[논문]Effects of Various Pretreatments on Quality Attributes of Frozen and Thawed Peaches

Park, Jong Jin; Park, Ji Hyun; Kim, Kyung Mi; Cho, Yong Sik; Kim, Ha Yun

doi:10.13050/foodengprog.2018.22.4.328

[국내논문] Effects of Various Pretreatments on Quality Attributes of Frozen and Thawed Peaches
전처리 방법에 따른 냉동 복숭아의 품질 특성 원문보기

산업식품공학 = Food engineering progress, v.22 no.4, 2018년, pp.328 - 336

Park, Jong Jin , Park, Ji Hyun , Kim, Kyung Mi , Cho, Yong Sik , Kim, Ha Yun

Abstract ▼ AI-Helper

The aim of this study was to investigate the effect of pretreatments on quality of frozen peach. Pretreatments including steam blanching, water blanching, high pressure, and osmotic dehydration were applied to two varieties (Daeokgye and Hwangdo). Pretreated peaches were frozen and thawed at -20°C and 5°C, respectively. Steam blanching and osmotic dehydration with ascorbic acid reduced ΔE values without change of pH and acidity. Osmotic dehydration with sucrose decreased drip loss and increased brix. Freezing/thawing resulted in an increase of maximum force, while maximum force decreased with increasing time of steam and water blanching. Furthermore, osmotic dehydration with calcium chloride increased maximum force. High pressure decreased maximum force of Daeokgye and increased that of Hwangdo compared with non-treatment. Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity were improved by pretreatment including steam blanching, blanching, and osmotic dehydration with ascorbic acid.

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DOI : 10.13050/foodengprog.2018.22.4.328
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