Effects of ohmic thawing on histological and textural properties of beef cuts

İçıer, Fılız; Izzetoğlu, Gamze Turgay; Bozkurt, Hayriye; Ober, Ayla

doi:10.1016/j.jfoodeng.2010.03.018

Cited by 74 publications

(45 citation statements)

References 19 publications

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“…In recent years, researchers have investigated the alternative use of novel thawing methods for frozen foods (Icier, Izzetoglu, Bozkurt, & Ober, ; Kim, Hong, Park, Spiess, & Min, ; Leygonie, Britz, & Hoffman, ; Li & Sun, ), such as microwave thawing, infrared thawing, radio frequency thawing, and ohmic thawing (James & James, ; Leygonie et al, ; Li & Sun, ). However, local over heating resulting from insufficient penetration depth, nonuniform energy absorption during the microwave and infrared thawing processes has been reported (Krishnamurthy, Khurana, Soojin, Irudayaraj, & Demirci, ; Meisel, ; Rosenberg & Bogl, ; Taoukis, Davis, Davis, Gordon, & Takmon, ; Tong, Lentz, & Lund, ; Virtanen, Goedeken, & Tong, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing

Çevik

İçıer

2018

J Food Process Engineering

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Frozen minced beef meat samples having different fat contents of 2, 10, and 18% were thawed until their center temperature reached −1 °C in the ohmic thawing system. Ohmic thawing was conducted by applying different voltage gradients (10, 13, and 16 V/cm) at ambient temperature of 4 ± 0.5 °C. Effective electrical conductivity (EEC) values of the samples at −1 °C were 0.5774 ± 0.0558, 0.4231 ± 0.0510, and 0.3933 ± 0.0693 S/m for 2, 10, and 18% fat contents, respectively. The change of effective electrical conductivity with temperature was linear for temperature range of −18 °C/−9.5 °C while it was exponential for temperature range of −9.5 °C/−4 °C. Above −4 °C, the polynomial model was best model describing the change of EEC with temperature. Ohmic thawing process could be applied as an alternative novel technology for thawing of meat and meat products. It is thought that the results of present study would contribute valuable information to open literature. Practical applications Researchers have given attention on investigation of alternative thawing methods for foods in recent years. Ohmic thawing has high energy efficiency, causes low drip loss and does not produce any waste water. Since it is controlled by heat generation caused due to passing of alternative current through food, the information on change of its electrical conductivity is crucial. The minced beef sample has heterogeneous structure such as muscle, connective, and adipose tissues. Thus, its effective electrical conductivity (EEC) varies depending on its composition. In this study, the relations between temperature and EEC of minced beef samples having different fat contents were determined for four different temperature ranges existed during ohmic thawing at different voltage gradients. EEC was very low at temperatures below −4 °C, and then it sharply increased above this temperature. Results of present study would give valuable information to food industry for setting up industrial scale ohmic thawing systems for meat and meat products.

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Section: Introductionmentioning

confidence: 99%

Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing

Çevik

İçıer

2018

J Food Process Engineering

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“…() also explored the dielectric properties of lean beef meat and found that the gap between electrodes with RF thawing was associated with the heating uniformity. Icier, Izzetoglu, Bozkurt, and Ayla () investigated the effect of an ohmic voltage gradient on the textural and histological changes in beef cuts and evaluated whether ohmic thawing caused less structural effects compared with conventional methods. The treated samples showed better springiness, cohesiveness, and resilience, when the voltage gradient was 30 V/cm.…”

Section: Applications In Foodmentioning

confidence: 99%

Recent Advances in Food Thawing Technologies

Cai

Cao

Regenstein

et al. 2019

Comp Rev Food Sci Food Safe

103

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Serious quality deterioration can occur with suboptimal thawing, and thus innovative thawing technologies may have an important role in improving the final quality of frozen foods. In recent years, although several new thawing technologies have been extensively studied, such as ultra‐high pressure assisted thawing, ultrasound‐assisted thawing, high‐voltage electrostatic field thawing, ohmic thawing, and radio frequency thawing, more research is needed to make them more applicable to thawing of food industrially. A better evaluation of the impact of thawing is needed to help move new thawing technologies forward. This review discusses the principles involved, the applications to different types of foods, modeling of the various processes, new evaluation techniques, and patents obtained for the different systems. The benefits and weaknesses of these systems are also discussed to provide a more complete review of these new thawing techniques. This review will, hopefully, encourage additional work that may help reach the goal of having better food thawing systems.

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“…The visualisation of muscle fibre destruction is possible by using histological investigations (Icier, Izzetoglu Turgay, Bozkurt, & Ober, 2010;Shirsat et al, 2004b,c). The structural differences may influence the conductivity of muscle.…”

Section: Effects On Texturementioning

confidence: 99%

“…Ohmically thawed beef cuts were harder than conventionally thawed ones while conventional thawing caused springier thawed beef cuts. The voltage gradient applied during ohmic thawing was shown to be a vital factor influencing the textural properties of beef cuts in terms of the hardness, springiness, gumminess, and chewiness (p b 0.05) (Icier et al, 2010). In conventionally thawed samples, the amount of protein destruction and also the removal of fat globules have been observed to be much higher than in ohmic thawed samples.…”

Section: Effects On Texturementioning

confidence: 99%

“…In conventionally thawed samples, the amount of protein destruction and also the removal of fat globules have been observed to be much higher than in ohmic thawed samples. Before the scaling up of industrial ohmic thawing systems, further research is needed to understand the interaction of electric fields with food at the molecular, cellular and tissue levels (Icier et al, 2010).…”

Section: Effects On Texturementioning

confidence: 99%

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