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KMID : 1024620060260040464
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Food Science of Animal Resources
2006 Volume.26 No. 4 p.464 ~ p.470
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Studies on Physical Properties of Pork Frozen by Various High Pressure Freezing Process
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Ko Se-Hee
Hong Geun-Pyo
Park Sung-Hee
Choi Mi-Jung
Min Sang-Gi
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Abstract
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This study was carried out to investigate the effect of various high pressure freezing treatments on the physical properties of pork To compare the effect of freezing on meat quality, atmospheric freezing (AF), pressure and freezing (PF), pressure shift freezing (USF) and pressure assisted freezing (PAF) were conducted at pressure of 100 MPa. Water binding properties, shear force and colour were measured as physical properties of pork PAF showed shorter phase transition time than PSF. Although significant increase (p<0.05) in water binding properties was found only at PAF, meat frozen under hydrostatic pressure environment showed improved water binding properties. However, all high pressure freezing treatment caused significantly increased shear force (p<0.05), especially at PF treatment. In color, all high pressure freezing treatments showed significantly higher color parameters (p<0.05) than AF, whilst no significant differences among high pressure freezing treatments were found (p>0.05). Therefore the result indicated that applied hydrostatic pressure improved functional properties of pork with increasing freezing rate and PAF had more potential benefit than PSF at mild pressure range.
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KEYWORD
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pressure assisted, pressure shift, freezing, physical, pork
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