• Applied Biological Chemistry
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• 제35권4호
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• pp.219-226
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• 1992

동결이 두류의 cooking time, 맛 그리고 미세구조에 미치는 영향을 검토하였다. 검정콩과 대두를 충분히 수화시킨 후 동결하여 $100^{\circ}C$의 물에서 가열하였을 때 cooking time은 각각 10분과 20분으로서 동결하지 않은 두류에 비하여 cooking time이 1/2로 단축되었다. 관능시험의 결과 동결한 두류는 동결하지 않은 두류에 비하여 텍스쳐, 향미 및 전체적 선호성이 우수하였다. 또한 회귀분석의 결과로 얻은 관능점사에 의한 텍스쳐와 Instron으로 측정한 puncture force간의 상관관계식을 이용하여 puncture force로써 관능적 텍스쳐를 판정할 수 있었다. 또한 두류의 동결시에 일어나는 미세구조의 변화를 검토한 결과 동결에 의한 세포벽의 손상은 없었으나 cooking 후 단백립을 싸고 있는 지방구의 배열이 파괴됨이 관찰되었다. 따라서 동결은 단백립을 싸고 있는 지방구의 배열을 파괴함으로써 열수가 쉽게 침투되어 cooking을 용이하게 하는 것으로 추정되었다.

• Preventive Nutrition and Food Science
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• 제3권2호
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• pp.105-110
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• 1998

Color characteristic of thawed samples of frozen cooked soybean pree of selected cultivar (Gomultong) depending upon cooking temperature an dtime as well as freezing conditions were evaluated . Samples were either cooled in 4$^{\circ}C$ refrigerator (control), or frozen at - 4$0^{\circ}C$ deep freezer for 12 hrs and then stored in 4 $^{\circ}C$ refrigerator , or immersed in liquid nitrogen (LN2) and then each samples were cooked for 5, 10, 20 and 40 min at 65, 80 and 95$^{\circ}C$, respectively. Freezing effect was not significant for all color characteristics except for b. Significant cooking temperature by cooking time interacts were found for all characteristics excepts for L.

• 한국식품영양학회지
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• 제11권4호
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• pp.409-415
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• 1998

This study was carried out to investigate the effects of freezing temperature on quality of vacuum packaging freezed beef. In case of thaw drip loss, the freezing of -3$^{\circ}C$ and -20$^{\circ}C$ were 5.23% and 5.17% to 60 days respectively, were increased significantly during freezing. The cooking loss of water bath and pan were increased significantly during freezing than the beginning of freezing, but were no different between -3$^{\circ}C$ and -20$^{\circ}C$. The salt soluble protein extractability was decreased during freezing, the -20$^{\circ}C$ freezing was higher than -3$^{\circ}C$freezing. The water soluble protein extractability was increased during freezing higher than during freezing. The myoglobin denatured percentage of the -3$^{\circ}C$ freezing was higher than -20$^{\circ}C$ freezing, the 15 days storage of -3$^{\circ}C$ freezing was highest to 96%. The shear force value was not change during freezing, the myofibrillar fragmentation index during freezing was higher than the beginning of freezing, but was not change during freezing. The pH was decreased to freezing 45 days, after that increased.

• 동아시아식생활학회지
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• 제22권6호
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• pp.860-867
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• 2012

Codonopsis lanceolata serves as, an appetizing health food for its, characteristic flavor, taste, and texture:however, it requires a long and complicated cooking process. Therefore, this study conducted pre-processing procedures to improve the cooking process and Codonopsis lanceolata more easily. For processing efficiency, freezing and blanching were efficient for peeling and the rate of peel disuse. In addition the freezing process, effectively reduced the time spent in beating raw material. In the salinity test, freezing and blanching quickly increased salinity over 28 days. As the result of SEM cross-section tests showed that frozen Codonopsis lanceolata become porous, it's assumed that seasoning permeates into this cross-section efficiently. As the appearance of Deodeok-gui as significant differences according to the pre-processing methods, this study examined pre-processing methods(time spent in peeling, rate of peel disuse, time spent in beating out material, salinity, moisture content, texture, and the color) of Codonopsis lanceolata. After testing Deodeok-gui, it was found that freezing is effective, not only for process efficiency and cooking time reduction, but also for improving its qualities.

• 한국조리학회지
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• 제14권2호
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• pp.286-292
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• 2008

The purpose of this study was to examine the effects of freezing and thawing methods on the quality of pork meat. The freezing methods for pork meat were the cryogenic freezing with liquid nitrogen gas, fast freezing at $-70^{\circ}C$ and normal freezing at $-20^{\circ}C$. The thawing methods were tested on low temperature thawing at refrigerative temperature($4^{\circ}C$), room temperature($20^{\circ}C$), high temperature($60^{\circ}C$) and using microwave. The quality of pork meat frozen by cryogenic methods was better than those of fast and normal freezing methods. The cooking hardness of pork meat frozen by cryogenic method showed the highest value as 1,898 g. In case of fast freezing, the hardness of pork meat was 1,472 g and that of normal frozen pork meat was 1,541 g. The high cooking hardness value of cryogenic frozen pork meat showed that the cryogenic freezing method made less freeze damage like textural softness. The drip-loss of pork meat thawed at refrigerative temperature($4^{\circ}C$), room temperature($20^{\circ}C$), high temperature($60^{\circ}C$) were shown lower than that of microwave thawing. The cooking hardness of pork meat that was thawed by microwave showed the lowest value among the thawing methods. The cryogenic freezing was the most useful freezing method for preserving quality, decreasing the freeze damage of pork meat. And thawing at refrigerative temperature was the most effective method to prevent quality loss and weight loss by drip-loss.

• Food Science and Biotechnology
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• 제15권6호
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• pp.986-989
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• 2006

Sweet potato starch noodles prepared without freezing exhibited higher cooking loss and water uptake during cooking and usually resulted in noodles with a softer and stickier texture compared to commercial sweet potato starch noodles manufactured using a freezing process. By utilizing the starches of different plant sources (potato, cowpea, and sago in an equivalent mixture with sweet potato starch), however, the cooking properties and texture of the starch noodles could be improved. Among the starches tested, cowpea starch was most effective in providing cooking and textural properties similar to those of commercial noodles. As an alternative approach, the addition of a minor amount (0.1 % based on total solid weight) of various gums (xanthan, gellan, locust bean gum, curdlan, and carboxymethyl cellulose) was also examined. The addition of curdlan to noodles was effective in increasing the gumminess and hardness, and reducing the stickiness of noodles. Utilizing different starches and gums can improve the overall texture and quality of sweet potato starch noodles produced without freezing.

• 한국식품영양학회지
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• 제11권5호
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• pp.482-487
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• 1998

This study was carried out to investigate the effects of freezing temperature on quality of thawed beef loin. In case of thaw drip loss, the freezing of -3$^{\circ}C$ and -2$0^{\circ}C$ were higest by 3.4% to 30 days and by 1.8% to 60 days, respectively. And the thaw drip loss of -3$^{\circ}C$ freezing was more than -2$0^{\circ}C$ freezing. The cooking loss of water bath and pan boiling were increased significantly during freezing than the beginning of freezing, but were not different -3$^{\circ}C$ and -2$0^{\circ}C$. The salt soluble protein extractability was decreased during freezing, the -2$0^{\circ}C$ freezing was higher than -3$^{\circ}C$ freezing. The water soluble protein extractability of -3$^{\circ}C$ freezing was not significant different during freezing storage, that freezed at -2$0^{\circ}C$ was increased during freezing. The "L" value of the beginning of freezing was higher than during freezing, the "a" value was not different during freezing, and the "b" value during freezing was higher than the beginning of freezing. The myoglobin denatured percentage of the -3$^{\circ}C$ and -2$0^{\circ}C$ freezing were highest by 94.4% to 45 days and by 94.0% to 15 days, respectively. The shear force value during freezing was higher than the beginning of freezing, the myofibrillar fragmentation index was not significant different during freezing. The pH was increased to freezing 30 days, after that was decreased.ays, after that was decreased.

• 한국식품영양과학회지
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• 제28권4호
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• pp.871-875
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• 1999

This study was carried out to investigate the effects of freezing temperature on the quality of thawing aged beef loin. Drip loss was higher at 3oC freezing than at 20oC freezing, showing 17.21% drip loss after 6 days aging by 3oC freezing, 14.92% drip loss 12 days aging by 20oC freezing. Cooking loss by both water bath and pan boiling were decreased with increased in aging days. The salt soluble protein extractability of the beef loin was increased until 9 days aging by both 3oC and 20oC freezing, after that was decreased. The L value of the beef loin was high until 9 days aging by 3oC freezing, after that the L value of that was decreased. And the aging at 20oC freezing was high significantly with increased aging days. The a value of the beef loin was low significantly in 6 and 9 days aging by 3oC freezing, 20oC freezing was low significantly with increased aging days. The b value of the beginning of aging was higher with increased aging days. The percentage of denatured myoglobin of the beginning of aging was the highest, then those of 3oC and 20oC freezing showed 89.70% and 88.00%, respectively. The shear force of the beef loin was decreased with aging days, but the myofibrillar fragmentation index increased with aging days. The pH of the beef loin increased until 6 days of aging by both 3oC and 20oC freezing, after that the pH decreased.

• Asian-Australasian Journal of Animal Sciences
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• 제21권5호
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• pp.738-744
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• 2008

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements. In this study, effects of different post mortem handling practices on quality of meat curry from culled sheep meat have been studied. After slaughter, leg cuts were subjected to nine commonly prevalent handling conditions in India viz. deboning (boning out) and cooking within 2-3 h (1), deboning immediately and cooking after 5-6 h (2), deboning after 5-6 h and cooking (3), deboning immediately, storage at $4^{\circ}C$ for 24 h and cooking (4), chilling for 24 h at $4^{\circ}C$, deboning and cooking (5), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, and cooking (6), deboning after 5-6 h, storage for 48 h at 4??C and cooking (7), deboning after 5-6 h, freezing and cooking (8), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, freezing and cooking (9). Significant differences were observed in pH, water-holding capacity, cooking loss and shear force values. Sensory scores were significantly higher in conditions (1), (5) and (9), and significantly lower in conditions (4) and (6). From the results, it was concluded that, to have the best quality product, meat should be cooked either immediately after slaughter or should be deboned just before cooking. Storage of deboned meat at refrigerated temperature must be avoided.

• 한국식생활문화학회지
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• 제20권2호
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• pp.253-260
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• 2005

This study was conducted to investigate performance of methods for cooking and thawing frozen cooked rice to retard retro-gradation of cooked rice. For this research, That was executed rice's physicochemical and sensory characteristics test through the way of boiling rice or thawing, and found out best way for retro-gradation and taste. This study showed the rice cooked by pressure rice pot has less dehydration during freezing and thawing, and thawed rice by micro wave has less dehydration. Repetition of freezing and thawing resulted increasing of hardness and chewiness, and decreasing of adhesiveness and cohesiveness. The rice cooked by convotherm oven or pressure rice pot has less increased hardness while freezing and thawing. Adhesiveness was superior when rice was cooked by pressure rice pot. The rice thawed by microwave had more hardness than thawed in room temperature.