Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Studies on Physical Properties of Pork Frozen by Various High Pressure Freezing Process

초고압 동결 처리 방법에 따른 돈육의 물리적 특성에 관한 연구

  • Ko, Se-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hong, Geun-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Sung-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Mi-Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 고세희 (건국대학교 축산식품생물공학) ;
  • 홍근표 (건국대학교 축산식품생물공학) ;
  • 박성희 (건국대학교 축산식품생물공학) ;
  • 최미정 (건국대학교 축산식품생물공학) ;
  • 민상기 (건국대학교 축산식품생물공학)
  • Published : 2006.12.31
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Abstract

This study was carried out to investigate the effect of various high pressure freezing treatments on the physical properties of pork To compare the effect of freezing on meat quality, atmospheric freezing (AF), pressure and freezing (PF), pressure shift freezing (USF) and pressure assisted freezing (PAF) were conducted at pressure of 100 MPa. Water binding properties, shear force and colour were measured as physical properties of pork PAF showed shorter phase transition time than PSF. Although significant increase (p<0.05) in water binding properties was found only at PAF, meat frozen under hydrostatic pressure environment showed improved water binding properties. However, all high pressure freezing treatment caused significantly increased shear force (p<0.05), especially at PF treatment. In color, all high pressure freezing treatments showed significantly higher color parameters (p<0.05) than AF, whilst no significant differences among high pressure freezing treatments were found (p>0.05). Therefore the result indicated that applied hydrostatic pressure improved functional properties of pork with increasing freezing rate and PAF had more potential benefit than PSF at mild pressure range.

본 실험은 초고압 동결 처리 방법에 의한 돈육의 특성을 대기압 동결 처리와 비교하기 위하여 시행되었다. 본 실험의 결과에 의하면, PSF은 높은 압력 범위에서는 효과적인 잠열의 제거에 기인하여 조직 내 작고 균일한 얼음 결정을 형성함으로써 식품의 품질을 향상시킬 수 있지만, 100 MPa의 mild pressure 범위 조건에서는 그 효과가 미약하거나 오히려 식품에 악영향을 나타낼 수 있었다. 반면에 높은 압력 범위의 PAF은 돈육의 연도 증가 및 심한 변색에 기인하여 육질을 저하시킬 수 있었지만, 본 실험에서 사용한 압력 범위에서는 잠열의 감소에 의하여 PSF보다 따른 동결이 가능하여 효과적인 동결 처리 방법으로 판단되었고, 결국 초고압 동결처리는 압력의 범위에 따라 응용 방법을 적정하게 사용함으로서 식품의 품질을 향상시킬 수 있으리라 판단된다.

Keywords

References

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