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Temperature Changes during Freezing and Effect of Physicochemical Properties after Thawing on Meat by Air Blast and Magnetic Resonance Quick Freezing
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 Title & Authors
Temperature Changes during Freezing and Effect of Physicochemical Properties after Thawing on Meat by Air Blast and Magnetic Resonance Quick Freezing
Kim, Young Boong; Woo, Sung Min; Jeong, Ji Yun; Ku, Su Kyung; Jeong, Jin Woong; Kum, Jun Seok; Kim, Eun Mi;
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 Abstract
This study was carried out to investigate the effects of various temperatures of electro-magnetic resonance and air blast freezing methods on the physicochemical quality of meat. Beef (loin and round), pork (belly and ham) and chicken (breast and leg) were purchased at a commercial market, and the meat was frozen using three methods: air blast freezing ( and ) and electro-magnetic resonance quick freezing. Changes in the physicochemical properties of meat were analyzed by drip loss, cooking loss, water holding capacity (WHC) and proximate compositions. In comparison, regardless of the animal species and cuts of meat, electro-magnetic resonance quick freezing (2 h) resulted in a completely frozen product in a much shorter time than and air blast freezing (24 h and 8 h, respectively). Drip loss of loin which had underwent electro-magnetic resonance quick freezing were significantly (p<0.05) lower than those of the other two treatments, but cooking loss and water holding capacity were the highest at 43.7% and 60.7%, respectively (p<0.05). Characteristics such as crude protein, crude fat and moisture compositions showed significant differences, depending on the cuts and freezing methods (p<0.05). The fat composition of electro-magnetic resonance quick frozen loin and round were significantly low (p<0.05). However, moisture content was the highest compared to other freezing methods, as 67.1% and 71.9%, respectively (p<0.05). Electro-magnetic resonance quick freezing was an appropriate way to reduce the deterioration of meat quality due to freezing, and the drip loss was least for the part with low moisture, low protein, and high fat.
 Keywords
electro-magnetic resonance;air blast;freezing;meat;temperature;quality;
 Language
Korean
 Cited by
1.
Changes in Quality of Hanwoo Bottom Round under Different Freezing and Thawing Conditions, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 2, 230  crossref(new windwow)
2.
A Review of Novel and Innovative Food Freezing Technologies, Food and Bioprocess Technology, 2015, 8, 8, 1616  crossref(new windwow)
3.
Effects of Magnetic Fields on Freezing: Application to Biological Products, Comprehensive Reviews in Food Science and Food Safety, 2016, 15, 3, 646  crossref(new windwow)
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