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Physicochemical and Microbiological Properties of Pork by Various Thawing Methods  

Park, Mi-Hye (Dept. of Food Science and Nutrition, Kyungpook National University)
Kwon, Ji-Eun (Dept. of Food Science and Nutrition, Kyungpook National University)
Kim, Se-Ryoung (Dept. of Food Science and Nutrition, Kyungpook National University)
Won, Ji-Hye (Dept. of Food Science and Nutrition, Kyungpook National University)
Ji, Jung-Youn (Dept. of Food Science and Nutrition, Kyungpook National University)
Hwang, In-Kyeong (Dept. of Food Science and Nutrition, Seoul National University)
Kim, Mee-Ra (Dept. of Food Science and Nutrition.Center for Beautiful Aging, Kyungpook National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.22, no.2, 2012 , pp. 298-304 More about this Journal
Abstract
This study was carried out to investigate the effects of various thawing methods on the physical and microbiological properties of frozen pork. The frozen pork was thawed using four methods: refrigerator, cold water, room temperature, and microwave oven. Changes in physicochemical properties of thawed pork were analyzed by measuring color, pH, thawing loss and thiobarbituric acid reactive substances (TBARS) values. Changes in the microbiological properties of thawed pork were analyzed by counting total aerobic bacteria and coliform group. L values of thawed pork were significantly increased by all thawing methods for normal thawing time except the uncooked portion of thawed pork via a microwave. However, the a value decreased in pork thawed by all thawing methods. pH values significantly increased in the pork thawed by microwave and by applying two times the normal thawing time. After thawing, thawing loss was highest in the pork thawed at room temperature for two times the normal thawing time. In addition, TBARS values also increased in the pork thawed in a refrigerator and at room temperature for two times the normal thawing time. The total aerobic bacteria count significantly increased in the case of microwave thawing for normal thawing time and it also increased in the pork thawed in a refrigerator and at room temperature for two times the normal thawing time. These results demonstrate that refrigeration and cold water thawing are the most suitable for frozen pork, and that excess thawing should be avoided.
Keywords
Thawing; pork; physicochemical properties; microbiological properties;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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