Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Abstract

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.

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

“…The results showed much less damages in the protein of ohmically cooked samples and less cooking loss compared with the samples cooked in the water bath, suggesting once again the benefit of ohmic heating as an emerging thermal processing technology. These results were confirmed recently by the same research group who noticed a better impact of ohmic heating on cooking loss, protein oxidation, and lipid oxidation of pork batter in comparison with water bath cooking (Tian et al 2020).…”

“…Similar results were obtained on beef meat, with colour and tenderness properties of ohmically heated meat samples being better than those of water bath-cooked ones (Tian et al 2016). Moreover, a recent study showed that ohmic heating results in more uniform temperature distribution and better microbiological inactivation compared to traditional water bath cooking (Tian et al 2020).…”

“…The main features of this new thermal processing are short processing time, as the heat is generated internally, no need to heating medium, no hot or overheated surface, and no temperature gradient (Erdogdu et al 2018;Jaeger et al 2016). A wide number of studies have been focused on the advantages of ohmic heating over conventional thermal processing, such as water bath (Dai et al 2014;Tian et al 2016Tian et al , 2020 and frying pan (Ángel-Rendón et al 2019). Indeed, the previous studies reported that ohmic-treated pork batters and short shank samples presented several benefits, including (i) shorter cooking times, (ii) more uniform temperatures, and (iii) lower cooking loss compared to those treated with the other cooking methods.…”

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“…Ohmic heated samples had a more uniform temperature distribution compared to those heated in a traditional water bath, and the overall results suggested that ohmic heating was suitable for meat processing [55] Turkey breast rolls Radio frequency heating Radio frequency heating allowed a reduction of processing time from 150 min (traditional steam processing) to only 40 min. Radio frequency heated samples had lower redness values and lipid oxidation rates compared to the other samples [56] Pork hams Radio frequency heating Radio frequency heating enabled 50% reduction of processing time.…”

“…In addition, this innovative technique is environmentally friendly, efficient in terms of energy conversion, does not require heat transfer surfaces, and can reduce temperature gradients and increase cooking yield [10,24,70]. Although ohmic heating has shown its effectiveness in inhibiting microbial growth in many applications related to muscle foods [55,69,71], several aspects related to the use of this technique for manufacturing safe food need to be investigated [70].…”