오가피와 두릅 순의 blanching 조건 및 해동방법에 따른 품질 변화

Title
오가피와 두릅 순의 blanching 조건 및 해동방법에 따른 품질 변화
Other Titles
Changes on Quality of Acanthopanacis cortex and Aralia elata Shoots by Blanching Conditions and Thawing Methods
Author(s)
윤경영이수진김자민[김자민]권오준[권오준]정용진[정용진]우상철[우상철]
Keywords
Acanthopanacis cortex; Aralia elata; blanching condition; thawing method; Acanthopanacis cortex; Aralia elata; blanching condition; thawing method
Issue Date
201106
Publisher
한국식품저장유통학회
Citation
한국식품저장유통학회지, v.18, no.3, pp.302 - 309
Abstract
This study was performed to analyze the physicochemical and sensory properties of Acanthopanacis cortex and Aralia elata according to their blanching conditions and thawing methods. In terms of their Hunter colors, the A. cortex and A. elata that were blanched without adding salt to them for 7 min and 4 min, respectively, had the highest L values. The chlorophyll content (148.7 mg%) of A. cortex that was blanched with 1% salt for 4 min was higher than those of the other samples, and the chlorophyll content of A. elata was 32.4 mg% when it was blanched for 4 min without salt addition. The sensory test results showed the highest overall preference for the sample that was blanched without salt for 4 min among all the samples. The Hunter color of A. cortex did not significantly differ with different thawing methods, but the value of A. elata that was thawed in a microwave oven was higher than those of the other samples. The chlorophyll contents of A. cortex and A. elata that were thawed in a microwave oven were the highest among all the samples. As for the overall preference for the samples according to the thawing method, A. cortex and A. elata scored highest in the case of thawing at 25°C and in a microwave oven, respectively.
URI
http://hdl.handle.net/YU.REPOSITORY/24932
ISSN
1738-7248
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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