Changes in Physicochemical Properties of Haetsun Vegetables by Blanching

Kim, Min-Ha; Jang, Hye-Lim; Yoon, Kyung-Young

doi:10.3746/jkfn.2012.41.5.647

Cited by 33 publications

(4 citation statements)

References 13 publications

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“…The quality of the meat mostly depends on the color, tenderness, and flavor. Many studies have reported the quality of cooked meat following heat treatment in terms of flavor, color, and hardness ( Kim et al ., 2012 ; Mancini and Hunt, 2005 ; Tornberg, 2005 ; Vasanthi et al ., 2007 ). Thermal treatment of HMR products is the most important process for determining the final quality of the product and its shelf life.…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements

Kim¹,

Lee²,

Hwang³

et al. 2015

Korean Journal for Food Science of Animal Resources

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Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.

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Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements

Kim¹,

Lee²,

Hwang³

et al. 2015

Korean Journal for Food Science of Animal Resources

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“…In this study, the exposure of chronic stress caused depletion of monoamine hormones; however, EFCS increased the levels of dopamine, tryptophan, 5-HT, and melatonin ( Figure 6 ). It has been reported that Cedrela sinensis leaf is rich in hormonal precursor amino acids, such as tryptophan, tyrosine, and glutamic acid, that are associated with stress reduction [ 74 , 75 ]. These amino acids are absorbed into the body and converted to serotonin, melatonin, dopamine, and γ-aminobutyric acid (GABA), and they suppress stress and help to suppress the imbalance of the HPA axis [ 72 , 73 ].…”

Section: Discussionmentioning

confidence: 99%

Leaves of Cedrela sinensis Attenuate Chronic Unpredictable Mild Stress-Induced Depression-like Behavior via Regulation of Hormonal and Inflammatory Imbalance

et al. 2022

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This study aimed to evaluate the protective effects of ethyl acetate fraction from Cedrela sinensis (EFCS) against chronic unpredictable mild stress (CUMS)-induced behavioral dysfunction and stress response in C57BL/6 mice. The physiological compounds of EFCS were identified as rutin, isoquercitrin, ethyl gallate, quercitrin, kaempferol-3-O-rhamnoside, and ethyl digallate, using UPLC-Q-TOF/MSE. To evaluate the neuroprotective effect of EFCS, H2O2− and corticosterone-induced neuronal cell viability was conducted in human neuroblastoma MC-IXC cells. It was found that EFCS alleviated depression-like behavior by conducting the sucrose preference test (SPT), forced swimming test (FST), open field test (OFT), and tail suspension test (TST). EFCS inhibited mitochondrial dysfunction related to neuronal energy metabolism by regulating reactive oxygen species (ROS) levels, mitochondrial membrane potential (MMP), and ATP contents in brain tissue. In addition, the administration of EFCS regulated the stress hormones in serum. EFCS regulated stress-related indicators such as CRF, ACTH, CYP11B1, and BDNF. Moreover, EFCS downregulated the inflammatory responses and apoptosis proteins such as caspase-1, TNF-α, IL-1β, p-JNK, BAX, and p-tau in brain tissues. These results suggest that EFCS might be a potential natural plant material that alleviates CUMS-induced behavior disorder by regulating inflammation in brain tissue against CUMS-induced depression.

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“…본 연구결과에 따르면 대부분의 국내 다소비 채소류에서 데침 처리 시 원재료 대비 비타민 B5 및 B6의 함량이 감소하였으며, 이는 Selman(1993)의 보고와 같이 데치는 과정에서 수용성 비타민이 일부 조리수로 용출되고 열에 의해 파괴되었기 때문인 것 으로 판단된다. 역시 열에 민감한 수용성 비타민 성분은 식품의 데침 처리 시 가열에 의한 조직 파괴와 연화에 의해 조리수로 수용성 비타민 성분이 용출 되므로 수용성 비타민 함량이 감소한 것으로 판단된다고 보고한 바 있으며, Kim et al(2012)은 당근, Hwang et al(2012)은 고추를 재료로 사용하여 비타민 C의 함량을 분석한 결과, 데침 처리 시 원재료 대비 비 타민 C의 함량 감소폭이 크고 조리시간이 길어질수록 크게 감소한다고 보고하였다.…”

Section: 채소류 중 비타민 B5 및 B6 함량 평가unclassified

Vitamin B5 and B6 Contents in Fresh Materials and after Parboiling Treatment in Harvested Vegetables

Kim¹,

Ahn²,

Kim³

et al. 2016

HST

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This study was aimed to determine the changes in vitamin B5 and B6 contents compared to fresh materials after parboiling treatment of the main vegetables consumed in Korea. The specificity of accuracy and precision for vitamin B5 and B6 analysis method were validated using highperformance liquid chromatography (HPLC). The recovery rate of standard reference material (SRM) was excellent, and all analysis was under the control line based on the quality control chart for vitamin B5 and B6. The Z-score for vitamin B6 in food analysis performance assessment scheme (FAPAS) proficiency test was -1.0, confirming reliability of analytical performance. The vitamin B5 and B6 contents in a total of 39 fresh materials and parboiled samples were analyzed. The contents of vitamin B5 and B6 ranged from 0.000 to 2.462 and from 0.000 to 0.127 mg•100g -1 , respectively. The highest contents of vitamin B5 and B6 were 2.462 mg•100g -1 in fresh fatsia shoots (stem vegetables), and 0.127 mg•100g -1 in fresh spinach beet (leafy vegetables), respectively. Moreover, the vitamin B5 and B6 contents for parboiling treatment in most vegetables were reduced or not detected. In particular, the contents of vitamin B5 in parboiled fatsia shoots and vitamin B6 in parboiled yellow potato and spinach beet were decreased 20-and 4-fold compared with fresh material, respectively. These results can be used as important basic data for utilization and processing of various vegetable crops, information for dietary life, management of school meals, and national health for Koreans.

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Changes in Physicochemical Properties of Haetsun Vegetables by Blanching

Cited by 33 publications

References 13 publications

Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements

Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements

Leaves of Cedrela sinensis Attenuate Chronic Unpredictable Mild Stress-Induced Depression-like Behavior via Regulation of Hormonal and Inflammatory Imbalance

Vitamin B5 and B6 Contents in Fresh Materials and after Parboiling Treatment in Harvested Vegetables

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