Measurement of Lipid Oxidation Rates in Semi-prepared Frozen Muscle Foods During Various Storage and Reheating Conditions

반조리 냉동 육류제품의 저장 및 재가열 방법에 따른 지방 산화율 측정

  • 송은승 (호서대학교 식품영양학과) ;
  • 강명화 (호서대학교 식품영양학과)
  • Published : 1993.05.01


Semi-prepared frozen muscle foods purchased from local industry were tested for lipid oxidation. The effects of various storage conditions, cooking methods, defrosting methods and reheating methods on rancidity were examined using TBA assay and sensory evaluation. TBARS values were increased faster in cooked samples than in uncooked ones during storage periods. During refrigeration of cooked samples, TBARS values were increased significantly for 15 days (p<0.001). In defrosting experiments, refrigerated defrosting was proven to be better compared with room temperature or microwave defrosting (p<0.05). For overall explanation, stepwise regression analysis was done and the results are in this order: storage conditions, cooking methods, moisture content, and lipid content. Using these 4 variables, TBARS values could be explained by 40~53%.