search for




 

Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat
Korean J. Food Sci. An. 2018;38:959-969
Published online October 31, 2018;  https://doi.org/10.5851/kosfa.2018.e28
© 2018 Korean Society for Food Science of Animal Resources

Mi-Jung Choi1, Tolibovich Abduzukhurov2, Dong Hyeon Park1, Eun Jeong Kim3,and Geun-Pyo Hong4,*

1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
2Department of Bioresources and Food Science, Konkuk University, Seoul 05029, Korea
3Refrigerator Research of Engineering Division, Home Appliance & Air Solution Company, LG Electronics, Changwon 51533, Korea
4Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
Correspondence to: Geun-Pyo Hong
Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
Tel: +82-2-3408-2914
Fax: +82-2-3408-4319
E-mail: gphong@sejong.ac.kr
Received July 2, 2018; Revised August 1, 2018; Accepted August 1, 2018.
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
This study investigated the effects of deep freezing and storage temperature (–50℃, –60℃, and –80℃) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions (–18℃) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage. Temperature influenced the drip loss and WHC, and deep freezing minimized the moisture loss during frozen storage compared to the normal freezing condition. Lamb frozen and stored at deep freezing temperature showed better tenderness than that stored in normal freezing conditions. In particular, lamb frozen at lower than –60℃ exhibited fresh lamb-like tenderness. Regardless of temperature, evidence of lipid oxidation was not found in any frozen lamb after 5 months, while TVBN was dependent on the applied temperature. Therefore, this study demonstrated that deep freezing could potentially be used to maintain freshness of lamb for 5 months. From the quality and economic aspects, the freezing and storage condition of –60℃ is estimated as the optimum condition for frozen lamb.
Keywords : lamb, deep freezing, low temperature storage, quality, freshness


October 2018, 38 (5)