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KMID : 0380620110430040426
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 4 p.426 ~ p.431
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Quality Characteristics of Frozen Welsh Onion (Allium fistulosum L.) according to Various Blanching Treatment Conditions
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Lee Hye-Ok
Lee Young-Joo
Kim Ji-Young
Yoon Doo-Hyun
Kim Byeong-Sam
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Abstract
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In this study, we set an optimum blanching condition as a pretreatment condition to freeze welsh onion (Allium fistulosum L.) for the purpose of preserving the cooking material for long-term usage. With higher blanching temperature and longer processing time, the Hunter color values and the hardness of welsh onion tended to decrease, which confirmed softening of the tissue. Compared to before blanching, total bacterial counts decreased to near 2 log scale, whereas coliforms were not detected or decreased to a 1-2 log scale. Blanching by heating at 100oC for 5 min decreased peroxidase inactivity to more than 94%, whereas only 47% of the inactivity was achieved at 80oC for 1 min. The sensory evaluation for the blanched and defrosted welsh onion showed that the group blanched at 80oC for 1 min was preferred significantly (p<0.05).
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KEYWORD
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welsh onion (Allium fistulosum L.), blanching treatment conditions, frozen vegetables, peroxidase activity, sensory evaluation
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