Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Height for Microwave Defrosting on Frozen Food

마이크로파 해동에서 냉동식품의 해동높이 변화가 해동 후 품질에 미치는 영향

  • Published : 1998.02.01
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Abstract

For the purpose of improving quality of defrosted-frozen chicken leg, beef and yellow corvina, the effects of height(0mm : H0, 5mm : H5, 10mm : H10, 15mm ; H15) for microwave defrosting on their physicochemical properties were investigated. In frozen chicken leg, color values were not significant different between each treatment while H10 and H15 had the highest score on appearance. Hardness of defrosted chicken leg was increased as height increased. In frozen beef, temperature of beef after defrosting increased as hight increase and H10 had the highest appearance score. In frozen yellow corvina, H10 had the highest hardness and appearance scores. Physicochemical properties of color, texture and appearance of microwave-defrosted frozen food were changed by height within microwave oven.

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