Year 2018, Volume 6, Issue 2, Pages 129 - 142 2018-12-24

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

Duygu Balpetek Külcü [1] , Ümit Gürbüz [2]

52 160

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.

Thawing, meat, storage, microbiology, ohmic heating
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Primary Language en
Subjects Engineering
Journal Section Research Article
Authors

Orcid: 0000-0001-7108-2654
Author: Duygu Balpetek Külcü
Institution: Giresun University, Engineering Faculty, Food Engineering Department, Giresun
Country: Turkey


Orcid: 0000-0002-0980-0181
Author: Ümit Gürbüz (Primary Author)
Institution: Selçuk University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Konya, Turkey, Kyrgyz Turkish Manas University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology
Country: Turkey


Dates

Publication Date: December 24, 2018

Bibtex @research article { mjen480817, journal = {MANAS Journal of Engineering}, issn = {1694-7398}, eissn = {1694-7398}, address = {Kyrgyz-Turkish Manas University}, year = {2018}, volume = {6}, pages = {129 - 142}, doi = {}, title = {Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality}, key = {cite}, author = {Balpetek Külcü, Duygu and Gürbüz, Ümit} }
APA Balpetek Külcü, D , Gürbüz, Ü . (2018). Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality. MANAS Journal of Engineering, 6 (2), 129-142. Retrieved from http://dergipark.org.tr/mjen/issue/41506/480817
MLA Balpetek Külcü, D , Gürbüz, Ü . "Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality". MANAS Journal of Engineering 6 (2018): 129-142 <http://dergipark.org.tr/mjen/issue/41506/480817>
Chicago Balpetek Külcü, D , Gürbüz, Ü . "Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality". MANAS Journal of Engineering 6 (2018): 129-142
RIS TY - JOUR T1 - Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality AU - Duygu Balpetek Külcü , Ümit Gürbüz Y1 - 2018 PY - 2018 N1 - DO - T2 - MANAS Journal of Engineering JF - Journal JO - JOR SP - 129 EP - 142 VL - 6 IS - 2 SN - 1694-7398-1694-7398 M3 - UR - Y2 - 2018 ER -
EndNote %0 MANAS Journal of Engineering Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality %A Duygu Balpetek Külcü , Ümit Gürbüz %T Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality %D 2018 %J MANAS Journal of Engineering %P 1694-7398-1694-7398 %V 6 %N 2 %R %U
ISNAD Balpetek Külcü, Duygu , Gürbüz, Ümit . "Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality". MANAS Journal of Engineering 6 / 2 (December 2018): 129-142.
AMA Balpetek Külcü D , Gürbüz Ü . Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality. MJEN. 2018; 6(2): 129-142.
Vancouver Balpetek Külcü D , Gürbüz Ü . Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality. MANAS Journal of Engineering. 2018; 6(2): 142-129.