Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat

  • Hong, Geun-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Sung-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Jee-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Sung (Department of Foods and Biotechnology, Hanseo University) ;
  • Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Published : 2005.10.31
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Abstract

This study investigated the effect of thawing rate on the physicochemical properties of frozen ostrich meat. Five different thawing rates (0.33, 0.54, 0.61, 0.68, and 0.78 cm/h) were delivered by controlling the air velocity as heat convection at $15^{\circ}C$. The pH value decreased with increasing thawing rate (p<0.05). In color measurement, $L^*$-values of all treatments were lower and $b^*$-values higher than those of control, but $a^*$-values were not significantly different among the treatments except at the thawing rate of 0.33 cm/h. Increasing thawing rate tended to improve the water holding capacity (WHC) of the samples. Thawing loss decreased with increasing thawing rate and significantly higher cooking loss was observed at the thawing rate of 0.33 cm/h. Thiobarbituric acid reactive substance (TBARS) levels of all treatments were significantly higher than that of control (p<0.05). Increasing thawing rate tended to decrease the total volatile basic nitrogen (TVBN) value. These results indicated that a rapid thawing process at $15^{\circ}C$ improved the quality of frozen ostrich meat.

Keywords

References

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