냉·해동 조건에 따른 데침 무의 품질 특성 변화
(주)코리아스칼라
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- 2023.04.05
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- 2018.02
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서지정보
ㆍ발행기관 : 한국산업식품공학회
ㆍ수록지정보 : 산업식품공학 / 22권 / 1호
ㆍ저자명 : 박지현, 박종진, 박보람, 한귀정, 김하윤
목차
서 론
재료 및 방법
실험 재료
시료 전처리
냉동 및 해동방법
냉·해동 곡선
pH 측정
해동 손실률
조직감
색도
일반세균 및 대장균군
관능평가
통계분석
결과 및 고찰
냉동 및 해동 곡선
pH
해동 손실률 측정
조직감
색도
일반세균 및 대장균군
관능 평가
요 약
감사의 글
References
영어 초록
This study investigated the effect of various freezing and thawing conditions on the quality characteristics of radish. White radish was blanched and cooled down to corresponding freezing temperatures of -20℃, -40℃ and -60℃ and, thereafter, the radish was finally frozen in a -20℃ refrigerator for 24 h. The frozen radish was thawed at 4℃, 25℃ and with running water, radio-frequency thawing machine. As quality parameters, pH, drip loss, hardness, color, and sensory evaluation were evaluated. No effect of freezing and thawing conditions on color, pH, and total bacterial count was observed for the samples. Samples that underwent immersion freezing (-60℃) had lower drip loss and higher hardness than samples in other freezing conditions. Sensory evaluation showed that color, hardness, and overall acceptability increased with a decrease in freezing temperature. These results indicate that the temperature of freezing affects the quality of radish.
참고 자료
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