Quality Evaluation of Pork with Various Freezing and Thawing Methods |
Ku, Su Kyung
(Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute)
Jeong, Ji Yun (Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute) Park, Jong Dae (Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute) Jeon, Ki Hong (Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute) Kim, Eun Mi (Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute) Kim, Young Boong (Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute) |
1 | Basak, T. and Ayappa, K. G. (2002) Role of length scales on microwave thawing dynamics in 2D cylinders. Int. J. Heat Mass Tran. 45, 4543-4559. DOI ScienceOn |
2 | Anderson, B. A. and Singh, R. P. (2006) Modeling the thawing of frozen foods using air impingement technology. Int'l. J. Refrigeration. 29, 294-304. DOI ScienceOn |
3 | AOAC (1990) Official methods of analysis 15thed, Association of Official Analytical Chemistry, Arlington, USA, pp. 931. |
4 | Bailey, C. and James, S. J. (1974) Air-, water-, and vacuumthawing of frozen pork legs and meat blocks. MRI [Meat Research Institute] Symposium. 3, 42.1-42.13. |
5 | Bengtsson, N. E. and Ohlsson, T. (1974) Microwave heating in the food industry. Proceding of the IEEE. 62, 44-55. |
6 | Bozkurt, H. and ICier, F. (2012) Ohmic thawing of frozen beef cuts. J. Food Process Eng. 35, 16-36. DOI ScienceOn |
7 | Carballo, J., Cofrades, S., Solas, M. T., and Jimenez Colmenero, F. (2000) High pressure/ thermal treatment of meat batters prepared from freeze-thawed pork. Meat Sci. 54, 357-364. DOI ScienceOn |
8 | Denys, S., Van Loey, A. M., and Hendrickx, M. E. (2000) Modeling conductive heat transfer during high-pressure thawing process: Determination of latent heat as a function of pressure. Biotechnol. Prog. 16, 447-455. DOI ScienceOn |
9 | Gomez-Guillen, M. C., Martinez-Alvarez, O., and Montero, P. (2003) Functional and thermal gelatin properties of squid mantle proteins affected by chilled and frozen storage. J. Food Sci. 68, 1962-1967. DOI ScienceOn |
10 | Icier, F., Izzetoglu, G. T., Bozkurt, H., and Ober, A. (2010) Effects of ohmic thawing on histological and textural properties of beef cuts. J. Food Eng. 99, 360-365. DOI ScienceOn |
11 | Jeong, J. Y., Yang, H. S., Kang, G. H., Lee, J. I., Park, G. B., and Joo, S. T. (2006) Effects of freeze-thaw process on myoglobin oxidation of pork loin during cold storage. Kor. J. Food Sci. An. 26, 1-8. 과학기술학회마을 |
12 | Jul, M. (1984) The quality of frozen foods. Academic Press, London, pp.1-80. |
13 | Kang, B. S., Kim, D. H., and Lee, O. S. (2008) A study on the changes of pork quality by freezing and thawing methods. Kor. J. Culinary Res. 14, 286-292. 과학기술학회마을 |
14 | Keller, J. D. and Kinsella, J. E. (1973) Phospholipid changes and lipid oxidation during cooking and frozen storage of raw ground beef. J. Food Sci. 38, 1200-1204. DOI |
15 | Kondratowicz, J., Chwastowska, S. I., and Burczyk, E. (2008) Technological properties of pork thawed in the atmospheric air or in the microwave oven as determined during a sixmonth deep-freeze storage. Ani. Sci. 26, 175-181. |
16 | Kristensen, L. and Purslow, P. P. (2001). The effect of ageing on the water-holding capacity of pork: Role of cytoskeletal proteins. Meat Sci. 58, 17-23. DOI ScienceOn |
17 | Kim, J. Y., Hong, G. P., Park, S. H., Lee, S., and Min, S. G. (2006) Effects of ohmic thawing on the physicochemical properties of frozen pork. Food Sci. Biotechnol. 15, 374-379. 과학기술학회마을 |
18 | Kim, Y. H., Yang, S. Y., and Lee, M. H. (1990) Quality changes of thawed porcine meat on the thawing methods. Kor. J. Food Sci. Technol. 22, 123-128. 과학기술학회마을 |
19 | Kondratowicz, J., Chwastowska, I., and Matusevicius, P. (2006) Effect of deep-freeze storage time and thawing method on the sensory and microbial quality of porcine meat. Ani. Sci. Papers and Reports. 24, 151-158. |
20 | Lawrie, R. A. (1998). Lawrie's meat science. 6thed., Technomic Publishing Inc., Lancaster. pp. 1-336. |
21 | Lee, E. S., Jeong, J. Y., Yu, L. H., Choi, J. H., Han, D. J., Choi, Y. S., and Kim, C. J. (2007) Effects of thawing temperature on the physicochemical and sensory properties of frozen prerigor beef muscle. Food Sci. Biotechnol. 16, 626-631. |
22 | Lee, J. K. and Park, J. Y. (1999) Rapid thawing of frozen pork by 915 MHz microwave. Kor. J. Food Sci. Technol. 31, 54-61. 과학기술학회마을 |
23 | Levine, R. L., Garland, D., Oliver, C. N., Amici, A., Climent, I., and Lenz, A. G. (1990) Determination of carbonyl content in oxidatively modified proteins. Methods Enzymol. 186, 464-477. DOI |
24 | Makita, T. (1992) Application of high pressure and thermophysical properties of water to biotechnology. Fluid Phase Equilibrium. 76, 87-95. DOI ScienceOn |
25 | 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 |
26 | Nam, J. H., Park, C. K., Song, H. I., and Kim, D. S. (2000) Effects of freezing and refreezing treatments on chicken meat quality. Kor. J. Food Sci. An. 20, 222-229. 과학기술학회마을 |
27 | Meisel, N. (1973). Microwave applications to food processing and food systems in Europe. J. Microwave Power. 8, 143-146. |
28 | Morrissey, P. A., Sheehy, P. J. A., Galvin, K., Kerry, J. P., and Buckley, D. J. (1998) Lipid stability in meat and meat products. Meat Sci. 49, 73-86. DOI ScienceOn |
29 | Pham, Q. T. (1994) Temperatures and microbial growth in meat blocks undergoing air thawing. Int'l. J. Refrigeration. 17, 281-287. DOI ScienceOn |
30 | Reid, D. S. (1997) Overview on physical/chemical aspects of freezing. In: Quality in frozen food. Erickson, M. C. and Hung, C. Y. (Eds.) Champman & Hall, NY, pp. 10-28. |
31 | SAS (2002) SAS/STAT Software for PC. Release 9.0, SAS Institute Inc., Cary, NC, USA. |
32 | Sebranek, J. G. (1982) Use of cryogenics for muscle food. J. Food Technol. 36, 121-127. |
33 | Srinivasan, S., Xiong, Y. L., and Blanchard, S. P. (1997). Effects of freezing and thawing methods and storage time on thermal properties of freshwater prawns (Macrobrachiumrosenbergii). J. Sci. Food. Agric. 75, 37-44. DOI |
34 | Vanichseni, S., Haughey, D. P., and Nottingham, P. M. (1972) Water- and air- thawing of frozen lamb shoulders. Int'l J. Food Sci. and Technol. 7, 259-270. |
35 | Zhao, Y. Y., Fores, R. A., and Olson, D. G. (1998) High hydro static pressure effects on rapid thawing of frozen beef. J. Food Sci. 63, 272-275. |
36 | Zeng, X. and Faghri, A. (1994) Experimental and numerical study of microwave thawing heat transfer for food materials. J. Heat Transfer. 116, 446-455. DOI ScienceOn |
37 | Yoon, K. S. (2002) Texture and microstructure properties of frozen chicken creats pretreated with salt and phosphate solutions. Poultry Sci. 81, 1910-1915. DOI |
38 | Yun, C. G., Lee, D. H., and Park, J. Y. (1998) Ohmic thawing of a frozen meat chunk. Kor. J. Food Sci. Technol. 30, 842-847. 과학기술학회마을 |
39 | Zhu, S., Ramaswamy, H. S., and Simpson, B. K. (2004) Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods. LWT-J. Food Sci. Technol. 37, 291-299. DOI ScienceOn |
40 | Xiong, Y. L. (2000) Protein oxidation and implications for muscle food quality. In: Antioxidants in Muscle Foods. Nutritional Strategies To Improve quality. Decker, E. A., Faustman, C., and Lopez-Bote,C. J. (Eds.) Wiley-Interscience, NY, pp 85-111. |
41 | Meryman, H. T. (1956) Mechanics of freezing in living cells and tissues. Sci. 124, 515-521. DOI |
42 | Hong, G.P., Min, S. G., Ko, S. H., Shim, K. B., Seo, E. J., and Choi, M. J. (2007) Effects of brine immersion and electrode contact type low voltage ohmic thawing on the physic-chemical properties of pork meat. Kor. J. Food Sci. An. 27, 416-423. 과학기술학회마을 DOI ScienceOn |
![]() |