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KMID : 1024620070270020190
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Food Science of Animal Resources
2007 Volume.27 No. 2 p.190 ~ p.196
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Effects of Pressure Assisted Freezing on Physicochemical Properties of Pork
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Hong Geun-Pyo
Ko Se-Hee
Choi Mi-Jung
Min Sang-Gi
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Abstract
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This study was carried out to investigate the effects of pressure assisted freezing(PAF) on physicochemical properties of pork meat. Pork meat was frozen under pressure up to 200 MPa at , and compared with fresh control. Phase transition temperature decreased with increasing pressure level, while pressure level had no effect on supercooling extent. Increasing pressure level increased pH of meat significantly(p<0.05). Thawing losses of all treatments were significantly higher(p<0.05) than control with the exception of PAF at 200 MPa. Water holding capacity(WHC) was increased significantly(p<0.05) with increasing pressure level up to 100 MPa. Cooking loss tended to decrease with increasing pressure level. In color, CIE increased with increasing pressure level, while CIE decreased significantly(p<0.05). Increasing pressure level up to 150 MPa increased shear force significantly(p<0.05), however, no significant difference between 150 and 200 MPa in shear force was found(p>0.05). Therefore, the results indicated that excessive pressure level in PAF caused several losses in meat qualities, while PAF at mild pressure level improved meat qualities compared to atmosphere freezing.
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KEYWORD
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pressure assisted freezing, pork, physicochemical, post-rigor
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