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Quality Characteristics of Frozen Beef Developed into Home Meal Replacement Products Under Various Storage Conditions KCI 등재
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/305656
pp.243-249
Blanching and freezing of beef are important techniques used in developing frozen home meal replacement (HMR) products. These pre-thermal treatments minimize the deterioration of beef during storage. Beefs are washed, defatted, sliced (5.0×0.5×0.5 cm, fiber direction), and blanched by immersion in hot water for 2 min. Thereafter, the blanched beefs are spin-dried and frozen by individual quick freezing (IQF) method. Finally, the frozen beefs are packed using two methods: vacuum packages and air-containing packages. Packed beefs are stored at -12oC, -18oC, and -24oC for nine months. One in every three months, they are thawed in a microwave (400W). While thawing, vacuum-packed samples possess lower thawing loss than air-containing-packed ones. Compared to raw beef, blanched beef have a higher L* and lower a* value. However, less changes are observed after blanching the beefs as the enzymes get inactivated in the blanching process. Shear force of beef also increase through blanching. Moreover, vacuum-packed samples have maintained their hardness to a greater extent than the air-containing-packed samples. All the samples have met microbial safety standards. Thus, it is inferred that vacuum-packaging and -18oC storage temperatures are the best condition for maintaining beef that is later developed into HMR product.
