Won-Ho Hong, Jeong-Sang Kim, Yu-Jeong Gwak, Jiyeon Chun
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引用次数: 0
Abstract
As livestock consumption in Korea has been gradually increasing, the quality of
the final products has been improved to meet this increased demand. In
particular, maintaining the water holding capacity (WHC) and minimizing the drip
loss during the thawing of frozen meat are of utmost importance. This study
investigated the physicochemical properties of frozen pork subjected to thawing
under different conditions: at room temperature (20°C, under air), at a
low temperature (4°C refrigerator, under air), under water (20°C,
under water in a vacuum bag), under microwave (microwave-thawing, 260 W), and
under low-pressure tumbling (20°C, 0.015 bar, tumbling). The shortest
thawing time for frozen pork was recorded upon low-pressure tumbling thus
indicating a fast heat transfer. The lowest drip loss (0.2%) and highest
WHC (94.5%) were also recorded under this condition. A significantly
higher drip loss was observed upon microwave-(1.0%) and water-thawing
(1.2%), which resulted in the lowest WHC in microwave thawing
(87.2%). The highest total count of aerobic bacteria and coliform group
were observed upon room temp thawing while the low pressure tumbling and thawing
resulted in the lowest aerobic bacteria (1.90 log CFU/g) and coliform (0.78 log
CFU/g) count. Consequently, thawing by low pressure tumbling afforded the best
food quality.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.