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Effects of Freezing Period and Chilling Process after Thawing on Physicochemical Properties and Palatability of Loin from Jeju Island Reared Crossbred Black Pigs  

Moon, Yoon-Hee (Dept. of Food Science and Biotechnology, Kyungsung University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.4, 2010 , pp. 560-566 More about this Journal
Abstract
In this study, the effects of the chilling process after thawing on pork quality were investigated by comparing the physiochemical properties and palatability of the samples just after thawing(0-TP) and the other chilled at $2^{\circ}C$ for two days after thawing (2-TP). The samples used for this study were obtained from vacuum packaged frozen loin from crossbred black pigs reared on Jeju island, and frozen at $-20^{\circ}C$ for 1 month and 12 months, and then thawing them at $4^{\circ}C$ for 20 hours. In the case of loin that was thawed after freezing for 1 month, 2-TP showed a higher water holding capacity and myofibril fragmentation index, lower hardness and chewiness, as well as better juiciness and palatability than 0-TP. However, effects of chilling after thawing were not significant in the case of loin that had been frozen for 12 months.
Keywords
Crossbred black pig; thawed loin; palatability;
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Times Cited By KSCI : 9  (Citation Analysis)
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