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KMID : 0380619880200030447
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 3 p.447 ~ p.452
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The Effect of Freezing Rates on the Physico - Chemical Changes of Beef during Frozen Storage at - 20℃
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김영호/Kim, Young Ho
이무하/양승용/Lee, Moo Ha/YANG, Seung Yong
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Abstract
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In order to study effect of freezing rates on the quality changes such as pH, TBA value, free fatty acids and protein extractability, cylindrical chopped beef logs with 10㎝ of diameter and 10㎝ of height were frozen at three freezing rates(0.97㎝/hr, 2.05㎝/hr, 3.71㎝/hr)using air blast freezer. Physicochemical changes of frozen meat were investigated during forzen storage at -20℃ for 16weeks. Results on pH change showed 0.1∼0.2unit increase at the 16th week of the frozen storage and the change was smaller with the increasing freezing rates. Free fatty acids content and TBA value also were increased during forzen storage, but they were minimal at 3.71㎝/hr freezing rate. Correlation coefficient between TBA value and free fatty acids content were highly significant(r=0.804). After 16weeks of storage, extractibilities of salt soluble protein were decreased by 17.7%, 6.1% and 1.6% at freezing rates of 0.97, 2.05 and 3.71㎝/hr, respectively. On the other hand, extractabilities of water soluble protein were decreased by 26.0%, 21.2% and 18.5%, respectively. The effect of freezing rates on the protein extractability appeared to be greater in salt soluble protein than in water soluble protein, but freezing denaturation was more rapid in water soluble protein.
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