title: Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage.
abstract: The ultrastructure in the beef muscle of the electro-magnetic resonance and air blast freezing during the frozen storage, and the changes in the quality characteristics after thawing were evaluated. The size of ice crystal was small and evenly formed in the initial freezing period, and it showed that the size was increased as the storage period was elapsed (p<0.05). The beef stored by the electro-magnetic resonance freezing showed the size of ice crystal with a lower rate of increase than the air blast freezing during the frozen storage. The thawing loss of beef stored by the electro-magnetic resonance freezing was significantly lower than the air blast freezing during frozen storage (p<0.05), and it showed that the thawing loss of the round was higher than the loin. Water holding capacity decreased as the storage period became longer while the electro-magnetic resonance freezing was higher than the air blast on 8 month (p<0.05). As a result of sensory evaluation, the beef stored by the electro-magnetic resonance freezing did not show the difference until 4 months, and it showed higher acceptability in comparison with the beef stored by the air blast freezing. Thus, it is considered that the freezing method has an effect on the change in the ultrastructure and quality characteristics of the beef.
authors.affiliation: Research Group of Convergence Technology, Korean Food Research Institute, Seongnam 463-746, Korea.
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.affiliation: Research Group of Convergence Technology, Korean Food Research Institute, Seongnam 463-746, Korea.
authors.forename: Su-Kyung
authors.initials: SK
authors.lastname: Ku
authors.affiliation: Research Group of Convergence Technology, Korean Food Research Institute, Seongnam 463-746, Korea.
authors.forename: Ji-Yun
authors.initials: JY
authors.lastname: Jeong
authors.affiliation: Research Group of Convergence Technology, Korean Food Research Institute, Seongnam 463-746, Korea.
authors.forename: Ki-Hong
authors.initials: KH
authors.lastname: Jeon
authors.affiliation: Research Group of Convergence Technology, Korean Food Research Institute, Seongnam 463-746, Korea.
authors.forename: Young-Boong
authors.initials: YB
authors.lastname: Kim
keywords: electro-magnetic; freezing; sensory characteristics; thawing loss; ultrastructure