한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권3호
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- Pages.447-452
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- 1988
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- 0367-6293(pISSN)
동결속도에 따른 쇠고기의 냉동저장중 이화학적 변화
The Effect of Freezing Rates on the Physico-Chemical Changes of Beef during Frozen Storage at $-20^{\circ}C$
- Kim, Young-Ho (Food Science and Technology Lab, Korea Food Research Institute) ;
- Yang, Seung-Yong (Food Science and Technology Lab, Korea Food Research Institute) ;
- Lee, Moo-Ha (Food Science and Technology Lab, Korea Food Research Institute)
- 발행 : 1988.06.01
초록
냉동육에 대한 동결속도의 영향을 살펴보고자 송풍동 결기를 이용하여 직경 10cm, 높이 10cm규격의 세절된 원통형 쇠고기를 0.97cm/hr, 2.05cm/hr, 3.71cm/hr의 속도로 동결시켰으며
In order to study effect of freezing rates on the quality changes such as pH, TBA value, free fatty acids and protein extractability, cylindrical chopped beef logs with 10cm of diameter and 10cm of height were frozen at three freezing rates(0.97cm/hr, 2.05cm/hr, 3.71cm/hr)using air blast freezer. Physicochemical changes of frozen meat were investigated during forzen storage at