Ohmic Cooking of Processed Meats and its Effects on Product Quality

Piette, G.; Buteau, M.L.; Halleux, D. de; Chiu, Leo P. W.; Raymond, Yves; Ramaswamy, Hosahalli S.; Dostie, M..L. Buteau And M.

doi:10.1111/j.1365-2621.2004.tb15512.x

Cited by 77 publications

(64 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This was largely due to impact of amount of heat generated during ohmic heating, which was directly related to current induced by the voltage gradient in the applied electric field as reported earlier by different researchers [3,16,26]. Further, our findings are also in commensuration with several researchers that higher voltage gradients cause a decrease in ohmic heating time of the product [9,17,27,32].…”

Section: Heating Rate During Ohmic Heatingsupporting

confidence: 77%

Stabilization of Raw Rice Bran using Ohmic Heating

Dhingra

Chopra

2012

Agric Res

View full text Add to dashboard Cite

Ohmic heating experiments for heating of raw rice bran were conducted using a Teflon cylindrical cell. Electrical conductivity (EC) values were evaluated for ohmic heating of rice bran at 20, 30, and 40 % moisture content (w.b.), by applying voltage gradients between 44 and 72 V/cm. The EC increased significantly with increase in temperature and moisture content but the variation in EC was not significant with the variation in voltage gradient. The linear temperature and moisture content-dependent EC relations were obtained. EC values for rice bran at 20 % moisture content were in the range 0.01-0.06 S/m within the entire temperature range of 25-100°C. Whereas, they were observed to be 0.04-0.14 and 0.08-0.23 S/m, respectively, for rice bran at 30 and 40 % m.c., w.b. An ohmic heating system having a capacity of 10 kg/batch was developed and evaluated for its performance. Ten kg rice bran was hydrated and heated by flow of electric current through it. The treated sample was observed to be stable even after 75 days of storage in comparison to raw rice bran sample. The % free fatty acid (FFA) in treated (ohmically heated) bran was observed to be 4.77 % after 75 days of storage whereas it was 41.84 % in case of raw bran. The FFA concentration of the ohmically heated samples increased very slowly in comparison to raw rice bran samples during 75 days of storage. The peroxide value and acid value of ohmically heated samples after 75 days of storage were 4.7 meq/kg and 9.34 %, respectively. Results showed that ohmic heating is an effective method for rice bran stabilization.

show abstract

Section: Heating Rate During Ohmic Heatingsupporting

confidence: 77%

Stabilization of Raw Rice Bran using Ohmic Heating

Dhingra

Chopra

2012

Agric Res

View full text Add to dashboard Cite

show abstract

“…By comparison, ohmic heating, which is suggested to heat food more rapidly and uniformly leading to a milder thermal treatment (Icier and Bozkurt 2009), can provide even greater energy efficiencies as the electrical energy is directly channelled through the product, although its commercial application in the meat sector has not yet been adopted. Previous work on ohmic heating of meat products has been limited to comminuted material (Shirsat et al 2004;Piette et al 2004) with both studies yielding promising results in terms of product quality (i.e. similar or improved texture and colour attributes).…”

Section: Introductionmentioning

confidence: 96%

Quality Evaluation of an Ohmically Cooked Ham Product

Zell

Lyng

Morgan

et al. 2009

Food Bioprocess Technol

View full text Add to dashboard Cite

Selected parameters (cooking loss, instrumental colour and texture and sensory quality) of a brine-injected pork muscle cooked by a novel and rapid ohmic cooking protocol were examined and compared with those obtained in conventionally cooked samples. Ohmic samples were cooked using either a low-temperature long-time (LTLT) protocol (2 min equilibration, 5 min ohmic heating to 70°C, 8 min holding) or a high-temperature short-time (HTST) procedure (2 min equilibration, 6 min ohmic heating to 95°C) performed within a hot air cabinet set at 80°C (LTLT) and 100°C (HTST). Conventional cooking (steam oven at 80°C for 120 min) was conducted to a core temperature of 70°C. The LTLT treatment gave a much lower cooking loss value (4-5% lower, p<0.05) than the other treatments, though the full magnitude of this difference was not completely reflected in the proximate composition of the cooked products. Ohmically cooked ham showed a significantly (p<0.05) lighter surface colour with Hunter L values of 65.3 (LTLT) and 63.5 (HTST) relative to the control (61.4). Texture profile analysis (TPA) indicated a significant difference (p<0.05) in hardness (N) especially between the HTST surface (82.1 N) and the conventional centre (58.8 N). Although the ohmic cooking protocols yielded products with quite acceptable eating qualities, sensory evaluation found the overall quality of the conventionally cooked ham to be significantly (p<0.05) superior, indicating that further optimisation of the ohmic cooking protocols would be required prior to any commercial adoption.

show abstract

“…Although they mentioned that the quality of the ohmic cooked product was acceptable, they reported several problems arise to develop industrial ohmic cooking systems for meat products. These problems were mainly described by the difficulty arisen in providing the good contact between the samples and the electrode surfaces (de Alwis and Fryer, 1992), and the electrical conductivity differences within the heterogeneous meat structure during treatment (Piette et al, 2004). Ozkan et al (2004) suggested the usage of flat meat patties and plate heating to assure a good contact between the sample and electrode surface.…”

Section: Introductionmentioning

confidence: 99%