Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality
조연지, 장민영, 정유경, 김재형, 심준보, 천지연, 유선미, 한귀정, 민상기,
소속 상세정보
조연지 ( Jo Yeon-Ji )
Konkuk University Department of Bioindustrial Technologies
장민영 ( Jang Min-Young )
Konkuk University Department of Bioindustrial Technologies
정유경 ( Jung You-Kyoung )
Konkuk University Department of Bioindustrial Technologies
김재형 ( Kim Jae-Hyeong )
Konkuk University Department of Bioindustrial Technologies
심준보 ( Sim Jun-Bo )
Konkuk University Department of Bioindustrial Technologies
천지연 ( Chun Ji-Yeon )
Konkuk University Department of Bioindustrial Technologies
유선미 ( Yoo Seon-Mi )
RDA National Academy of Agricultural Science
한귀정 ( Han Gui-Jung )
RDA National Academy of Agricultural Science
민상기 ( Min Sang-Gi )
Konkuk University Department of Bioindustrial Technologies
KMID : 1024620140340060777
Abstract
This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached -12℃and then stored at -24℃, followed by thawing until the temperature reached 5℃. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry.
키워드
quick freezing; cryogenic; thawing; beef; quality
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