Optimization of Ohmic Heating of Fish Using Response Surface Methodology

Abstract

Optimization of process variables for ohmic heating (OH) of fish steaks was done by response surface methodology according to Box–Behnken design. The low and high levels of the variables were 3 and 7 min for processing time; 55 and 75 V for applied voltage and 10 and 15 mm for product thickness. Responses studied comprised colour, temperature, hardness, water activity and organoleptic score. It was found that effects of time and applied voltage were significant on all responses. Optimum conditions (desirability = 0.820) obtained by numerical optimization were processing time, 5.75 min; voltage, 75 V and product thickness, 14.4 mm to achieve maximum colour variation, temperature and organoleptic score and lower hardness and water activity. Corresponding to the optimum conditions, the predicted value for temperature was 71.88°C, colour 49.85, hardness 1.125 kg, water activity 0.772 and overall acceptability 7.891.

Design, fabrication, and validation of ohmic heater to process green mussel meat

“…The present result contradicts with the report of Kumar et al (2014) as it indicates overall acceptability increased when the processing time and voltage applied was increased. In this study, with respect to duration of the process, T 2 had a 16.86% reduction in overall acceptability than T 1 whereas T 4 had a 23.25% reduction than T 3 .…”

“…An ohmic heater was designed and fabricated for this study to process seafood. For this, many published ohmic heater designs were referred for refining the structure and material to suit ohmic heating of fish and fishery products (Aydin et al, 2020;Kumar et al, 2014;Lascorz et al, 2016;Palaniappan & Sastry, 1991;Pedersen et al, 2016;Samaranayake & Sastry, 2005;Timsit & Luttgen, 2016). Computer-aided design (CAD) of the ohmic heater is given in Figure 1.…”

Optimization of process conditions for effective ohmic heating of greater lizardfish (saurida tumbil) sausage via response surface methodology

“…In addition, as shown in Figure 5, the interaction effect of voltage-process time and temperature-process time had a significant effect on the cooking loss; higher amounts of the mentioned factors resulted in the more cooking loss. It may be due to this fact that as the processing time and voltage was increased, higher cooking temperature was achieved which may have resulted in a greater water release and a higher cooking loss possibly due to more extensive protein denaturation (Kumar, et al, 2014). In accordance with our findings, Zell et al (2010) also reported a higher cook loss for turkey meat samples treated by high temperature short time (HTST) ohmic heating compared to the low temperature long time (LTLT) protocol.…”

“…Response surface methodology-central composite design (RSM-CCD) was employed for optimization of processing conditions for ohmic heating of greater lizardfish sausage. RSM is well known for bioprocess optimization and evaluating parameter interactions and leading to release accurate data which are near to practical works (Kumar et al, 2014; Nikmaram et al, 2015). In this investigation, 20 fish sausages were processed by ohmic heating based on variation in three independent parameters which are voltage gradient, ohmic heating process time, and ohmic heating process temperature.…”

“…The consumption of fish and fish-based food products is very important for everyone because of their well-known health-promoting properties. The fishes are a good source of healthful nutritional components such as poly unsaturated fatty acid (omega-3) and high quality proteins (Kumar et al, 2014; Aydin et al, 2020). Nowadays, a lot of attention has been paid to the use of low-valued and cheap fish species as a raw material in the formulation of some fishery products such as fish sausage.…”