Water‐ and air‐thawing of frozen lamb shoulders

Vanichseni, S.; Haughey, D. P.; Nottingham, P. M.

doi:10.1111/j.1365-2621.1972.tb01661.x

Cited by 12 publications

(3 citation statements)

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“…The purpose of thawing is to restore the original food quality as much as possible ( Kondratowicz et al ., 2006 ). There are many frozen food thawing methods available, including cold water thawing ( Bailey and James, 1974 ; Vanichseni et al ., 1972 ), microwave thawing ( Basak and Ayappa, 2002 ; Zeng and Faghri, 1994 ), refrigerator thawing ( Anderson and Singh, 2006 ), and high-pressure thawing ( Denys et al ., 2000 ). Deterioration by freezing is caused by the formation of large extracellular ice crystals ( Reid, 1997 ; Sebranek, 1982 ), lipid oxidation ( Keller and Kinsella, 1973 ; Morrissey et al ., 1998 ), protein oxidation, protein denaturation ( Levine et al ., 1990 ; Xiong, 2000 ), and microbiological growth ( Pham, 1994 ) during the thawing process.…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Pork with Various Freezing and Thawing Methods

Ku¹,

Jeong²,

Park³

et al. 2014

Korean Journal for Food Science of Animal Resources

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In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at −45℃ or electro-magnetic freezing at −55℃, were thawed using 4 different methods: refrigeration (4±1℃), room temperature (RT, 25℃), cold water (15℃), and microwave (2450 MHz). Analyses were carried out to determine the drip and cooking loss, water holding capacity (WHC), moisture content and sensory evaluation. Frozen pork thawed in a microwave indicated relatively less thawing loss (0.63-1.24%) than the other thawing methods (0.68-1.38%). The cooking loss after electro-magnetic freezing indicated 37.4% by microwave thawing, compared with 32.9% by refrigeration, 36.5% by RT, and 37.2% by cold water in ham. The thawing of samples frozen by electro-magnetic freezing showed no significant differences between the methods used, while the moisture content was higher in belly thawed by microwave (62.0%) after electro-magnetic freezing than refrigeration (54.8%), RT (61.3%), and cold water (61.1%). The highest overall acceptability was shown for microwave thawing after electro-magnetic freezing but there were no significant differences compared to that of the other samples.

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Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Pork with Various Freezing and Thawing Methods

Ku¹,

Jeong²,

Park³

et al. 2014

Korean Journal for Food Science of Animal Resources

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“…Tiempos de descongelación, experimentales y calculados. Placa plana, bacalao (Vanichseni, 1971). Tabla 3.15.…”

Section: Cap 3 -15unclassified

Transferencia de calor durante la congelación, el almacenamiento y la descongelación de alimentos

Salvadori¹

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En el presente trabajo se estudian distintos aspectos relacionados con la congelación y el almacenamiento de productos congelados, con los siguientes objetivos: - Optimizar el diseño de sistemas para la congelación o almacenamiento de alimentos a través de un mejor conocimiento de los fenómenos de transferencia de calor que tienen lugar en los mismos. Esto involucra un adecuado dimensionamiento de los equipos con el consiguiente ahorro en los costos de inversión. - Desarrollar métodos simplificados y muy precisos de predicción de tiempos de congelación y descongelación, con lo que se contribuirá al objetivo anterior y, principalmente, a la operación eficiente de los equipos con los consiguientes ahorros de energía y costos de operación y mejora en la calidad de los productos procesados. - Estudiar el comportamiento térmico de diversas estibas de alimentos congelados frente a fluctuaciones de la temperatura del ambiente de almacenamiento y analizar los efectos de éstas sobre la calidad de los alimentos, para optimizar el diseño de los sistemas de almacenamiento y distribución.

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“…In the only published work on thawing lamb in large joints or carcass form, Vanichseni (1971) used air, and a combination of water and air to process lamb shoulders for subsequent boning. In air at 20°C and 0.2m/s the thawing time of unwrapped shoulders was 8 h, and increased to 60 h in air at 2°C and 0.1 m/s.…”

Section: Introductionmentioning

confidence: 99%