참고문헌
- Barbosa-Canovas, G. V., Gongora-Nieto, M. M., Pothakamury, U. R., and Swanson, B. G. (1999) Preservation of foods with pulsed electric fields. Academic Press, CA, pp.108-155
- Conway, E. J. and Byrne, A. (1933) An absorption apparatus for the micro determination of certain volatile substances. Biochem. 27, 419-429
- Fu, W. R. and Hsieh, C. C. (1999) Simulation and vertification of two-dimensional ohmic heating in static system. J. Food Sci. 64, 946-949 https://doi.org/10.1111/j.1365-2621.1999.tb12257.x
- Fuchigami, M., Hyakuumoto, N., Miyazaki, K., Nomura, T., and Sasaki, J. (1994) Texture and histological structure of carrots frozen at a programmed rate and thawed in an electroststic field. J. Food Sci. 59, 1162-1167 https://doi.org/10.1111/j.1365-2621.1994.tb14667.x
- Halliday, D., Resnick, R., and Walker, J. (2001) Current and resistance. In: Fundamentals of physics, 6th ed., John Wiley & Sons, Inc., New York, pp. 423-440
- Hong, G. P., Ko, S. H., Choi, M. J., and Min, S. G. (2007) Effects of pressure assisted freezing on physicochemical properties of pork. Kor. J. Food Sci. Ani. Resour. 27, 190-196 https://doi.org/10.5851/kosfa.2007.27.2.190
- Hong, G. P., Park, S. H., Kim, J. Y., Lee, C. H., Lee, S., and Min, S. G. (2005) The effect of thawing rate on the physicochemical properties of frozen ostrich meat. Food Sci. Biotechnol. 14, 676-680
- Hong, G. P., Park, S. H., Kim, J. Y., and Min, S. G. (2006) The effects of high pressure and various binders on the physico-chemical properties of restructured pork meat. Asian-Aust. J. Ani. Sci. 19, 1484-1489 https://doi.org/10.5713/ajas.2006.1484
- Kim, J. Y., Hong, G. P., Park, S. H., Lee, S., and Min, S. G. (2006a) Effects of ohmic thawing on the physicochemical properties of pork. Food Sci. Biotechnol. 15, 374-379
- Kim, J. Y., Hong, G. P., Park, S. H., Spiess, W. E. L., and Min, S. G. (2006b) Effect of ohmic thawing on physicochemical properties of frozen hamburger patties. Kor. J. Food Sci. Ani. Resour. 26, 223-228
- Ko, S. H., Hong, G. P., Park, S. H., Choi, M. J., and Min, S. G. (2006) Studies on physical properties of pork frozen by various high pressure freezing process. Kor. J. Food Sci. Ani. Resour. 26, 464-470
- Ledward, D. A. (1992) Colour of raw and cooked meat. In: The chemistry of muscle-based foods. Johnston, D. E., Knight, M. K., and Ledward, D. A. (eds), Royal Society of Chemistry, Cambridge, pp. 128-144
- Li, B. and Sun, D. W. (2002) Novel methods for rapid freezing and thawing of foods-a review. J. Food Sci. 54, 175-182
- Miles, C. A., Morley, M. J., and Rendell, M. (1999) High power ultrasonic thawing of frozen foods. J. Food Eng. 39, 151-159 https://doi.org/10.1016/S0260-8774(98)00155-1
- Offer, G. and Trinick, J. (1983) On the mechanism of water holding in meat: the swelling and shrinkage of myofibrils. Meat Sci. 8, 245-281 https://doi.org/10.1016/0309-1740(83)90013-X
- Virtanen, A. J., Goedeken, D. L., and Tong, C. H. (1997) Microwave assisted thawing of model frozen foods using feed-back temperature control and surface cooling. J. Food Sci. 62, 150-154 https://doi.org/10.1111/j.1365-2621.1997.tb04388.x
- Witte, V. C., Krause, G. F., and Bailey, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582-584 https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
- Yun, C. G., Lee, D. H., and Park, J. Y. (1998) Ohmic thawing of a frozen meat chunk. Korean J. Food Sci. Technol. 30, 842-847
피인용 문헌
- Effect of Rapid Thawing on the Meat Quality Attributes of USDA Select Beef Strip Loin Steaks vol.76, pp.2, 2011, https://doi.org/10.1111/j.1750-3841.2010.02037.x
- Physicochemical properties of thawed chicken breast as affected by microwave power levels vol.20, pp.4, 2011, https://doi.org/10.1007/s10068-011-0134-2
- Effects of Air Blast Thawing Combined with Infrared Radiation on Physical Properties of Pork vol.29, pp.3, 2009, https://doi.org/10.5851/kosfa.2009.29.3.302
- Quality Evaluation of Pork with Various Freezing and Thawing Methods vol.34, pp.5, 2014, https://doi.org/10.5851/kosfa.2014.34.5.597
- Applications of Low-voltage Ohmic Process Combined with Temperature Control System to Enhance Salting Process of Pork vol.32, pp.3, 2012, https://doi.org/10.5851/kosfa.2012.32.3.293
- Electrical conductivity and ohmic thawing of frozen tuna at high frequencies vol.197, 2017, https://doi.org/10.1016/j.jfoodeng.2016.11.002
- Effect of Freezing and Thawing Methods on Duck Meat Characteristics vol.43, pp.4, 2016, https://doi.org/10.5536/KJPS.2016.43.4.197
- Effects of Microwave Thawing Conditions on the Physicochemical Characteristics of Frozen Rice vol.18, pp.4, 2014, https://doi.org/10.13050/foodengprog.2014.18.4.366
- Combination Effect of Various Freezing and Thawing Techniques on Quality and Nutritional Attributes of Onions vol.44, pp.10, 2015, https://doi.org/10.3746/jkfn.2015.44.10.1492
- Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin vol.34, pp.1, 2014, https://doi.org/10.5851/kosfa.2014.34.1.115
- A study of the quality characteristics of frozen Korean rice cake by using different thawing methods vol.27, pp.5, 2018, https://doi.org/10.1007/s10068-018-0376-3
- Study on Quality Changes according to Thawing Conditions of Frozen Sulgidduk vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.272
- Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing vol.41, pp.4, 2018, https://doi.org/10.1111/jfpe.12675
- Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat vol.38, pp.5, 2007, https://doi.org/10.5851/kosfa.2018.e28
- Recent Advances in Food Thawing Technologies vol.18, pp.4, 2007, https://doi.org/10.1111/1541-4337.12458
- Effect of Batch and Continuous-Type High-Frequency Thawing on the Quality of Frozen Fish Blocks vol.31, pp.4, 2007, https://doi.org/10.13000/jfmse.2019.8.31.4.1211
- Effect of Thawing Methods and Storage Time on Physicochemical Characteristic and Fatty Acid and Amino Acid Content of Frozen Duck Meat vol.46, pp.4, 2007, https://doi.org/10.5536/kjps.2019.46.4.223
- Effect of immersion ohmic heating on thawing rate and properties of frozen tuna fish vol.26, pp.5, 2007, https://doi.org/10.1177/1082013219895884
- Thermal Image Processing Technique for Determination of Temperature Distributions of Minced Beef Thawed by Ohmic and Conventional Methods vol.13, pp.11, 2007, https://doi.org/10.1007/s11947-020-02530-w
- Comparison of quality attributes of minced beef samples thawed by ohmic and conventional methods vol.45, pp.2, 2007, https://doi.org/10.1111/jfpp.15122