원문정보
초록
영어
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 100oC for 5 min decreased peroxidase inactivity to more than 94%, whereas only 47% of the inactivity was achieved at 80oC for 1 min. The sensory evaluation for the blanched and defrosted welsh onion showed that the group blanched at 80oC for 1 min was preferred significantly (p<0.05).
목차
서론
재료 및 방법
재료
시료의 전처리 및 동결 대파 제조
색도
경도
총균수 및 대장균군수 측정
Peroxidase activity 측정
관능검사
주사현미경(SEM) 관찰
통계처리
결과 및 고찰
색도
경도
총균수 및 대장균군수
Peroxidase activity
관능검사
주사현미경(SEM) 관찰
요약
문헌