Abstract: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 condu… Show more
“…Previous studies indicated that heating time, EC, and inactivation effect of pathogens were significantly affected by fat content in milk during OH (Kim, Jo, & Kang, 2017;Kim & Kang, 2015). For meat and meat products, previous studies also indicated that fat content affected the EC of meat during thawing (Cevik & Icier, 2018;Liu et al, 2017) and heating (Bozkurt & Icier, 2010a;Shirsat et al, 2004;Zell, Lyng, Cronin, & Morgan, 2009a). Although certain amount of information is available for EC of meat, the information concerning the effects of fat content on lipid and protein oxidation, and the inactivation of microorganism in meat by using OH treatment is limited.…”
The effects associated with fat content (0% to 40%) of pork batter and the positions (center and surface) on both ohmic heating (OH) and water bath heating (WB) treated samples, were investigated. The OH achieved a more uniform temperature distribution in pork batter as compared to WB‐ and OH‐treated samples showed lower cooking loss values for all samples tested. Besides, the thiobarbituric acid reactive substances values showed a tendency to increase as fat content increased for both treatments. The lipid oxidation showed a positive correlation with the carbonyl content and a negative correlation with the total sulfhydryl groups. The differences of lipids and protein oxidation between the center and surface of OH‐treated samples were less than WB‐treated ones. The higher fat content showed a favorable protective effect on Escherichia coli O157:H7 by both OH and WB treatments, however, the protective role of fat was more noticeable for OH treatment.
Practical applications
The ohmic heating (OH) principle is based on electric current passing through the food, the resistance of the food will generate heat in food. The efficiency of OH depends on the electrical conductivity of food. Fat, one of the primary constituents of meat, the presence of fat into the meat has a noticeable effect on the electrical conductivity, cooking loss, lipid and protein oxidation, and inactivation of microorganism. Therefore, the effects of fat content on the electrical, nutritional, and microbiological parameters of OH‐treated pork batter at the central and surface position were investigated. The results of this study suggested that OH is suitable for meat processing.
“…Previous studies indicated that heating time, EC, and inactivation effect of pathogens were significantly affected by fat content in milk during OH (Kim, Jo, & Kang, 2017;Kim & Kang, 2015). For meat and meat products, previous studies also indicated that fat content affected the EC of meat during thawing (Cevik & Icier, 2018;Liu et al, 2017) and heating (Bozkurt & Icier, 2010a;Shirsat et al, 2004;Zell, Lyng, Cronin, & Morgan, 2009a). Although certain amount of information is available for EC of meat, the information concerning the effects of fat content on lipid and protein oxidation, and the inactivation of microorganism in meat by using OH treatment is limited.…”
The effects associated with fat content (0% to 40%) of pork batter and the positions (center and surface) on both ohmic heating (OH) and water bath heating (WB) treated samples, were investigated. The OH achieved a more uniform temperature distribution in pork batter as compared to WB‐ and OH‐treated samples showed lower cooking loss values for all samples tested. Besides, the thiobarbituric acid reactive substances values showed a tendency to increase as fat content increased for both treatments. The lipid oxidation showed a positive correlation with the carbonyl content and a negative correlation with the total sulfhydryl groups. The differences of lipids and protein oxidation between the center and surface of OH‐treated samples were less than WB‐treated ones. The higher fat content showed a favorable protective effect on Escherichia coli O157:H7 by both OH and WB treatments, however, the protective role of fat was more noticeable for OH treatment.
Practical applications
The ohmic heating (OH) principle is based on electric current passing through the food, the resistance of the food will generate heat in food. The efficiency of OH depends on the electrical conductivity of food. Fat, one of the primary constituents of meat, the presence of fat into the meat has a noticeable effect on the electrical conductivity, cooking loss, lipid and protein oxidation, and inactivation of microorganism. Therefore, the effects of fat content on the electrical, nutritional, and microbiological parameters of OH‐treated pork batter at the central and surface position were investigated. The results of this study suggested that OH is suitable for meat processing.
“…Raw materials (beef and beef suet) were obtained after the slaughtering (>48 hr) from a local meat processing firm. The preparation procedure of minced meat samples for different fat contents of 2%, 10%, and 18% were given by Cevik and Icier (2018) in detail. The minced meat samples were shaped as a rectangular prism (13x6x2 cm) and packaged via PA/PE coex packaging materials (200 µm thickness).…”
Section: Methodsmentioning
confidence: 99%
“…In the OT process, a pair of titanium electrodes (7 × 7 cm in size) having needled type surface shaping were used. The detailed information on OT systems was given in Cevik and Icier (2018).…”
Frozen minced meat samples having different fat contents (2%, 10%, or 18%) were thawed using two different standard thawing methods (RT: +4°C refrigeration thawing, URWT: +4°C under running water thawing), and a novel alternative method (ohmic thawing‐OT at voltage gradients of 10, 13, and 16 V/cm). The drip loss values of meat samples changed in the range of 0.01%–1.65%. For OT, the change in the color increased as the fat content increased. OT shortened the thawing time, on average, by 64% and 87% compared to URWT and RT, respectively, while it resulted in similar effects on proximate composition and microbiological load with standard thawing methods. This novel thawing method did not cause any mutagenic formation, and the metal migration was in allowable limits. It is thought that the results showed that OT method has the potential to be applied as a novel alternative method for thawing of meat products.
Practical applications
For long‐term storage of meat and meat products, freezing is commonly used. However, frozen food must be thawed before use. For this reason, two different conventional thawing methods were recommended by US‐FDA. However, conventional thawing methods have some disadvantages such as long process times, high energy consumptions, and waste water formation. Ohmic thawing has shorter process time, high energy efficiency, and does not produce any waste water. In this study, frozen minced meat samples (with fat content of 2%, 10%, or 18%) were thawed using different thawing conditions (RT, URWT, and OT at voltage gradients of 10, 13, and 16 V/cm). OT shortened the thawing time. Drip loss was found to be high for OT. The effect of OT on microbiological load and proximate composition was not different from conventional thawing. OT method did not cause any mutagenic formation.
“…The system had a refrigeration system, thus the ambient temperature in the ohmic cabin during thawing was able to be kept at +4 ℃ ± 0.5 ℃. Detailed information of OT system used (Figure 1) was given in Cevik and Icier (2018). During OT process, a single sample was thawed per each replication for each voltage gradient condition.…”
Section: Methodsmentioning
confidence: 99%
“…During OT process, a single sample was thawed per each replication for each voltage gradient condition. Figure 1.Schematic representation of ohmic thawing system (Cevik and Icier, 2018). …”
Frozen minced meat samples having fat contents of 2%, 10% and 18% were thawed using different methods (refrigeration thawing at ambient temperature of +4 ℃, under running cold water (+4 ℃) thawing, ohmic thawing for 10, 13 and 16 V/cm). Viscoelastic properties were determined by using rheological tests (oscillation and creep/recovery tests). Storage modulus, loss modulus, complex modulus, loss tangent, dynamic viscosity and complex viscosity values of minced meat samples increased as fat content increased. As frequency value increased, the modulus values of meat samples increased but dynamic and complex viscosity values of the samples decreased. The minced meat samples thawed by different methods had recoverable compliance values. The compliance values of meat samples during creep region can be well characterized by Burgers model. Ohmic thawing can be used as an alternative thawing method since it resulted in similar rheological properties of minced meat samples compared to refrigeration thawing at ambient temperature of +4 ℃ and under running cold water (+4℃) thawing.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
