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

Abstract

Samples of meat emulsion batter were steam or ohmically cooked (at voltage densities ranging from 3 to 7 V cm −1 ) to standardized cook values (C s ) or to target end point temperatures (EPT). Higher ohmic voltage densities produced faster heating rates. Texture profile analysis (TPA) of ohmic and steamcooked frankfurters showed no significant difference (p ≥ 0.05) in any of the attributes assessed with the exception of springiness, which was significantly lower (p < 0.05) in ohmically cooked samples heated to similar C s values, although this trend was less pronounced in samples cooked to similar EPT. Instrumental colour evaluations revealed that ohmically cooked samples (cooked both to similar C s and EPT) differed from steam-cooked in both a * and hue angle values (especially at 5-7 V cm −1 (p < 0.05)). Although instrumental measurements revealed differences in selected texture and colour attributes, panellists were not able to distinguish between steam and similar EPT ohmically cooked samples (p < 0.05). Thus while subtle differences may exist in the eating quality of ohmic and steam-cooked emulsions, these differences are unlikely to be of an order of magnitude to affect consumer acceptance of ohmically cooked meat emulsion products.

Quality Evaluation of an Ohmically Cooked Ham Product

“…After a 2-min equilibration period, required to ensure a uniform heat distribution within the oven after the door was opened to allow sample introduction, samples were cooked by applying a constant voltage of 50 V to the electrodes. This is a lower voltage than used in previous studies (Marra et al 2009;Shirsat et al 2004); the reduction was necessary due to the relatively high electrical conductivity of the brine-injected meat. Two ohmic-heating protocols were applied (1) an LTLT treatment where the meat was ohmically heated (5 min) to a target temperature of 70°C at the coldest measured location followed by holding in air at 80°C for 8 min to give a total residence time of 15 min in the hot air cabinet and (2) an HTST treatment where the meat was ohmically heated (6 min) to a target temperature of 95°C with a total residence time of 8 min.…”

“…By comparison, ohmic heating, which is suggested to heat food more rapidly and uniformly leading to a milder thermal treatment (Icier and Bozkurt 2009), can provide even greater energy efficiencies as the electrical energy is directly channelled through the product, although its commercial application in the meat sector has not yet been adopted. Previous work on ohmic heating of meat products has been limited to comminuted material (Shirsat et al 2004;Piette et al 2004) with both studies yielding promising results in terms of product quality (i.e. similar or improved texture and colour attributes).…”

Advances in radio frequency and ohmic heating of meats

“…One possible explanation for the differences in a* results between the present study and those for the meat batters is that the batters contained an artificial colouring known as Red-2G which may have masked any differences in a* between RF and ST cooked rolls. In addition, and Shirsat, Brunton, Lyng, McKenna, and Scannell (2004) reported that meat emulsion batters (prepared without Red-2G) cooked very rapidly using ohmic heating had significantly (P < 0.05) lower hue angles and higher a* values (P < 0.001). In contrast however Laycock et al (2003) reported no significant difference in Hunter L* and a* values for RF and water bath cooked whole beef samples.…”

“…In sectioning fat no such precautions were taken. Minced samples (5 mm) for conductivity measurements were prepared as outlined in and Shirsat, Brunton, Lyng, McKenna, and Scannell (2004). A range of samples, from 100% minced lean up to 100% minced fat were prepared by hand mixing thoroughly and then vacuum packing prior to their use for conductivity measurements.…”

Effects of Ohmic Heating on Microbial Counts and Denaturation of Proteins in Milk

“…Yoon et al (2002) reported that leakage of intracellular constituents in Saccharomyces cerevisiae was greater during ohmic heating than during conventional heating. Although the technology of ohmic heating appears to be promising and highly effective, there is limited information regarding its effects on specific food products compared with effects of conventional pasteurization (Leizerson and Shimoni, 2005;Ozkan et al, 2004;Piette et al, 2004;Shirsat et al, 2004;Vikram et al, 2005).…”