Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of superheated steam treatment on volatile compounds and quality characteristics of onion

과열 증기 처리에 따른 양파의 향기 성분 및 품질특성

  • Lee, Mi-Hyun (Division of Applied Life Science, Gyeongsang National University) ;
  • Lee, Kyo-Youn (Division of Applied Life Science, Gyeongsang National University) ;
  • Kim, Ahna (Division of Applied Life Science, Gyeongsang National University) ;
  • Heo, Ho-Jin (Division of Applied Life Science, Gyeongsang National University) ;
  • Kim, Hyun-Jin (Division of Applied Life Science, Gyeongsang National University) ;
  • Chun, Ji-Yeon (Department of Food Technology Sunchon National University) ;
  • Choi, Sung-Gil (Department of Food Science and Technology/Institute of Agriculture and Life Sciences Gyeongsang National University)
  • 이미현 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 이교연 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 김아나 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 허호진 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 김현진 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 천지연 (순천대학교 식품공학과) ;
  • 최성길 (경상대학교 식품공학과/농업생명과학연구원)
  • Received : 2016.05.11
  • Accepted : 2016.06.22
  • Published : 2016.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the effects of superheated steam (SHS) on volatile compounds and the quality characteristics of onion. Onion samples were treated by SHS at various steam temperatures ($100{\sim}300^{\circ}C$) for 1 min. Thiosulfinates and pyruvic acid were reduced by SHS treatment. The absorbance values obtained for thiosulfinates, the odor-causing compounds in onions, treated by were 0.889, 0.085, 0.049, 0.049, and 0.045, while that of the untreated control sample was 1.587. The pyruvic acid contents of onions treated by SHS were 7.57, 5.85, 1.66, 0.47, and 0.26 mg/mL, while that of the untreated control sample was 8.00 mg/mL. Volatile compounds such as, dipropyl trisufide, 1,3-propanedithiol, methyl thiirane, methyl propyl trisulfide, diallyl disulfide, 1-(methylthio)-1-propene, 1,1-thiobis-1-propene, 1,1-sulfinyl bispropane, dimethyl tetrasulfide, methyl propenyl disulfide, dimethyl trisulfide, and diallyl disulfide were reduced by SHS treatment. The results showed that antioxidant activities in the of onion samples were improved by SHS treatment. The hardness and chewiness of onions treated by SHS were significantly lower than those of the untreated control onion sample. Sensory evaluation suggested that SHS could help lower off-flavors in and enhance the palatability of onions. These results suggest that the application of SHS treatment to onions can decrease their off-flavors, change their textural attributes, and promote their sensory properties.

본 연구는 과열증기처리 기술을 양파에 적용하여 불쾌취를 저감화하고, 이를 통해 고품질 양파 가공품 개발 및 소재화에 활용하기 위한 기초 자료를 확보하고자 과열증기처리에 따른 양파의 휘발성 물질, 불쾌취 유발 물질과 항산화활성, 조직감, 관능적 특성 등 품질특성을 분석하였다. 과열증기처리에 의해 휘발성 향기성분 및 불쾌취와 매운맛의 지표 물질이 저감화됨을 확인하였다. 항산화활성 및 총 페놀성 화합물 함량은 다소 증가하는 경향을 보였으며, hardness, chewiness 등은 확연하게 감소하는 것으로 나타났다. 양파 추출액의 총 가용성 고형분 함량은 처리에 의해 전체적으로 증가하였으며 처리에 따라 기호도 점수가 높아지는 것을 확인하였다. 결과적으로 과열증기 처리가 양파의 불쾌취저감화에 효과적임을 확인할 수 있었다. 본 연구결과는 과열증기 기술을 적용한 양파의 불쾌취 저감화 및 이를 통한 다양한 고품질 가공품 개발 및 소재화를 위한 중요한 기초 자료로 활용될 수 있으리라 판단되며, 과열증기오븐 처리를 통해 불쾌취를 조절함과 동시에 생리활성능을 지니는 향기 성분 및 유용성분의 감소는 최소화하는 추가적인 연구가 필요할 것으로 사료된다.

Keywords

References

  1. Ra KS, Suh HJ, Chung SH, Son JY (1997) Antioxidant activity of solvent extract from onion skin. Korean J Food Sci Technol, 29, 595-600
  2. Kim MY, Chun SS (2001) Effects of onions on the quality characteristics of strawbery jam. Korean J Soc Food Cookery Sci, 17, 316-322
  3. Miean KH, Mohamed S (2001) Flavonoid (myricetin, quercetin, kaempferol, luteolin, and apigenin) content of edible tropical plants. J Agric Food Chem, 49, 3106-3112 https://doi.org/10.1021/jf000892m
  4. Jeon SY, Jeong EJ, Baek JH, Cha YJ (2011) Analytical method validation of quercetin in Changnyeong onion extract as a functional ingredient for functional health food. J Korean Soc Food Sci Nutr, 40, 565-569 https://doi.org/10.3746/jkfn.2011.40.4.565
  5. Sheo HJ, Lim HJ, Jung DL (1993) Effects of onion juice on toxicity of lead in rat. J Korean Soc Food Nutr, 22, 138-143
  6. Hou WN, Go EK (2004) Extractive optimization of functional components for processing of onion health promotion drink. Korean J Food Sci Technol, 36, 403-409
  7. Ramos FA, Takaishi Y, Shirotori M, Kawaguchi Y, Tsuchiya K, Shibata H, Higuti T, Tadokoro T, Takeuchi M (2006) Antibacterial and antioxidant activities of quercetin oxidation products from yellow onion (Allium cepa) skin. J Agric Food Chem, 54, 3551-3557 https://doi.org/10.1021/jf060251c
  8. Azuma K, Minami Y, Ippoushi K, Terao J (2007) Lowering effects of onion intake in oxidative stress biomarkers in streptozotocin-induced diabetic rats. J Clin Biochem Nutr, 40, 131-140 https://doi.org/10.3164/jcbn.40.131
  9. Chung HK, Shin MJ, Cha YJ, Lee KH (2011) Effect of onion peel extracts on blood lipid profile and blood coagulation in high fat fed SD rat. Korean J Food Nutr, 24, 442-450 https://doi.org/10.9799/ksfan.2011.24.3.442
  10. Song HP, Shim SL, Jung IS, Kim DH, Kim KS (2009) Analysis of volatile organosulfur compounds in Korean Allium Species. Korean J Food Preserv, 16, 929-937
  11. Park ER, Ko CN, Kim SH, Kim KS (2001) Analysis of volatile organic components from fresh and decayed onions. J Korean Soc Food Sci Nutr, 30, 1011-1020
  12. Kee HJ, Park YK (1999) Effect of seaweeds and absorbents on volatile flavor components of onion juice. Korean J Food Sci Technol, 31, 1477-1483
  13. 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 https://doi.org/10.9724/kfcs.2013.29.4.387
  14. Kim OS, Lee DH, Chun WP (2008) Eco-friendly drying technology using superheated steam. Korean Chem Eng Res, 46, 258-273
  15. Idrus NFM, Yang TA (2012) Comparison between roasting by superheated steam by convection on changes in colour, texture and microstructure of peanut (Arachis hypogaea). Food Sci Technol Res, 18, 515-524 https://doi.org/10.3136/fstr.18.515
  16. Sila DN, Smout C, Vu ST, Loey AV, Hendrickx M (2005) Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing. J Food Sci, 70, 85-91
  17. Kim IS, Jang AR, Jin SK, Lee MH, Jo C (2008) Effect of marination with mixed salt and kiwi juice and cooking methods on the quality of pork loin-based processed meat product. J Korean Soc Food Sci Nutr, 37, 217-222 https://doi.org/10.3746/jkfn.2008.37.2.217
  18. Karimi F (2010) Application of superheated steam for the drying of food products. Int Agrophysics, 24, 195-204
  19. Kim CW, Lee ET, Cha YL, Choi IH, Hwang EJ, Park KG (2012) Evaluation of yellowish skin color ('chartreus') onion lines for soluble solid content and sugar characteristics. Korean J Breed Sci, 44, 510-515 https://doi.org/10.9787/KJBS.2012.44.4.510
  20. Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as s measure of "Antioxidant power": The FRAP assay. Anal Biochem, 239, 70-76 https://doi.org/10.1006/abio.1996.0292
  21. Biglari F, AIKarkhi AFM, Easa AM (2008) Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran. Food Chem, 107, 1636-1641 https://doi.org/10.1016/j.foodchem.2007.10.033
  22. Choi JS, Lee JH, Park HJ, Kim HG, Young HS, Mun SI (1993) Screening for antioxidant activity of plants and marine algae and it's active principle from Prunus davidiana. Korean J Pharmacogn, 24, 299-303
  23. Kim DO, Jeong SW, Lee CY (2003) Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem, 81, 321-326 https://doi.org/10.1016/S0308-8146(02)00423-5
  24. Kim BC, Kang SW, Jung CH, Heo HJ, Lee SC, Cho SH, Choi SG (2010) Influence of ultrasonification on extraction yield and chemical properties of green tea infusion. Agric Life Sci, 44, 91-99
  25. Lee HY, Jeong EJ, Jeon SY, Cho MS, Cho WJ, Kim HD, Cha YJ (2008) Comparison of volatile flavor compounds of domestic onions harvested in various regions. J Korean Soc Food Sci Nutr, 37, 1609-1614 https://doi.org/10.3746/jkfn.2008.37.12.1609
  26. Li C, Schmidt NE, Gitaitis R (2011) Detection of onion postharvest diseases by analyses of headspace volatiles using a gas sensor array and GC-MS. Food Sci Technol, 44, 1019-1025
  27. Kim HS, Kim MH (2009) Browning and pungent taste reduction techniques in onion extract. Food Eng Prog, 13, 360-364
  28. Arnao MB (2000) Some methodological problems in the determination of antioxidant activity using chromogen radicals : a practical case. Trends Food Sci Techol, 11, 419-421 https://doi.org/10.1016/S0924-2244(01)00027-9
  29. Svensson C (1985) Industrial application for new steam drying process in forest and agricultural industry. Proc. 4th Int. Drying Symp., May 5-8, Kyoto, Japan
  30. Tang Z (2002) Modeling the drying of spent grains in superheated steam. Ph D Thesis, University of Manitoba, Canada, p 1-177
  31. Woods B, Musain H, Mujumdar AS (1994) Technoeconomic assessment of potential superheated steam drying applications in Canada. CEA Report9038U888
  32. Yoo KS, Pike LM (2001) Determination of background pyruvic acid concentrations in onions, Allium species, and other vegetables. Sci Hortic, 89, 249-256 https://doi.org/10.1016/S0304-4238(00)00196-5
  33. Gonzalez ME, Anthon GE, Barett DM (2010) Onion cells after high pressure and thermal processing: comparison of membrane integrity changes using different analytical methods and impact on tissue texture. J Food Sci, 75, 426-432 https://doi.org/10.1111/j.1750-3841.2010.01767.x
  34. Rouatbi M, Duquenoy A, Giampaoli P (2007) Extraction of the essential oil of thyme and black pepper by superheated steam. J Food Eng, 78, 708-714 https://doi.org/10.1016/j.jfoodeng.2005.11.010

Cited by

  1. 과열증기 건조가 토종 다래순의 이화학적 및 미생물학적 특성에 미치는 영향 vol.24, pp.3, 2016, https://doi.org/10.11002/kjfp.2017.24.3.464
  2. 데치기 및 초고압 처리를 이용한 항균처리 마늘 및 생강의 살균 효과 연구 vol.50, pp.2, 2018, https://doi.org/10.9721/kjfst.2018.50.2.172
  3. Processing Optimization of Onion Flakes for Home Meal Replacement Type Soup vol.50, pp.2, 2021, https://doi.org/10.3746/jkfn.2021.50.2.155