한국축산식품학회지 (Food Science of Animal Resources)

  • 제26권2호
  • /
  • Pages.223-228
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  • 2006
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

Effect of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties

  • Kim Jee-Yeon (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) ;
  • Spiess Welter E. L. (Department of Food Engineering, Karlsruhe University) ;
  • Min Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 발행 : 2006.06.01
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초록

This study was carried out to investigate the effects of ohmic power intensity on the physico-chemical properties of hamburger patties. Six different ohmic power intensities (0, 10, 20, 30, 40, and 50V) were delivered by controlling the power with the sine wave at 50Hz. The ohmic power intensity influenced the thawing rate, and increasing ohmic power intensity increased the thawing rate. The faster thawing rate was obtained at higher ohmic power intensity (50V) with 0.5% NaCl added meat patties in comparison to no NaCl added hamburger patties. The pH values of all patties were not significantly different with increasing ohmic power intensity (p<0.05). Increasing thawing rate did not tend to improve the water holding capacity (WHC) of all patties by ohmic thawing. Cooking losses were almost the same regardless of increasing ohmic power intensity. Increasing ohmic power intensity tended to increase the thiobarbituric acid reactive substance (TBARS) levels. TBARS levels of all hamburger patties without NaCl were significantly higher than that of 0.5% NaCl added hamburger patties (p<0.05) at higher ohmic intensity (50V). In conclusion, these results indicated that a higher ohmic power intensity at 50 V induced the lipid oxidation of all patties.

키워드

참고문헌

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