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http://dx.doi.org/10.9724/kfcs.2014.30.1.064

Study on Major Korean Protein Sources Before and After Freeze Drying Processing  

Son, Yang-Ju (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
Choi, Soo-Young (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
Lee, Keum-Yang (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
Huang, Ying (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
Yoo, Kyung-Mi (Department of Food and Nutrition, Soong Eui Women's College)
Hwang, In-Kyeong (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
Publication Information
Korean journal of food and cookery science / v.30, no.1, 2014 , pp. 64-75 More about this Journal
Abstract
Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows; chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value(89.40%), followed by eggs, and squid showed the lowest value(35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs(p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness(125.44%) while squid showed the highest rate of increase in hardness(1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness(p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.
Keywords
freeze-drying; re-hydration; texture evaluation; sensory evaluation; major protein foods of Korean;
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