Résumé
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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Détails
- Titre original : Quality characteristics of frozen Aster scaber according to various cryoprotectants treatment conditions.
- Identifiant de la fiche : 30002249
- Langues : Anglais
- Source : Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
- Date d'édition : 21/08/2011
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