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http://dx.doi.org/10.3746/jkfn.2012.41.2.246

Quality Characteristics of Frozen Aster scaber according to Various Blanching Treatment Conditions  

Lee, Hye-Ok (Korean Food Research Institute)
Kim, Ji-Young (Korean Food Research Institute)
Kim, Gun-Hee (Dept. of Food and Nutrition, Duksung Women's University)
Kim, Byeong-Sam (Korean Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.2, 2012 , pp. 246-253 More about this Journal
Abstract
In this study, we determined the optimum blanching conditions for pretreatment of Aster scaber prior to freezing to ensure its long, safe preservation as a fine cooking ingredient. Frozen-thawed A. scaber did not significantly differ between blanching groups, but the blanched group showed significantly higher Hunter L, a, and b values than the un-blanched group (p<0.05). Higher temperatures and longer treatment times increased softness; hardness did not significantly differ between the blanched and un-blanched groups of frozen-thawed A. scaber (p<0.05). Total bacterial counts and the presence of coliforms seemed to decline with blanching treatments, but treatment temperature and time did not influence this reduction. Over 95% of peroxidase activity was inactivated by blanching treatment but increased slightly after thawing. The sensory evaluation of the frozen-thawed A. scaber by test group showed the A. scaber blanched at $90^{\circ}C$ for 3 min to be the most highly preferred (p<0.05).
Keywords
Aster scaber; frozen vegetables; peroxidase activity; scanning electron microscope (SEM); sensory evaluation;
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Times Cited By KSCI : 13  (Citation Analysis)
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