The Effect of Freezing and Thawing Conditions on the Quality Characteristic of Blanched Radish (Raphanus sativus L.)
2018
Park, J.H., National Institute of Agricultural Science, Rural Development Administration, Wanju, Republic of Korea | Park, J.J., National Institute of Agricultural Science, Rural Development Administration, Wanju, Republic of Korea | Park, B.R., National Institute of Agricultural Science, Rural Development Administration, Wanju, Republic of Korea | Han, G.J., National Institute of Agricultural Science, Rural Development Administration, Wanju, Republic of Korea | Kim, H.Y., National Institute of Agricultural Science, Rural Development Administration, Wanju, Republic of Korea
This study investigated the effect of various freezing and thawing conditions on the quality characteristics of radish. White radish was blanched and cooled down to corresponding freezing temperatures of -20℃, -40℃ and -60℃ and, thereafter, the radish was finally frozen in a -20℃ refrigerator for 24 h. The frozen radish was thawed at 4o C, 25℃ and with running water, radio-frequency thawing machine. As quality parameters, pH, drip loss, hardness, color, and sensory evaluation were evaluated. No effect of freezing and thawing conditions on color, pH, and total bacterial count was observed for the samples. Samples that underwent immersion freezing (-60℃) had lower drip loss and higher hardness than samples in other freezing conditions. Sensory evaluation showed that color, hardness, and overall acceptability increased with a decrease in freezing temperature. These results indicate that the temperature of freezing affects the quality of radish.
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