Cargando…

Quality Evaluation of Pork with Various Freezing and Thawing Methods

In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at −45℃ or electro-magnetic freezing at −55℃, were th...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ku, Su Kyung, Jeong, Ji Yun, Park, Jong Dae, Jeon, Ki Hong, Kim, Eun Mi, Kim, Young Boong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2014
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662221/ https://www.ncbi.nlm.nih.gov/pubmed/26761493 http://dx.doi.org/10.5851/kosfa.2014.34.5.597

Ejemplares similares

Influence of freeze-thawed cycles on pork quality
por: Tippala, Tiprawee, et al.
Publicado: (2021)

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products
por: Choi, Yun-Sang, et al.
Publicado: (2015)

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
por: Kim, Tae-Kyung, et al.
Publicado: (2018)

Replacement of Pork Meat with Pork Head Meat for Frankfurters
por: Choi, Yun-Sang, et al.
Publicado: (2016)

Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage
por: Choi, Yun-Sang, et al.
Publicado: (2015)

Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin
por: Kim, Tae-Kyung, et al.
Publicado: (2019)

Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters
por: Ahn, Kwang-Il, et al.
Publicado: (2018)

Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing
por: Zhang, Xiaotong, et al.
Publicado: (2023)

Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout
por: Choi, Yun-Sang, et al.
Publicado: (2016)

Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
por: Kim, Eun Jeong, et al.
Publicado: (2020)

Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
por: Kim, Tae-Kyung, et al.
Publicado: (2017)

Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters
por: Choi, Yun-Sang, et al.
Publicado: (2017)

Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber
por: Choi, Yun-Sang, et al.
Publicado: (2015)

Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
por: Hwang, Ko-Eun, et al.
Publicado: (2018)

Deep freezing to maintain the freshness of pork loin during long-term storage
por: Lee, SangYoon, et al.
Publicado: (2021)

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
por: Lee, Seonmin, et al.
Publicado: (2021)

Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin
por: Hong, Geun-Pyo, et al.
Publicado: (2014)

Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel
por: Jeong, Hyun Gyung, et al.
Publicado: (2023)

Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
por: Kim, Tae-Kyung, et al.
Publicado: (2019)

Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork
por: Yun, Young-Chan, et al.
Publicado: (2021)

Clinical factors that affect the pregnancy rate in frozen-thawed embryo transfer in the freeze-all policy
por: Hwang, Seo Yoon, et al.
Publicado: (2019)

Quality changes and freezing time prediction during freezing and thawing of ginger
por: Singha, Poonam, et al.
Publicado: (2015)

Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality
por: Jo, Yeon-Ji, et al.
Publicado: (2014)

Instability of Plasma and Serum Progastrin-Releasing Peptide During Repeated Freezing and Thawing
por: Lee, Jae-Eun, et al.
Publicado: (2016)

Development of Freeze-Thaw Stable Starch through Enzymatic Modification
por: Woo, Seung-Hye, et al.
Publicado: (2021)

Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles
por: Yu, Pengjuan, et al.
Publicado: (2023)

Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin
por: Kim, Yiseul, et al.
Publicado: (2016)

The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking
por: Jeong, Jong Youn, et al.
Publicado: (2016)

Heat transfer with freezing and thawing
por: Lunardini, VJ
Publicado: (1991)

Effects of Ground, Concentrated, and Powdered Beef on the Quality of Noodle Products
por: Jeon, Ki Hong, et al.
Publicado: (2014)

Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant
por: Kim, Tae-Kyung, et al.
Publicado: (2017)

Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork
por: Ji, Da-Som, et al.
Publicado: (2019)

Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze–Thaw Cycles and Subsequent Heat Treatment
por: Chu, Fuyu, et al.
Publicado: (2023)

Effects of Thermal Conductive Materials on the Freeze-Thaw Resistance of Concrete
por: Woo, Byeong-Hun, et al.
Publicado: (2021)

Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions
por: Choi, Yun-Sang, et al.
Publicado: (2017)

Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety
por: Rahman, Mohammad Hafizur, et al.
Publicado: (2014)

Nonlinear Resonance Vibration Assessment to Evaluate the Freezing and Thawing Resistance of Concrete
por: Kim, Jae Hong, et al.
Publicado: (2019)

Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products
por: Bae, Su Min, et al.
Publicado: (2017)

Effect of Repeated Freezing and Thawing on Biomarker Stability in Plasma and Serum Samples
por: Lee, Jae-Eun, et al.
Publicado: (2015)

Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
por: Choi, Yun-Sang, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_lqunurd9m5to5fnsgjrbs1e4q5