Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical Characterization and Changes in Nutritional Composition of Onions Depending on Type of Freezing Process

냉동 조건에 따른 양파의 이화학적 특성 및 영양성분 변화

  • Jang, Min-Young (Dept. of Bioindustrial Technologies, Konkuk University) ;
  • Jo, Yeon-Ji (Dept. of Bioindustrial Technologies, Konkuk University) ;
  • Hwang, In-Guk (National Academy of Agricultural Science, Rural Development Administration) ;
  • Yoo, Seon-Mi (National Academy of Agricultural Science, Rural Development Administration) ;
  • Choi, Mi-Jung (Dept. of Bioresources and Food Science, Konkuk University) ;
  • Min, Sang-Gi (Dept. of Bioindustrial Technologies, Konkuk University)
  • 장민영 (건국대학교 바이오산업공학과) ;
  • 조연지 (건국대학교 바이오산업공학과) ;
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 유선미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 최미정 (건국대학교 생명자원식품공학과) ;
  • 민상기 (건국대학교 바이오산업공학과)
  • Received : 2013.12.24
  • Accepted : 2014.06.24
  • Published : 2014.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

Innovative freezing technology is currently applied to preserve foodstuffs for long-term storage. Generally, the quality of frozen food is closely related to the types of freezing and thawing processes. In this study, we characterized the physicochemical properties of onions depending on freezing rate. When onions were frozen at $-40^{\circ}C$, freezing rates were 0.1, 0.5, and $0.7^{\circ}C/min$ depending on air-blast quick freezer mode. Onions were thawed by microwave irradiation at 400 W. Hardness of onion dramatically decreased after freezing and thawing compared with blanched onion. However, the fastest freezing rate did not affect hardness. Thawing loss of onion decreased with a faster freezing rate. For morphological observation, onion frozen at a faster rate showed a smaller ice-crystal size. Vitamin C content decreased upon blanching or freezing, but there was no significant difference according to freezing rate. Although free sugar content also decreased upon blanching and freezing, its highest content was at $0.7^{\circ}C/min$ freezing. Among organic acids, malic acid content was highest at $0.7^{\circ}C/min$ freezing. Based on this study, it could be suggested that a faster freezing rate is effective to improve frozen food quality in accordance with preventing tissue damage or minimizing destruction of nutrients.

본 연구는 양파의 최적 냉동 분석 조건을 확립하기 위해 다양한 냉동속도가 양파의 이화학적 및 영양학적 특성 변화에 미치는 정도를 관찰함으로써 진행되었다. 본 실험에서는 강제송풍방식을 이용하였으며, 자연대류식($0.1^{\circ}C/min$), 저속 ($0.5^{\circ}C/min$) 및 고속($0.7^{\circ}C/min$)으로 냉동속도를 조절하여 $-12^{\circ}C$까지 냉동하였다. 냉동양파의 해동은 전자레인지를 이용하여 중심부의 온도가 $4^{\circ}C$가 될 때까지 400 W의 세기로 해동하였다. 분석 결과 양파의 강도는 데치기 처리된 양파(대조구)에 비해 냉 해동 후 현저히 감소하는 경향을 보였고, 냉동속도가 빠를수록 대조구와 유사하게 나타났다. 양파의 해동 감량은 냉동속도가 빠를수록 증가하였다. 양파의 색도는 냉동속도가 느릴수록 대조구와 현저한 차이를 보였다. 또한 전자현미경(SEM) 관찰 결과 냉동속도가 빠를수록 기공의 크기가 작았으며, 이는 빠른 냉동속도가 식품 조직의 손상을 방지하는 것으로 사료된다. 영양성분의 분석 결과 비타민 C의 경우 생 시료(대조구)에 비해 데치기 및 냉 해동처리 후 값은 감소하였지만 냉동속도에 따른 큰 차이는 나타나지 않았다. 유리당의 함량은 데치기 및 냉 해동 처리 후 감소하였으며, fructose, glucose 및 sucrose의 함량은 고속으로 냉동 시 가장 높았다. Citric acid, succinic acid 및 fumaric acid 함량은 냉동속도에 따른 차이는 없었고, malic acid 함량은 고속냉동 시에 가장 높은 값을 보였다. 본 연구결과 고속으로 양파를 냉동할 때 물리적 및 영양적 손실을 막아 품질을 유지하는데 효과적인 것으로 사료된다.

Keywords

References

  1. Kim JY, Kown IK, Ha SY, Hong CH. 2005. Change of contamination level of Listeria spp. during the processing environments in Kimbab restaurants. J Food Hyg Safety 20: 232-236.
  2. Bahk GJ, Chun SJ, Park K, Hong CH, Kim JW. 2003. Survey on the foodborne illness experience and awareness of food safety practice among Korean consumers. J Food Hyg Safety 18: 139-145.
  3. Yun SH, Yoon JY, Lee SR. 1996. Retail distribution temperature and quality status of fried-frozen Korean meat ball products. Korean J Food Sci Technol 28: 657-662.
  4. Roh PU, Bin SO. 2001. Temperature control of freezers and refrigerators in department stores & supermarkets. Kor J Env Hlth Soc 27: 69-74.
  5. Choi SG, Rhee C. 1995. Effects of freezing rate and storage temperature on the degree of retrogradation, texture and microstructure of cook rice. Korean J Food Sci Technol 27: 783-788.
  6. Chung HD, Yoo JG, Choi YH. 1999. Effect of microwave blanching on the improvement of the qualities of immature soybean. J Korean Soc Food Sci Nutr 28: 1298-1303.
  7. Lee MJ, Yoon KS. 2009. Comparison of the perception of frozen processed food, food labeling and nutrition labeling between employees and non-employees in the frozen food industry. J East Asian Soc Dietary Life 19: 533-543.
  8. Lee HE, Lim CI, Do KR. 2007. Changes of characteristics in red pepper by various freezing and thawing methods. Korean J Food Preserv 14: 227-232.
  9. Lee HO, Lee YJ, Kim JY, Kwon KH, Kim BS. 2013. Changes in the quality of frozen vegetables during storage. Korean J Food Preserv 20: 296-303. https://doi.org/10.11002/kjfp.2013.20.3.296
  10. Fennema OR, Powrie WD, Marth EH. 1973. Low-temperature preservation of foods and living matter, Food Science Series. Marcel Dekker, Inc., New York, NY, USA. Vol 3, p 598.
  11. Persson PO, Londahl G. 1993. Freezing technology. In Frozen Food Technology. Mallett CP, ed. Blackie Academic & Professional, Glasgow, UK. p 20-58.
  12. Tong CH, Lentz RR, Lund DB. 1993. A microwave oven with variable continuous power and a feedback temperature controller. Biotechnol Prog 9: 488-496. https://doi.org/10.1021/bp00023a600
  13. Meisel N. 1973. Microwave applications to food processing and food systems in Europe. J Microwave Power 8: 143-146. https://doi.org/10.1080/00222739.1973.11688869
  14. Rosenberg U, Bogl W. 1987. Microwave thawing, drying and baking in the food industry. Food Technol 41: 85-91.
  15. Virtanen AJ, Goedeken DL, Tong CH. 1997. Microwave assisted thawing of model frozen food using feed-back temperature control and surface cooling. J Food Sci 62: 150-154. https://doi.org/10.1111/j.1365-2621.1997.tb04388.x
  16. Taoukis P, Davis EA, Davis HT, Gordon J, Talmon Y. 1987. Mathematical modelling of microwave thawing by the modified isotherm migration method. J Food Sci 52: 455-463. https://doi.org/10.1111/j.1365-2621.1987.tb06638.x
  17. Hwang IG, Shin YJ, Lee S, Lee J, Yoo YM. 2012. Effect of different cooking methods on the antioxidant properties of red pepper (Capsicum annuum L.). Prev Nutr Food Sci 17: 286-292. https://doi.org/10.3746/pnf.2012.17.4.286
  18. Hwang IG, Kim HY, Lee J, Kim HR, Cho MC, Ko IB, Yoo SM. 2011. Quality characteristics of Cheongyang pepper (Capsicum annuum L.) according to cultivation region. J Korean Soc Food Sci Nutr 40: 1340-1346. https://doi.org/10.3746/jkfn.2011.40.9.1340
  19. Kim MH, Jang HL, Yoon KY. 2012. Changes in physicochemical properties of Haetsum vegetables by blanching. J Korean Soc Food Sic Nutr 41: 647-654. https://doi.org/10.3746/jkfn.2012.41.5.647
  20. Alvarez MD, Canet W. 1997. Effect of pre-cooling and freezing rate on mechanical strength of potato tissues (cv Monalisa) at freezing temperatures. Z Lebensm Unters Forsch A 205: 282-289. https://doi.org/10.1007/s002170050166
  21. Lee JH, Seog EJ, Yoo JG, Choi YH. 2000. Physicochemical properties of frozen immatured soybean as influenced by thawing conditions. J Korean Soc Food Sci Nutr 29: 15-19.
  22. Xia X, Kong B, Liu Q, Liu J. 2009. Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles. Meat Sci 83: 239-245. https://doi.org/10.1016/j.meatsci.2009.05.003
  23. Kim BC, Hwang JY, Wu HJ, Lee SM, Cho HY, Yoo YM, Shin HH, Cho EK. 2012. Quality changes of vegetables by different cooking methods. Korean J Culinary Res 18: 40-53.
  24. Kwon JH, Lee GD, Byun MW. 1999. Quality changes based on storage temperature and humidity of onion. Korean J Postharvest Sci Technol 6: 143-147.
  25. Kim HR, Seog EJ, Lee JH, Rhim JW. 2007. Physicochemical properties of onion powder as influenced by dyring methods. J Korean Soc Food Sci Nutr 36: 342-347. https://doi.org/10.3746/jkfn.2007.36.3.342
  26. Jin TY, Oh DH, Eun JB. 2006. Change of physicochemical characteristics and functional components in the raw materials of Saengsik, uncooked and food by drying methods. Korean J Food Sci Technol 38: 188-196.
  27. Sahari MA, Boostani FM, Hamidi EZ. 2004. Effect of low temperature on the ascorbic acid content and quality characteristics of frozen strawberry. Food Chem 86: 357-363. https://doi.org/10.1016/j.foodchem.2003.09.008
  28. Hwang IG, Jeong HS, Lee J, Kim HY, Yoo SM. 2012. Influences of freezing and thawing temperature on the quality characteristics of mashed red pepper. Korean J Food & Nutr 25: 691-696. https://doi.org/10.9799/ksfan.2012.25.3.691
  29. Lee JJ, Jung HO. 2012. Changes in physicochemical properties of Spergularia marina Griseb by blanching. Korean J Food Preserv 19: 866-872. https://doi.org/10.11002/kjfp.2012.19.6.866

Cited by

  1. Effects of Thermal Treatment and Freezing Storage Period on Physicochemical and Nutritional Characteristics of Shiitake Mushrooms vol.47, pp.3, 2015, https://doi.org/10.9721/KJFST.2015.47.3.350
  2. Effect of Various Pretreatments Methods under Physicochemical and Nutritional Properties of Onions vol.18, pp.4, 2014, https://doi.org/10.13050/foodengprog.2014.18.4.382
  3. Changes in Quality of Welsh Onion (Allium fistulosum L.) during the Freezing Storage Period under Different Freezing Conditions vol.32, pp.6, 2016, https://doi.org/10.9724/kfcs.2016.32.6.665
  4. 냉동조건에 따른 편마늘의 냉동저장 중 품질변화 vol.24, pp.6, 2014, https://doi.org/10.11002/kjfp.2017.24.6.746
  5. 냉동 콩나물 비빔밥 제조를 위한 전처리 공정 최적화 vol.50, pp.2, 2014, https://doi.org/10.9721/kjfst.2018.50.2.186