Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality

Year 2018, Volume: 6 Issue: 2, 129 - 142, 24.12.2018

Duygu Balpetek Külcü , Ümit Gürbüz

Abstract

This study was conducted to determine the
application of the ohmic heating system in meat thawing process and its effects
on the microbiological quality of the meats. For this purpose, traditional
thawing methods (room temperature and refrigerator) are compared with the ohmic
system. Beef loin (Longissimus lumborum,
LL) was used as the material in the
experiments by cutting into 5x10cm pieces. The samples were divided into three
groups by taking the thawing methods into consideration. The grouped meat
samples were frozen at -35±1°C for 24 hours and stored at -18°C for 6 months.
During the storage period, changes in color (L*,a*,b*) and microbiological
condition of the samples were determined periodically throughout the storage
period. In all experimental meat samples thawed by different methods,
considering the period of frozen storage; There were statistically significant
differences in total microorganism, Pseudomonas spp and coliform numbers after
the second month (p<0.05). It was also observed that decreases observed in
the number of yeast-mould during storage period were not significant
(p>0.05). When the thawing methods applied in this study evaluated in terms
of L*, a*, b* values, there was no statistically difference between the groups
(p> 0.05). As a result, it has been concluded that the ohmic heating system
can be used as an alternative method for thawing frozen meat.

Keywords

Thawing, meat, storage, microbiology, ohmic heating

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