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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 272 - 278 (7page)
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초록· 키워드
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Purpose: The objective of this study was to compare the effects of different thawing methods on the quality characteristics of Sulgidduk. Frozen Sulgidduk was thawed using room temperature thawing (RT), running water thawing (RWT), pan-grill thawing (PT), steam thawing (ST), microwave thawing (MWT), and superheated steam thawing (SHST). Methods: This study attempted to determine a suitable thawing method to prevent loss of Sulgidduk quality. MWT had the shortest thawing time, which was about 57 times faster than that of RT thawing treatment. Results: The different thawing methods had significant effects on Sulgidduk quality. ST thawing treatment had the highest moisture content at 51.06% (p<0.05), but this value was not significantly different from that of SHST thawing treatment (p>0.05). Water activity showed no significant difference according to thawing method. Hardness was the highest in RT thawing treatment and lowest in ST thawing treatment (p<0.05). As moisture content increased, hardness value decreased. Conclusion: This study suggests that the quality characteristics of frozen Sulgidduk vary depending on thawing method. Thus, SHST method reduced thawing time effectively and can be considered as suitable for developing convenience foods and industrial applications.
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등록된 정보가 없습니다.
참고문헌 (38)
참고문헌 신청
AOAC / 1995 / Official methods of analysis / Association of Official Analytical Chemists, Method 925.10
Beleia A / 1980 / Characterization of starch from pearl millets / Cereal Chem 57(5):300~303
Berglund PT / 1986 / Use of vegetable oils at reduced levels in cake, pie crust, cookies and muffins / J Food Sci 51(3):640~644
Byun JI / 2014 / Effect of casein and agar on quality characteristic depending on cold storage period of Topokki Garaedduk
조국희 / 2009 / 마이크로파를 이용한 고 효율 해동 시스템 개발 / 조명.전기설비학회논문지 23(10):69~74
Beleia A / 1980 / Characterization of starch from pearl millets / Cereal Chem 57(5):300~303
Berglund PT / 1986 / Use of vegetable oils at reduced levels in cake, pie crust, cookies and muffins / J Food Sci 51(3):640~644
Byun JI / 2014 / Effect of casein and agar on quality characteristic depending on cold storage period of Topokki Garaedduk
조국희 / 2009 / 마이크로파를 이용한 고 효율 해동 시스템 개발 / 조명.전기설비학회논문지 23(10):69~74
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