title: Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion.
abstract: The quality characteristics of pork loin frozen by cryogenic immersion were examined, such as the drip loss, cooking loss, water holding capacity, moisture content, protein solubility, lipid and protein oxidation, color, and microstructure, and compared after different tempering methods: radio frequency (27.12MHz), water immersion, forced-air convection, and microwave tempering. Forced-air tempering was the most time-consuming process, whereas electromagnetic energy methods (radio frequency and microwave) were the shortest. The tempering rate of radio frequency at 400W was 5 and 94 times greater than that obtained with water immersion and forced-air tempering, respectively. The drip loss, water holding capacity, moisture content, color, and microstructure of pork samples all declined as a result of microwave tempering. By contrast, the least degree of changes in the drip loss, microstructure, and color of the pork loin samples was obtained with radio frequency tempering, suggesting its potential application in providing rapid defrosting without quality deterioration in the frozen meat industry.
authors.affiliation: Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
authors.forename: Eun Ji
authors.initials: EJ
authors.lastname: Choi
authors.affiliation: Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
authors.forename: Hae Woong
authors.initials: HW
authors.lastname: Park
authors.affiliation: Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
authors.forename: Young Bae
authors.initials: YB
authors.lastname: Chung
authors.affiliation: Strategy Planning Department, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
authors.forename: Sung Hoon
authors.initials: SH
authors.lastname: Park
authors.affiliation: Postharvest Engineering Division, National Academy of Agricultural Science, RDA, Wanju 55365, Republic of Korea.
authors.forename: Jin Se
authors.initials: JS
authors.lastname: Kim
authors.affiliation: Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: hhchun@wikim.re.kr.
authors.forename: Ho Hyun
authors.initials: HH
authors.lastname: Chun
mesh_terms: D000818:Animals; D003116:Color; D004044:Dietary Proteins / Q000032:analysis; D005511:Food Handling; D063427:Food Quality; D005615:Freezing; D018482:Muscle, Skeletal / Q000737:chemistry; D000069466:Red Meat; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis; D014867:Water / Q000032:analysis
chemical_list: D004044:Dietary Proteins; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds; D014867:Water
keywords: Defrosting; Pork; Quality; Radio frequency; Tempering