논문 상세보기
pp.1-8
The purpose of this study was to prevent excessive softening of seasoned spinach by heating and freezing through the pre-heating treatment in calcium chloride solution. The pre-heating temperature was set at 60℃, which supports the highest activity of pectinesterase around 60℃. Pre-heating spinach in calcium solution does not affect the chromaticity characteristics of spinach leaves and significantly improves its texture compared to conventional blanching only and pre-heating in water. The improvement of the firmness is related to the formation of strongly cross-linkages between carboxyl groups and Ca2+ by the action of the pectinesterase in spinach. For reheated spinach, the firmness of calcium chloride treated stems were 37.80~44.44 kg, and the control was 28.73 kg. The firmness of calcium chloride treated leaves was 19.73~40.79 kg, and the control was 9.63 kg. Additionally, the total aerobic bacteria in the fresh samples were 3.25~3.99 log CFU/g and 1.97~2.72 log CFU/g in the reheated samples. And the total coliform was not detected in the reheated samples. Considering the color, texture, microbial characteristics and taste quality, the optimum pre-treatment conditions to prevent excessive softening of spinach were 3% calcium chloride solution and 15minutes of treatment.
서 론
재료 및 방법
1. 실험재료
2. 예비 열처리 온도 추정
3. 냉동 시금치 무침 제조
4. 색도 측정
5. 기계적 조직감 측정
6. 총호기성 세균 및 대장균군 측정
7. 통계처리
결과 및 고찰
1. 예비 열처리 온도 추정
2. 색도
3. 기계적 조직감 특성
4. 미생물적 특성
요약 및 결론
References
