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pp.201-208
The sensory properties of Kalopanax pictus and Cedrela sinensis shoots were analyzed according to their blanching conditions and the thawing methods used. For the Hunter colors, the K. pictus that was blanched without adding salt for 6 min had the highest L value, and the C. sinensis that was blanched with 1% salt for 6 min had the highest L value. The chlorophyll content of K. pictus was 141.1 mg% when it was blanched for 3 min with 2% salt, and the chlorophyll content of C. sinensis that was blanched without adding salt for 6 min was highest (124.8 mg%). When K. pictus and C. sinensis were blanched without salt addition for 3 min, their texture showed a higher value than that of the other samples. The sensory test result showed the highest overall preference for the sample that was blanched without adding salt for 3 min, among all the samples. The L value of the K. pictus that was thawed in a microwave oven was significantly higher than that of the other samples, but the L value of the C. sinensis that was thawed at 4℃ was higher than that of the other samples. As for the overall preference for the samples according to the thawing method used, K. pictus and C. sinensis scored highest in the case of thawing in a microwave oven.
