산업식품공학 제22권 제4호 (p.328-336)

전처리 방법에 따른 냉동 복숭아의 품질 특성

Effects of Various Pretreatments on Quality Attributes of Frozen and Thawed Peaches
키워드 :
freezing,thawing,peach,quality characteristics

목차

Abstract
서 론
재료 및 방법
  재료
  전처리 방법
  Drip loss
  냉동 및 해동
  색도
  물성
  pH, 산도, Brix
  수분함량
  Total polyphenol contents
  DPPH radical scavenging activity
  ABTS radical scavenging activity
  통계 처리
결과 및 고찰
  전처리 방법에 따른 복숭아의 수분함량 변화
  전처리 방법에 따른 냉해동 복숭아의 색도 변화
  전처리 방법에 따른 냉해동 복숭아의 물성 변화
  전처리 방법에 따른 냉해동 복숭아의 drip loss, pH, 산도,Brix 변화
  전처리 방법에 따른 냉해동 복숭아 총 페놀함량 및 항산화활성 변화
요 약
References

초록

The aim of this study was to investigate the effect of pretreatments on quality of frozen peach. Pretreatments including steam blanching, water blanching, high pressure, and osmotic dehydration were applied to two varieties (Daeokgye and Hwangdo). Pretreated peaches were frozen and thawed at -20oC and 5oC, respectively. Steam blanching and osmotic dehydration with ascorbic acid reduced ΔE values without change of pH and acidity. Osmotic dehydration with sucrose decreased drip loss and increased brix. Freezing/thawing resulted in an increase of maximum force, while maximum force decreased with increasing time of steam and water blanching. Furthermore, osmotic dehydration with calcium chloride increased maximum force. High pressure decreased maximum force of Daeokgye and increased that of Hwangdo compared with non-treatment. Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity were improved by pretreatment including steam blanching, blanching, and osmotic dehydration with ascorbic acid.