Effects of Sub-freezing Systems on the Freshness of Pork Loin, Beef Loin and Tuna

냉각방식에 따른 반냉동 돼지고기, 쇠고기와 참치의 신선도 변화

  • Kim, Don (Department of Food Science & Technology, Chung-ang University) ;
  • Chang, Young-Ki (Samsung Electronics Co., LTD) ;
  • Park, Ki-Hwan (Department of Food Science & Technology, Chung-ang University) ;
  • Lee, Young-Chun (Department of Food Science & Technology, Chung-ang University)
  • 김돈 (중앙대학교 식품공학과) ;
  • 장영기 (삼성전자 주식회사) ;
  • 박기환 (중앙대학교 식품공학과) ;
  • 이영춘 (중앙대학교 식품공학과)
  • Published : 2000.04.30


Effects of different types of sub-freezing methods on quality of raw pork loin, beef loin and tuna were studied. Storage tests were undertaken as follows; the three different types of sub-freezing methods, such as regular cold chamber at $-1^{\circ}C$, air-blast sub-freezing at $-5^{\circ}C$ and sharp-plate sub-freezing at $-5^{\circ}C$, were evaluated for extending freshness of samples. Pork loin packed with polyethylene-film showed no significant differences (P<0.05) in physico-chemical properties among the above sub-freezing methods. Air-blast sub-freezing methods revealed faster evaporation of moisture from samples. The same sub-freezing method also showed increased VBN values of pork loin and tuna samples. Regular cold chamber resulted in increased TBA values and K values of beef loin and tuna, respectively. It appeared that sharp-plate freezing system kept the food samples with the least loss of freshness among the above three sub-freezing methods. These results indicated that freshness of raw pork, beef and tuna could be significantly extended by the sharp-plate sub-freezing method.


sub-freezing methods;freshness;pork loin;beef loin;tuna