Hye-Ok Lee

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

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 for 3 min to be the most highly preferred (p

Quality Characteristics of Frozen Welsh Onion (Allium fistulosum L.) according to Various Blanching Treatment Conditions

In this study, we set an optimum blanching condition as a pretreatment condition to freeze welsh onion (Allium fistulosum L.) for the purpose of preserving the cooking material for long-term usage. With higher blanching temperature and longer processing time, the Hunter color values and the hardness of welsh onion tended to decrease, which confirmed softening of the tissue. Compared to before blanching, total bacterial counts decreased to near 2 log scale, whereas coliforms were not detected or decreased to a 1-2 log scale. Blanching by heating at 100℃ for 5 min decreased peroxidase inactivity to more than 94%, whereas only 47% of the inactivity was achieved at 80℃ for 1 min. The sensory evaluation for the blanched and defrosted welsh onion showed that the group blanched at 80℃ for 1 min was preferred significantly(p<0.05).In this study, we set an optimum blanching condition as a pretreatment condition to freeze welsh onion (Allium fistulosum L.) for the purpose of preserving the cooking material for long-term usage. With higher blanching temperature and longer processing time, the Hunter color values and the hardness of welsh onion tended to decrease, which confirmed softening of the tissue. Compared to before blanching, total bacterial counts decreased to near 2 log scale, whereas coliforms were not detected or decreased to a 1-2 log scale. Blanching by heating at 100 o C for 5 min decreased peroxidase inactivity to more than 94%, whereas only 47% of the inactivity was achieved at 80 o C for 1 min. The sensory evaluation for the blanched and defrosted welsh onion showed that the group blanched at 80 o C for 1 min was preferred significantly

Choosing Quality Indicators for Quality Prediction of Frozen Green Pumpkin in Distribution

We aimed to determine the quality indicators for quality prediction of frozen green pumpkin in distribution. Freshly harvested green pumpkin slices were blanched under optimal conditions (confirmed in a preliminary experiment), quick-frozen at for 24 h, and stored at 0, -5, -15, and . The correlation between each quality characteristic and the sensory preference rate was analyzed. There was a significant correlation between storage temperature-related drip rate and preference rate across all temperatures, except at. Hunter values, a and b, showed relatively high correlation coefficient values at -5, -15, and . Therefore, a change in the Hunter values should be considered when storing green pumpkin, because of their significant correlation with changes in the sensory preference and drip rates. Furthermore, they should be applied as quality indicators for the quality prediction of frozen green pumpkin in distribution.