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논문 기본 정보

자료유형
학술저널
저자정보
Kim, Young Boong (Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute) Jeong, Ji Yun (Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute) Ku, Su Kyung (Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute) Kim, Eun Mi (Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute) Park, Kee Jae (Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute) Jang, Aera (Department of Animal Products and Food Science, Kangwon National University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제33권 제6호
발행연도
2013.1
수록면
723 - 729 (7page)

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초록· 키워드

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In this study, the quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen beef were examined. The loin and round of second grade Hanwoo were sliced into 5-7 cm thickness and packed with aerobic packaging. The packaged beef samples, which were frozen by air blast freezing at $-45^{\circ}C$ and electro-magnetic freezing at $-55^{\circ}C$, were thawed by 4 thawing methods with refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). These samples were thawed to the point, which were core temperature reached $0^{\circ}C$. Analyses were carried out to determine drip and cooking loss, water holding capacity (WHC), moisture contents and sensory evaluation. Frozen beef thawed by microwave indicated a lower drip loss (0.66-2.01%) than the other thawing methods (0.80-2.50%). Cooking loss after electro-magnetic freezing indicated 52.0% by microwave thawing for round compared with 41.8% by refrigeration, 50.1% by RT, and 50.8% by cold water. WHC thawing by microwave with electro-magnetic freezing didn't showed any difference depending on the thawing methods, while moisture contents was higher thawing by microwave with electro-magnetic freezing than refrigeration (71.9%), RT (75.0%), and cold water (74.9%) for round. The texture of sensory evaluation for round thawed by microwave result was the highest than refrigeration (4.7 point), RT (6.4 point) and cold water (6.6 point), while sensory evaluation was no significant difference. Therefore, it was shown that microwave thawing is an appropriate way to reduce the deterioration of meat quality due to freezing.
#frozen meat #thawing method #beef #moisture contents #water holding capacity

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참고문헌 (34)

참고문헌 신청
AOAC / 1990 / Official methods of analysis / Association of Official Analytical Chemistry :931 google schola Berry, B. W. / 1994 / Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties / J. Food Sci 59:10~14 google schola Dong, Q. / 2011 / Selection and optimization of thawing treatment for the frozen pork / ShengwuJiagongGuocheng 9:66~70 google schola Fennema, O. R. / 1973 / Nature of freezing process. In: Low temperature preservation of foods and living matter / Marcel Dekker Inc :151~222 google schola Hamm, R. / 1972 / Das Wasserbindungsvermögen des Muskeleiweßes in Theorie und Praxis / Nahrung 16:689~690 google schola

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