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KMID : 1011620140300010064
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 1 p.64 ~ p.75
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Study on Major Korean Protein Sources Before and After Freeze Drying Processing
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손양주:Son Yang-Ju
최수영:Choi Soo-Young/이금양:Lee Keum-Yang/황영:Huang Ying/유경미:Yoo Kyung-Mi/황인경:Hwang In-Kyeong
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Abstract
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Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows; chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value(89.40%), followed by eggs, and squid showed the lowest value(35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs(p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness(125.44%) while squid showed the highest rate of increase in hardness(1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness(p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.
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KEYWORD
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freeze-drying, re-hydration, texture evaluation, sensory evaluation, major protein foods of Korean
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