논문 상세보기
pp.482-487
동결온도가 해동우육의 품질에 미치는 영향을 검토하였다. 해동드립감량은 -3℃ 동결이 30일째에 3.4%, -20℃ 동결이 60일째에 1.8%로 높았으며, -3℃가 -20℃보다 드립량이 많았다. 가열감량은 water bath와 pan 가열 모두 저장초기보다 동결저장중에 현저하게 높았으나, 동결온도에 의한 차이는 없었다. 염용성 단백질의 추출성은 동결기간이 경과함에 따라 감소하였고, -20℃에서 동결한 것이 -3℃에서 동결한 것보다 추출성이 높았다. 수용성 단백질의 추출은 -3℃의 경우 동결기간에 따라 현저한 변화가 없었으나, -20℃에서 동결한 것은 동결기간에 따라 증가하는 경향을 보였다. 명도(L)는 동결초기가 높았고 적색도(a)는 동결기간에 따른 변화가 없었으며, 황색도(b)는 동결초기보다 동결중에 더 높았다. Myoglobin의 변성율은 -3℃의 경우 45일째, -20℃의 경우 15일째 각각 94.4%와 94.0%로 가장 높았다. 전단력가는 동결초기보다 저장기간이 경과함에 따라 높아졌으며, 근원섬유의 소편화도는 동결저장중 현저한 변화가 없었다. pH는 -3℃와 -20℃ 모두 30일째까지 높아지다가 그 이후 낮아지는 경향을 나타내었다.
This study was carried out to investigate the effects of freezing temperature on quality of thawed beef loin. In case of thaw drip loss, the freezing of -3℃ and -20℃ were higest by 3.4% to 30 days and by 1.8% to 60 days, respectively. And the thaw drip loss of -3℃ freezing was more than -20℃ freezing. The cooking loss of water bath and pan boiling were increased significantly during freezing than the beginning of freezing, but were not different -3℃ and -20℃. The salt soluble protein extractability was decreased during freezing, the -20℃ freezing was higher than -3℃ freezing. The water soluble protein extractability of -3℃ freezing was not significant different during freezing storage, that freezed at -20℃ was increased during freezing. The "L" value of the beginning of freezing was higher than during freezing, the "a" value was not different during freezing, and the "b" value during freezing was higher than the beginning of feezing. The myoglobin denatured percentaged of the -3℃ and -20℃ freezing were highest by 94.4% to 45 days and by 94.0% to 15 days, respectively. The shear force value during freezing was higher than the beginning of freezing, the myofibrillar fragmentation index was not significant different during freezing. The pH was increased to freezing 30 days, after that was decreased.
