전자기장 급속냉동이 돈육품질에 미치는 영향에 대한 연구

Abstract

The purpose of this study is to minimize the changes in meat quality that occurs in freezing meat. The analysis of this study has been performed on the changes in pork meat when the meat was frozen and thawed with the use of air blast freezing, immersion freezing, magnetic fields freezing. Through the analysis, the study was intended to minimize the changes in meat quality that occur during freezing, and to obtain thawing meat close to fresh meat. Loin were formed in the size of 5cm, they were processed through air blast freezing, magnetic field freezing, and immersion freezing, and then their water-holding capacity and texture were evaluated. Loin were processed through magnetic field freezing according to their thickness (2.5cm, 5cm, 7.5cm, 10cm)and core temperature was measured, and then water-holding capacity after thawing was compared with the water-holding capacity of the loin processed through air blast freezing. Loin were processed through magnetic field freezing was thawed in the conditions of cold water thawing, refrigerator thawing, room-temperature thawing, and water-thawing, and its water-holding capacity and meat color were evaluated. Pork cutlet was frozen through magnetic field freezing, and after the thawing of a micro wave. Pork cutlet Separation rate was investigated and a sensory evaluation was performed. With regard to the water-holding capacity of freezing methods, the results of this study showed that the drip loss(1d) and cooking loss of the loin processed through magnetic field freezing had close to ones of fresh meat (P < 0.001). With regard to the transit time of ice crystal according to the thickness of magnetic field freezing processed loin, the results of this study showed that 2.5cm thickness, it took 40-50 minutes, in case of 5cm, it took 70-90 minutes, in case of 7.5cm, it took 90-120 minutes, and in case of 10cm, it took 130-140 minutes. Thawing loss and cooking loss were lowest in 2.5 cm loin (P<0.001)and highest in 10cm loin(P<0.001). Loin samples with 2.5 to 5 cm thickness showed similar overall meat quality. Comparison of freezing methods, magnetic field freezing showed higher water-holding capacity and lower cooking loss than air blast freezing. Comparison of thawing methods, cold-water thawing showed lower drip loss (1d) than other thawing methods (P < 0.01). This study compared magnetic field freezing with the exiting freezing method, and its results showed that the magnetic field freezing had better water-holding capacity than the existing method. The results came from the judgment that ice crystal was so small at the time of freezing that the meat quality did not worsen after its thawing. Accordingly, an analysis on the magnetic field freezing should continue to be performed to increase the freezing method. In further studies, it is necessary to research how the recrystallizability of ice crystal during a period of preservation of meat processed through magnetic field freezing affects the quality of the meat.