Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Brine Immersion and Electrode Contact Type Low Voltage Ohmic Thawing on the Physico-chemical Properties of Pork Meat

염수 침지식 및 전극 접촉식 저전압 Ohmic 해동 처리가 돈육의 이화학적 특성에 미치는 효과

  • Hong, Geun-Pyo (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) ;
  • Ko, Se-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Shim, Kook-Bo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Seo, Eun-Ju (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)
  • 홍근표 (건국대학교 축산식품생물공학) ;
  • 민상기 (건국대학교 축산식품생물공학) ;
  • 고세희 (건국대학교 축산식품생물공학) ;
  • 심국보 (건국대학교 축산식품생물공학) ;
  • 서은주 (건국대학교 축산식품생물공학) ;
  • 최미정 (건국대학교 축산식품생물공학)
  • Published : 2007.12.30
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Abstract

This study investigated the effect of ohmic thawing on the physicochemical properties of pork meat. The physicochemical properties of pork meat thawed by brine immersion and electrode contact ohmic systems were compared. A more rapid thawing rate was seen with the electrode contact thawing system than with brine immersion. No significant differences in pH were found with increasing voltage for both thawing methods (p>0.05). Increasing the voltage level tended to decrease drip loss, resulting in increased water holding capacity. The shear forces of pork thawed at 50 V did not differ from the control (p>0.05) for both thawing methods. Although significantly high TBARS (p<0.05) values were found at 20 and 40 V for immersion, and 0 V for contact thawing, increasing the voltage level tended to decrease the TBARS values. Regarding TVBN, no significant effect was observed with increasing voltage levels (p>0.05). The total color difference of pork was significantly higher (p<0.05) with immersion thawing than with electrode contact thawing. These results indicate that brine immersion thawing is favorable at high voltage levels, while lower voltage levels are applicable for electrode contact thawing.

본 실험은 전압의 증가에 따른 염수 침지식 및 전극 접촉식 ohmic 해동 처리가 돈육의 이화학적 특성에 미치는 효과를 규명하고자 실시되었다. 염수 침지식 ohmic 해동방법은 전압에 의한 염수의 온도 상승에 의하여 시료가 해동 됨으로써 시료 표면의 과열 현상이 효과적으로 억제되었고, 해동 후 높은 보수력 및 전단력의 저하가 관찰되었지만, 육색이 다소 저하되는 단점을 나타내었다. 반면 전극 접촉식 ohmic 해동 방법은 해동 과정 중 얼음의 상전이 구간을 빠르게 통과함으로써 빠른 해동이 가능하였고, 해동 후 식육의 품질 저하가 최소화되었지만, 시료의 크기 및 전압의 증가에 따른 심한 표면 과열 현상이 발생할 수 있는 단점을 보였다. 따라서 염수 침지식 해동은 보다 높은 전압을 이용하여 식육을 빠르게 해동하고, 전극 접촉식 해동은 낮은 전압을 이용하여 표면 과열을 억제하면 보다 효과적인 해동이 가능할 것으로 사료되었다.

Keywords

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