Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Study on Major Korean Protein Sources Before and After Freeze Drying Processing

한국인 주요 단백질 급원식품 10종에 대한 동결건조 전후의 특성 연구

  • Son, Yang-Ju (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Choi, Soo-Young (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Lee, Keum-Yang (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Huang, Ying (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Yoo, Kyung-Mi (Department of Food and Nutrition, Soong Eui Women's College) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
  • 손양주 (서울대학교 식품영양학과.생활과학연구소) ;
  • 최수영 (서울대학교 식품영양학과.생활과학연구소) ;
  • 이금양 (서울대학교 식품영양학과.생활과학연구소) ;
  • 황영 (서울대학교 식품영양학과.생활과학연구소) ;
  • 유경미 (숭의여대 식품영양학과) ;
  • 황인경 (서울대학교 식품영양학과.생활과학연구소)
  • Received : 2013.11.11
  • Accepted : 2014.02.17
  • Published : 2014.02.28
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Abstract

Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows; chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value(89.40%), followed by eggs, and squid showed the lowest value(35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs(p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness(125.44%) while squid showed the highest rate of increase in hardness(1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness(p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.

Keywords

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