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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 482 - 495 (14page)
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초록· 키워드
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The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.
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참고문헌 (61)
참고문헌 신청
Ahn, D. U / 1998 / Effect of muscle type, packaging and irradiation on lipid oxidation, volatile production, and color in raw pork patties / Meat Sci 49:29~39
Ambrosiadis, I / 1994 / Influence of thawing methods on the quality of frozen meat and drip loss / Fleishwirtsch 74:284~286
AMSA / 1995 / Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat. Chicago III
Berry, E. D / 2001 / Effect of different levels of beef bacterial microflora on the growth and survival of Escherichia coli 0157:H7 on beef carcass tissue / J. Food Prod 64:1138~1144
Bertelsen, G / 2000 / Oxidation, shelf-life and stability of meat and meat products / Proceedings of the 46th international congress of meat science and technology :516~524
Ambrosiadis, I / 1994 / Influence of thawing methods on the quality of frozen meat and drip loss / Fleishwirtsch 74:284~286
AMSA / 1995 / Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat. Chicago III
Berry, E. D / 2001 / Effect of different levels of beef bacterial microflora on the growth and survival of Escherichia coli 0157:H7 on beef carcass tissue / J. Food Prod 64:1138~1144
Bertelsen, G / 2000 / Oxidation, shelf-life and stability of meat and meat products / Proceedings of the 46th international congress of meat science and technology :516~524
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