한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권6호
- /
- Pages.1523-1528
- /
- 1999
- /
- 0367-6293(pISSN)
신선편의 식품화된 신고배의 저장 중 이화학적 품질변화
Quality Evaluation of Minimally Processed Asian Pears
-
Kim, Gun-Hee
(Department Food & Nutrition, Duksung Women's University) ;
-
Cho, Sun-Duk
(Department Food & Nutrition, Duksung Women's University) ;
-
Kim, Dong-Man
(Korea Food Research Institute)
- 발행 : 1999.12.31
초록
신선편의 가공 기술을 이용하여 과실 및 채소류의 신선함과 이용자에게 편리함을 줄 수 있는 새로운 형태의 가공제품 개발에 대한 연구의 일환으로 신고배를 이용하여 본 연구를 수행하였다. 그 결과 포장한 절단배의 저장 후
The consumer's demands for minimally processed fruits and vegetables have been increased rapidly because of its convenient handling, fresh-like quality as well as producing less wastes from the environmental point of view. Asian pears which are one of the main fruits widely produced and consumed in Korea easily lost their characteristics due to browning and softening after cutting. The objective of this study is to investigate the effects of various treatments on delaying deterioration of sliced Asian pears. 'Shingo' pear slices were treated with various solutions