. coliwas detected in all treatments during whole storage periods. Dioscin and allantoin content of SB50 was virtually unchanged during the storage. Conclusion : Consequently, the results of this study suggest that vacuum packaged Dungkunma after blanching at 2% NaCl could be effective to prolong the quality of fresh-cut Dungkunma and could be easily used.
