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Effect of High Pressure Freezing and Thawing Process on the Physical Properties of Pork
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 Title & Authors
Effect of High Pressure Freezing and Thawing Process on the Physical Properties of Pork
Shim, Kook-Bo; Hong, Geun-Pyo; Choi, Mi-Jung; Min, Sang-Gi;
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 Abstract
This study was conducted to investigate the effect of various high pressure freezing and thawing treatments on the physical properties of pork. To compare the effects of the freezing and thawing process on meat quality, atmospheric freezing followed by running water thawing (AFRT), pressure shift freezing followed by running water thawing (SFRT), and pressure shift freezing and pressure assisted thawing (SFAT) were conducted at pressure of 250 MPa and cooling temperature of . SAFT and SFRT showed a shorter phase transition time and total thawing time than AFRT. The pH value of treated samples increased significantly (p<0.05) compared to unfrozen meat. In addition, SFAT and SFRT showed a higher pHvalue than AFRT. Although the water holding capacity was significantly decreased (p<0.05) for SFAT and SFRT, SFRT reduced drip loss. In regards to color, SFAT and SFRT resulted in a significant increase in color parameters (p<0.05) relative to AFRT, while SFAT produced a higher L*-value. High pressure treatment significantly increased shear force (p<0.05) compared to AFRT, and, where SFRT showed the highest shear force. Therefore, these combined results indicated that the hydrostatic pressure treatment improved the functional properties of pork and increased the freezing and thawing rate.
 Keywords
pressure shift freezing;pressure assisted thawing;physicochemical;pork;
 Language
Korean
 Cited by
1.
동결 기간 및 해동 후 냉장이 제주 흑돼지고기의 물리화학적, 기호적 품질에 미치는 영향,문윤희;

동아시아식생활학회지, 2010. vol.20. 4, pp.560-566
1.
Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method, Innovative Food Science & Emerging Technologies, 2014, 26, 40  crossref(new windwow)
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A Review of Novel and Innovative Food Freezing Technologies, Food and Bioprocess Technology, 2015, 8, 8, 1616  crossref(new windwow)
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Effects of Microwave Thawing Conditions on the Physicochemical Characteristics of Frozen Rice, Food Engineering Progress, 2014, 18, 4, 366  crossref(new windwow)
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