The purpose of this research was to observe the quality changes of beef and blueberry during frozen storage. Drip loss, thiobarbituric acid reactive substance (TBARS) content, polyphenol content, and moisture content in the beef and blueberry were measured to determine the quality change of beef and blueberry for 29days. As a result, drip loss changed from 2.35 to 3.80%, and TBARS content changed from 0.11 to 0.30 mg MDA/kg beef for 29days. Both results showed that drip loss and TBARS content increased by 1.7times compared to those at initial samples. However, the frozen storage condition in this study is recognized as proper for beef preservation since the TBARS content below 0.46 mg MDA/kg beefis regarded to be edible. Polyphenol content and moisture content changed from 3.07 to 3.11 mg Gallic acid equivalent (GAE)/g blueberry and from 0.44 to 0.27%, respectively. There were no significant differences in polyphenol and moisture contents. In conclusion, frozen storage of beef and blueberry had no adverse effect on their quality for 29 days.

• Gwon Cheol Park(Department of Food Science and Biotechnology, Sejong University)
• Sanghoon Ko(Department of Food Science and Biotechnology, Sejong University)