title: Quality Evaluation of Pork with Various Freezing and Thawing Methods.
abstract: In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at -45℃ or electro-magnetic freezing at -55℃, were thawed using 4 different methods: refrigeration (4±1℃), room temperature (RT, 25℃), cold water (15℃), and microwave (2450 MHz). Analyses were carried out to determine the drip and cooking loss, water holding capacity (WHC), moisture content and sensory evaluation. Frozen pork thawed in a microwave indicated relatively less thawing loss (0.63-1.24%) than the other thawing methods (0.68-1.38%). The cooking loss after electro-magnetic freezing indicated 37.4% by microwave thawing, compared with 32.9% by refrigeration, 36.5% by RT, and 37.2% by cold water in ham. The thawing of samples frozen by electro-magnetic freezing showed no significant differences between the methods used, while the moisture content was higher in belly thawed by microwave (62.0%) after electro-magnetic freezing than refrigeration (54.8%), RT (61.3%), and cold water (61.1%). The highest overall acceptability was shown for microwave thawing after electro-magnetic freezing but there were no significant differences compared to that of the other samples.
authors.affiliation: Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute, Sungnam 463-746, Korea.
authors.forename: Su Kyung
authors.initials: SK
authors.lastname: Ku
authors.affiliation: Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute, Sungnam 463-746, Korea.
authors.forename: Ji Yun
authors.initials: JY
authors.lastname: Jeong
authors.affiliation: Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute, Sungnam 463-746, Korea.
authors.forename: Jong Dae
authors.initials: JD
authors.lastname: Park
authors.affiliation: Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute, Sungnam 463-746, Korea.
authors.forename: Ki Hong
authors.initials: KH
authors.lastname: Jeon
authors.affiliation: Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute, Sungnam 463-746, Korea.
authors.forename: Eun Mi
authors.initials: EM
authors.lastname: Kim
authors.affiliation: Division of Convergence Technology, Processing Technology Research Group, Korea Food Research Institute, Sungnam 463-746, Korea.
authors.forename: Young Boong
authors.initials: YB
authors.lastname: Kim
keywords: electro-magnetic frozen; frozen meat; pork quality; thawing; thawing loss; water holding capacity