S0601-1-3 マイクロ波デハイドロフリージングに対する解凍条件の影響(食と熱工学(1))

概要

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Effect of thawing rate on the food quality has been studied by using the mackerel. The samples were frozen at temperature -20℃ and -80℃. Three different conditions were supplied for the thawing, i.e. microwave irradiation of 100W, warming by room temperature at 25℃ and in the refrigerator at 8℃. The results indicated that drip production decreases with the decreasing thawing rates. The microwave pre-dehydration can also reduce the drip loss. The microscopic observation indicated that the muscle fibers were melted first then followed by the melting of the external ice. The melted ice (water) gradually was absorbed by the muscle fibers. The results give evidence to hypothesis that the thawing conditions affect the amount of drip loss because the cells need time for re-absorption of the extracellular water.
2009-09-12