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KMID : 1134820120410020246
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 2 p.246 ~ p.253
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Quality Characteristics of Frozen Aster scaber according to Various Blanching Treatment Conditions
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Lee Hye-Ok
Kim Ji-Young
Kim Gun-Hee
Kim Byeong-Sam
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Abstract
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In this study, we determined the optimum blanching conditions for pretreatment of Aster scaber prior to freezing to ensure its long, safe preservation as a fine cooking ingredient. Frozen-thawed A. scaber did not significantly differ between blanching groups, but the blanched group showed significantly higher Hunter L, a, and b values than the un-blanched group (p<0.05). Higher temperatures and longer treatment times increased softness; hardness did not significantly differ between the blanched and un-blanched groups of frozen-thawed A. scaber (p<0.05). Total bacterial counts and the presence of coliforms seemed to decline with blanching treatments, but treatment temperature and time did not influence this reduction. Over 95% of peroxidase activity was inactivated by blanching treatment but increased slightly after thawing. The sensory evaluation of the frozen-thawed A. scaber by test group showed the A. scaber blanched at 90oC for 3 min to be the most highly preferred (p<0.05).
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KEYWORD
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Aster scaber, frozen vegetables, peroxidase activity, scanning electron microscope (SEM), sensory evaluation
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