Table 3. Sensory evaluation of pork in belly with various freezing and thawing methods.
| (Unit: point) | ||||||||
|---|---|---|---|---|---|---|---|---|
| Treatments | Refrigeration1) | RT2) | Cold water3) | Microwave4) | ||||
| EM5) | AB6) | EM | AB | EM | AB | EM | AB | |
| Appearance7) | 7.8±1.5 | 7.4±0.8 | 7.6±0.9 | 7.7±0.5 | 7.6±0.9 | 7.3±0.5 | 7.6±0.5 | 7.0±0.5 |
| Flavor | 7.7±1.2 | 7.6±0.5 | 7.2±0.8 | 7.4±0.9 | 7.4±1.0 | 7.3±0.7 | 8.0±0.5 | 7.4±0.5 |
| Texture | 7.4±1.6 | 7.1±0.8 | 6.4±1.3 | 6.4±0.5 | 7.4±1.1 | 7.4±0.9 | 7.2±1.3 | 6.9±1.2 |
| Taste | 7.2±1.5 | 7.1±1.0 | 6.9±0.9 | 6.6±0.7 | 7.4±1.0 | 7.3±0.9 | 7.9±0.8 | 7.4±0.7 |
| Overall acceptability | 7.1±1.6 | 7.0±0.8 | 7.0±0.9 | 6.6±0.7 | 7.6±0.9 | 7.1±0.8 | 7.6±0.7 | 7.1±0.8 |
1)Refrigeration: 4±1℃
2)RT (Room temperature): 25℃
3)Cold water: 15℃ tap water
4)Microwave: Thawing method using microwave oven
5)EM: Electro-magnetic freezing (−55℃)
6)AB: Air blast freezing (−45℃)
7)Appearance, flavor, texture, taste and overall acceptability (1=very poor, 9=very good)