The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Study on the Prevention of Spinach Softening Using Calcium Chloride

염화칼슘을 이용한 시금치의 연화방지 연구

  • Huang, Ying (Food Research Institute, OURHOME Co. Ltd.) ;
  • Kim, Sen Jin (Food Research Institute, OURHOME Co. Ltd.)
  • 황영 ((주) 아워홈 식품연구원) ;
  • 김세진 ((주) 아워홈 식품연구원)
  • Received : 2019.11.15
  • Accepted : 2020.01.09
  • Published : 2020.02.29
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Abstract

The purpose of this study was to prevent excessive softening of seasoned spinach by heating and freezing through the pre-heating treatment in calcium chloride solution. The pre-heating temperature was set at 60℃, which supports the highest activity of pectinesterase around 60℃. Pre-heating spinach in calcium solution does not affect the chromaticity characteristics of spinach leaves and significantly improves its texture compared to conventional blanching only and pre-heating in water. The improvement of the firmness is related to the formation of strongly cross-linkages between carboxyl groups and Ca2+ by the action of the pectinesterase in spinach. For reheated spinach, the firmness of calcium chloride treated stems were 37.80~44.44 kg, and the control was 28.73 kg. The firmness of calcium chloride treated leaves was 19.73~40.79 kg, and the control was 9.63 kg. Additionally, the total aerobic bacteria in the fresh samples were 3.25~3.99 log CFU/g and 1.97~2.72 log CFU/g in the reheated samples. And the total coliform was not detected in the reheated samples. Considering the color, texture, microbial characteristics and taste quality, the optimum pre-treatment conditions to prevent excessive softening of spinach were 3% calcium chloride solution and 15minutes of treatment.

Keywords

References

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