Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes on Quality of Acanthopanacis cortex and Aralia elata Shoots by Blanching Conditions and Thawing Methods

오가피와 두릅 순의 blanching 조건 및 해동방법에 따른 품질 변화

  • Lee, Soo-Jin (Department of Food Science and Nutrition, Yeungnam University) ;
  • Kim, Ja-Min (Department of Food Science and Nutrition, Yeungnam University) ;
  • Kwon, O-Jun (Gyeongbuk Regional Innovation Agency) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University) ;
  • Woo, Sang-Chul (Department of Fire Safety Management, Daegu Health College) ;
  • Yoon, Kyung-Young (Department of Food Science and Nutrition, Yeungnam University)
  • 이수진 (영남대학교 식품영양학과) ;
  • 김자민 (영남대학교 식품영양학과) ;
  • 권오준 (경북전략산업기획단) ;
  • 정용진 (계명대학교 식품가공학과) ;
  • 우상철 (대구보건대학 소방안전관리과) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Received : 2010.11.24
  • Accepted : 2011.04.22
  • Published : 2011.06.30
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Abstract

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 $25^{\circ}C$ and in a microwave oven, respectively.

본 연구는 오가피순과 두릅의 소비 확대와 가공품 개발의 전처리로 필수적인 blanching 조건을 설정하기 위해 blanching 온도와 식염의 농도에 따른 품질 변화와 관능적 특성을 평가하고자 하였다. 또한 해동조건에 따른 이화학적 및 관능적 특성을 평가하여 오가피순과 두릅의 품질을 향상시킬 수 해동조건을 설정하고자 하였다. Blanching은 식염 첨가량(무첨가, 1%, 2% 첨가)과 blanching 시간(4분, 7분)을 달리하였으며, 해동방법은 저온($4^{\circ}C$), 상온($25^{\circ}C$) 및 microwave를 이용하여 해동하였다. Blanching 조건에 따른 색도, chlorophyll 함량, texture 측정 및 관능검사를 실시한 결과, 오가피순과 두릅은 식염첨가 없이 $95^{\circ}C$에서 4분간 blanching한 경우 품질 변화와 기호도가 가장 높게 나타났다. 해동방법에 따른 품질 특성 및 관능검시를 실시한 결과, 오가피순과 두릅은 각각 상온 해동과 microwave 해동에서 가장 높은 품질과 기호도를 나타내었다.

Keywords

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