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http://dx.doi.org/10.5851/kosfa.2007.27.4.416

Effects of Brine Immersion and Electrode Contact Type Low Voltage Ohmic Thawing on the Physico-chemical Properties of Pork Meat  

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)
Publication Information
Food Science of Animal Resources / v.27, no.4, 2007 , pp. 416-423 More about this Journal
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.
Keywords
ohmic thawing; brine immersion; contact; physicochemical; pork;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
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