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KMID : 0665420060210040426
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Korean Journal of Food Culture
2006 Volume.21 No. 4 p.426 ~ p.432
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Ouality Characteristics of Frozen Maesil (Prunus mume Sieb. et Zucc.) according to Thawing Method
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Kwon Dae-Jun
Kim Mi-Hyang
Lee Nan-Hee
Kwon Oh-Jun
Son Dong-Hwa
Choi Ung-Kyu
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Abstract
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This study was conducted to investigate the changes in quality characteristics of frozen maesil according to thawing methods. The quality of maesil thawed in microwave oven was superior to those thaw in refrigerating temperature(5 ) and in room temperature(25 ). Drip loss of maesil thawed in microwave oven was 3.2±0.2%. The total content of free sugars of maesil was 426.6 mg%, and 3% of them was decreased during thawing in microwave oven. The total content of organic acids was 5,297.2 mg%, and 2.5% of them was decreased during thawing in microwave oven. The total content of free amino acids was 281.4 mg%, and 2.1% of them was decreased during thawing in microwave oven. The principle ingredients of frozen maesil was stand for the lost contents of free sugar and a content loss of free organic acid and free amino acid were the fewest by thawing. Antioxidant effect for soybean oil and linoleic acid of maesil extract were expressd POV and TBA values. Antioxidative activity of fresh maesil extract was highest followed by maesil thawed in microwave oven, thawed in refreezing temperature (5)and room temperature (25)
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KEYWORD
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Maesil, thawing method, drip loss, antioxidant activity
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