Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion. (February 2017)

• Record Type: Journal Article
• Authors: Choi, Eun Ji; Park, Hae Woong; Chung, Young Bae; Park, Sung Hoon; Kim, Jin Se; Chun, Ho Hyun
• Is Part Of: Meat science. Volume 124(2017)
• Page Start: 69
• Page End: 76
• Publication Date: 2017-02
• Subjects: Defrosting -- Tempering -- Radio frequency -- Quality -- Pork; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2016.11.003
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The quality characteristics of pork loin frozen by cryogenic immersion were examined, such as the drip loss, cooking loss, water holding capacity, moisture content, protein solubility, lipid and protein oxidation, color, and microstructure, and compared after different tempering methods: radio frequency (27.12 MHz), water immersion, forced-air convection, and microwave tempering. Forced-air tempering was the most time-consuming process, whereas electromagnetic energy methods (radio frequency and microwave) were the shortest. The tempering rate of radio frequency at 400 W was 5 and 94 times greater than that obtained with water immersion and forced-air tempering, respectively. The drip loss, water holding capacity, moisture content, color, and microstructure of pork samples all declined as a result of microwave tempering. By contrast, the least degree of changes in the drip loss, microstructure, and color of the pork loin samples was obtained with radio frequency tempering, suggesting its potential application in providing rapid defrosting without quality deterioration in the frozen meat industry. Highlights: Forced-air tempering of frozen pork loin was the most time-consuming process. Radio frequency (RF) reduced the tempering time of frozen pork loin. RF tempering caused less damage to the meat structure of the pork loin. The internal thermal distribution was very uniform with RF tempering.