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Effects of Brine Immersion and Electrode Contact Type Low Voltage Ohmic Thawing on the Physico-chemical Properties of Pork Meat

염수 침지식 및 전극 접촉식 저전압 Ohmic 해동 처리가 돈육의 이화학적 특성에 미치는 효과

  • Hong, Geun-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Ko, Se-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Shim, Kook-Bo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Seo, Eun-Ju (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Mi-Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 홍근표 (건국대학교 축산식품생물공학) ;
  • 민상기 (건국대학교 축산식품생물공학) ;
  • 고세희 (건국대학교 축산식품생물공학) ;
  • 심국보 (건국대학교 축산식품생물공학) ;
  • 서은주 (건국대학교 축산식품생물공학) ;
  • 최미정 (건국대학교 축산식품생물공학)
  • Published : 2007.12.30

Abstract

This study investigated the effect of ohmic thawing on the physicochemical properties of pork meat. The physicochemical properties of pork meat thawed by brine immersion and electrode contact ohmic systems were compared. A more rapid thawing rate was seen with the electrode contact thawing system than with brine immersion. No significant differences in pH were found with increasing voltage for both thawing methods (p>0.05). Increasing the voltage level tended to decrease drip loss, resulting in increased water holding capacity. The shear forces of pork thawed at 50 V did not differ from the control (p>0.05) for both thawing methods. Although significantly high TBARS (p<0.05) values were found at 20 and 40 V for immersion, and 0 V for contact thawing, increasing the voltage level tended to decrease the TBARS values. Regarding TVBN, no significant effect was observed with increasing voltage levels (p>0.05). The total color difference of pork was significantly higher (p<0.05) with immersion thawing than with electrode contact thawing. These results indicate that brine immersion thawing is favorable at high voltage levels, while lower voltage levels are applicable for electrode contact thawing.

Keywords

ohmic thawing;brine immersion;contact;physicochemical;pork

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