Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in Quality of Hanwoo Bottom Round under Different Freezing and Thawing Conditions

한우육의 냉동 및 해동 조건에 따른 품질 변화

  • Chun, Ho Hyun (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi) ;
  • Choi, Eun Ji (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi) ;
  • Han, Ae Ri (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi) ;
  • Chung, Young Bae (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi) ;
  • Kim, Jin Se (Postharvest Engineering Division, National Academy of Agricultural Science, RDA) ;
  • Park, Suk Ho (Postharvest Engineering Division, National Academy of Agricultural Science, RDA)
  • 천호현 (세계김치연구소 신공정발효연구단) ;
  • 최은지 (세계김치연구소 신공정발효연구단) ;
  • 한애리 (세계김치연구소 신공정발효연구단) ;
  • 정영배 (세계김치연구소 신공정발효연구단) ;
  • 김진세 (농촌진흥청 국립농업과학원 수확후관리공학과) ;
  • 박석호 (농촌진흥청 국립농업과학원 수확후관리공학과)
  • Received : 2015.10.16
  • Accepted : 2015.12.23
  • Published : 2016.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the effects of freezing and thawing conditions on quality of Hanwoo bottom round. The beef samples were frozen by air blast freezing at $-20^{\circ}C$ or ethanol immersion freezing at $-70^{\circ}C$ and then stored at $-20^{\circ}C$ for 10 days. After 10 days of storage, the frozen samples were thawed with air blast thawing at $4^{\circ}C$ or water immersion thawing at $4^{\circ}C$ and subjected to subsequent analyses of drip loss, water holding capacity, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), total aerobic bacteria, and microstructure. Drip loss significantly increased in samples treated with air blast freezing compared to ethanol immersion freezing, whereas freezing and thawing processes had no significant impact on water holding capacity of the samples. Thawing conditions had a much stronger influence on the TBARS and VBN of the samples than freezing conditions. There was no significant difference in the population of total aerobic bacteria among the four samples subjected to one freeze-thaw cycle. In addition, to analyze the effects of freeze-thaw cycle on the quality of beef, three freeze-thaw cycles were performed during storage. Multiple freeze-thaw cycles increased drip loss, TBARS, and VBN and decreased water holding capacity, accelerating microstructural damage. These data indicate that Hanwoo bottom round can be rapidly frozen and thawed by using ethanol immersion freezing and water immersion thawing methods with minimal impact on meat quality.

본 연구는 공기를 이용한 송풍식과 초저온 에탄올을 이용한 침지식 냉동방법 및 저온 송풍식과 유수식 해동방법을 조합하고 저장 중 냉동-해동 반복에 따른 한우 설도의 품질에 미치는 영향을 살펴보았다. 송풍식 냉동은 냉동이 완료되는데 약 800분이 소요됐지만 침지식 냉동방법은 8분에 한우 시료를 급속하게 동결시켰다. 한편 송풍식 해동은 한우 시료가 해동이 완료되는 데 약 350분 소요되었지만, 유수식 해동은 약 70분으로 해동시간이 280분 단축되었다. 송풍식 냉동시료는 송풍식 해동과 유수식 해동에 의해 4.05와 4.54%의 드립 감량이 발생했지만 침지식 냉동시료는 송풍식 해동과 유수식 해동에 의한 드립 감량이 2.59와 2.09%로 냉동방법에 따라 유의적(P<0.05) 차이를 보였다. 냉동과 해동 처리로 한우 설도의 보수력은 64.40~66.05%로 감소하였지만 냉동과 해동 조건에 따른 차이가 거의 나타나지 않았다. 송풍식 냉동-송풍식 해동과 침지식 냉동-송풍식 해동 처리구의 TBARS 값은 각각 1.12와 1.18 mg MDA/kg으로 송풍식 냉동-유수식 해동 처리구와 침지식 냉동-유수식 해동 처리구의 0.82와 0.77 mg MDA/kg과 비교하여 높은 값을 나타냈다. 휘발성 염기질소 함량은 TBARS 결과와 유사하게 송풍식 해동 처리구가 유수식 해동 처리구보다 높은 값을 보였다. 냉동과 해동이 조합된 모든 처리구의 총 호기성 세균수는 4.45~4.67 log CFU/g으로 냉동 및 해동 방법에 따라 유의적(P<0.05) 차이는 나타나지 않았다. 송풍식 냉동된 한우육은 해동 후 근섬유 조직이 불균일하게 찢어지거나 근섬유 간의 간격이 더 넓어졌지만, 침지식 냉동된 한우육은 송풍식 해동 또는 유수식 해동 후 조직의 구조적 손상이나 변화가 훨씬 적은 것으로 나타났다. 한편 저장 중 냉동-해동의 3반복 처리로 드립 감량 증가, 보수력 감소, TBARS 값 및 휘발성 염기질소 함량 증가, 근섬유 조직 손상 등 품질 저하가 발생하였다. 앞으로 고품질 냉동 한우육의 생산 및 유통을 위한 부위별, 포장단위별 중량에 따른 냉동 및 해동 방법에 따른 이화학적 품질에 미치는 영향, 관능평가 등의 추가 연구가 필요할 것으로 사료된다.

Keywords

References

  1. Choi YS, Jeong TJ, Hwang KE, Kim HW, Kim CJ, Sung JM, Oh NS, Kim YB. 2015. Effects of emulsion mapping in different parts of pork and beef. Korean J Food Cook Sci 31: 241-247. https://doi.org/10.9724/kfcs.2015.31.3.241
  2. Moon JH, Sung M, Kim JH, Kim BS, Kim Y. 2013. Quality factors of freshness and palatability of Hanwoo from their physicochemical and sensorial properties. Korean J Food Sci An 33: 796-805. https://doi.org/10.5851/kosfa.2013.33.6.796
  3. Ministry of Agriculture, Food and Rural Affairs. 2014. Agriculture, food, and rural affairs statistics yearbook. Ministry of Agriculture, Food and Rural Affairs, Sejong, Korea.
  4. Moon YH. 2012. Comparison of quality characteristics among chilled loins obtained from Jeju Black Cattle, Hanwoo and imported Australian beef. J East Asian Soc Dietary Life 22: 497-505.
  5. Kang HJ, Lee HY, Park JD, Kum JS. 2013. Effect of microwave treatment on the physicochemical and microbiological characteristics of beef loin during storage at $4^{\circ}C$. Korean J Food Sci Technol 45: 161-166. https://doi.org/10.9721/KJFST.2013.45.2.161
  6. Kim CJ, Lee CH, Lee ES, Ma KJ. 1998. Studies on physicochemical characteristics of frozen beef at as influenced by thawing rates. Korean J Food Sci Ani Resour 18: 142-148.
  7. Park MH, Kwon JE, Kim SR, Won JH, Ji JY, Hwang IK, Kim MR. 2012. Physicochemical and microbiological properties of pork by various thawing methods. J East Asian Soc Dietary Life 22: 298-304.
  8. Kim YB, Woo SM, Jeong JY, Ku SK, Jeong JW, Kum JS, Kim EM. 2013. Temperature changes during freezing and effect of physicochemical properties after thawing on meat by air blast and magnetic resonance quick freezing. Korean J Food Sci An 33: 763-771. https://doi.org/10.5851/kosfa.2013.33.6.763
  9. Moon YH. 2012. Effects of dietary mugwort on nutritional composition and physicochemical characteristics of thawed Hanwoo beef. J East Asian Soc Dietary Life 22: 290-297.
  10. Li B, Sun DW. 2002. Novel methods for rapid freezing and thawing of foods-a review. J Food Eng 54: 175-182. https://doi.org/10.1016/S0260-8774(01)00209-6
  11. He X, Liu R, Nirasawa S, Zheng D, Liu H. 2013. Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat. J Food Eng 115: 245-250. https://doi.org/10.1016/j.jfoodeng.2012.10.023
  12. Soyer A, Ozalp B, Dalmis U, Bilgin V. 2010. Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat. Food Chem 120: 1025-1030. https://doi.org/10.1016/j.foodchem.2009.11.042
  13. Alizadeh E, Chapleau N, de Lamballerie M, Lebail A. 2007. Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets. J Food Sci 72: E279-E284. https://doi.org/10.1111/j.1750-3841.2007.00355.x
  14. Ban C, Choi YJ. 2012. Innovative techniques and trends in freezing technology of bakery products. Food Science and Industry 45(4): 9-15.
  15. Yun CG, Lee DH, Park J. 1998. Ohmic thawing of a frozen meat chunk. Korean J Food Sci Technol 30: 842-847.
  16. Xia X, Kong B, Liu J, Diao X, Liu Q. 2012. Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle. LWT-Food Sci Technol 46: 280-286. https://doi.org/10.1016/j.lwt.2011.09.018
  17. Boonsumrej S, Chaiwanichsiri S, Tantratian S, Suzuki T, Takai R. 2007. Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing. J Food Eng 80: 292-299. https://doi.org/10.1016/j.jfoodeng.2006.04.059
  18. Lee JK, Park J. 1999. Rapid thawing of frozen pork by 915 MHz microwave. Korean J Food Sci Technol 31: 54-61.
  19. Ko SH, Hong GP, Park SH, Choi MJ, Min SG. 2006. Studies on physical properties of pork frozen by various high pressure freezing process. Korean J Food Sci Ani Resour 26: 464-470.
  20. Nam JH, Song HI, Kim MS, Moon YH, Jung IC. 1998. Effects of freezing temperature on quality of thawed beef. Korean J Food & Nutr 11: 482-487.
  21. Jung IC. 1999. Effect of freezing temperature on the quality of beef loin aged after thawing. J Korean Soc Food Sci Nutr 28: 871-875.
  22. AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 788.
  23. Rodezno LAE, Sundararajan S, Solval KM, Chotiko A, Li J, Zhang J, Alfaro L, Bankston JD, Sathivel S. 2013. Cryogenic and air blast freezing techniques and their effect on the quality of catfish fillets. LWT-Food Sci Technol 54: 377-382. https://doi.org/10.1016/j.lwt.2013.07.005
  24. Liang D, Lin F, Yang G, Yue X, Zhang Q, Zhang Z, Chen H. 2015. Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage. LWT-Food Sci Technol 60: 948-956. https://doi.org/10.1016/j.lwt.2014.10.034
  25. Ahn DU, Olson DG, Jo C, Chen X, Wu C, Lee JI. 1998. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci 49: 27-39. https://doi.org/10.1016/S0309-1740(97)00101-0
  26. Kim S, Ma Y, Gu K, Lee Y, Kim E, Song KB. 2005. Effect of chlorine dioxide treatment on microbial safety and qaulity of saury during storage. J Korean Soc Food Sci Nutr 34: 1258-1264. https://doi.org/10.3746/jkfn.2005.34.8.1258
  27. Moon YH. 2013. Changes in physical properties of ham and loin from low-fat pork cuts during chilling after thawing. J East Asian Soc Dietary Life 23: 487-495.
  28. Hwang EG, Bea MJ, Kim BK. 2010. Research on consumers purchasing characteristics and satisfaction for Hanwoo beef. J Korean Soc Food Sci Nutr 39: 709-718. https://doi.org/10.3746/jkfn.2010.39.5.709
  29. Jeong GG, Park NY, Lee SH. 2006. Quality characteristics of high and low grade Hanwoo beef during storage at $1^{\circ}C$. Korean J Food Sci Technol 38: 10-15.
  30. Xanthakis E, Le-Bail A, Ramaswamy H. 2014. Development of an innovative microwave assisted food freezing process. Innovative Food Sci Emerging Technol 26: 176-181. https://doi.org/10.1016/j.ifset.2014.04.003
  31. Anese M, Manzocco L, Panozzo A, Beraldo P, Foschia M, Nicoli MC. 2012. Effect of radiofrequency assisted freezing on meat microstructure and quality. Food Res Int 46: 50-54. https://doi.org/10.1016/j.foodres.2011.11.025
  32. Leygonie C, Britz TJ, Hoffman LC. 2012. Impact of freezing and thawing on the quality of meat: review. Meat Sci 91: 93-98. https://doi.org/10.1016/j.meatsci.2012.01.013
  33. Eastridge JS, Bowker BC. 2011. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks. J Food Sci 76: S156-S162. https://doi.org/10.1111/j.1750-3841.2010.02037.x
  34. Kim YH, Liesse C, Kemp R, Balan P. 2015. Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins. Meat Sci 110: 40-45. https://doi.org/10.1016/j.meatsci.2015.06.015
  35. Kaale LD, Eikevik TM, Rustad T, Nordtvedt TS. 2014. Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar) muscle during superchilled storage. LWT-Food Sci Technol 55: 528-535. https://doi.org/10.1016/j.lwt.2013.10.021
  36. Hughes JM, Oiseth SK, Purslow PP, Warner RD. 2014. A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Sci 98: 520-532. https://doi.org/10.1016/j.meatsci.2014.05.022
  37. Ali S, Zhang W, Rajput N, Khan MA, Li C, Zhou G. 2015. Effect of multiple freeze-thaw cycles on the quality of chicken breast meat. Food Chem 173: 808-814. https://doi.org/10.1016/j.foodchem.2014.09.095
  38. Shin HY, Ku KJ, Park SK, Song KB. 2006. Use of freshness indicator for determination of freshness and quality change of beef and pork during storage. Korean J Food Sci Technol 38: 325-330.
  39. Yamamoto SA, Harris LJ. 2001. The effects of freezing and thawing on the survival of Escherichia coli O157:H7 in apple juice. Int J Food Microbiol 67: 89-96. https://doi.org/10.1016/S0168-1605(01)00438-X
  40. Haughton PN, Lyng J, Cronin D, Fanning S, Whyte P. 2012. Effect of crust freezing applied alone and in combination with ultraviolet light on the survival of Campylobacter on raw chicken. Food Microbiol 32: 147-151. https://doi.org/10.1016/j.fm.2012.05.004
  41. Speck ML, Ray B. 1977. Effects of freezing and storage on microorganisms in frozen foods: A review. J Food Prot 40: 333-336. https://doi.org/10.4315/0362-028X-40.5.333

Cited by

  1. Effect of frozen-storage period on quality of American sirloin and mackerel (Scomber japonicus) vol.26, pp.4, 2017, https://doi.org/10.1007/s10068-017-0146-7
  2. Changes in Quality of Welsh Onion (Allium fistulosum L.) during the Freezing Storage Period under Different Freezing Conditions vol.32, pp.6, 2016, https://doi.org/10.9724/kfcs.2016.32.6.665
  3. Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion vol.124, 2017, https://doi.org/10.1016/j.meatsci.2016.11.003
  4. Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods vol.9, pp.1, 2020, https://doi.org/10.3390/foods9010026
  5. The Quality Characteristics of Foods by Applying Liquid Immersion Freezing Technology vol.24, pp.1, 2016, https://doi.org/10.13050/foodengprog.2020.24.1.88