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논문 기본 정보

자료유형
학술저널
저자정보
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 15. no 3
발행연도
수록면
374 - 379 (6page)

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초록· 키워드

This study was carried out to investigate the physicochemical properties of frozen pork muscle which has been thawed using the ohmic thawing process, and to establish the optimal ohmic power intensity. The samples were frozen at -40 °C and thawed at 0, 10, 20, 30, and 40 V by ohmic thawing. Increasing ohmic power intensity correlated with increased thawing rates. The relationship between ohmic power intensity and thawing rate can be represented as a polynomial function. The pH value decreased with increasing ohmic power intensity (p<0.05). With regard to color measurement, the L*, a, and b values of thawing at all ohmic power intensities were not significantly different. The water holding capacity showed a peak value of 41.62% with an ohmic thawing intensity of 30 V. Cooking losses were lowest at the lowest ohmic thawing intensity of 10 V. Thiobarbituric acid reactive substance (TBARS) levels with all thawing processes were slightly higher than that of the control (p<0.05). Increasing ohmic power intensity did not tend to change the total volatile basic nitrogen (TVBN) value.
#ohmic power intensity #thawing rate #physicochemical properties #pork muscle
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목차

  1. Abstract
  2. Introduction
  3. Materials and Methods
  4. Results and Discussion
  5. References

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