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KMID : 0380620150470010056
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 1 p.56 ~ p.62
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Study on Pretreatment Methods to Prevent Tissue Softening of Heated Onion
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Choi Jun-Bong
Cho Won-Il
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Abstract
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Various pretreatment methods were evaluated to prevent tissue softening of heated onion. Changes in onion tissue firmness during heating were explained by 3-mechanism model consisting of texture hardening at low temperature (60-80oC) and substrate softening at high temperature. Preheating of onion in a Ca2+-containing solution significantly improved its texture after high-temperature heating. The improvement of firmness by preheating at low temperature was related to the formation of strong cross-linking between carboxyl groups and Ca2+ by the action of pectin methylesterase in onion. The highest firmness was obtained by pre-heating at 70oC for 120 min in 0.5% calcium solution. This result was supported by chemical analysis showing that the amount of bound calcium was the highest at 70oC. Further investigation should be carried out to establish the optimal conditions to prevent the softening of various vegetables.
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KEYWORD
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heated onion, preheating, 3-mechanism, pectin methylesterase, calcium adsorption
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