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KMID : 1134819990280040871
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 4 p.871 ~ p.875
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Effect of Freezing Temperature on the Quality of Beef Loin Aged after Thawing
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Jung In-Chul
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Abstract
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This study was carried out to investigate the effects of freezing temperature on the quality of thawing aged beef loin. Drip loss was higher at -3℃ freezing than at -20℃ freezing, showing 17.21% drip loss after 6 days aging by -3℃ freezing, 14.92% drip loss 12 days aging by -20℃ freezing. Cooking loss by both water bath and pan boiling were decreased with increased in aging days. The salt soluble protein extractability of the beef loin was increased until 9 days aging by both -3℃ and -20℃ freezing, after that was decreased. The L-value of the beef loin was high until 9 days aging by -3℃ freezing, after that the L-value of that was decreased. And the aging at -20℃ freezing was high significantly with increased aging days. The a-value of the beef loin was low significantly in 6 and 9 days aging by -3℃ freezing, -20℃ freezing was low significantly with increased aging days. The b-value of the beginning of aging was higher with increased aging days. The percentage of denatured myoglobin of the beginning of aging was the highest, then those of -3℃ and -20℃ freezing showed 89.70% and 88.00%, respectively. The shear force of the beef loin was decreased with aging days, but the myofibrillar fragmentation index increased with aging days. The pH of the beef loin increased until 6 days of aging by both -3℃ and -20℃ freezing, after that the pH decreased.
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KEYWORD
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cooking loss, protein extractability, color, shear force value, myofibrillar fragmentation index
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