Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of High Pressure Freezing and Thawing Process on the Physical Properties of Pork

초고압 동결 및 해동방법이 돈육의 물리적 특성에 미치는 효과

  • Shim, Kook-Bo (Animal Resources Research Center, College of Animal Bioscience and Technology, Konkuk University) ;
  • Hong, Geun-Pyo (Animal Resources Research Center, College of Animal Bioscience and Technology, Konkuk University) ;
  • Choi, Mi-Jung (Animal Resources Research Center, College of Animal Bioscience and Technology, Konkuk University) ;
  • Min, Sang-Gi (Animal Resources Research Center, College of Animal Bioscience and Technology, Konkuk University)
  • 심국보 (건국대학교 동물생명과학대학 동물자원연구센터) ;
  • 홍근표 (건국대학교 동물생명과학대학 동물자원연구센터) ;
  • 최미정 (건국대학교 동물생명과학대학 동물자원연구센터) ;
  • 민상기 (건국대학교 동물생명과학대학 동물자원연구센터)
  • Published : 2009.12.31
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Abstract

This study was conducted to investigate the effect of various high pressure freezing and thawing treatments on the physical properties of pork. To compare the effects of the freezing and thawing process on meat quality, atmospheric freezing followed by running water thawing (AFRT), pressure shift freezing followed by running water thawing (SFRT), and pressure shift freezing and pressure assisted thawing (SFAT) were conducted at pressure of 250 MPa and cooling temperature of $-22^{\circ}C$. SAFT and SFRT showed a shorter phase transition time and total thawing time than AFRT. The pH value of treated samples increased significantly (p<0.05) compared to unfrozen meat. In addition, SFAT and SFRT showed a higher pHvalue than AFRT. Although the water holding capacity was significantly decreased (p<0.05) for SFAT and SFRT, SFRT reduced drip loss. In regards to color, SFAT and SFRT resulted in a significant increase in color parameters (p<0.05) relative to AFRT, while SFAT produced a higher L*-value. High pressure treatment significantly increased shear force (p<0.05) compared to AFRT, and, where SFRT showed the highest shear force. Therefore, these combined results indicated that the hydrostatic pressure treatment improved the functional properties of pork and increased the freezing and thawing rate.

본 실험은 초고압 동결 및 해동기법이 돈육의 이화학적 특성에 미치는 효과를 규명하고자 시도하였다. 동결 및 해동처리 과정에서 가압에 따른 pH 증가 및 단백질 변성에 따른 보수력의 저하로 관찰되었지만, 초고압 동결 기법을 이용함으로써 효과적으로 해동 및 가열감량을 최소화할 수 있었다. 반면에 초고압 해동기법은 느린 해동속도에 기인한 얼음 재결정화로 해동육의 수율 측면에 영향을 미칠것으로 판단되었다. 따라서 초고압 동결처리에 의한 빠른 동결 및 빠른 해동처리를 통하여 돈육의 물리적 특성 저하를 최소화할 수 있을 것으로 간주되었다. 반면에 250 MPa의 압력은 돈육의 색도에 부정적인 영향을 미치는 것으로 나타났다.

Keywords

References

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