• 한국수산과학회지
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• 제18권2호
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• pp.139-148
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• 1985

잉어와 붕장어의 어체 전처리 방법에 따른 동결저장중의 어묵형성능에 관하여 실험한 결과는 다음과 같다. 어체 전처리방법으로써 전어체, 채육기로 채육한것, 채육하여 수세탈수한 것 및 고기풀의 4종 상태로 처리하여 $-30^{\circ}C$에서 3개월 동안 동결저장했을때 원료 및 제품의 품질은 모두 전체적으로 양호한 편이었다. 어체 전처리방법에 따라 처리하여 동결저장한 원료로써 만든 어묵제품 품질은 잉어의 경우, 전어체 그대로 동결저장하는 것이 제품 품질이 가장 양호하였고 그 다음이 채육기로 채육한 것, 채육하여 수세탈수한 것 및 고기풀의 순이었으며, 붕장어에서는 고기풀 상태로 저장한 것이 가장 좋았으며 다음이 전어체, 채육하여 수세탈수한 것, 채육기로 채육한 것의 순이었다.

• 한국축산식품학회지
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• 제40권3호
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• pp.444-460
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• 2020

This study was conducted to investigate the effects of freezing and storage temperature (-18℃, -50℃, and -60℃) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut into a thickness of 3 cm (9×9×3 cm, 150 g), individually packed in air-containing packages, and stored at different temperature (-18℃, -50℃, and -60℃) for 6 months. Chicken leg meats were prepared (10 cm long, weighing 70 g) and packed in the same manner. Frozen samples were thawed at 2℃. Physicochemical properties such as thawing loss, cooking loss, water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS) were evaluated. The samples frozen by deep freezing (-60℃) was favorable with respect to thawing loss, color, and VBN. Samples frozen at -60℃ had lower values of thawing loss and VBN than those frozen at -18℃ for all storage periods (p<0.05). Color parameters were more similar to those of fresh meat than to those of samples frozen at -18℃ for 6 months. The TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating oxidative stability of lipids. Consequently, deep freezing at -60℃ may be acceptable for maintaining the quality of fresh pork neck and chicken leg meat for 6 months without deterioration.

• 한국식품영양과학회지
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• 제34권10호
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• pp.1599-1605
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• 2005

본 연구는 냉장우육과 냉동우육의 판별법을 개발하기 위하여, 한우 육을 부위별(사태, 등심, 우둔, 양지 )로 구입하고 냉장(4$\pm$ 1$^{\circ}C$), 냉동(-4, -18, -77$^{\circ}C$)상태로 15일 저장하면서 압착육즙채취기를 이용하여 근육 세포내 mitochondria 막에 존재하는 mitochondrial malate dehydrogenase활성 특성을 비교 연구한 결과 다음과 같은 결과를 얻었다. 본 실험을 위하여 제작된 압착육즙채취기를 이용하여 정량적인 압착 육즙을 얻을 수 있었고, 1.5g의 우육을 이용하였을 때 0.15mL의 압착육즙을 얻었다. 냉장우육과 냉동우육 간의 mite-chondral malate dehyogenase의 각 부위별 활성은 사태의 경우 냉장우육은 23.63 Unit/mL의 활성을 나타내었고,-4$^{\circ}C$는 20.91 Unit/mL, -18$^{\circ}C$는 26.43 Unit/mL 그리고 -77$^{\circ}C$는 25.90 Unit/mL의 활성을 나타내었다. 동일한 부위에서 저장온도에 따른 효소의 활성도는 냉장우육보다 -4$^{\circ}C$를 제외한 법동 저장 온도(-18, -77$^{\circ}C$)에서 모두 유의적으로 높은 효소의 활성을 나타내었다(p < 0.05). 동일한 저장 온도에서 각부위 간에 활성의 차이점은 -77$^{\circ}C$에서 냉동 저장한 우육이 유의적 차이 없이 가장 높은 효소 활성을 나타내었고,-77$^{\circ}C$ 저장온도를 제외하고는 모두 유의성 있는 변화량을 나타내었다(p < 0.05). 실험군의 압착육즙 내 mitochondrial malate dehydrogenase의 활성은 10분간 흡광도 변화량을 조사함으로써 계산되었다. 등심을 제외한 모든 부위에서 호소반응개시 3분 후에 -4$^{\circ}C$에서 동결우육을 제외하고 동결우육의 효소 활성이 떨어지는 것을 확인할 수 있었고, 5분 반응 후에는 그 효소의 활성을 발견할 수 없었다. 냉장우육은 12분까지 활성을 측정할 수 있었다. 15일간 냉장우육 및 냉동우육을 저장 온도에 따라 저장하면서 그 활성을 측정하였는데, 저장 기간이 길어져도 그 효소활성의 차이는 유의적으로 변화하지 않고, 모든 실험군(사태, 등심, 양지, 우둔 부위 )에서 유의적으로 유사한 활성을 유지하였다(p < 0.05). 따라서 본 연구 결과로부터 mitochondrial malate dehydrogenase의 활성을 이용하여 냉장우육과 냉동우육 유무를 판별하는데 유효한 지표로 사용 가능한 것으로 사료되었다.

• Food Science and Biotechnology
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• 제17권1호
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• pp.212-215
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• 2008

The effect of gamma irradiation on the Hunter color values, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken was investigated. Fresh meat samples were purchased from local markets, packed and frozen in polyethylene bags, and irradiated at 5 kGy. The Hunter's L-values (lightness) were not significantly different in all the meat samples after irradiation, but the a-values (redness) were higher in the irradiated beef and pork than the non-irradiated ones. After 6 months of storage at $-6^{\circ}C$, the L-values increased in all the meat samples and the a-value in chicken was lower in the irradiated sample than that of the control. The microbial counts decreased in all the samples right after irradiation, but the coliforms and yeasts & molds increased by 1-2 log cycles after 6 months even under frozen state. The overall acceptability of the meat was not affected by irradiation. Panelists had a higher likeness for the increased redness in irradiated beef. In general, only the color changes in meat as a result of irradiation were found to be species-dependent.

• 농업과학연구
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• 제48권4호
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• pp.739-751
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• 2021

The thawing process is usually essential for imported pork because this product is typically distributed frozen. Consumers prefer fresh pork because discoloration, nutrient spills, and microbial contamination are high during the thawing process. The illegal act of selling frozen pork by disguising it as fresh pork through various methods can occur for the benefit of the difference in the sales price. However, there is some difficulty in securing systematic and objective data, as sensory tests are generally performed on imported pork. In the experiment conducted here, the electrical conductivity and dielectric properties of pork neck and pork belly products were measured. The amounts of change before and after freezing were compared through a statistical analysis, and a new method for determining frozen meat was proposed based on the analysis results. The weight was reduced compared to that before freezing due to the outflow of drips from the thawing process, but there was no difference in the drip loss level due to the thawing method. Vacuum packaging was found to lead to more drip loss than regular packaging, but the difference was not statistically significant. Frozen pork neck meat can be determined by measuring the electrical conductivity in the lean parts and the dielectric characteristic in the fatty parts. Frozen pork belly is determined by measuring the dielectric constant of the part closest to the outer fat layer.

• 한국축산식품학회지
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• 제40권3호
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• pp.350-361
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• 2020

Quality control of meat products is one of the main concerns of consumers, governmental control authorities, and retailers. The purpose of this study was to employ ribose-induced Maillard reaction in detection of meat adulteration and differentiation of fresh-chilled from frozen-thawed minced veal. The browning intensity was assessed through measuring the absorbance at 420 nm with a spectrophotometer as well as the direct analysis of the color and pH. The results showed that CIE b*, CIE a*, and A_420* values in the extract of fresh-chilled veal were significantly (p<0.05) higher than frozen-thawed samples. The extract of frozen meat samples stored at -18℃ became significantly darker and more yellowish compared to -4℃. The results showed that the A_420* value in the frozen-thawed veal stored at -4℃ and -18℃ was reduced by approximately 17.22±3.53% and 11.68±2.49%, respectively, compared with fresh-chilled veal. The findings also showed that the storage temperature of minced veal and the heating time in this reaction had a significant effect on all tested variables (p<0.0001). The proposed method can be considered as an easy, quick, and inexpensive test for differentiating between the fresh-chilled and frozen-thawed minced veal.

• 한국식품과학회지
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• 제21권4호
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• pp.536-541
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• 1989

냉동멸치조미육제품의 저장안정성을 살피보기 위해 본 시제품을 동결저장하면서 저장 중 품질안정성에 대하여 실험하였다. 동결저장 중 멸치조미육제품의 pH 및 휘발성염기질소량은 점차 약간씩 증가하는 반면, 생균수는 $0.8{\sim}2.6{\times}10^5/g$ 범위로 저장 중 감소하는 경향이었다. Histamine 함량은 $70.6{\sim}76.7mg/100g$ 범위로 식품위생학적 면에서 안전하였다. 동결저장 중 고도 불포화지방산의 조성비는 점차 감소하는 반면 포화산, 모노엔산은 상대적으로 약간씩 증가하였다. 고도불포화 지방산의 산화분해 정도, 유지특가, 색조의 변화 및 단백질의 법동변성 정도를 측정한 결과 유화커어드 및 sodium erythorbate를 첨가함으로써 제품의 지방산패, 단백질변성을 다소 억제시킬 수 있었다. 이상의 결과에서 본 시제품(A)는 동결저장 150일 동안 품질이 안정하게 유지되었으며 식품가공용 중간소계로서 충분히 이용가능하다는 결론을 얻었다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권2호
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• pp.254-261
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• 2017

Objective: The effects of aging and freezing/thawing sequence on color, physicochemical, and enzymatic characteristics of two beef muscles (Mm. gluteus medius, GM and biceps femoris, BF) were evaluated. Methods: Beef muscles at 3 d postmortem were assigned to four different combinations of aging and freezing/thawing sequence as follows; aging at $2^{\circ}C$ for 3 wk (A3, never-frozen control), freezing at $-28^{\circ}C$ for 2 wk then thawing (F2, frozen/thawed-only), aging at $2^{\circ}C$ for 3 wk, freezing at $-28^{\circ}C$ for 2 wk then thawing (A3F2), and freezing at $-28^{\circ}C$ for 2 wk, thawing then further aging at $2^{\circ}C$ for 3 wk (F2A3). Results: No significant interactions between different aging/freezing/thawing treatments and muscle type on all measurements were found. Postmortem aging, regardless of aging/freezing/thawing sequence, had no impact on color stability of frozen/thawed beef muscles (p<0.05). F2A3 resulted in higher purge loss than F2 and A3F2 treatments (p<0.05). A3F2 and F2A3 treatments resulted in lower shear force of beef muscles compared to F2 (p<0.05). Although there was no significant difference in glutathione peroxidase (GSH-Px) activity, F2A3 had the highest ${\beta}-N-acetyl$ glucominidase (BNAG) activity in purge, but the lowest BNAG activity in muscle (p<0.05). GM muscle exhibited higher total color changes and purge loss, and lower GSH-Px activity than BF muscle. Conclusion: The results from this present study indicate that different combinations of aging/freezing/thawing sequence would result in considerable impacts on meat quality attributes, particularly thaw/purge loss and tenderness. Developing a novel freezing strategy combined with postmortem aging will be beneficial for the food/meat industry to maximize its positive impacts on tenderness, while minimizing thaw/purge loss of frozen/thawed meat.

• 농업과학연구
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• 제42권2호
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• pp.131-139
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• 2015

This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at $4^{\circ}C$ for 28 days. No significant difference was found in yield between smoked breast meats produced by fresh and thawed duck meats (p>0.05). The number of total aerobic bacteria and color of smoked breast meat produced by thawed duck meat were not significantly different compared with those by fresh one throughout storage period (p>0.05). The all texture properties were not significantly different between smoked breast meats produced by fresh and thawed duck meats by 14 days of storage (p>0.05). However, on day 21 and 28, the hardness and gumminess of smoked breast meat produced by fresh duck meat were significantly higher than those by thawed one (p<0.05). In sensorial property, smoked breast meat produced by thawed duck meat received significantly high scores in color, juiciness, and tenderness on days 0, 14, and 28 and in flavor and overall acceptance on days 0 and 14 compared with those by fresh one (p<0.05). Therefore, we concluded that the use of thawed duck meat for producing smoked duck meat product may be not worse than the use of fresh duck meat in quality of smoked duck meat product. In addition, the use of thawed duck meat may be better in sensorial quality of smoked duck meat product than that of fresh one.

• Entomological Research
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• 제48권5호
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• pp.453-456
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• 2018

The lipids of Clanis bilineata larvae meat (CBLM) are susceptible to oxidation, and thus the commercial and consumption values of CBLM decrease during frozen storage. In the present study, peroxide values (PV), thiobarbituric acid-reactive substances (TBARS), free fatty acid (FFA) content, fatty acid composition, and likeness (palatability) score of CBLM were determined to investigate the effect of glutathione on the oxidation of CBLM lipids. Glutathione decreased the PV, TBARS, and FFA content, maintained fatty acid composition, and increased the likeness (palatability) score of the CBLM, indicating that glutathione can be used as a cryoprotectant to extend the shelf life of CBLM.