Application of Ohmic Heating System in Meat Thawing

被引：22

作者：

Duygu, Balpetek ^{[1
]}

Umit, Gurbuz ^{[2
]}

机构：

[1] Giresun Univ, Fac Engn, Dept Food Engn, Giresun, Turkey

[2] Selcuk Univ, Food Hyg & Technol Dept, Fac Vet Med, Konya, Turkey

来源：

WORLD CONFERENCE ON TECHNOLOGY, INNOVATION AND ENTREPRENEURSHIP | 2015年

关键词：

Thawing; quality; storage; ohmic heating; COLOR STABILITY; FROZEN STORAGE; BEEF; MUSCLE; PH;

D O I：

10.1016/j.sbspro.2015.06.400

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

This study was conducted in order to determine the application of ohmic heating system in meat thawing and its effects on quality. The fastest thawing and the least weight loss were observed in the samples in which the ohmic method was employed (p<0.05). Considering the frozen storage period, an increase was determined in pH value and decrease was determined in a(w) and moisture values in consequence of all thawing methods applied on samples. Consequently, it has been concluded that use of ohmic heating system to thaw frozen meat provides less weight loss and shorter thawing time. (C) 2015 The Authors. Published by Elsevier Ltd.

引用

页码：2822 / 2828

页数：7

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