Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer

• 발행기관: 한국축산식품학회
• 저자명: Eun Jeong Kim SangYoon Lee Dong Hyeon Park Honggyun Kim Mi-Jung Choi
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제40권 제3호, 444~460쪽, 전체 17쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2020.04.30

영문 초록

This study was conducted to investigate the effects of freezing and storage temperature (–18℃, –50℃, and –60℃) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut into a thickness of 3 cm (9×9×3 cm, 150 g), individually packed in air-containing packages, and stored at different temperature (–18℃, –50℃, and –60℃) for 6 months. Chicken leg meats were prepared (10 cm long, weighing 70 g) and packed in the same manner. Frozen samples were thawed at 2℃. Physicochemical properties such as thawing loss, cooking loss, water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS) were evaluated. The samples frozen by deep freezing (–60℃) was favorable with respect to thawing loss, color, and VBN. Samples frozen at –60℃ had lower values of thawing loss and VBN than those frozen at –18℃ for all storage periods (p<0.05). Color parameters were more similar to those of fresh meat than to those of samples frozen at –18℃ for 6 months. The TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating oxidative stability of lipids. Consequently, deep freezing at –60℃ may be acceptable for maintaining the quality of fresh pork neck and chicken leg meat for 6 months without deterioration.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusions

키워드

pork neck chicken leg meat deep freezing meat quality domestic deep freezer