냉동유통 고품질 복분자 생산을 위한 냉해동 조건 연구 (Freeze-thawing Conditions to Produce High Quality Bokbunja (Rubus occidentalis))

서지정보

· 발행기관 : 한국식품과학회
· 수록지 정보 : 한국식품과학회지 / 46권 / 6호 / 710 ~ 715페이지
· 저자명 : 김정은, 조혜진, 유민지, 송경빈, 김하윤, 황인국, 유선미, 한귀정, 박종태

초록

To date, the quality and safety of frozen bokbunja have not been clearly assessed. To produce high-qualityfrozen bokbunja, the optimal freeze-thaw conditions need to be explored. The most popular cultivar (Rubus occidentalis)in Korea was selected for this study. To determine the changes in the quality of frozen R. occidentalis berries, differentfreezing temperatures were used. The berries were frozen at −20, −45, and −70oC immediately after harvest. The drip ratio,hardness, pH, sugar content, color, and anthocyanidin content of the frozen and thawed samples were analyzed. The dripratio, sugar content, and hardness of the berries correlated significantly with the freezing temperatures. The color and pHof the berries were not significantly affected by the freezing conditions. Frozen leaks between cells reduced significantlywith decreasing temperatures. The freeze-thawing process significantly reduced the total aerobic bacteria and inhibited thegrowth of yeast/mold in the berries to about 2 log scales.

영어초록

To date, the quality and safety of frozen bokbunja have not been clearly assessed. To produce high-qualityfrozen bokbunja, the optimal freeze-thaw conditions need to be explored. The most popular cultivar (Rubus occidentalis)in Korea was selected for this study. To determine the changes in the quality of frozen R. occidentalis berries, differentfreezing temperatures were used. The berries were frozen at −20, −45, and −70oC immediately after harvest. The drip ratio,hardness, pH, sugar content, color, and anthocyanidin content of the frozen and thawed samples were analyzed. The dripratio, sugar content, and hardness of the berries correlated significantly with the freezing temperatures. The color and pHof the berries were not significantly affected by the freezing conditions. Frozen leaks between cells reduced significantlywith decreasing temperatures. The freeze-thawing process significantly reduced the total aerobic bacteria and inhibited thegrowth of yeast/mold in the berries to about 2 log scales.

참고자료

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