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. 2017;37(4):518-528.
doi: 10.5851/kosfa.2017.37.4.518. Epub 2017 Aug 31.

Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

Eun Ji Choi  1 , Hae Woong Park  1 , Hui Seon Yang  1 , Jin Se Kim  2 , Ho Hyun Chun  1
Affiliations

Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

Eun Ji Choi et al. Korean J Food Sci Anim Resour. 2017.

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 4°C 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: freezing; pork loin; quality; radio frequency; tempering.

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Figures

Fig. 1.
Fig. 1.. Photographic comparisons of pork loin samples subjected to curved-electrode (top) and parallel-electrode (bottom) radio frequency (RF) tempering systems at 1000 W for 10 min and 1500 W for 5 min.
Fig. 2.
Fig. 2.. Tempering time-temperature profiles of cylindrical frozen pork loin samples subjected to curved-electrode and parallel-electrode radio frequency (RF) tempering systems at 1,000 W for 10 min and 1,500 W for 5 min.
Fig. 3.
Fig. 3.. Tempering time-temperature profiles of cylindrical frozen pork loin samples under conventional tempering conditions.
Fig. 4.
Fig. 4.. Internal thermal distributions within cylindrical pork loins after forced-air convection (FC), water immersion (WI), and curved-electrode radio frequency (RF) tempering captured by an infrared camera.
Fig. 5.
Fig. 5.. Light microscopy images of transverse sections of cylindrical pork loin samples treated with different tempering conditions.
See this image and copyright information in PMC

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