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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
- 777 - 783 (7page)
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초록· 키워드
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This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached $-12^{\circ}C$ and then stored at $-24^{\circ}C$, followed by thawing until the temperature reached $5^{\circ}C$. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry.
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참고문헌 (20)
참고문헌 신청
Ambrosiadis, I / 1994 / Influence ofthawing methods on the quality of frozen meat and drip loss / Fleischwirtschaft 74:284~286
Carse, W. A / 1974 / A survey of pH values at the surface of beef and lamb carcasses, stored in a chiller / J. Sci. Food Agric 25:1529~1535
Carson, J. K / 2006 / Review of effective thermal conductivity models for foods / Int. J. Refrig 29:958~967
Chwastowska-Siwiecka, I / 2013 / Changes in the physicochemical properties of deep-frozen rabbit meat as dependent on thawing method / Vet. Med. Zoot 62:68~72
Crouse, J. D / 1990 / Effect of freezing of beef on subsequent postmortem aging and shear force / J. Food Sci 55:573~574
Carse, W. A / 1974 / A survey of pH values at the surface of beef and lamb carcasses, stored in a chiller / J. Sci. Food Agric 25:1529~1535
Carson, J. K / 2006 / Review of effective thermal conductivity models for foods / Int. J. Refrig 29:958~967
Chwastowska-Siwiecka, I / 2013 / Changes in the physicochemical properties of deep-frozen rabbit meat as dependent on thawing method / Vet. Med. Zoot 62:68~72
Crouse, J. D / 1990 / Effect of freezing of beef on subsequent postmortem aging and shear force / J. Food Sci 55:573~574
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