Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)

Mousakhani-Ganjeh, Alireza; Hamdami, Nasser; Soltanizadeh, Nafiseh

doi:10.1016/j.jfoodeng.2015.02.004

Cited by 111 publications

(89 citation statements)

References 20 publications

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“…ese results are similar with what has been found in other studies [3,4]. e electric eld strength decreases with the increase of discharge gap.…”

Section: Awing Time and Awing Rate Analysissupporting

confidence: 92%

“…e high-voltage electric field could obviously accelerate the thawing rate of tofu samples compared to that of the control, and increasing the voltage had a major effect on the enhancement of the thawing rate. ese results agree with those studies which reported enhancement in thawing rate with increase of applied voltage [3,4]. At present, it is generally believed that the main reason of thawing rate accelerating is the generation of corona wind which was produced by the high-voltage electric field.…”

Section: Awing Time and Awing Rate Analysissupporting

confidence: 91%

“…High-voltage electric eld (HVEF) thawing is an important nonthermal food processing method that has received considerable attention lately [1], and it is predominantly used to thaw food products in academia, including pork [2,3], tuna sh [4][5][6][7], chicken [8], rabbit meat [9], shrimps [10], common carp [11], tofu [12], and apple tissue [13]. Compared to traditional thawing methods, high-voltage electric eld thawing has many advantages [3,6,10] such as reduced thawing time, food quality preservation, microbial growth inhibition, reduced energy consumption, and so on.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

Ding

Song

et al. 2018

Journal of Food Quality

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Applying high-voltage electric eld (HVEF) to some food materials has been shown to increase the thawing rate. To investigate the e ect of process parameters and electrode con guration in high-voltage electric eld system, we took the frozen tofu as the research object and investigated the in uence of the di erent voltages, electrode con guration, and electrode distances on thawing process. e thawing time, center temperatures, and loss rate of samples were measured. e results showed that the thawing time of frozen tofu decreases with the increase of voltage and the thawing time has a great relevance with con guration and distance of electrodes. e electric parameters have a major e ect on thawing loss and thawing time when center temperatures of frozen tofu are from −2°C to 0°C. is work provides clues and experimental basis for the further application of high-voltage electric eld thawing technology.

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“…ese results are similar with what has been found in other studies [3,4]. e electric eld strength decreases with the increase of discharge gap.…”

Section: Awing Time and Awing Rate Analysissupporting

confidence: 92%

Section: Awing Time and Awing Rate Analysissupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

Ding

Song

et al. 2018

Journal of Food Quality

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“…The device was set and moved perpendicularly to the sample with 5 mm thickness at a speed of 1.1 mm s −1 . All samples were analysed in triplicate and the hardness variable (maximum force required to compress the sample) was determined (MousakhaniGanjeh, Hamdami, & Soltanizadeh, 2015).…”

Section: Texturementioning

confidence: 99%

“…Raw tuna colour affects consumer behaviour in respect to purchase intention, once they associate tuna colour with freshness and quality (Mousakhani-Ganjeh et al, 2015). When oxymyoglobin (red) is oxidized to metmyoglobin (brown) consumers tend to reject tuna.…”

Section: Chemical Variationsmentioning

confidence: 99%

Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C

2017

IJFS

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Nowadays, consumers demand high quality food products with an extended shelf-life without chemical additives. Edible coatings (EC) containing natural compounds are a promising preservation technology for raw seafood without compromising fresh-like appeal and nutritional content. The aim of this work was to evaluate the effect of Thunnus obesus skin gelatin-based EC containing Codium spp. or Fucus vesiculosus extracts on raw tuna preservation. Three gelatin-based EC (gelatin (5 %) + glycerol (25 %); gelatin (5 %) + Codium spp. (1 %) + glycerol (25 %); gelatin (5 %) + Fucus vesiculosus (1 %) + glycerol (25 %)) were applied directly on the surface of tuna fillets. Functional properties of gelatin and gelatin-based EC containing seaweed extracts were also studied. The gelatin was extracted by an acid-swelling process in the presence/absence of pepsin, followed by subsequent heating/refrigeration, after a pre-treatment with NaOH. The type of acid, temperature and concentration of NaOH greatly influence the process yield. The higher extraction yield was achieved using acetic acid in the presence of pepsin by subsequent refrigeration, especially when skins were previously treated with NaOH (0.2 M). Tuna quality was assessed over 12 days of storage at 4 ± 1°C in terms of chemical and microbial indices. Results showed that tuna skin gelatin-based EC avoids tuna deterioration. Microbial growth, assessed by total viable counts, and total volatile basic nitrogen were maintained below the maximum limits recommended, contrarily to the control. Additionally, the use of EC increased the stability of red colour during storage.

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Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle

Tian,

Gu,

et al. 2024

J Sci Food Agric

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BACKGROUNDThawing process is an essential step for a frozen marine fish. This study aimed to investigate the effects of graphene magnetic nanoparticles combined radio‐frequency thawing methods on frozen hairtail (Trichiurus lepturus) dorsal muscle. Seven thawing methods were used: air thawing (AT), 4°C cold storage thawing (CT), water thawing (WT), radio‐frequency thawing (RT), radio frequency thawing combined with graphene nanoparticles (G‐RT), radio frequency thawing combined with graphene oxide nanoparticles (GO‐RT), and radio‐frequency thawing combined with graphene magnetic nanoparticles (GM‐RT). The thawing loss and centrifugal loss, electric conductivity (EC), TVB‐N, thiobarbituric acid reactive substances (TBARs), and colour of thawed hairtail dorsal muscle were determined. The carbonyl content, total sulfhydryl groups, Ca2+‐ATPase activity, raman spectroscopy measurements, and fourier transform infrared (FTIR) spectrometry measurements were determined using myofibrillar extracted from the dorsal muscle of hairtail. The water distribution was determined by using low‐field NMR techniques.RESULTSThe results demonstrated that the RT, G‐RT, GO‐RT, and GM‐RT could significantly shorten the thawing time. Moreover, GO‐RT and GM‐RT efficiently preserved the colour of fish dorsal muscle and reduced the impact of thawing on fish quality by reducing lipid and protein oxidation. Meanwhile, the myofibrillar protein structure thawed by GO‐RT and GM‐RT were more stable and had a more stable secondary structure, which maintained strong systemic stability while slowing down protein oxidation.CONCLUSIONThe results showed that GO‐RT and GM‐RT can significantly improve the thawing efficiency while effectively maintaining and improving the color and texture of thawed fish, slowing down the oxidation of proteins and lipids, and maintaining good quality of thawed fish meat.This article is protected by copyright. All rights reserved.

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Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)

Cited by 111 publications

References 20 publications

High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration

Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C

Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle

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