Kim Yiseul, Hong Geun-Pyo
Faculty of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea.
Korean J Food Sci Anim Resour. 2016 Oct 31;36(5):650-655. doi: 10.5851/kosfa.2016.36.5.650.
This study investigated the effects of artificial supercooling followed by still air freezing (SSF) on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the fresh control (CT, stored at 4℃ for 24 h), slow freezing (SAF, still air freezing) and rapid freezing (EIF, ethanol immersion freezing) treatments. Compared with no supercooling phenomena of SAF and EIF, the extent of supercooling obtained by SSF treatment was 1.4℃. Despite that SSF was conducted with the same method with SAF, application of artificial supercooling accelerated the phase transition (traverse from -0.6℃ to -5℃) from 3.07 h (SAF) to 2.23 h (SSF). The observation of a microstructure indicated that the SSF prevented tissue damage caused by ice crystallization and maintained the structural integrity. The estimated quality parameters reflected that SSF exhibited superior meat quality compared with slow freezing (SAF). SSF showed better water-holding capacity (lower thawing loss, cooking loss and expressible moisture) and tenderness than SAF, and these quality parameters of SSF were not significantly different with ultra-fast freezing treatment (EIF). Consequently, the results demonstrated that the generation of supercooling followed by conventional freezing potentially had the advantage of minimizing the quality deterioration caused by the slow freezing of meat.
本研究调查了人工过冷后静止空气冷冻（SSF）对猪里脊肉品质的影响。将经SSF冷冻的猪肉品质与新鲜对照（CT，在4℃储存24小时）、慢速冷冻（SAF，静止空气冷冻）和快速冷冻（EIF，乙醇浸泡冷冻）处理进行比较。与SAF和EIF不存在过冷现象相比，SSF处理获得的过冷程度为1.4℃。尽管SSF与SAF采用相同的方法进行，但人工过冷的应用加速了从-0.6℃到-5℃的相变过程，从3.07小时（SAF）缩短至2.23小时（SSF）。微观结构观察表明，SSF可防止冰晶形成引起的组织损伤并保持结构完整性。估计的品质参数表明，与慢速冷冻（SAF）相比，SSF表现出更优的肉质。SSF的持水能力（更低的解冻损失、烹饪损失和可挤出水分）和嫩度优于SAF，且SSF的这些品质参数与超快冷冻处理（EIF）无显著差异。因此，结果表明，传统冷冻前产生过冷现象可能具有将肉类慢速冷冻导致的品质劣化降至最低的优势。
