Effects of Brine Immersion and Electrode Contact Type Low Voltage Ohmic Thawing on the Physico-chemical Properties of Pork Meat

Hong, Geun-Pyo; Min, Sang-Gi; Ko, Se-Hee; Shim, Kook-Bo; Seo, Eunju; Choi, Mi‐Jung

doi:10.5851/kosfa.2007.27.4.416

Cited by 29 publications

(19 citation statements)

References 8 publications

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“…However, there were no differences in moisture content among various brine treatments at 3.8 V/cm. In general, brine-immersion-type ohmic processing as a meat thawing technique did not change the meat color after treatment, which was also confirmed in our previous work (Hong et al, 2007). Nevertheless, migration of NaCl from brine to pork surface was likely manifested as a slight difference of pork qualities based on salinity.…”

Section: Quality Of Frozen Pork Thawed By Ohmic Processsupporting

confidence: 70%

“…A homemade ohmic device, as described in our previous study (Hong et al, 2007), was employed to evaluate the ohmic process (Fig. 1).…”

Section: Ohmic Devicementioning

confidence: 99%

“…Alternatively, resistive heating might be used as a thawing technique. In our previous study, the ohmic process was employed as a meat thawing technique (Hong et al, 2007). Directly passing current to a frozen meat surface provided rapid thawing, and the thawing rate of pork showed an exponential increase with increasing voltage.…”

Section: Introductionmentioning

confidence: 99%

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Applications of Low-voltage Ohmic Process Combined with Temperature Control System to Enhance Salting Process of Pork

Hong¹,

Chun²,

Choi³

2012

Korean Journal for Food Science of Animal Resources

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This study investigated the effects of a low-voltage ohmic heating process (2.5 and 3.8 V/cm) on the thawing characteristics and NaCl diffusion of pork. The thawing rate of pork was dependent on the applied voltages and brine salinities, and few differences were obtained in pork quality parameters (color, water-holding capacity, and shear force) regarding the different treatments. The NaCl concentration of pork after ohmic thawing was higher than that following brineimmersion thawing, however, the NaCl diffusion did not differ from when fresh meat was immersed in brine. For application of the ohmic process in fresh pork, various ohmic pulses were generated in order to prevent the meat from overheating, and the results indicated that the ohmic process was a better way to enhance NaCl diffusion compared with immersing pork at high temperature. Although the mechanisms involved in NaCl diffusion at low-voltage electric field strength were unclear, the present study demonstrated that the ohmic process has a potential benefit in the application of meat processing.

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Section: Quality Of Frozen Pork Thawed By Ohmic Processsupporting

confidence: 70%

“…A homemade ohmic device, as described in our previous study (Hong et al, 2007), was employed to evaluate the ohmic process (Fig. 1).…”

Section: Ohmic Devicementioning

confidence: 99%

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Applications of Low-voltage Ohmic Process Combined with Temperature Control System to Enhance Salting Process of Pork

Hong¹,

Chun²,

Choi³

2012

Korean Journal for Food Science of Animal Resources

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“…In case of thawing of meat products by ohmic thawing process, the process is rapid, energy effective, and does not produce any waste water (Halden, DE Alwis, & Fryer, 1990;Palaniappan & Sastry, 1991a;Henderson, 1993;Zhang & Fryer, 1993;Wang, 1995;Roberts et al, 1996;Icier et al, 2014). Studies in open literature have reported that the ohmic thawing resulted in lower drip losses and preserved color values better than conventional thawing methods (Wang, Chen, & Hua, 2002;Hong et al, 2007;Bozkurt & Icier, 2012;Celebi & Icier, 2014). In addition, they reported that microbial growth in meat product thawed ohmically was relatively lower than those thawed by conventional methods.…”

Section: Hoffmanmentioning

confidence: 99%

Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing

Çevik

İçıer

2018

J Food Process Engineering

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Frozen minced beef meat samples having different fat contents of 2, 10, and 18% were thawed until their center temperature reached −1 °C in the ohmic thawing system. Ohmic thawing was conducted by applying different voltage gradients (10, 13, and 16 V/cm) at ambient temperature of 4 ± 0.5 °C. Effective electrical conductivity (EEC) values of the samples at −1 °C were 0.5774 ± 0.0558, 0.4231 ± 0.0510, and 0.3933 ± 0.0693 S/m for 2, 10, and 18% fat contents, respectively. The change of effective electrical conductivity with temperature was linear for temperature range of −18 °C/−9.5 °C while it was exponential for temperature range of −9.5 °C/−4 °C. Above −4 °C, the polynomial model was best model describing the change of EEC with temperature. Ohmic thawing process could be applied as an alternative novel technology for thawing of meat and meat products. It is thought that the results of present study would contribute valuable information to open literature. Practical applications Researchers have given attention on investigation of alternative thawing methods for foods in recent years. Ohmic thawing has high energy efficiency, causes low drip loss and does not produce any waste water. Since it is controlled by heat generation caused due to passing of alternative current through food, the information on change of its electrical conductivity is crucial. The minced beef sample has heterogeneous structure such as muscle, connective, and adipose tissues. Thus, its effective electrical conductivity (EEC) varies depending on its composition. In this study, the relations between temperature and EEC of minced beef samples having different fat contents were determined for four different temperature ranges existed during ohmic thawing at different voltage gradients. EEC was very low at temperatures below −4 °C, and then it sharply increased above this temperature. Results of present study would give valuable information to food industry for setting up industrial scale ohmic thawing systems for meat and meat products.

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“…A variety of thawing conditions are cited in literature, the most common of which is thawing under refrigeration (Ambrosiadis and others 1994; AMSA 1995; FDA 2005; USDA‐FSIS 2005; Lee and others 2007). Other methods include thawing at room temperature (RT) (Moody and others 1978; Mitchell and others 1991; Lee and others 2007), in cold water (Boccard and others 1981; Boles and Swan 2002), in tap water (Khan and Lentz 1977), in hot water (Shrestha and others 2009), using microwaves (Moody and others 1978; Mitchell and others 1991; Ambrosiadis and others 1994; Kondratowicz and others 2008), heat convection (Hong and others 2007), infrared (Hong and others 2009), radio frequency (Farag and others 2009), impingement (Anderson and Singh 2006), ohmic (Hong and others 2007), pressure (Zhao and others 1998; Cheftel and others 2000), and thawing by cooking (Berry and others 1971; Moody and others 1978; Honikel 1998). Of these, thawing at refrigerated temperatures, immersion in running cold water, microwave thawing, and cooking from a frozen state conform to safe thawing practices as defined by the U.S. Dept.…”

Section: Introductionmentioning

confidence: 99%

Effect of Rapid Thawing on the Meat Quality Attributes of USDA Select Beef Strip Loin Steaks

Eastridge¹,

Bowker²

2011

Journal of Food Science

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The objective was to determine the meat quality effects of rapidly thawing beef steaks in a water bath. Frozen beef strip loins (n = 24) were cut into steaks sequentially from the rib end and identified by anatomical location (anterior, middle, posterior) within the loin. Within location, steaks were randomly assigned to conventional (C; 18 to 20 h, 4 °C) or rapid thawing methods. Rapid thawing methods, fast (20 min, 20 °C) or very fast (11 min, 39 °C), were conducted in a circulating water bath. The physical, thawing, cooking, color, and texture characteristics of each steak were recorded. Data were analyzed as a randomized complete block design with a 3 thawing treatments × 3 locations factorial analysis with loin as a block. No location by thawing method interaction was detected (P > 0.05) for the measured variables. Compared to C steaks, rapidly thawed steaks exhibited lower thaw drip loss (P < 0.001) and higher a* values (P < 0.001). Thawing treatment did not influence L*, b*, cook yield, or shear force. Steaks from the posterior end had higher (P < 0.001) surface to volume ratios that may have contributed to the higher thaw loss (P < 0.01), longer cooking time (P < 0.001), lower cooking yield (P < 0.001), and higher shear force (P < 0.02) compared to steaks from the anterior and middle portions of the loins. These data indicate that beef steaks taken from the entire length of the loin can be rapidly thawed in a water bath following food safety guidelines with minimal impact on meat quality. Practical Application: Freezing rate and frozen storage effects on meat quality have been well documented; however, there is comparatively little information on the meat quality effects of rapid thawing within food safety guidelines. This study demonstrates that beef strip loin steaks can be rapidly thawed in as few as 11 min without affecting texture or cooking yield, while reducing thaw drip loss. Thus, rapid thawing may enhance the apparent juiciness of steaks for consumers and provide an effective method for maintaining consistent control of experimental conditions for researchers.

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Effects of Brine Immersion and Electrode Contact Type Low Voltage Ohmic Thawing on the Physico-chemical Properties of Pork Meat

Cited by 29 publications

References 8 publications

Applications of Low-voltage Ohmic Process Combined with Temperature Control System to Enhance Salting Process of Pork

Applications of Low-voltage Ohmic Process Combined with Temperature Control System to Enhance Salting Process of Pork

Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing

Effect of Rapid Thawing on the Meat Quality Attributes of USDA Select Beef Strip Loin Steaks

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