Conductivities and Ohmic Heating of Meat Emulsion Batters

Abstract

The conductive nature of meat emulsions and their ohmic heating rates were investigated by examining model and commercial meat batters. Results indicate that salt or other electrolytic ingredients were essential for ohmic heating, and for a given batter, an increase in salt content increased electrical conductivity and increased ohmic heating rate (P<O.OOl). Conversely, an increase in fat content caused a reduction in conductivity (P<O.OOl) leading to an increase in ohmic heating time (P<O.OOI). Results of a study examining the impact of nonelectrolytic dry ingredients, such as spices, potato starches and soya protein isolates on the conductivity and ohmic heating rates of emulsion batters was inconclusive andfirther work is needed before definite conclusions can be made in this regard. Overall results suggest ohmic heating could be used for cooking meat batters but would not be as effective for cooking meats to which no salt or other electrolytes have been added.

The temperature prediction of some botanical beverages, concentrated juices and purees of orange and pineapple during ohmic heating

“…The salts and acids are normally dissipated to be ions in the liquid and act as the electrical current carriers during ohmic heating; on the other hand, the fat itself has poor conductivity and act as the barrier for the passage of electrical current (Shirsat et al, 2004;Sarang et al, 2008). Furthermore, many published works proved that the electrical conductivities of foods would rise if their temperatures were raised (Shirsat et al, 2004;Icier and Ilicali, 2005a;Sarang et al, 2008;Icier, 2009). However, it appeared that the electrical conductivities of liquid food systems instantaneously dropped after the occurrence of bubbling (Icier and Ilicali, 2005a).…”

“…A number of researchers pointed out that the food products with high salt or acid contents would have high electrical conductivity and ohmic heating rate; in contrast, an increase in fat content results in the reverse effect (Shirsat et al, 2004;Engchuan and Jittanit, accepted for publication). The salts and acids are normally dissipated to be ions in the liquid and act as the electrical current carriers during ohmic heating; on the other hand, the fat itself has poor conductivity and act as the barrier for the passage of electrical current (Shirsat et al, 2004;Sarang et al, 2008). Furthermore, many published works proved that the electrical conductivities of foods would rise if their temperatures were raised (Shirsat et al, 2004;Icier and Ilicali, 2005a;Sarang et al, 2008;Icier, 2009).…”

“…In other words, to obtain the same heating rate more intense electrical field strength is needed for the lower conductive food. The electrical conductivities of food products normally depend on their temperatures and constituents especially salt, acid and fat (Shirsat et al, 2004;Sarang et al, 2008). A number of researchers pointed out that the food products with high salt or acid contents would have high electrical conductivity and ohmic heating rate; in contrast, an increase in fat content results in the reverse effect (Shirsat et al, 2004;Engchuan and Jittanit, accepted for publication).…”

“…The electrical conductivities of food products normally depend on their temperatures and constituents especially salt, acid and fat (Shirsat et al, 2004;Sarang et al, 2008). A number of researchers pointed out that the food products with high salt or acid contents would have high electrical conductivity and ohmic heating rate; in contrast, an increase in fat content results in the reverse effect (Shirsat et al, 2004;Engchuan and Jittanit, accepted for publication). The salts and acids are normally dissipated to be ions in the liquid and act as the electrical current carriers during ohmic heating; on the other hand, the fat itself has poor conductivity and act as the barrier for the passage of electrical current (Shirsat et al, 2004;Sarang et al, 2008).…”

Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter

“…4 -7 Recent publications from this laboratory have presented values for the conductivity of pork cuts and pork batter, which is essential background information for the development and application of ohmic heating for meat processing. 8,9 However, very little attention has been given to heat processing of semi-solid meat emulsions. The one exception is the ohmic processing of a sausage meat batter.…”