Electrical conductivity and ohmic thawing of frozen tuna at high frequencies
Electrical conductivity and ohmic thawing of frozen tuna at high frequencies
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DOI：
10.1016/j.jfoodeng.2016.11.002
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发表时间：
2017-03-01
影响因子：
5.5
通讯作者：
Sakai, Noboru
中科院分区：
文献类型：
--
作者：
Liu, Lei;Llave, Yvan;Sakai, Noboru
在这项研究中，我们研究了冷冻金枪鱼肌肉（Thunnus maccoyii）的欧姆解冻，以及它是如何受到电导率（EC）的影响。在50 Hz和20 kHz的频率和-30 ℃至20 ℃的温度下测量了三种金枪鱼肌肉（背侧、侧侧和腹侧）的EC值。还评估了并联和串联电流方向以及金枪鱼肌肉中膜的存在对EC的影响。增加频率导致电阻下降和加热速率增加，从而减少冷冻金枪鱼肌肉的解冻时间。水分含量最低、脂肪含量最高的肌肉解冻时间最长、EC值最低;水分含量最高、脂肪含量最低的肌肉解冻时间最长、EC值最低。使用并联电路和从肌肉中去除膜产生更高的EC值。(C)2016爱思唯尔有限公司版权所有
In this study, we examined ohmic thawing in frozen tuna muscle (Thunnus maccoyii), and how it is influenced by electrical conductivity (EC). The EC values of three tuna muscles (dorsal, lateral, and ventral) were measured between frequencies of 50 Hz and 20 kHz and temperatures of -30 degrees C to 20 degrees C. The effect of both parallel and series current direction and the presence of membranes in the tuna muscle, on EC were also evaluated. Increasing the frequency caused a drop in resistance and an increase in heating rate, thereby decreasing the thawing time of the frozen tuna muscles. The thawing time and EC were the longest and lowest for the muscle with the least moisture content and the highest fat content, and vice versa for the muscle with highest moisture content and least fat content. The use of a parallel electrical circuit and the removal of membranes from the muscle yielded higher EC values. (C) 2016 Elsevier Ltd. All rights reserved.