논문 상세보기
pp.302-309
본 연구는 오가피순과 두릅의 소비 확대와 가공품 개발의 전처리로 필수적인 blanching 조건을 설정하기 위해 blanching 온도와 식염의 농도에 따른 품질 변화와 관능적 특성을 평가하고자 하였다. 또한 해동조건에 따른 이화학적 및 관능적 특성을 평가하여 오가피순과 두릅의 품질을 향상시킬 수 해동조건을 설정하고자 하였다. Blanching은 식염 첨가량(무첨가, 1%, 2% 첨가)과 blanching 시간(4분, 7분)을 달리하였으며, 해동
This study was performed to analyze the physicochemical and sensory properties of Acanthopanacis cortex and Aralia elata according to their blanching conditions and thawing methods. In terms of their Hunter colors, the A. cortex and A. elata that were blanched without adding salt to them for 7 min and 4 min, respectively, had the highest L values. The chlorophyll content (148.7 mg%) of A. cortex that was blanched with 1% salt for 4 min was higher than those of the other samples, and the chlorophyll content of A. elata was 32.4 mg% when it was blanched for 4 min without salt addition. The sensory test results showed the highest overall preference for the sample that was blanched without salt for 4 min among all the samples. The Hunter color of A. cortex did not significantly differ with different thawing methods, but the value of A. elata that was thawed in a microwave oven was higher than those of the other samples. The chlorophyll contents of A. cortex and A. elata that were thawed in a microwave oven were the highest among all the samples. As for the overall preference for the samples according to the thawing method, A. cortex and A. elata scored highest in the case of thawing at and in a microwave oven, respectively.
