Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Pressure Assisted Freezing on Physicochemical Properties of Pork

Pressure Assisted Freezing이 돈육의 이화학적 특성에 미치는 효과

  • Hong, Geun-Pyo (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) ;
  • 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)
  • 홍근표 (건국대학교 축산식품생물공학) ;
  • 고세희 (건국대학교 축산식품생물공학) ;
  • 최미정 (건국대학교 축산식품생물공학) ;
  • 민상기 (건국대학교 축산식품생물공학)
  • Published : 2007.06.30
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Abstract

This study was carried out to investigate the effects of pressure assisted freezing(PAF) on physicochemical properties of pork meat. Pork meat was frozen under pressure up to 200 MPa at $-60^{\circ}C$, and compared with fresh control. Phase transition temperature decreased with increasing pressure level, while pressure level had no effect on supercooling extent. Increasing pressure level increased pH of meat significantly(p<0.05). Thawing losses of all treatments were significantly higher(p<0.05) than control with the exception of PAF at 200 MPa. Water holding capacity(WHC) was increased significantly(p<0.05) with increasing pressure level up to 100 MPa. Cooking loss tended to decrease with increasing pressure level. In color, CIE $L^*-\;and\;b^*-value$ increased with increasing pressure level, while CIE $a^*-value$ decreased significantly(p<0.05). Increasing pressure level up to 150 MPa increased shear force significantly(p<0.05), however, no significant difference between 150 and 200 MPa in shear force was found(p>0.05). Therefore, the results indicated that excessive pressure level in PAF caused several losses in meat qualities, while PAF at mild pressure level improved meat qualities compared to atmosphere freezing.

본 실험은 압력 수준에 따른 PAF이 돈육의 이화학적 특성에 미치는 효과를 규명하고자 시도되었다. 비록 가압 수준기 증가에 따른 상전이 온도와 냉각온도간의 차이 감소에 기인하여 고압 하에서의 잠열 감소에 의한 동결 속도 증가의 효과는 얻을 수 없었지만, 육의 PAE 처리는 가압처리에서와 같이 보수력 및 육즙 손실을 대기압 동결 처리보다 더욱 현저하게 줄일 수 있었다. 그러나 지나친 가압은 육 단백질간의 aggregation 및 심한 변성에 기인하여 육의 연도를 저하시키는 결과를 초래하였고, 또한 소비자의 구매와 직접적으로 관련된 색도에 악영향을 끼친 것으로 판단되었다. 그러나 상대적으로 낮은 압력 범위 조건에서의 PAF 처리는 동결 시 고압 처리에 의한 육색 저하를 최소화 할 수 있었고, 전단력 측면에서도 대기압 동결처리와 유의적인 차이를 보이지 않을 뿐만 아니라 보수력을 향상시킴으로써 동결처리보다 더 큰 잠재적인 이점을 보였고, 이 부분에 대한 더 많은 연구가 필요할 것으로 판단된다.

Keywords

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