Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Ouality Characteristics of Frozen Maesil (Prunus mume Sieb. et Zucc.) according to Thawing Method

해동방법에 따른 냉동매실의 품질특성 변화

  • Kwon, Dae-Jun (Department of Oriental Medicine Resources, Asia University) ;
  • Kim, Mi-Hyang (Department of Food Science&Nutrition, Sangju National University) ;
  • Lee, Nan-Hee (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Kwon, O-Jun (Department of Evaluation&Planning, Gyeonbuk Regional Innovation Agency) ;
  • Son, Dong-Hwa (Department of Food Preparation, Daegu polytechnic college) ;
  • Choi, Ung-Kyu (Department of Oriental Medicinal Food and Nutrition, Asia University)
  • 권대준 (아시아대학교 한약자원학과) ;
  • 김미향 (상주대학교 식품영양학과) ;
  • 이난희 (대구가톨릭대학교 식품영양학과) ;
  • 권오준 (경북전략산업기획단 평가기획실) ;
  • 손동화 (대구산업정보대학 식품영양학과) ;
  • 최웅규 (아시아대학교 한방식품영양학과)
  • Published : 2006.08.31
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Abstract

This study was conducted to investigate the changes in quality characteristics of frozen maesil according to thawing methods. The quality of maesil thawed in microwave oven was superior to those thaw in refrigerating temperature(5 $^{\circ}$) and in room temperature(25 $^{\circ}$). Drip loss of maesil thawed in microwave oven was 3.2${\pm}$0.2%. The total content of free sugars of maesil was 426.6 mg%, and 3% of them was decreased during thawing in microwave oven. The total content of organic acids was 5,297.2 mg%, and 2.5% of them was decreased during thawing in microwave oven. The total content of free amino acids was 281.4 mg%, and 2.1% of them was decreased during thawing in microwave oven. The principle ingredients of frozen maesil was stand for the lost contents of free sugar and a content loss of free organic acid and free amino acid were the fewest by thawing. Antioxidant effect for soybean oil and linoleic acid of maesil extract were expressd POV and TBA values. Antioxidative activity of fresh maesil extract was highest followed by maesil thawed in microwave oven, thawed in refreezing temperature (5$^{\circ}$)and room temperature (25$^{\circ}$)

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