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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.10
- 수록면
- 893 - 901 (9page)
- DOI
- 10.17495/easdl.2015.10.25.5.893
이용수
초록· 키워드
오류제보하기
This study investigated the effects of thawing conditions on physiological activities and quality of peeled garlic. Peeled frozen garlic was analyzed after thawing at low temperature (4℃), room temperature (20℃), tap water (20℃), radio frequency of 27.12 MHz, and 2.45 GHz in a microwave. As a result, the time required to thaw garlic to 0℃ by various thawing methods was shortest at2.45 GHz in a microwave, followed by 20℃ tap water, radio frequency of 27.12 MHz, 20℃, and 4℃. Microwave thawing was faster than other methods, but it resulted in significant non-uniformity of heating. The hardness of peeled garlic significantly decreased upon freeze-thawing, whereas it showed improved hardness upon radio-frequency thawing. Total color difference in garlic increased upon freeze-thawing, and it was not improved by various thawing methods. Antioxidant activities were determined for DPPH radical scavenging ability, SOD-like activity, and reducing power. Total phenolic compounds and flavonoids in garlic extract were measured as 3.222±0.214 μg GAE/g and 0.149±0.03 μg QE/g, respectively. The content of total phenolic compounds was significantly reduced by 2.45 GHz microwave thawing (1.90±0.02 μg GAE/g); however, flavonoid contents were slightly reduced under freezing and thawing conditions. The DPPH radical scavenging ability of garlic extracts was not affected by thawing methods; however, SOD-like activity and reducing power were slightly reduced by freeze-thawing. These results indicate that physiological activities were not improved by radio-frequency thawing; however, thawing time and maintain hardness were reduced compared with conventional thawing methods.
목차
ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약 및 결론
REFERENCES
참고문헌 (31)
참고문헌 신청
[학술지(정기간행물)] - Banerjee SK / 2002 / Effect of garlic on cardiovascular disorders : A review / Nutrition Journal 1 : 1 ~ 14
[학술지(정기간행물)] - Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181 : 1199 ~ 1200
[학술지(정기간행물)] - Choi Y / 2006 / Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake mushroom (Lentinus edodes) / Food Chem 99 : 381 ~ 387
[학술지(정기간행물)] - 최원석 / 2006 / 냉동 증편 반죽의 저장 온도 차이에 따른 증편의 품질 특성 / 동아시아식생활학회지 16 (4) : 429 ~ 437
[학술지(정기간행물)] - Cho KW / 1997 / A theory of microwave heating / J of Biosystems Eng 22 : 68 ~ 80
[학술지(정기간행물)] - Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181 : 1199 ~ 1200
[학술지(정기간행물)] - Choi Y / 2006 / Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake mushroom (Lentinus edodes) / Food Chem 99 : 381 ~ 387
[학술지(정기간행물)] - 최원석 / 2006 / 냉동 증편 반죽의 저장 온도 차이에 따른 증편의 품질 특성 / 동아시아식생활학회지 16 (4) : 429 ~ 437
[학술지(정기간행물)] - Cho KW / 1997 / A theory of microwave heating / J of Biosystems Eng 22 : 68 ~ 80
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UCI(KEPA) : I410-ECN-0101-2016-594-002087352