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KMID : 1024420170210040332
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Food Engineering Progress
2017 Volume.21 No. 4 p.332 ~ p.340
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Changes in the Quality Characteristics of Bean Sprout, Radish, and Pork During the Unit Processing in Frozen Bibimbab Production
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Kim Yi-Seul
Seon Min-Ji
Hong Geun-Pyo
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Abstract
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This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.
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KEYWORD
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Bibimbab, freezing, soybean sprout, radish, pork
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