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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.7
- 수록면
- 1,055 - 1,061 (7page)
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Innovative freezing technology is currently applied to preserve foodstuffs for long-term storage. Generally, the quality of frozen food is closely related to the types of freezing and thawing processes. In this study, we characterized the physicochemical properties of onions depending on freezing rate. When onions were frozen at -40°C, freezing rates were 0.1, 0.5, and 0.7°C/min depending on air-blast quick freezer mode. Onions were thawed by microwave irradiation at 400 W. Hardness of onion dramatically decreased after freezing and thawing compared with blanched onion. However, the fastest freezing rate did not affect hardness. Thawing loss of onion decreased with a faster freezing rate. For morphological observation, onion frozen at a faster rate showed a smaller ice-crystal size. Vitamin C content decreased upon blanching or freezing, but there was no significant difference according to freezing rate. Although free sugar content also decreased upon blanching and freezing, its highest content was at 0.7°/min freezing. Among organic acids, malic acid content was highest at 0.7°C/min freezing. Based on this study, it could be suggested that a faster freezing rate is effective to improve frozen food quality in accordance with preventing tissue damage or minimizing destruction of nutrients.
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ABSTRACT
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재료 및 방법
결과 및 고찰
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REFERENCES
참고문헌 (29)
참고문헌 신청
1. [학술지(정기간행물)] - Kim JY / 2005 / Change of contamination level of Listeria spp. during the processing environments in Kimbab restaurants / J Food Hyg Safety 20 : 232 ~ 236
2. [학술지(정기간행물)] - Bahk GJ / 2003 / Survey on the foodborne illness experience and awareness of food safety practice among Korean consumers / J Food Hyg Safety 18 : 139 ~ 145
3. [학술지(정기간행물)] - Yun SH / 1996 / Retail distribution temperature and quality status of fried-frozen Korean meat ball products / Korean J Food Sci Technol 28 : 657 ~ 662
4. [학술지(정기간행물)] - Roh PU / 2001 / Temperature control of freezers and refrigerators in department stores & supermarkets / Kor J Env Hlth Soc 27 : 69 ~ 74
5. [학술지(정기간행물)] - Choi SG / 1995 / Effects of freezing rate and storage temperature on the degree of retrogradation, texture and microstructure of cook rice / Korean J Food Sci Technol 27 : 783 ~ 788
2. [학술지(정기간행물)] - Bahk GJ / 2003 / Survey on the foodborne illness experience and awareness of food safety practice among Korean consumers / J Food Hyg Safety 18 : 139 ~ 145
3. [학술지(정기간행물)] - Yun SH / 1996 / Retail distribution temperature and quality status of fried-frozen Korean meat ball products / Korean J Food Sci Technol 28 : 657 ~ 662
4. [학술지(정기간행물)] - Roh PU / 2001 / Temperature control of freezers and refrigerators in department stores & supermarkets / Kor J Env Hlth Soc 27 : 69 ~ 74
5. [학술지(정기간행물)] - Choi SG / 1995 / Effects of freezing rate and storage temperature on the degree of retrogradation, texture and microstructure of cook rice / Korean J Food Sci Technol 27 : 783 ~ 788
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