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KMID : 1024420160200020135
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Food Engineering Progress
2016 Volume.20 No. 2 p.135 ~ p.142
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The Effect of Packaging, Freezing Method, and Thawing Method on the Quality Properties of Blanched Colocasia esculenta (L.) Schott Stem
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Park Dong-Hyeon
Lee Sang-Yoon
Kim Ha-Yun
Seo Jae-Hee
Lee Ji-Seon
Kim Soo-Jin
Shin Hye-Rim
Choi Mi-Jung
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Abstract
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In the food industry, freezing storage has been an important process for maintaining the properties of food materials. In order to maintain the quality of blanched Colocasia esculenta (L.), Schott stem, packaging, freezing, and thawing methods were optimized by determinations of the physicochemical properties. For the comparison of packaging method, Colocasia esculenta (L.) Schott stem packed by air containment had the lowest significant differences of properties such as hardness and drip loss compared to the control samples. Overall, the drip loss of Colocasia esculenta (L.) Schott stem had lower value at fast freezing rate (immersion freezing). Considering the result of the drip loss, high frequency thawing was more effective than other thawing methods. Therefore, it was supposed that samples treated by air-containing packaging, immersion freezing, and high frequency thawing used the optimal method to maintain the original quality of Colocasia esculenta (L.) Schott stem.
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KEYWORD
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Colocasia esculenta (L.) Schott stem, packaging, freezing method, thawing method
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