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RISS 인기검색어
- 검색키워드
- 저자 : Walter E. L. Spiess (검색결과 1 건)
- 무료
- 기관 내 무료
- 유료
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Effect of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Jee-Yeon Kim,홍근표,Sung-Hee Park,Walter E. L. Spiess,Sang-Gi Min 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.2
This study was carried out to investigate the effects of ohmic power intensity on the physico-chemical properties of hamburger patties. Six different ohmic power intensities (0, 10, 20, 30, 40, and 50 V) were delivered by controlling the power with the sine wave at 50Hz. The ohmic power intensity influenced the thawing rate, and increasing ohmic power intensity increased the thawing rate. The faster thawing rate was obtained at higher ohmic power intensity (50 V) with 0.5% NaCl added meat patties in comparison to no NaCl added hamburger patties. The pH values of all patties were not significantly different with increasing ohmic power intensity (p<0.05). Increasing thawing rate did not tend to improve the water holding capacity (WHC) of all patties by ohmic thawing. Cooking losses were almost the same regardless of increasing ohmic power intensity. Increasing ohmic power intensity tended to increase the thiobarbituric acid reactive substance (TBARS) levels. TBARS levels of all hamburger patties without NaCl were significantly higher than that of 0.5% NaCl added hamburger patties (p<0.05) at higher ohmic intensity (50 V). In conclusion, these results indicated that a higher ohmic power intensity at 50 V induced the lipid oxidation of all patties.
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