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Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)
Korean J. Food Sci. An. 2017;37:518-528
Published online August 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Eun Ji Choi, Hae Woong Park, Hui Seon Yang, Jin Se Kim1, and Ho Hyun Chun*

Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea
1Postharvest Engineering Division, National Academy of Agricultural Science, RDA, Wanju 55365, Korea
Correspondence to: Ho Hyun Chun
Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea
Tel: +82 62-610-1761 Fax: +82 62-610-1850 E-mail: hhchun@wikim.re.kr
Received June 22, 2017; Revised July 7, 2017; Accepted July 10, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and forced-air convection (FC) or water immersion (WI) at 4ºC and 20°C. The developed RF tempering system with the newly designed curved-electrode achieved relatively uniform tempering compared to a parallel-plate RF system. FC tempering at 4°C was the most time-consuming process, whereas 1500 W RF was the shortest. Pork sample drip loss, water holding capacity, color, and microbiological quality declined after WI tempering at 20°C. Conversely, RF tempering yielded minimal sample changes in drip loss, microstructure, color, and total aerobic bacteria counts, along with relatively uniform internal sample temperature distributions compared to those of the other tempering treatments. These results indicate that curved-electrode RF tempering could be used to provide rapid defrosting with minimal quality deterioration of cylindrical frozen meat block products.
Keywords : pork loin, freezing, tempering, radio frequency, quality


October 2017, 37 (5)