Earticle

초록

영어

This study investigated the effect of thawing rate on the physicochemical properties of frozen ostrich meat. Five different thawing rates (0.33, 0.54, 0.61, 0.68, and 0.78 cm/h) were delivered by controlling the air velocity as heat convection at 15℃. The pH value decreased with increasing thawing rate (p<0.05). In color measurement, L2-values of all treatments were lower and b2-values higher than those of control, but a2-values were not significantly different among the treatments except at the thawing rate of 0.33 cm/h. Increasing thawing rate tended to improve the water holding capacity (WHC) of the samples. Thawing loss decreased with increasing thawing rate and significantly higher cooking loss was observed at the thawing rate of 0.33 cm/h. Thiobarbituric acid reactive substance (TBARS) levels of all treatments were significantly higher than that of control (p<0.05). Increasing thawing rate tended to decrease the total volatile basic nitrogen (TVBN) value. These results indicated that a rapid thawing process at improved the quality of frozen ostrich meat.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Hong, Geun-Pyo [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Park, Sung-Hee [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Kim, Jee-Yeon [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Lee, Chi-Ho [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Lee, Sung [ Department of Foods and Biotechnology, Hanseo University ]
• Min, Sang-Gi [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664