Temperature Changes during Freezing and Effect of Physicochemical Properties after Thawing on Meat by Air Blast and Magnetic Resonance Quick Freezing |
Kim, Young Boong
(Korea Food Research Institute)
Woo, Sung Min (Korea Food Research Institute) Jeong, Ji Yun (Korea Food Research Institute) Ku, Su Kyung (Korea Food Research Institute) Jeong, Jin Woong (Korea Food Research Institute) Kum, Jun Seok (Korea Food Research Institute) Kim, Eun Mi (Korea Food Research Institute) |
1 | Farouke, M. M., Wieliczko, K. J., and Merts, I. (2003) Ultrafast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef. Meat Sci. 66, 171-179. |
2 | Gonzalez-Sanguinetti, S., Anon, M. C., and Cavelo, A. (1985) Effect of thawing rate on the exudates production of frozen beef. J. Food Sci. 50, 697-700. DOI |
3 | Grujic, R., Petrovic, L., Pikula, B., and Amidzic, L. (1993) Definition of the optimum freezing rate. Meat Sci. 33, 301-318. DOI ScienceOn |
4 | Hamm, R. (1975) Water-holding capacity of meat. In: Meat. Cole, D. A., and Lawrie, R. A. (eds) The Worth Press, London, pp. 321-338. |
5 | Hanyu, Y., Ichikawa, M., and Matsumoto, G. (1992) An improved cryoflxation method: Cryoquenching of small tissue blocks during microwave irradiation. J. Microsc. 165, 225-235. DOI ScienceOn |
6 | Huff-Lonergan, E. and Lonergan, S. M. (2005) Mechanisms of water-holding capacity of meat: The role of post mortem biochemical and structural changes. Meat Sci. 71, 194-204. DOI ScienceOn |
7 | Iwasaka, M., Onishi, M., Kurita, S., and Owada, N. (2011) Effects of pulsed magnetic fields on the light scattering property of the freezing process of aqueous solutions. J. Appl. Phys. 109, 07E320. |
8 | Jeong, J. W., Lee, H. J., and Park, N. H. (1999) Changes in quality during frozen storage of meat with thermal equalized freezing. Korean J. Food Sci. Technol. 31, 688-696. 과학기술학회마을 |
9 | Kauffman, R. G., Eikelenboom, G., Vander Wal, P. G., Engel, B., and Zaar, M. (1986) A comparison of methods to estimate water holding capacity in post-rigor porcine muscle. Meat Sci. 18, 307-322. DOI ScienceOn |
10 | Kim, C. J., Suck, S. J., Ko, W. S., and Lee, E. S. (1994) Studies on the cold and frozen storage for the production of high quality meat of Korean native cattle. II. Effect of cold and frozen storage on the drop, storage loss and cooking loss in Korean native cattle. Korean J. Food Sci. An. 14, 155-162. |
11 | Kim, D., Chang, Y. K., Park, K. H., and Lee, Y. C. (2000) Effects of sub-freezing systems on the freshness of pork loin, beef loin and tuna. Korean J. Food Sci. Technol. 32, 341-348. 과학기술학회마을 |
12 | Kim, Y. H., Yang, S. Y., and Lee, M. H. (1988) The effect of freezing rates on the physicochemical changes of beef during frozen storage at -20 (in Korean). Korean J. Food Sci. Technol. 20, 447-452. 과학기술학회마을 |
13 | Koh, B. K. (2002) Quality characteristics of wheat flour breads with the doughs frozen at the different freezing and storage conditions. Korean J. Food Sci. Technol. 34, 413-418. 과학기술학회마을 |
14 | Kong, J. Y. (1983) Food freezing technology. HyungSeul, Seoul, Korea, pp. 38-41. |
15 | Lakshmisha, I. P., Ravishankar, C. N., Ninan, G., Mohan, C. O., and Gopal, T. K. S. (2008) Effect of freezing time on the quality of Indian mackerel (Rastelliger kanagurta) during frozen storage. J. Food Sci. 73, S345-S353. DOI ScienceOn |
16 | Lagerstedt, A., Enfalt, L., Johansson, L., and Lundstrom, K. (2008) Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi. Meat Sci. 80, 457-461. DOI ScienceOn |
17 | LeBail, A., Chevalier, D., Mussa, D. M., and Ghoul, M. (2002) High pressure freezing and thawing of food: A review. Int'l J. Refrigeration. 25, 504-513. DOI ScienceOn |
18 | Mancini, R. A. and Hunt, M. C. (2005) Current research in meat colour. Meat Sci. 71, 100-121. DOI ScienceOn |
19 | Lee, Y. B. and Sung, S. K. (1996) Experiment analysis of meat and meat product. SunJin Munhwa Sa, Seoul, Korea, p.130 |
20 | Lui, Z., Xiong, Y., and Chen, J. (2010) Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle. J. Agric. Food Chem. 58, 10697-10704. DOI ScienceOn |
21 | Martino, M. N., Otero, L., Sanz, P. D., and Zaritzky, N. E. (1998) Size and location of ice crystals in pork frozen by highpressure-assisted freezing as compared to classical methods. Meat Sci. 50, 303-313. DOI ScienceOn |
22 | Mascheroni, R. H. (1985) Generalization of a method for the characterization of quick frozen beef. Meat Sci. 13, 81-98. DOI ScienceOn |
23 | Moon, Y. H., Kim, Y. K., and Jung, I. C. (2001) Effect of aging and cooking temperature on physicochemical and sensory characteristics of pork neck. J. Kor. Soc. Food Sci. Nutr. 30, 70-74. 과학기술학회마을 |
24 | Ngapo, T. M., Babare, I. H., Reynolds, J., and Mawson, R. F. (1999) Freezing and thawing rate effects on drip loss from samples of pork. Meat Sci. 53, 149-158. DOI ScienceOn |
25 | Noh, B. S., Kim, S. S., Jang, P. S., Lee, H. K., and Kim T. J. (2008) Food preservation. SooHakSa, Seoul, Korea, pp. 173-194. |
26 | Park, B. Y., Yoo, Y. M., Kim, J. H., Cho, S. H., Kim, S. T., Lee, J. M., and Kim, Y. K. (1999) Effect of intramuscular fat contents on meat quality of pork loins. Korean J. Anim. Sci. 41, 59-64. |
27 | Realini, C. E., Guardia, M. D., Garriga, M., Perez-Juan, M., and Arnau, J. (2011) High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio. Meat Sci. 88, 542-547. DOI ScienceOn |
28 | Park, J. S. and Choi, M. K. (2004) A Study on rheology of the rib-eye cooked by cooking method and cooking utensil. Korean J. Human Ecol. 7, 21-31. 과학기술학회마을 |
29 | Payne, S. R. and Young, O. A. (1995) Effect of pre-slaughter administration of antifreeze proteins on frozen meat quality. Meat Sci. 41, 147-155. DOI ScienceOn |
30 | Reid, D. S. (1990) Optimizing the quality of frozen foods. Food Technol. 40, 78-82. |
31 | SAS Institute, Inc. (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA. |
32 | Serra, X., Sarraga, C., Grebol, N., Guardia, M. D., Guerrero, L., and Gou, P. (2007) High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham. Meat Sci. 75, 12-20. DOI ScienceOn |
33 | Sun, D. W. and Li, B. (2003) Microstructural change of potato tissue frozen by ultrasound-assisted immersion freezing. J. Food Eng. 57, 337-345. DOI ScienceOn |
34 | Winger, R. T. and Fennema, O. (1976) Tenderness and water holding properties of beef muscle as influenced by freezing and subsequent storage at -3 or 15. J. Food Sci. 41, 1433-1442. DOI |
35 | Yang, J. B. and Ko, M. S. (2010) Physicochemical changes in pork boston butts by different cooking methods. Kor. J. Food Preserv. 17, 351-357. 과학기술학회마을 |
36 | Ambrosiadis, I., Theodorakakos, N., Georgakis, S., and Lekas, S. (1994) Influence of thawing methods on the quality of frozen meat and drip loss. Fleischwirtschaft 74, 284-286. |
37 | Yoo, Y. M., Ahn, J. N., Cho, S. H., Park, B. Y., Lee, J. M., Kim, Y. K., and Park, H. K. (2002) Feeding effects of ginseng by product on characteristics of pork carcass and meat quality. Korean J. Food Sci. An. 22, 337-342. 과학기술학회마을 |
38 | Yu, X. L., Li, X. B., Zhao, L., Xu, X. L., Ma, H. J., Zhou, G. H., and Boles, J. A. (2010) Effects of different freezing rares and thawing rates on the manufacturing properties and structure of pork. J. Muscle Food. 21, 177-196. DOI ScienceOn |
39 | AOAC. (2005) Official methods of analysis. 18th ed., Association of Official Analytical Chemists, Washington, DC. 39, pp. 1-24. |
40 | Akamittath, J. G., Brekke, C. J., and Schanus, E. G. (1990) Lipid oxidation and colour stability in restructured meat systems during frozen storage. J. Food Sci. 55, 1513-1517. DOI |
41 | Bing, L. and Sun, D. W. (2002) Novel methods of rapid freezing and thawing of foods-A review. J. Food Eng. 54, 175-182. DOI ScienceOn |
42 | Anese, M., Manzocco, L., Panozzo, A., Beraldo, P., Foschia, M., and Nicoli, M. C. (2012) Effect of radiofrequency assisted freezing on meat microstructure and quality. Food Res. Int'l. 46, 50-54. DOI ScienceOn |
43 | Anon, M. C. and Cavelo, A. (1980) Freezing rate effects on the drip loss of frozen beef. Meat Sci. 4, 1-14. DOI ScienceOn |
44 | Bevilacqua, A. E. and Zaritzky, N. E. (1980) Ice morphology in frozen beef. J. Food Technol. 15, 589-597. |
45 | Carrol, R. J., Cavanaugh, J. R., and Rorer, F. P. (1981) Effects of frozen storage on the ultrastructure of bovine muscle. J. Food Sci. 46, 1091-1094. DOI |
46 | Chevalier, D., Sequerira-Munoz, A., Le Bail, A., Simpson, B. K., and Ghoul, M. (2001) Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus) evaluation of pressure shift freezing vs. airblast freezing. Innov. Food Sci. Emerg. 1, 193-201. |
47 | Delgado, A. E., Zheng, L., and Sun, D. W. (2009) Influence of ultrasound on freezing rate of immersion-frozen apple. Food Bioprocess Technol. 2, 263-270. DOI |
48 | De Vol, D. L., McKeith, F. K., Bechtel, P. J., Novakofski, J., Shanks, R. D., and Carr, T. R. (1988) Variation in composition and palatability traits and relationships bet muscle characteristics and palatability in a random sample of pork carcass. J. Anim. Sci. 66, 385-395. |
49 | Farouk, M. M. and Swan, J. E. (1998) Effect of muscle condition before freezing and simulated chemical changes during frozen storage on the pH and colour of beef. Meat Sci. 50, 245-256. DOI ScienceOn |