Inactivation of Shiga toxin-producing and nonpathogenic Escherichia coli in non-intact steaks cooked in a radio frequency oven

Rincon, Angela Maria; Singh, Rakesh K.

doi:10.1016/j.foodcont.2015.11.021

Cited by 20 publications

(9 citation statements)

References 33 publications

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“…RF generates heat energy rapidly within food products through frictional interactions among polar dielectric molecules, which rotate in the space charge displacement in response to an externally applied AC electric field; this phenomenon is termed volumetric heating ( Rincon and Singh, 2016 ). RF-assisted meat product tempering is reported for lean beef, pork, and shrimp ( Choi et al , 2017 ), with 27.12 MHz RF being 85-fold faster than conventional air tempering for different meat blends (lean, lean/fat, and fat) ( Farag et al , 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

Choi¹,

Park²,

Yang³

et al. 2017

Korean Journal for Food Science of Animal Resources

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Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and forced-air convection (FC) or water immersion (WI) at 4°C and 20°C. The developed RF tempering system with the newly designed curved-electrode achieved relatively uniform tempering compared to a parallel-plate RF system. FC tempering at 4°C was the most time-consuming process, whereas 1500 W RF was the shortest. Pork sample drip loss, water holding capacity, color, and microbiological quality declined after WI tempering at 20°C. Conversely, RF tempering yielded minimal sample changes in drip loss, microstructure, color, and total aerobic bacteria counts, along with relatively uniform internal sample temperature distributions compared to those of the other tempering treatments. These results indicate that curved-electrode RF tempering could be used to provide rapid defrosting with minimal quality deterioration of cylindrical frozen meat block products.

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Section: Introductionmentioning

confidence: 99%

Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

Choi¹,

Park²,

Yang³

et al. 2017

Korean Journal for Food Science of Animal Resources

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“…The developed cooking protocol was applicable to the whole steaks under real processing conditions. Thermal inactivation of Shiga toxin-producing Escherichia coli was more effective at 65 • C with a 5.0 log reduction [58] Beef meatballs Ohmic-infrared heating Infrared heating improved the appearance of the ohmically precooked meatball samples, and the obtained results were affected by the power applied and the distance between the infrared source and the sample surface [59] Beef meatballs Ohmic-infrared heating Ohmically precooked samples followed by infrared heating could improve the microbiological safety and reduce the risk of foodborne illnesses [60] Chicken nugget Infrared heating and frying…”

Section: Muscle Food Product Thermal Treatments Main Findings Referencementioning

confidence: 99%

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

et al. 2020

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Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.

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“…Rincon ve Singh, 2016 sığır eti bifteklerine farklı son sıcaklıkta (60-63-65˚C) radyo frekans uygulayarak Şiga toksini üreten E. coli türleri (O157:H7-O26:H11-O111) ve patojen olmayan E. coli üzerine etkisini incelemiştir [73]. Her iki E. coli grubu için 5 log azalma en iyi sonuç olarak 65˚C'de gerçekleştiği bildirilmiştir.…”

Section: Radyo Frekans Isıtmaunclassified

Et Teknolojisinde Alternatif Isıtma Yöntemleri

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2018

El-Cezeri Fen Ve Mühendislik Dergisi

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Et, kimyasal bileşimi nedeniyle hızla bozulabilen bir gıdadır. Bu nedenle etin muhafazası için çeşitli yöntemler kullanılmaktadır. Haşlama, kavurma gibi geleneksel ısıtma yöntemleri, gıdaların raf ömrünün uzatılmasını ve mikrobiyal açıdan gıda güvenliğini sağlamaktadır. Ancak et ve et ürünlerinin besin değerinde ve duyusal niteliklerinde kayıplar meydana gelmektedir. Bunun yanı sıra geleneksel ısıtma yöntemlerinde işlem süresinin uzun olması nedeniyle enerji kullanımı fazla olmaktadır. Gıdaların geleneksel yöntemlerle pişirilmesi sonucunda fiziksel ve kimyasal yapılarında gerçekleşen değişimlerin sebep olduğu renk, tekstür gibi özelliklerindeki değişimler, ürün kalitesinde belirleyici rol oynamaktadır. Bu işlemler sırasında gıda kalitesinin bozulması tüketici kabulünde endişe kaynağıdır. Tüketici memnuniyetini sağlamak amacıyla bilim insanları daha güvenli ve besleyici gıda ürünleri üretmek için çeşitli gıda işleme teknolojilerini araştırmaktadır. Bu teknolojiler arasında son yıllarda ortaya çıkan alternatif ısıtma yöntemleri olarak kullanılan ohmik ısıtma, mikrodalga ısıtma, radyo frekans ısıtma ve infrared ısıtma dikkat çekmektedir. Bunun nedeni, geleneksel yöntemlere kıyasla alternatif yöntemler, gıda güvenliği açısından yarar sağlarken, işlem sürelerini azaltarak enerji tüketiminin korunmasını sağlamaktadır. Ayrıca bu teknikler et endüstrisinde gıdaların besin öğeleri içeriği ile fonksiyonel ve duyusal özelliklerinin korunmasını da sağlamaktadır. Gelecekte, geliştirilen alternatif ısıtma tekniklerinin, günümüzde kullanılan geleneksel ısıtma yöntemlerin yerini alacağı düşünülmektedir.

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Inactivation of Shiga toxin-producing and nonpathogenic Escherichia coli in non-intact steaks cooked in a radio frequency oven

Cited by 20 publications

References 33 publications

Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

Effects of 27.12 MHz Radio Frequency on the Rapid and Uniform Tempering of Cylindrical Frozen Pork Loin (Longissimus thoracis et lumborum)

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

Et Teknolojisinde Alternatif Isıtma Yöntemleri

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