Effects of Freezing Temperature on Quality of Vacuum Packaging Freezed Beef

동결온도가 진공포장 동결육의 품질에 미치는 영향

  • 정인철 (대구공업대학 식품공업과) ;
  • 김도완 (대구공업대학 식품공업과) ;
  • 문귀임 (대구지방식품의약품청) ;
  • 강세주 (축협중앙회 축산물등급판정소) ;
  • 김기영 (밀양대학교 식품과학과) ;
  • 문윤희 (경성대학교 식품공학과)
  • Published : 1998.08.01

Abstract

This study was carried out to investigate the effects of freezing temperature on quality of vacuum packaging freezed beef. In case of thaw drip loss, the freezing of -3$^{\circ}C$ and -20$^{\circ}C$ were 5.23% and 5.17% to 60 days respectively, were increased significantly during freezing. The cooking loss of water bath and pan were increased significantly during freezing than the beginning of freezing, but were no different between -3$^{\circ}C$ and -20$^{\circ}C$. The salt soluble protein extractability was decreased during freezing, the -20$^{\circ}C$ freezing was higher than -3$^{\circ}C$freezing. The water soluble protein extractability was increased during freezing higher than during freezing. The myoglobin denatured percentage of the -3$^{\circ}C$ freezing was higher than -20$^{\circ}C$ freezing, the 15 days storage of -3$^{\circ}C$ freezing was highest to 96%. The shear force value was not change during freezing, the myofibrillar fragmentation index during freezing was higher than the beginning of freezing, but was not change during freezing. The pH was decreased to freezing 45 days, after that increased.

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