Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
Food Sci Technol Int. 2020 Jul;26(5):453-461. doi: 10.1177/1082013219895884. Epub 2020 Feb 3.
In the present study, the application of immersion ohmic heating was examined to improve thawing of frozen tuna fish cubes. The experimental tuna cubes (3 × 3 × 3 cm) were thawed under ohmic heating subjected to three different voltages (40, 50, and 60 V) with three different concentrations (0.3, 0.4, and 0.5% w/v) of brine solution. The parameters associated with the quality of tuna, such as thawing time, thawing rate, thawing loss, cooking and total losses, centrifugal loss, lipid oxidation, texture, and color, were investigated during ohmic heating thawing, and compared with the conventional still air thawing, water thawing at 27 and 40 ℃. The results showed that immersion ohmic thawing significantly decreased the thawing time of frozen tuna fish cubes. Thawing time in ohmic treatment (50 V- 0.3% brine) was 5.95 times shorter than conventional conditions. The lowest thawing and cooking losses were observed at ohmic treatments. In addition, the ohmic treatments (group 1) were evaluated versus conventional methods (group 2) and the results showed that thawing and total losses in group 1 were significantly lower than group 2.
在本研究中，考察了沉浸欧姆加热在提高冷冻金枪鱼鱼块解冻中的应用。实验用的金枪鱼方块（3×3×3cm）在欧姆加热下解冻，施加三种不同的电压（40、50 和 60V）和三种不同浓度（0.3、0.4 和 0.5%w/v）的盐水溶液。在欧姆加热解冻过程中，研究了与金枪鱼质量相关的参数，如解冻时间、解冻速率、解冻损失、烹饪和总损失、离心损失、脂质氧化、质地和颜色，并与传统的静置空气解冻、27 和 40℃水解冻进行了比较。结果表明，沉浸欧姆解冻显著缩短了冷冻金枪鱼鱼块的解冻时间。欧姆处理（50V-0.3%盐水）的解冻时间比传统条件缩短了 5.95 倍。欧姆处理时观察到的解冻和烹饪损失最低。此外，欧姆处理（第 1 组）与传统方法（第 2 组）进行了评估，结果表明第 1 组的解冻和总损失明显低于第 2 组。
