KMID : 1024620200400030444
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Food Science of Animal Resources 2020 Volume.40 No. 3 p.444 ~ p.460
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Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freeze
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Kim Eun-Jeong
Lee Sang-Yoon Park Dong-Hyeon Kim Hong-Gyun Choi Mi-Jung
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Abstract
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This study was conducted to investigate the effects of freezing and storage temperature (-18¡É, -50¡É, and -60¡É) 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¡É, -50¡É, and -60¡É) 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¡É. 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¡É) was favorable with respect to thawing loss, color, and VBN. Samples frozen at -60¡É had lower values of thawing loss and VBN than those frozen at -18¡É 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¡É 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¡É may be acceptable for maintaining the quality of fresh pork neck and chicken leg meat for 6 months without deterioration.
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KEYWORD
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pork neck, chicken leg meat, deep freezing, meat quality, domestic deep freezer
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