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KMID : 1024420180220010043
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Food Engineering Progress
2018 Volume.22 No. 1 p.43 ~ p.49
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Optimization of Processing Conditions for the Production of Frozen Aster scaber
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Choi Mi-Jung
Kim Yi-Seul
Seon Min-Ji
Hong Geun-Pyo
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Abstract
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This study investigated the effects of blanching time (1-5 min), types of blanching solution (1% NaCl vs 1-3% sucrose), addition of packaging with blanching solution, and thawing methods (thawing in packaged versus depackaged units) on the qualities of frozen Aster scaber. As quality parameters, drip loss, moisture content, shear force, color, and sensory test were conducted. Aster scaber was blanched in 1% sucrose for 4 min and packaged with the same solution prior to freezing whereas frozen Aster scaber exhibited palatable quality when it was removed from the package and thawed in running water. Consequently, this study demonstrated that the optimized processing condition provided qualities like non-frozen control.
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KEYWORD
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Aster scaber, frozen storage, blanching, sucrose, thawing
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