Dergi makalesi Açık Erişim

Effects of ohmic thawing on histological and textural properties of beef cuts

   Icier, Filiz; Izzetoglu, Gamze Turgay; Bozkurt, Hayriye; Ober, Ayla

The changes in the histology and the texture of beef cuts during ohmic thawing were compared with those during conventional thawing method. The beef cut samples were thawed from -18 to 10 degrees C by applying different voltage gradients (10,20 and 30 V/cm) during ohmic treatment whereas conventional thawing was applied at constant temperature (25 degrees C, 95% RH) in the controlled incubator. There were significant differences between the effects of thawing methods in terms of hardness, chewiness, gumminess of beef cut samples (p < 0.05). The sample treated ohmically at 30 V/cm voltage gradient was significantly different from the other thawed samples in terms of springiness, cohesiveness and resilience (p < 0.05). The change in the textural properties was explained by investigating the histological changes of beef cuts for both thawing method. Ohmic thawing provided the thawed meat sample having lower textural and histological changes rather than conventionally thawed ones. (C) 2010 Elsevier Ltd. All rights reserved.

Dosyalar (180 Bytes)
Dosya adı Boyutu
bib-69a6bc95-5b4a-4fed-bc87-8e0d9caa9337.txt
md5:4bace482bea91629854d6293e851b0f9
180 Bytes İndir
63
6
görüntülenme
indirilme
Görüntülenme 63
İndirme 6
Veri hacmi 1.1 kB
Tekil görüntülenme 60
Tekil indirme 6
Atıflar
  • Citation Indexes: 79
Okunma İstatistikleri
  • Readers: 57

Alıntı yap

Icier, F., Izzetoglu, G. T., Bozkurt, H. ve Ober, A. (2010). Effects of ohmic thawing on histological and textural properties of beef cuts. JOURNAL OF FOOD ENGINEERING, 99(3), 360–365. doi:10.1016/j.jfoodeng.2010.03.018

Loading...