Application of Ohmic Heating System in Meat Thawing
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Date
2015
Authors
Journal Title
Journal ISSN
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Publisher
ELSEVIER SCIENCE BV
Access Rights
info:eu-repo/semantics/openAccess
Abstract
This study was conducted in order to determine the application of ohmic heating system in meat thawing and its effects on quality. The fastest thawing and the least weight loss were observed in the samples in which the ohmic method was employed (p<0.05). Considering the frozen storage period, an increase was determined in pH value and decrease was determined in a(w) and moisture values in consequence of all thawing methods applied on samples. Consequently, it has been concluded that use of ohmic heating system to thaw frozen meat provides less weight loss and shorter thawing time. (C) 2015 The Authors. Published by Elsevier Ltd.
Description
World Conference on Technology, Innovation and Entrepreneurship -- MAY 28-30, 2015 -- Istanbul, TURKEY
Keywords
Thawing, quality, storage, ohmic heating
Journal or Series
WORLD CONFERENCE ON TECHNOLOGY, INNOVATION AND ENTREPRENEURSHIP
WoS Q Value
N/A
