Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system

İçıer, Fılız; Şengün, İlkin Yücel; Turp, Gülen; Arserim, Ender Hikmet

doi:10.1016/j.meatsci.2013.11.013

Cited by 23 publications

(24 citation statements)

References 32 publications

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“…In the first part of the treatment, ohmic cooking (15.26 V/cm voltage gradient, up to 75°C center temperature of meatball) was applied as a pretreatment before the final cooking of meatballs (Icier et al . ). In the second part of the treatment, ohmically precooked meatball samples were directly transferred to the infrared cooking device for the final cooking, which was already combined with the ohmic cooking unit.…”

Section: Resultsmentioning

confidence: 97%

“…The optimum ohmic treatment condition for the purpose of precooking the meatballs was previously determined as 15.26 V/cm voltage gradient (Icier et al . ). Ohmic cooking was conducted to increase the center temperature of the sample from initial temperature of 20 up to 75°C without any further holding time at this temperature.…”

Section: Methodsmentioning

confidence: 97%

“…The detailed information about the ohmic cooking system used was given in Icier et al . ().

Electrical conductivity (normalS / normalm) = \frac{I}{V} \frac{L}{A}

where I is current (A); V is voltage (V); L is the distance between two electrodes (m); A is the cross‐sectional area which is in contact with the electrodes (m 2 ).…”

Section: Methodsmentioning

confidence: 97%

“… (a) Schematic Illustration of the Combined Ohmic and Infrared Cooking System, (b) Continuous Type Ohmic Cooking Unit (Icier et al . ), (c) Continuous Type Infrared Cooking Unit …”

Section: Methodsmentioning

confidence: 99%

“…Ohmic treatment is used in a wide range of applications such as preheating, cooking, blanching, pasteurization, sterilization and extraction of food products (Mizrahi ; Lima and Sastry ; Icier and Ilicali ; Icier et al . , ; Leizerson and Shimoni 2005a,b; Icier ; Engchuan et al . ; Sakr and Liu ; Sengun et al .…”

Section: Introductionmentioning

confidence: 99%

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Effects of Combined Ohmic–Infrared Cooking Treatment on Microbiological Inactivation of Meatballs

Şengün

İçıer

Kor

2015

J Food Process Engineering

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The effectiveness of combined ohmic–infrared cooking system on the microbiological quality of meatballs was studied. In the first step, samples were precooked in an ohmic heater at 15.26 V/cm. In the second step, ohmically precooked samples were processed in the infrared heater for the final cooking purpose at different combinations of heat fluxes (3.7, 5.7, 8.5 kW/m2), application distances (10.5, 13.5, 16.5 cm) and application times (4, 8, 12 min). The effects of infrared process conditions on total mesophilic aerobic bacteria (TMAB) counts of meatball samples were investigated. TMAB counts of meatball samples were reduced, ranging between 1.96 and 4.50 logarithmic units, depending on infrared process conditions used. Mold and yeast, Staphylococcus aureus, Clostridium perfringens, Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 were not detected in the treated meatball samples. The effects of different infrared cooking conditions both on cooking value and pasteurization value were also determined. These results demonstrate the considerable potential for the application of ohmic–infrared combination cooking process to the meatballs. Practical Applications Meat is a nutritious substrate for the growth of microorganisms and is highly susceptible to spoilage. The raw meat contaminated with pathogenic microorganisms is one of the main sources of foodborne illness. During conventional cooking, the interior region may not heat sufficiently and pathogens could survive in the product, unless the meat products have been properly heat‐treated. Therefore, there is a potential need for alternative cooking technologies, which provide a valuable tool to reduce the risk of pathogen growth in the products while shortening the treatment time. In this study, the combination of ohmic and infrared heating technologies was used for cooking of the meatball.

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Section: Resultsmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 97%

“…The detailed information about the ohmic cooking system used was given in Icier et al . ().

Electrical conductivity (normalS / normalm) = \frac{I}{V} \frac{L}{A}

where I is current (A); V is voltage (V); L is the distance between two electrodes (m); A is the cross‐sectional area which is in contact with the electrodes (m 2 ).…”

Section: Methodsmentioning

confidence: 97%

“… (a) Schematic Illustration of the Combined Ohmic and Infrared Cooking System, (b) Continuous Type Ohmic Cooking Unit (Icier et al . ), (c) Continuous Type Infrared Cooking Unit …”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of Combined Ohmic–Infrared Cooking Treatment on Microbiological Inactivation of Meatballs

Şengün

İçıer

Kor

2015

J Food Process Engineering

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Ohmic Heating–Assisted Extraction of Natural Color Matters from Red Beetroot

Çabas

İçıer

2021

Food Bioprocess Technol

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Quality and Energy Evaluation in Meat Cooking

2016

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Consumer acceptance of meat is strongly influenced by the eating quality. Cooking method has great impact on eating quality of meat, and energy consumption is important parameter to consider while selecting the cooking method. Energy requirement for well-cooked meats varies with cooking method, appliances and consumer behaviour. Energy consumption reduction during meat cooking may have the influence on global energy requirement. This article critically reviewed the effects on quality characteristics of meat and meat products by different cooking methods. The different cooking methods including oven, frying, sous vide and ohmic cooking are discussed in detail, and their effects on meat quality parameters such as colour, tenderness, cooking loss, shrinkage and juiciness are also presented. Highlighting on the role of cooking process on meat quality, energy requirement for cooking were identified.

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Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system

Cited by 23 publications

References 32 publications

Effects of Combined Ohmic–Infrared Cooking Treatment on Microbiological Inactivation of Meatballs

Effects of Combined Ohmic–Infrared Cooking Treatment on Microbiological Inactivation of Meatballs

Ohmic Heating–Assisted Extraction of Natural Color Matters from Red Beetroot

Quality and Energy Evaluation in Meat Cooking

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