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Changes on Quality of Acanthopanacis cortex and Aralia elata Shoots by Blanching Conditions and Thawing Methods
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 3,  2011, pp.302-309
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.3.302
 Title & Authors
Changes on Quality of Acanthopanacis cortex and Aralia elata Shoots by Blanching Conditions and Thawing Methods
Lee, Soo-Jin; Kim, Ja-Min; Kwon, O-Jun; Jeong, Yong-Jin; Woo, Sang-Chul; Yoon, Kyung-Young;
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This study was performed to analyze the physicochemical and sensory properties of Acanthopanacis cortex and Aralia elata according to their blanching conditions and thawing methods. In terms of their Hunter colors, the A. cortex and A. elata that were blanched without adding salt to them for 7 min and 4 min, respectively, had the highest L values. The chlorophyll content (148.7 mg%) of A. cortex that was blanched with 1% salt for 4 min was higher than those of the other samples, and the chlorophyll content of A. elata was 32.4 mg% when it was blanched for 4 min without salt addition. The sensory test results showed the highest overall preference for the sample that was blanched without salt for 4 min among all the samples. The Hunter color of A. cortex did not significantly differ with different thawing methods, but the value of A. elata that was thawed in a microwave oven was higher than those of the other samples. The chlorophyll contents of A. cortex and A. elata that were thawed in a microwave oven were the highest among all the samples. As for the overall preference for the samples according to the thawing method, A. cortex and A. elata scored highest in the case of thawing at and in a microwave oven, respectively.
Acanthopanacis cortex;Aralia elata;blanching condition;thawing method;
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