Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
473881Department of Biomedical Engineering, Amirkabir University of Technology, Tehran, Iran.
Food Sci Technol Int. 2022 Dec;28(8):728-734. doi: 10.1177/10820132211056776. Epub 2021 Nov 6.
One of the key points in the frozen food processing is thawing with minimal damage to the quality. Since the commonly used methods for thawing of foods are slow and reduce the quality of the product, application of an efficient method seems necessary. In this research, thawing of tuna fish was performed by immersion ohmic method. Thawing rate roles a vital key in the quality and significantly increased by ohmic (, the mean of ohmic group) in comparison with conventional thawing (, the mean of conventional group) methods. Immersion ohmic thawing increased rate of thawing about 5 times. Parameters important in quality such as T-VBN, protein solubility, thawing evaporation loss, pH, thawing loss and press juice were measured. Group analyses showed significant difference between ohmic and conventional treatment in protein solubility, thawing evaporation and thawing loss (p < 0.05).
冷冻食品加工的一个关键点是在最小化质量损失的情况下进行解冻。由于食品常用的解冻方法较慢且会降低产品质量，因此需要应用一种有效的方法。在这项研究中，金枪鱼的解冻采用了欧姆浸泡法。解冻速率是质量的关键因素，与传统解冻方法相比，欧姆解冻（欧姆组的平均值）显著提高了（，传统组的平均值）。欧姆浸泡解冻将解冻速率提高了约 5 倍。测量了对质量很重要的参数，如 T-VBN、蛋白质溶解度、解冻蒸发损失、pH 值、解冻损失和压榨汁。组分析表明，欧姆处理与传统处理在蛋白质溶解度、解冻蒸发和解冻损失方面存在显著差异（p<0.05）。
