Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of ultrasonic thawing on the physicochemical properties of frozen pork

주파수에 따른 초음파 해동처리가 냉동 돈육의 이화학적 특성에 미치는 효과

  • Kim, Jinse (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Park, Seok Ho (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Choi, Dong Soo (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Choi, Seung Ryul (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Kim, Yong Hoon (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Lee, Soo Jang (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Park, Chun Wan (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA) ;
  • Han, Gui Jeung (Department of Agro-food Resource, National Institute of Agricultural Sciences, RDA) ;
  • Jo, Byeong-Gwan (Department of Biosystem Machinery Engineering, College of Agricultural and Life Science, Chungnam National University) ;
  • Park, Jong Woo (Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA)
  • 김진세 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 박석호 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 최동수 (농촌진흥청 국립농업과학원 농업공학부) ;
  • ;
  • 김용훈 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 이수장 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 박천완 (농촌진흥청 국립농업과학원 농업공학부) ;
  • 한귀정 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 조병관 (충남대학교 바이오시스템공학과) ;
  • 박종우 (농촌진흥청 국립농업과학원 농업공학부)
  • Received : 2016.12.13
  • Accepted : 2017.02.06
  • Published : 2017.04.30
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Abstract

This study was carried out to investigate the effects of ultrasonic thawing on physicochemical characteristics of frozen pork sirloin. To determine the velocity of an ultrasonic thawing machine, $-80^{\circ}C$ frozen pork sirloins were thawed using 132, 580, and 1,000 kHz ultrasonic thawing machines, and the physicochemical properties of pork sirloin thawed with $15^{\circ}C$ tap water and those using the ultrasonic thawing machines were compared. As a result, thawing speed by ultrasonic thawing was three times faster than that of tap water, but drip weight loss rate is increased by about 5% during ultrasonic thawing compared to that during thawing in tap water. However, biochemical properties, such as pH, volatile basic nitrogen, thiobarbituric acid, and total aerobic bacteria, were not improved by ultrasonic thawing. Hunter values, such as total color change and redness, improved slightly after 580 kHz ultrasonic thawing. The hardness and chewiness of the pork sirloin decreased significantly after 580 kHz ultrasonic thawing; however, springiness was not changed. These results indicate that ultrasonic thawing is faster than thawing in tap water, but the physicochemical characteristics of frozen pork sirloin was not significantly improve by ultrasonic sound.

본 연구는 초음파를 이용한 해동기의 이용 가능성을 확인 하고자 수행되었다. 초음파 해동기는 132, 580 및 1,000 kHz의 공진주파수를 가지는 진동자를 이용하여 각 주파수로 제작하고 돈육을 일정한 크기로 정형하여 $-80^{\circ}C$에서 냉동한 후 제작된 해동기를 이용하여 해동 성능을 분석하였다. 해동속도 비교에서는 초음파를 가하지 않은 접촉식해동의 경우 일반적으로 가정에서 행해지는 유수식 해동과 유사하게 20분가량이 소요되었으나, 초음파를 가했을 경우 주파수가 증가할수록 해동시간이 단축되어 1,000 kHz에서는 6분 만에 해동이 완료되었다. 초음파를 이용한 해동 후 품질변화에 대한 분석에서는 재작된 초음파 해동기를 이용하였을 경우 유수해동에 비하여 드립으로 인한 해동감량이 0.5%가량 증가하였지만 pH, VBN 및 TBA 값과 같은 화학적 특성에서는 차이를 나타내지 않았다. 총 호기성 미생물에 또한 냉 해동에 따라 큰 차이를 나타내지 않았다. 초음파 해동기를 이용한 해동에서 냉동 전후의 육색을 비교 분석한 결과 명도는 변화는 거의 나타나지 않았지만 유수해동에 비하여 580 kHz를 이용한 초음파 해동에서 적색도 및 전체 색변화가 유의적의로 개선되었다. 해동육의 조직감 분석에서는 초음파 해동에서 경도가 감소하고 저작성이 증가하는 경향을 나타내었다. 이러한 결과를 종합해볼 때 접촉식 초음파 해동기는 해동시간 단축에 매우 효율적이나 해동육의 품질개선에는 뚜렷한 효과를 나타내지 못하여 경제성을 고려했을 때 성능 개선 및 연육 효과가 나타나는 580 kHz 해동기의 개선 및 이용방안에 대한 추가적인 연구가 필요할 것으로 판단된다.

Keywords

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