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Quality characteristics of frozen Aster scaber according to various cryoprotectants treatment conditions.

Number: pap. ID: 217

Author(s) : KIM B. S., LEE H. O., KIM J. Y., et al.

Summary

The purpose of this study is to find the optimum way in freezing Aster scaber so that it can be stored safely for a long time. The quality characteristics of Aster scaber dependent on cryoprotectants addition after blanching at 90°C for 3 minutes which had been set up by an advance experiment were evaluated. The L and b value of Aster scaber after they had been thawed from frozen status were significantly high and the original green colors were deepest; when Aster scaber had been treated with 1% salt or 0.1% polyphosphate, respectively. 99% or more of peroxidase was inactivated before and after the freezing. Sensory characteristics were done by traditional cooking method. The results showed that Aster scaber with 1% salt added was best with 6.00 points. Therefore, the most optimum way to freeze Aster scaber is adding 1% salt and blanching it for 3 minutes at 90°C.

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Pages: 13 p.

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Details

  • Original title: Quality characteristics of frozen Aster scaber according to various cryoprotectants treatment conditions.
  • Record ID : 30002249
  • Languages: English
  • Source: Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Publication date: 2011/08/21

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