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KMID : 1024420160200040269
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Food Engineering Progress
2016 Volume.20 No. 4 p.269 ~ p.277
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The Difference of the Quality Characteristics of Sheperd’s Purse (Capsella bursa-pastoris) with the Pre-treatment, Freezing and Thawing Methods
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Shin Hye-Rim
Park Ji-Hyun
Lee Sang-Yoon
Park Bo-Ram
Han Gwi-Jung
Choi Mi-Jung
Kim Ha-Yun
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Abstract
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The conditions of blanching, freezing, and thawing for Shepherd’s purse (Capsella bursa-pastoris [L.]) were studied to improve its quality attributes during frozen storage. The washed samples were blanched with water at 100°C for 10, 20, 30, and 40 s. They were then soaked in cold water. The quality characteristics of the samples such as pH, texture, hardness, color value, and total viable cell were analyzed. The samples blanched for 30 s were frozen and thawed under several conditions and their physicochemical characteristics were analyzed. The pH value of raw samples was higher than that of the blanched sample. The values of brightness (L*), redness (a*), and yellowness (b*) decreased after blanching except the L* value of root at the condition of blanching for 40 s. Upon considering the bacterial cell counts, the proper condition was determined to be 30 s of blanching time. Blanching for 30 s was the optimal pre-treatment for minimizing the quality deterioration of the shepherd’s purse for freezing. Regarding its color change and microbial safety, faster freezing and thawing methods made less changes on the quality of frozen samples. Consequently, immersion freezing and radio-frequency thawing were the most effective in minimizing the quality change.
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KEYWORD
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Capsella bursa-pastoris (L.), blanching, freezing, thawing
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