Combined Effects of Freezing Rate and Thawing/Cooking Methods on Physicochemical and Textural Properties of Pork Patties | Zendy

J.-H. Kim | Zendy; H.-W. Kim | Zendy; Y. H. B. Kim | Zendy

Open Access

Combined Effects of Freezing Rate and Thawing/Cooking Methods on Physicochemical and Textural Properties of Pork Patties

Author(s) -

J.-H. Kim,

H.-W. Kim,

Y. H. B. Kim

Publication year - 2017

Publication title -

meat and muscle biology

Language(s) - English

Resource type - Journals

ISSN - 2575-985X

DOI - 10.22175/rmc2017.071

Subject(s) - chemistry , food science , freezing point , congelation , liquid nitrogen , cooked meat , physics , organic chemistry , thermodynamics

Quality defects associated with frozen/thawed patties have been well documented. Freezing rate is known to affect water-holding capacity (WHC), texture and possibly oxidative stability of frozen/thawed patties. In addition, different thawing/cooking conditions could influence the quality attributes of frozen/thawed meat. However, there has been little to no available information on the effects of initial freezing temperature coupled with different thawing/cooking methods on quality and physicochemical attributes of frozen/thawed patties. Therefore, the objective of this study was to evaluate the combined effects of different freezing rates with various thawing/cooking methods on physicochemical and textural properties of cooked pork patties.

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