Effects of Various Thawing Conditions on Quality Characteristics of Frozen Garlic

박종우,; 김진세,; 박석호,; 최동수,; 최승렬,; 김용훈,; 이수장,; 김하윤,

doi:10.17495/easdl.2015.10.25.5.893

Cited by 8 publications

(3 citation statements)

References 24 publications

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“…Freezing meat effectively prevents spoilage by inhibiting the growth of microorganisms ( Coombs et al, 2017 ). However, thawing meat following freezing gradually eliminates its latent heat, resulting in altered physicochemical attributes, including reduced juiciness and water-holding capacity (WHC), discoloration, increased rancidity, and texture alterations ( Cheng et al, 2020 ; Cheng et al, 2021 ; Park et al, 2012 ). This is because of the effects of ice crystals that form between and within myofibrils during the freezing process ( Dang et al, 2021 ; Schudel et al, 2021 ).…”

Section: Formation Of Ice Crystals Through Freezing and Its Effect On...mentioning

confidence: 99%

Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality

Im,

Song,

Cheng

et al. 2024

Food Sci Anim Resour

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This study assessed previous research aimed at mitigating the adverse effects of freezethawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freezing, freeze-thawing, or technologies to minimize these alterations.Recent studies have focused on conventional freeze-thaw technology applicable across various livestock species and muscle types. However, recent research has indicated the necessity for developing freeze-thaw technology considering the unique characteristics of individual muscles. In this review, we summarize previous studies that have compared alterations in the physicochemical properties of primary muscles owing to freezing or freezethawing. Despite the introduction of various technologies to significantly reduce the adverse effects on meat quality resulting from freeze-thawing, it is essential to consider the unique characteristics (proximate composition, pH, and muscle fiber characteristics) of individual muscles or cuts to develop enhanced the freeze-thaw processing technology.

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Section: Formation Of Ice Crystals Through Freezing and Its Effect On...mentioning

confidence: 99%

Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality

Im,

Song,

Cheng

et al. 2024

Food Sci Anim Resour

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“…Storage by freezing can effectively impede physical change; however, the food quality may decrease based on the thawing method. Some studies on meat quality have investigated the effects of various thawing methods ( Sage and Ingham, 1998 ; Medeiros et al, 2000 ; Yamamoto and Harris, 2001 ; Park et al, 2012 ). Different thawing methods, thawing time, and sample volume can affect the physicochemical properties of thawed beef.…”

Section: Introductionmentioning

confidence: 99%

Effects of Thawing Conditions on the Physicochemical and Microbiological Quality of Thawed Beef

Park,

Kim

2024

Prev. Nutr. Food Sci.

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This study aimed to determine the effects of thawing methods such as thawing in a refrigerator, at room temperature, in cold water, and using a microwave oven on the pH, color value, 2-thiobarbituric acid (TBA) value, water-holding capacity, thawing loss, textural attributes, microbial status, and morphology of frozen beef samples. The redness ( a* ) value of beef samples thawed in cold water for prolonged time and those thawed at room temperature for prolonged time significantly increased compared with that of samples thawed using other methods. The TBA value and thawing loss of beef samples thawed in a refrigerator were significantly lower than those of samples thawed using other methods. Regardless of the thawing method used, beef samples thawed for prolonged time showed significantly high TBA values. With regard to texture, beef samples thawed using a microwave oven showed the maximum hardness compared with those thawed using other methods. The total aerobic bacterial count in fresh beef samples was 1.98 log colony-forming unit (CFU)/g, whereas that in samples thawed at room temperature was 2.49 log CFU/g. Beef samples thawed at room temperature for prolonged time and those thawed using a microwave oven showed irregular structure. These data demonstrated that the thawing condition affects the physicochemical and microbiological qualities of beef, with thawing in a refrigerator resulting in superior beef quality than thawing at room temperature or using a microwave oven.

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“…Frozen food is widely utilized for its usability and microbial safety, so there has been much research on the thawing of frozen food (Jo et al, 2014;Park et al, 2015). Because of the larger penetration depth and heating uniformity, RF heating has an advantage for heating large food sizes even though sometimes partial burning was found during thawing.…”

Section: Introductionmentioning

confidence: 99%

Study of Radio Frequency Thawing for Cylindrical Pork Sirloin

Kim¹,

Park²,

Park³

et al. 2016

Journal of Biosystems Engineering

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Purpose: Radio frequency (RF) heating is a promising thawing method, but it frequently causes undesirable problems such as non-uniform heating. This can occur because of the food shape, component distribution, and initial temperature differences between food parts. In this study, RF heating was applied to the thawing of cylindrically shaped pork sirloin by changing the shape of electrodes and the surrounding temperature. Methods: Curved electrodes were utilized to increase the thawing uniformity of cylindrically shaped frozen meat. Pork sirloin in the shape of a half-circle column was frozen in a deep freezer at -70℃ and then thawed by RF heating with flat and curved electrodes. In order to prevent fast defrosting of the food surface by heat transfer from air to the food, the temperature of the thawing chamber was varied by -5, -10, and -20℃. The temperature values of the frozen pork sirloin during RF thawing were measured using fiber-optic thermo sensors. Results: After multiple applications of curved electrodes resembling the food shape, and a cooled chamber at -20℃ the half-cylindrically shaped meat was thawed without surface burning, and the temperature values of each point were similarly increased. However, with the parallel electrode, the frozen meat was partially burned by RF heating and the temperature values of center were overheated. The uniform heating rate and heat transfer prevention from air to the food were crucial factors for RF thawing. In this study, these crucial factors were accomplished by using a curved electrode and lowering the chamber temperature. Conclusions: The curved shape of the electrode and the equipotential surface calculated from the modeling of the parallel capacitor showed the effect of uniform heating of cylindrically shaped frozen food. Moreover, the low chamber temperature was effective on the prevention of the surface burning during RF thawing

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Effects of Various Thawing Conditions on Quality Characteristics of Frozen Garlic

Cited by 8 publications

References 24 publications

Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality

Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality

Effects of Thawing Conditions on the Physicochemical and Microbiological Quality of Thawed Beef

Study of Radio Frequency Thawing for Cylindrical Pork Sirloin

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