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KMID : 1011620180340030272
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 3 p.272 ~ p.278
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Study on Quality Changes according to Thawing Conditions of Frozen Sulgidduk
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Ku Su-Kyung
Choi Hyun-Wook
Choi Hee-Don
Park Jong-Dae
Sung Jung-Min
Hong Jung-Sun
Kim Tae-Kyung
Choi Yun-Sang
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Abstract
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Purpose: The objective of this study was to compare the effects of different thawing methods on the quality characteristics of Sulgidduk. Frozen Sulgidduk was thawed using room temperature thawing (RT), running water thawing (RWT), pan-grill thawing (PT), steam thawing (ST), microwave thawing (MWT), and superheated steam thawing (SHST).
Methods: This study attempted to determine a suitable thawing method to prevent loss of Sulgidduk quality. MWT had the shortest thawing time, which was about 57 times faster than that of RT thawing treatment.
Results: The different thawing methods had significant effects on Sulgidduk quality. ST thawing treatment had the highest moisture content at 51.06% (p<0.05), but this value was not significantly different from that of SHST thawing treatment (p>0.05). Water activity showed no significant difference according to thawing method. Hardness was the highest in RT thawing treatment and lowest in ST thawing treatment (p<0.05). As moisture content increased, hardness value decreased.
Conclusion: This study suggests that the quality characteristics of frozen Sulgidduk vary depending on thawing method. Thus, SHST method reduced thawing time effectively and can be considered as suitable for developing convenience foods and industrial applications.
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KEYWORD
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Sulgidduk, thawing method, microwave, superheated steam, textural properties
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