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) |
1 | Echarte, M., Diana, A, and Iciar, A (2003). Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties. J. Agri. Food Chem. 51, 5941-5945 DOI ScienceOn |
2 | Kanner, J., Harel, S., and Jaffe, R. (1991). Lipid oxidation of muscle food as affected by NaCl. J. Agri. Food Chem. 39, 1017-1021 DOI |
3 | Lee, S. K., Mei, L., and Decker, E. A. (1997). Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork. Meat Sci. 46(4), 349-355 DOI ScienceOn |
4 | Ohtsuki, T. (1993). Process for thawing foodstuffs. European Patent 0409430 |
5 | Osinchak, J. E., Hultin, H. O., Zaijcek, O. T., Kellerher, S. D., and Huang, C. H. (1992). Effect of NaCl on catalysis of lipid oxidation by the solute fraction of fish muscle. Free Radic. Bioi. Med. 12, 35-41 DOI ScienceOn |
6 | Piyasena, P. and Dussault, C. (2003). Continuous heating a model viscous solution in a 1.5 kW radio-frequency heater: influence of active current, flow rate and salt content on temperature rise. J. Agr. Bioresource Eng. 45(3), 27-34 |
7 | Rodriguez-Estrada, M. T., Penazzi, G., Caboni, M. F., Bertacco, G. and Lercker, G. (1997). Effect of different cooking methods on some lipid and protein components of hamburgers. Meat Sci. 45(3), 365-375 DOI ScienceOn |
8 | Yun, C. G., Lee, D. H., and Park, J. (1998). Ohmic thawing of a frozen meat chunk. Korean J. Food Sci. Technol. 30, 842-847 |
9 | Lawrie, R. A. (1985). Meat Sci. 6th ed., Woodhead publishing limited, Cambridge, England. pp. 222 |
10 | Sastry, S. K. and Li, Q. (1996). Modeling the ohmic heating of foods. Food Technol. 50, 246-248 |
11 | Sato, K. and Hegarty, G. R. (1971). Warmed-over flavor in cooked meats. J. Food Sci. 36, 1098-1100 DOI |
12 | Cacace, M. G., Landau, E. M., and Ramsden, J. J. (1997). The hofmaister series: salt and solvent effects on interfacial phenomena. Quarterly Rev. Biophys. 30(3), 241-277 DOI |
13 | Lonyuan, M., McClements, D. J., and Decker, E. A. (1998). Ironcatalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl. Food Chem. 61(3), 307-312 DOI ScienceOn |
14 | Margit, D. A., Camilla, B., Per, E., Hanne, C. B., and Henrik, J. A. (2003). Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Qual. Prefer. 14, 277-288 DOI ScienceOn |
15 | Taher, B. J. and Farid, M. M. (2001). Cyclic microwave thawing of frozen meat: experimental and theoretical investigation. Chem. Eng. Process 40, 379-389 DOI ScienceOn |
16 | Fennema, O. R., Powrie, W. D., and Marth, E. H. (1973). Low temperature preservation of foods and living matter. Marcel Dekker Inc. New York, USA, pp. 598 |
17 | Fellow, P. (2000). Principles and practice. In: Food processing technology, 2nd ed., ed. Ellis Horwood, Chickester, UK, pp. 369-380 |
18 | Marita, R., Jukka, V., Marika, L., Liisa, L., Markku, N., Raija, A., and Eero, P. (2005). Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties. Meat Sci. 69, 53-60 DOI ScienceOn |
19 | Pietrasik, Z. and Shand, P. J. (2004). Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef. Meat Sci. 66, 871-879 DOI ScienceOn |
20 | Tan, W. and Shelef, L. A. (2002). Effects of sodium chloride and lactates on chemical and microbiological changes in refrigerated and frozen fresh ground pork. Meat Sci. 62, 27-32 DOI ScienceOn |
21 | Walstra, P. (2003). Bonds and interaction forces. In: P.W. ed., Physical chemistry of foods. New York, USA, Marcel Dekker Inc. pp. 46-58 |
22 | McCormick, R. (1988). Dielectric heat seeks low moisture applications. Prepared Foods 162(9), 139-140 |
23 | Heldman, D. R. (1975). Food Process Engineering. 2nd ed., AVI Publishing Co. Inc., Westport, CT, USA |
24 | Kim, J. Y., Hong, G. P., Park, S. H., and Min, S. G. (2006). Effect of ohmic thawing process on physicochemical properties of frozen pork. Food Sci. Biotechnol. (In printing) |