This study investigated the quality characteristics of 5 different types of food (beef tenderloin, Japanese Spanish mackerel, radish, blueberry and tofu) by applying liquid immersion freezing, which is one of the quick-freezing methods. Each sample was refrigerated by -20℃ conventional freezing or -70℃ liquid immersion freezing respectively. After thawing at 4℃, we examined drip loss, color value, hardness, and volatile basic nitrogen. The drip loss of -70℃ freezing condition was significantly reduced compared to -20℃ freezing condition in every sample except Japanese Spanish mackerel. There were less changes in color values of beef tenderloin, Japanese Spanish mackerel, radish in -70℃ condition than conventional freezing. The hardness of beef tenderloin, tofu was decreased and that of radish, blueberry was increased at -70℃ freezing in comparison to -20℃ freezing. By applying -70℃ freezing on beef tenderloin, we also found more decreasing tendency of volatile basic nitrogen compared to -20℃ freezing. In conclusion, the quality of general frozen foods, such as beef tenderloin, Japanese Spanish mackerel and blueberry, could be improved. The possibility of developing frozen tofu is also discovered by the application of liquid immersion freezing. These results could be meaningful as baseline data for researching and development of high-quality frozen foods.

우리나라의 해외 곡류 수입량과 수입국가의 다변화를 고려 해 볼 때, 호밀, 밀, 귀리 등 맥류에서 주로 발생하는 것으로 알려져 있는 맥각알칼로이드의 노출가능성도 배제 할 수 없다. 따라서 본 연구는 곡류 및 곡류가공품 중 맥 각알칼로이드에 대한 선제적 안전관리를 위해 호밀 및 가공품 (크래커, 맥주) 으로 부터 에르고메트린을 포함한 12 종 맥각알칼로이드의 공인 시험법을 개발하고자 하였다. 아세토니트릴이 함유된 2 mM 탄산암모늄용액 추출과 Mycocep catridge를 이용한 정제·농축이 전처리 방법으로 적합함이 확인되었고, 기기분석을 통해 표준물질 첨가 검량선의 직선성이 12개 알칼로이드 모두 R2 >0.99 이상이 었으며, 정량한계는 0.01 ~ 0.05 μg/kg수준이었다. 시험법 검증을 통해 대상 품목간의 차이는 있으나, 12개 맥각 알칼로이드 모두 회수율은 72~113% 수준이었으며, 반복성은 2~10% 수준으로 적합성이 확인되었다.