Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 3
- /
- Pages.447-452
- /
- 1988
- /
- 0367-6293(pISSN)
The Effect of Freezing Rates on the Physico-Chemical Changes of Beef during Frozen Storage at $-20^{\circ}C$
동결속도에 따른 쇠고기의 냉동저장중 이화학적 변화
- Kim, Young-Ho (Food Science and Technology Lab, Korea Food Research Institute) ;
- Yang, Seung-Yong (Food Science and Technology Lab, Korea Food Research Institute) ;
- Lee, Moo-Ha (Food Science and Technology Lab, Korea Food Research Institute)
- Published : 1988.06.01
Abstract
In order to study effect of freezing rates on the quality changes such as pH, TBA value, free fatty acids and protein extractability, cylindrical chopped beef logs with 10cm of diameter and 10cm of height were frozen at three freezing rates(0.97cm/hr, 2.05cm/hr, 3.71cm/hr)using air blast freezer. Physicochemical changes of frozen meat were investigated during forzen storage at
냉동육에 대한 동결속도의 영향을 살펴보고자 송풍동 결기를 이용하여 직경 10cm, 높이 10cm규격의 세절된 원통형 쇠고기를 0.97cm/hr, 2.05cm/hr, 3.71cm/hr의 속도로 동결시켰으며