This study investigated the effects of blanching time (1-5 min), types of blanching solution (1% NaCl vs 1-3% sucrose), addition of packaging with blanching solution, and thawing methods (thawing in packaged versus depackaged units) on the qualities of frozen Aster scaber. As quality parameters, drip loss, moisture content, shear force, color, and sensory test were conducted. Aster scaber was blanched in 1% sucrose for 4 min and packaged with the same solution prior to freezing whereas frozen Aster scaber exhibited palatable quality when it was removed from the package and thawed in running water. Consequently, this study demonstrated that the optimized processing condition provided qualities like non-frozen control.

서 론
 재료 및 방법
  실험재료
  참취의 냉동 전처리
  수분함량 및 중량손실
  전단력
  색도
  관능평가
  통계분석
 결과 및 고찰
  데치기 시간별 냉동 참취의 특성 변화
  데치기 조성별 참취의 특성 변화
  포장 방법별 참취의 특성 변화
  해동 방법별 참취의 특성 변화
 요 약
 감사의 글
 References

• 최미정(건국대학교 축산식품생물공학과) | Mi-Jung Choi
• 김이슬(세종대학교 식품생명공학과) | Yi-Seul Kim
• 선민지(세종대학교 식품생명공학과) | Min-Ji Seon
• 홍근표(세종대학교 식품생명공학과) | Geun-Pyo Hong Corresponding author