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KMID : 0380619940260030250
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 3 p.250 ~ p.254
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Changes in the Quality Characteristics of Freeze - Dried Chungkook - Jang Soup
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신동빈/Shin, Dong Bin
구민선/정건섭/이옥숙/홍대광/Koo, Min Seon/Chung, Kun Sub/Yi, Ock Sook/Hong, Dae Kwang
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Abstract
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The quality characteristics of freeze-dried Chungkook fang soup, stored at 25℃ , 35℃ and 45℃ was investigated. Peroxide value(POV) was increased as the storage time was extended. Browning reaction occured earlier in the sample scored at 45 C than those stored at 35 ℃ and 25 ℃ . Red color developed more intensely in the sample stored at 45 ℃. However, moisture content was not changed during storage. Regression analyses between sensory scores and quality characteristics showed that the peroxide formation of oil contained in Chungkook fang soup was the major quality index for the deterioration of Chungkoak-fang soup.
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