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KMID : 1024420150190030218
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Food Engineering Progress
2015 Volume.19 No. 3 p.218 ~ p.225
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Potential Combination of Various Freezing and Thawing Techniques Applicable for Frozen Storage of Mushroom (Lentinula edodes)
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Shim Jun-Bo
Jo Yeon-Ji
Choi Mi-Jung
Min Sang-Gi
Yoo Seon-Mi
Chun Ji-Yeon
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Abstract
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In this study, the potential of various freezing and thawing combinations was investigated for frozen storage of mushroom (Lentinula edodes). Lentinula edodes were sliced (5×5×50 mm) and then blanched in boiling water for 1 min. Samples were frozen by either natural air convection freezing (NCF, -24°C), air-blast freezing (ABF, -45oC), or liquid nitrogen freezing (LNF, -100oC). Frozen Lentinula edodes were thawed to a central temperature of 4oC using either flowing water thawing (FT, 10°C), microwave thawing (MT, 400 W), sonication thawing (ST, 40 kHz, 10oC), or natural air convection thawing (NT, 20±5oC). In LNF Lentinula edodes, MT showed the most rapid thawing within 2.5 min followed by ST (30 min), FT (37 min), and NT (75 min). Quality attributes were evaluated by thawing loss, texture (hardness), water content, water holding capacity, pH, and color. A combination of LNF and MT induced the lowest thawing loss among tested combinations of each freezing and thawing. Thawing loss of frozen Lentinula edodes by LNF method was the lowest by MT. pH values NT of ABF method were significantly higher than blanched Lentinula edodes. In our study, MT minimized the quality changes of frozen Lentinula edodes when it was combined with ABF or LNF.
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KEYWORD
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mushroom , air blast freezing , liquid nitrogen freezing , thawing
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