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자료유형
학술저널
저자정보
Park, Sung Hee (Department of Marine Food Science and Technology, Gangneung-Wonju National University) Jo, Yeon-Ji (Department of Bioindustrial Technologies, Konkuk University) Chun, Ji-Yeon (Department of Food Bioengineering, Jeju National University) Hong, Geun-Pyo (Department of Food Science and Technology, Sejong University) Davaatseren, Munkhtugs (Department of Bioresources and Food Science, Konkuk University) Choi, Mi-Jung (Department of Bioresources and Food Science, Konkuk University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제35권 제6호
발행연도
2015.1
수록면
793 - 799 (7page)

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The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (−18℃, −30℃, −50℃, and −70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 µm to 100.1 µm after 52 wk of storage at −18℃. When ice cream samples were stored at −50℃ or −70℃, ice crystal size slightly increased from 40.3 µm to 57-58 µm. Initial air cell size increased from 37.1 µm to 87.7 µm after storage at −18℃ for 52 wk. However, for storage temperatures of −50℃ and −70℃, air cell size increased only slightly from 37.1 µm to 46-47 µm. Low storage temperature (−50℃ and −70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (−18℃ and −30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to−50℃. No significant beneficial effect of −70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of −50℃ to preserve the quality attributes of premium ice cream.

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