1 Ocak 2010 Dergi makalesi Açık Erişim

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

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/25837</identifier>
  <creators>
    <creator>
      <creatorName>Icier, Filiz</creatorName>
      <givenName>Filiz</givenName>
      <familyName>Icier</familyName>
      <affiliation>Ege Univ, Fac Engn, Dept Food Engn, TR-35100 Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Izzetoglu, Gamze Turgay</creatorName>
      <givenName>Gamze Turgay</givenName>
      <familyName>Izzetoglu</familyName>
      <affiliation>Ege Univ, Fac Sci, Dept Biol, TR-35100 Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Bozkurt, Hayriye</creatorName>
      <givenName>Hayriye</givenName>
      <familyName>Bozkurt</familyName>
      <affiliation>Ege Univ, Inst Nat &amp; Appl Sci, Food Engn Sect, TR-35100 Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Ober, Ayla</creatorName>
      <givenName>Ayla</givenName>
      <familyName>Ober</familyName>
      <affiliation>Ege Univ, Fac Sci, Dept Biol, TR-35100 Izmir, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Effects Of Ohmic Thawing On Histological And Textural Properties Of Beef Cuts</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2010</publicationYear>
  <dates>
    <date dateType="Issued">2010-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/25837</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.jfoodeng.2010.03.018</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">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 &amp;lt; 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 &amp;lt; 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.</description>
  </descriptions>
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