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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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초록· 키워드
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This study investigated the quality characteristics of 5 different types of food (beef tenderloin, Japanese Spanish mackerel, radish, blueberry and tofu) by applying liquid immersion freezing, which is one of the quick-freezing methods. Each sample was refrigerated by -20oC conventional freezing or -70oC liquid immersion freezing respectively. After thawing at 4oC, we examined drip loss, color value, hardness, and volatile basic nitrogen. The drip loss of -70oC freezing condition was significantly reduced compared to -20oC freezing condition in every sample except Japanese Spanish mackerel. There were less changes in color values of beef tenderloin, Japanese Spanish mackerel, radish in -70oC condition than conventional freezing. The hardness of beef tenderloin, tofu was decreased and that of radish, blueberry was increased at -70oC freezing in comparison to -20oC freezing. By applying -70oC freezing on beef tenderloin, we also found more decreasing tendency of volatile basic nitrogen compared to -20oC freezing. In conclusion, the quality of general frozen foods, such as beef tenderloin, Japanese Spanish mackerel and blueberry, could be improved. The possibility of developing frozen tofu is also discovered by the application of liquid immersion freezing. These results could be meaningful as baseline data for researching and development of high-quality frozen foods.
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참고문헌 (31)
참고문헌 신청
Abdallah MB / 1999 / Effect of freezing and microbial growth on myoglobin derivatives of beef / J. Agric. Food Chem 47:4093~4099
Aguila JS / 2008 / Effect of antioxidants in fresh cut radishes during the cold storage / Braz. arch. biol. technol 51:1217~1223
Anzaldúa-Morales A / 1999 / Pecan texture as affected by freezing rates, storage temperature, and thawing rates / J. Food Sci 64:332~335
aTFIS 식품산업통계정보 / 2018 / 2018 가공식품 세분시장 현황 -냉동식품 시장
Celli GB / 2016 / Influence of freezing process and frozen storage on the quality of fruits and fruit products / Food Rev. Int 32:280~304
Aguila JS / 2008 / Effect of antioxidants in fresh cut radishes during the cold storage / Braz. arch. biol. technol 51:1217~1223
Anzaldúa-Morales A / 1999 / Pecan texture as affected by freezing rates, storage temperature, and thawing rates / J. Food Sci 64:332~335
aTFIS 식품산업통계정보 / 2018 / 2018 가공식품 세분시장 현황 -냉동식품 시장
Celli GB / 2016 / Influence of freezing process and frozen storage on the quality of fruits and fruit products / Food Rev. Int 32:280~304
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