This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.

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 References

• 김이슬(세종대학교 식품생명공학과, Department of Food Science and Biotechnology, Sejong University) | Yiseul Kim
• 선민지(세종대학교 식품생명공학과, Department of Food Science and Biotechnology, Sejong University) | Minji Seon
• 홍근표(세종대학교 식품생명공학과, Department of Food Science and Biotechnology, Sejong University) | Geun-Pyo Hong Corresponding author