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KMID : 1011620160320060665
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 6 p.665 ~ p.676
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Changes in Quality of Welsh Onion (Allium fistulosum L.) during the Freezing Storage Period under Different Freezing Conditions
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Kim Seok-Young
Kim Hee-Sun
Kim Jin-Se
Han Gwi-Jung
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Abstract
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Purpose: This study was conducted to find the optimal freezing method and storage conditions for welsh onion.
Methods: Cut welsh onions (0.3 cm) were packed in nylon/linear low density polyethylene (LLDPE) film bags, and frozen utilizing still-air freezing at -20°C (SAF20) and -40°C (SAF40), and immersed-liquid freezing at -40°C (ILF40); they were then stored at -20°C for 7 months. During storage, quality characteristics were measured monthly.
Results: Drip loss was the lowest in the ILF40 packaging. Color difference in the stem (white part) did not differ significantly according to freezing conditions and storage time. Color difference in the leaf (green part) and stem was the lowest in SAF20. pH remained unchanged, while total aerobic bacterial count, pyruvic acid and moisture content decreased during storage. Pyruvic acid content of ILF40 was the highest among the freezing treatments. Fructose and glucose contents increased gradually during storage. Citric acid, malic acid, succinic acid and fumaric acid contents were unaffected, regardless of the freezing conditions.
Conclusion: The optimal freezing method for welsh onions with the least quality changes was determined to be immersed liquid freezing, following by preservation up to 7 months by freeze-storing.
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KEYWORD
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welsh onion, freezing conditions, storage, immersed liquid-freezing
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