Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes

Şengün, İlkin Yücel; Turp, Gülen; İçıer, Fılız; Kendirci, Perihan; Kor, Gamze

doi:10.1016/j.lwt.2013.08.005

Cited by 54 publications

(30 citation statements)

References 36 publications

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“…In the previous study, the number of S. aureus , which was naturally found in uncooked meatball samples (2.61 log cfu/g) were reduced to an undetectable level by ohmic precooking treatment at 15.26 V/cm (Sengun et al . ). In another study, meat and meatball samples inoculated with S. aureus at 10 4 –10 5 cfu/g levels were completely eliminated after ohmic treatment at 81°C for 5 min total process time (Mitelut et al .…”

Section: Resultsmentioning

confidence: 97%

“…; Sakr and Liu ; Sengun et al . ). The advantages of ohmic heating compared to the traditional heating systems include shorter processing times, higher yields and maintaining better color and nutritional value of the foods (Yildiz‐Turp et al .…”

Section: Introductionmentioning

confidence: 97%

“…; Bozkurt and Icier 2010a,b; Sengun et al . ). It has been reported that ohmic heating is an inefficient cooking method for the complete inactivation of microorganisms, and for the desirable changes in the surface color and the texture of meat products (Bozkurt and Icier 2010a,b; Icier and Bozkurt ; Yildiz‐Turp et al .…”

Section: Introductionmentioning

confidence: 97%

“…The amount of heat generated through the food product is directly related to the voltage gradient and the electrical conductivity (Sastry and Li 1996). Ohmic treatment is used in a wide range of applications such as preheating, cooking, blanching, pasteurization, sterilization and extraction of food products (Mizrahi 1996;Lima and Sastry 1999;Icier and Ilicali 2005;Icier et al , 2014; Leizerson and Shimoni 2005a,b;Icier 2010;Engchuan et al 2014;Sakr and Liu 2014;Sengun et al 2014). The advantages of ohmic heating compared to the traditional heating systems include shorter processing times, higher yields and maintaining better color and nutritional value of the foods .…”

Section: Introductionmentioning

confidence: 99%

“…In that case, ohmic heating could offer to cook the meat products faster and inactivate microorganisms effectively (Sastry and Li 1996;Ozkan et al 2004). Several studies have been reported about the application of ohmic treatment to meat and meat products (Ozkan et al 2004;Shirsat et al 2004;Wills et al 2006;Vasanthi et al 2007;Zell et al 2009;Bozkurt and Icier 2010a,b;Sengun et al 2014). It has been reported that ohmic heating is an inefficient cooking method for the complete inactivation of microorganisms, and for the desirable changes in the surface color and the texture of meat products (Bozkurt and Icier 2010a,b;Icier and Bozkurt 2011;Yildiz-Turp et al 2013;Sengun et al 2014).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Combined Ohmic–Infrared Cooking Treatment on Microbiological Inactivation of Meatballs

Şengün

İçıer

Kor

2015

J Food Process Engineering

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The effectiveness of combined ohmic–infrared cooking system on the microbiological quality of meatballs was studied. In the first step, samples were precooked in an ohmic heater at 15.26 V/cm. In the second step, ohmically precooked samples were processed in the infrared heater for the final cooking purpose at different combinations of heat fluxes (3.7, 5.7, 8.5 kW/m2), application distances (10.5, 13.5, 16.5 cm) and application times (4, 8, 12 min). The effects of infrared process conditions on total mesophilic aerobic bacteria (TMAB) counts of meatball samples were investigated. TMAB counts of meatball samples were reduced, ranging between 1.96 and 4.50 logarithmic units, depending on infrared process conditions used. Mold and yeast, Staphylococcus aureus, Clostridium perfringens, Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 were not detected in the treated meatball samples. The effects of different infrared cooking conditions both on cooking value and pasteurization value were also determined. These results demonstrate the considerable potential for the application of ohmic–infrared combination cooking process to the meatballs. Practical Applications Meat is a nutritious substrate for the growth of microorganisms and is highly susceptible to spoilage. The raw meat contaminated with pathogenic microorganisms is one of the main sources of foodborne illness. During conventional cooking, the interior region may not heat sufficiently and pathogens could survive in the product, unless the meat products have been properly heat‐treated. Therefore, there is a potential need for alternative cooking technologies, which provide a valuable tool to reduce the risk of pathogen growth in the products while shortening the treatment time. In this study, the combination of ohmic and infrared heating technologies was used for cooking of the meatball.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of Combined Ohmic–Infrared Cooking Treatment on Microbiological Inactivation of Meatballs

Şengün

İçıer

Kor

2015

J Food Process Engineering

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An overview of factors affecting the quality of beef meatballs: Processing and preservation

Meng

Zhang

et al. 2022

Food Science & Nutrition

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Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservation, which limit the competitive positioning with respect to its market. Therefore, it is essential to pay attention to each step during the processing of BMs. Based on previous studies, this systematic review focuses on the effect of key processing factors (including raw materials and ingredients, beating, cooking methods, storage, and preservation) on the quality of BMs. Additionally, this study assessed the effect of each process factor on the physicochemical, sensory, nutritional, and safety attributes of BMs. Finally, the existing review will be beneficial in examining/describing the factors impacting the quality of BMs during processing, which would provide theoretical reference and scientific basis for the standardization and industrialization of BMs.

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Ohmic blanching of white mushroom and its pretreatment during microwave drying

2018

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Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes

Cited by 54 publications

References 36 publications

Effects of Combined Ohmic–Infrared Cooking Treatment on Microbiological Inactivation of Meatballs

Effects of Combined Ohmic–Infrared Cooking Treatment on Microbiological Inactivation of Meatballs

An overview of factors affecting the quality of beef meatballs: Processing and preservation

Ohmic blanching of white mushroom and its pretreatment during microwave drying

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