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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.

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대학생이 인식하는 전통음식과 약선음식에 관한 연구­ = Study on University Student's Awareness of Traditional and Yaksun Foods : Focus on University Students majoring in Culinary Art and Foodservice Daegu and Gyungbuk Area : 대구경북지역 외식계열 전공자 중심으로­ 백현영, 곽은정, 정현숙, 정재홍, 조연숙 pp.779-790
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참고문헌 (31건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 Effect of garlic on cardiovascular disorders: a review 네이버 미소장
2 Antioxidant Determinations by the Use of a Stable Free Radical 네이버 미소장
3 Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom 네이버 미소장
4 Quality Characteristics of Jeung-pyun Made Rice Batter Stored at Different Freezing Temperatures 소장
5 Cho KW (1997). A theory of microwave heating. J of Biosystems Eng, 22, 68-80. 미소장
6 Effects of Pretreatment and Drying Methods on the Quality and Physiological Activities of Garlic Powders 소장
7 Antioxidant Activities of Domestic Garlic (Alliumsativum L.) Stems from Different Areas 소장
8 ON PHOSPHOTUNGSTIC-PHOSPHOMOLYBDIC COMPOUNDS AS COLOR REAGENTS 네이버 미소장
9 The effect of thawing rate on the physicochemical properties of frozen ostrich meat 소장
10 The Total Phenolic Contents and DPPH Radical Scavenging Activities of Korean Potatoes according to Physical Characteristics and Cooking Methods 소장
11 Jang MY, Min SG, Cho EK, Lee MY (2014). Effects of microwave thawing conditions on the physicochemical characteristics of frozen rice. Food Eng Prog, 18, 366-373. 미소장
12 Effects of Heat Treatment and Antioxidant Activity of Aroma on Garlic Harvested in Different Cultivation Areas 소장
13 Optimization of fixed and fluidized bed freezing processes 네이버 미소장
14 Water crystallization and its importance to freezing of foods: A review 네이버 미소장
15 Ko SH, Hong GP, Park SH, Choi MJ, Min SG (2006). Studies on physical properties of pork frozen by various high pressure freezing process. Kor J Food Sci Ani Resour, 26, 464-470. 미소장
16 Physicochemical Properties of Frozen Immatured Soybean as Influenced by Thawing Conditions 소장
17 Changes in the quality of frozen vegetables during storage 소장
18 Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. 네이버 미소장
19 Preventive Effect of Garlic (Allium sativum L.) on Serum Biochemical Factors and Histopathology of Pancreas and Liver in Streptozotocin- Induced Diabetic Rats. 네이버 미소장
20 Miles CA, Morley MJ, Rendell M (1999). High power ultrasonic thawing of frozen foods. J Food Eng, 39, 151-159. 미소장
21 Mozaffari Nejad AS, Shabani S, Bayat M, Hosseini SE (2014)Antibacterial effect of garlic aqueous extract on Staphylococcus aureus in hamburger. Jundishapur J Microbiol, 7, e13134. 미소장
22 Oyaizu M (1986). Studies on products of browning reaction:Antioxidative activities of products of browning reaction prepared from glucosamine. Jap J Nutr, 44, 307-315. 미소장
23 Electrochemical and morphological properties of separator induced by different stretching ratio 소장
24 Effects of freezing temperature on the physiological activities of garlic extracts 소장
25 Quality Characteristics of Pre-processed Garlic during Storage according to Storage Temperature 소장
26 Role of Garlic Usage in Cardiovascular Disease Prevention: An Evidence-Based Approach 네이버 미소장
27 Garlic in health and disease 네이버 미소장
28 Reied DS (1997). Overview of Physical/chemical Aspects of Freezing Quality in Frozen Food. Springer SBM, New York, USA. p 10-28. 미소장
29 Garlic natural health products exhibit variable constituent levels and antimicrobial activity against Neisseria gonorrhoeae, Staphylococcus aureus and Enterococcus faecalis 네이버 미소장
30 Microwave Assisted Thawing of Model Frozen Foods Using Feed‐back Temperature Control and Surface Cooling 네이버 미소장
31 Zhishen J, Mengcheng T, Jianming W (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem, 64, 555-559. 미소장

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