Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef

Kim, Young Boong; Jeong, Ji Yun; Ku, Su Kyung; Kim, Eun Mi; Park, Kee Jae; Jang, and Aera

doi:10.5851/kosfa.2013.33.6.723

Cited by 26 publications

(20 citation statements)

References 19 publications

(16 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Higher drip losses from broiler chicken breast meat thawed using the microwave method was observed by Oliveira et al [9] as against other thawing methods. Similar values of drip loss in samples thawed using microwave and atmospheric methods were observed by ChwastowskaSiwiecka et al [25] in rabbit meat, as well as by Kim et al [26] in beef and by Kondratowicz et al [27] in pork. Yu et al [28] demonstrated that the amount of thawing leakage is determined by the thawing temperature and increases with rising temperatures.…”

Section: Resultssupporting

confidence: 85%

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Augustyńska-Prejsnar

Ormian

Sokołowicz

2018

Journal of Food Quality

View full text Add to dashboard Cite

e paper presents an analysis of the impact of freezing storage duration (1, 3, 5, and 7 months) and thawing methods, namely, in atmospheric air, water, and using microwave oven on the quality properties of broiler chicken breast meat. e physicochemical indicators of raw breast meat after thawing and after being subjected to heat treatment were evaluated. e sensory evaluation was also conducted. e ndings indicate that the duration of storage has e ects on the quality of meat stored frozen at −20°C. Unfavourable changes (p < 0.05) were observed between the rst and seventh months of freezing storage in respect of such areas as increased drip loss, increased thermal loss, colour changes, and reduced ash content in thawed breast meat as well as in those subjected to heat treatment. Unfavourable changes in the sensory properties, namely, diminished intensity of avour and aroma, were also observed. e analysis revealed signi cant (p < 0.05) impacts of thawing methods on the meat's quality properties, depending on the duration of freezing storage. e application of microwave oven method of thawing meat enabled the retention of better physicochemical properties (reduction of drip and thermal losses and increased ash content) as well as sensory properties such as the desirability of the avor and juiciness of meat stored for one-month period. A longer period of freezing storage (5 and 7 months) revealed higher degrees of colour saturation towards red (a * ) in raw breast meat as well as reduced brittleness of breast meat thawed using microwave oven method prior to and after the heat treatment in comparison to those thawed using atmospheric air and water. Practical Applications. e duration of freezing storage and thawing methods has impacts on the meat's quality, including its processing value. e current study has its practical implications due to the immense consumption of broiler chicken meat, the high proportion of deep frozen meat products in commerce, and the acceptability and popularity of frozen stored meat in households. e current study enables one to ascertain how the physicochemical and sensory properties of broiler chicken breast meat change over the period of freezing storage (for 1, 3, 5, and 7 months) and which of the applied thawing methods (in atmospheric air, water, or microwave method) is most favourable for retaining meat's best quality.

show abstract

Section: Resultssupporting

confidence: 85%

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Augustyńska-Prejsnar

Ormian

Sokołowicz

2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…In these samples, microscopic observations showed large spaces within the muscle fibers, whereas these spaces in the magnetically frozen samples were small and scattered throughout the muscle fibers. Kim and others (,b), Ku and others (), and Choi and others () reported reduced total freezing times and improved quality attributes in beef, pork, and chicken samples frozen in a magnetic freezer (ABI Co., Ltd.) at –55 °C compared with samples frozen in an air blast freezer at –45 °C. However, as freezer temperatures were not the same, it is not possible to deduce whether the improvements detected were produced by the MF or by the lower temperature applied.…”

Section: Experimental Data About the Effects Of Mfs On Freezingmentioning

confidence: 97%

“…The user can program different “CAS conditions” (0% to 100% CAS) at the control panel, but the MF intensities and frequencies associated to these “CAS conditions” are not specified. Measurements with devices not usually employed in freezing research (teslameters and oscilloscopes, for example) are needed to correctly describe commercial equipment and, for this reason, many authors do not report these data (Kim and others ,b; Ku and others ; Choi and others ). Therefore, the experimental conditions of assays published in the literature must be analyzed carefully and the results should be treated with caution before drawing conclusions.…”

Section: Experimental Data About the Effects Of Mfs On Freezingmentioning

confidence: 99%

Effects of Magnetic Fields on Freezing: Application to Biological Products

Otero

Rodríguez

Pérez‐Mateos

et al. 2016

Comp Rev Food Sci Food Safe

120

View full text Add to dashboard Cite

Magnetic freezing is nowadays established as a commercial reality mainly oriented towards the food market. According to advertisements, magnetic freezing is able to generate tiny ice crystals throughout the frozen product, prevent cell destruction, and preserve the quality of fresh food intact after thawing. If all these advantages were true, magnetic freezing would represent a significant advance in freezing technology, not only for food preservation, but also for cryopreservation of biological specimens such as cells, tissues, and organs. Magnetic fields (MFs) are supposed to act directly on water by orientating, vibrating, and/or spinning molecules to prevent them from clustering and, thus, to promote supercooling. However, many doubts exist about the real effects of MFs on freezing and the science behind the potential mechanisms involved. To provide a basis for extending the understanding of magnetic freezing, this paper presents a critical review of the materials published in the literature up to now, including both patents and experimental results. After examining the information available, it was not possible to discern whether MFs have an appreciable effect on supercooling, freezing kinetics, ice crystals, quality, and/or viability of the frozen products. Experiments described in the literature frequently fail to identify and/or control all the factors that can play a role in magnetic freezing. Moreover, many of the comparisons between magnetic and conventional freezing are not correctly designed to draw valid conclusions, and wide ranges of MF intensities and frequencies are unexplored. Therefore, more rigorous experimentation and further evidence are needed to confirm or reject the efficacy of MFs in improving the quality of frozen products.

show abstract

“…Even though the freezing rates achieved in each device were very different, the authors only found minor differences among the samples. By contrast, Kim et al (2013a), Kim et al (2013b), Ku et al (2014), and Choi et al (2015) froze beef, pork, and chicken samples in both a CAS freezer at −55 °C and an air-blast freezer at −45 °C. They concluded that electromagnetic freezing reduced the total freezing times and preserved the quality attributes of the samples better than air-blast freezing.…”

Section: Introductionmentioning

confidence: 93%

Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks

Otero

Pérez‐Mateos

Rodríguez

et al. 2017

Journal of Food Engineering

View full text Add to dashboard Cite

Since the earlier 2000s, electromagnetic freezers have been sold all over the world. According to the manufacturers, the oscillating magnetic fields (OMFs) applied by these devices are capable of avoiding ice damage in frozen foods. To assess the effectiveness of OMFs in preserving food quality, we froze crab sticks in a commercial electromagnetic freezer, both with (<2 mT, 6-59 Hz) and without OMF application. Crab sticks were also frozen in a conventional freezer, both with static-and forced-air conditions, to compare electromagnetic freezing with conventional methods. After 24 h and 1, 3, 6, 9, and 12 months of storage, we did not find any effect of the OMFs on the drip loss, water-holding capacity, toughness, and whiteness of the crab sticks frozen in the electromagnetic device. Moreover, no advantage of electromagnetic freezing over air-blast freezing was detected at the conditions tested. More experiments at larger magnetic field strength and wider frequency ranges are needed to have a complete view of the potential effects of OMFs on food freezing.

show abstract

Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef

Cited by 26 publications

References 19 publications

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Effects of Magnetic Fields on Freezing: Application to Biological Products

Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks

Contact Info

Product

Resources

About