Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Ohmic Thawing on the Physicochemical Properties of Frozen Pork

  • Kim, Jee-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • 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) ;
  • Lee, Sung (Department of Foods and Biotechnology, Hanseo University) ;
  • Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Published : 2006.06.30
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Abstract

This study was carried out to investigate the physicochemical properties of frozen pork muscle which has been thawed using the ohmic thawing process, and to establish the optimal ohmic power intensity. The samples were frozen at $-40^{\circ}C$ and thawed at 0, 10, 20, 30, and 40 V by ohmic thawing. Increasing ohmic power intensity correlated with increased thawing rates. The relationship between ohmic power intensity and thawing rate can be represented as a polynomial function. The pH value decreased with increasing ohmic power intensity (p<0.05). With regard to color measurement, the $L^*$, a, and b values of thawing at all ohmic power intensities were not significantly different. The water holding capacity showed a peak value of 41.62% with an ohmic thawing intensity of 30 V. Cooking losses were lowest at the lowest ohmic thawing intensity of 10 V. Thiobarbituric acid reactive substance (TBARS) levels with all thawing processes were slightly higher than that of the control (p<0.05). Increasing ohmic power intensity did not tend to change the total volatile basic nitrogen (TVBN) value.

Keywords

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