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KMID : 0380620130450030325
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 3 p.325 ~ p.332
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Choosing Quality Indicators for Quality Prediction of Frozen Green Pumpkin in Distribution
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Lee Hye-Ok
Lee Young-Joo
Kim Ji-Young
Kwon Ki-Hyun
Cha Hwan-Soo
Kim Byeong-Sam
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Abstract
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We aimed to determine the quality indicators for quality prediction of frozen green pumpkin in distribution. Freshly harvested green pumpkin slices were blanched under optimal conditions (confirmed in a preliminary experiment), quick-frozen at ?40oC for 24 h, and stored at 0, ?5, ?15, and ?25oC. The correlation between each quality characteristic and the sensory preference rate was analyzed. There was a significant correlation between storage temperature-related drip rate and preference rate across all temperatures, except at ?25oC. Hunter values, a and b, showed relatively high correlation coefficient values at ?5, ?15, and ?25oC. Therefore, a change in the Hunter values should be considered when storing green pumpkin, because of their significant correlation with changes in the sensory preference and drip rates. Furthermore, they should be applied as quality indicators for the quality prediction of frozen green pumpkin in distribution.
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KEYWORD
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green pumpkin, frozen vegetables, temperature, sensory characteristics, quality indicator
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