Effect of ohmic treatment on quality characteristic of meat: A review

Meat Science

Volumn 93, Issue 3, 2013, Pages 441-448

  Yildiz Turp, G ^a   Sengun, I Y ^a   Kendirci, P ^a   Icier, F ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Cooking; Microbiology; Ohmic; Quality; Toxicology

Indexed keywords

ALTERNATIVE METHODS; CONVENTIONAL HEATING; ELECTRIC ENERGIES; ELECTRICAL CONDUCTIVITY; HIGHER YIELD; MEAT INDUSTRY; MEAT PRODUCTS; MICROBIOLOGICAL QUALITY; NUTRITIONAL VALUE; OHMIC; PROCESSING TIME; QUALITY CHARACTERISTIC; TOXICOLOGICAL PROPERTIES; TOXICOLOGY; VOLTAGE GRADIENT;

ACCIDENT PREVENTION; COOKING; ELECTRIC CONDUCTIVITY; HEAT RESISTANCE; IMAGE QUALITY; MEATS; MICROBIOLOGY;

THERMAL PROCESSING (FOODS);

COOKING; ELECTRIC CONDUCTIVITY; ELECTRICITY; FOOD SAFETY; HEAT; MEAT; METHODOLOGY; REVIEW; STANDARD;

COOKING; ELECTRIC CONDUCTIVITY; ELECTRICITY; FOOD SAFETY; HOT TEMPERATURE; MEAT;

EID: 84870339389     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.10.013     Document Type: Review

References (87)

1. Alaejos M.S., Afonso A.M. Factors that affect the content of heterocyclic aromatic amines in foods. Comprehensive Reviews in Food Science and Food Safety 2011, 10:52-108.
2. Anderson R.D. Ohmic heating as an alternative food processing technology. A Report for the Degree Master of Science 2008, Kansas State University, Manhattan, Kansas.
3. Aymerich T., Picouet P.A., Monfort J.M. Decontamination technologies for meat products. Meat Science 2008, 78:114-129.
4. Baysal H., Icier F. Ohmik Isitmanin Bazi Meyve Sulari ve Konsantrelerinde Alicyclobacillus acidoterrestris Üzerine Etkisi (Effect of ohmic heating on Alicyclobacillus acidoterrestris in some fruit juices and concentrates), TÜBITAK Proje Raporu, Proje No: TOVAG 106O240 2007.
5. Bejerholm C., Aaslyng M.D. Encyclopedia of Meat Sciences 2004, 343-349. Danish Meat Research Institute, Roskilde, Denmark.
6. Bozkurt H., Icier F. Electrical conductivity changes of minced beef-fat blends during ohmic cooking. Journal of Food Engineering 2010, 96:86-92.
7. Bozkurt H., Icier F. Ohmic cooking of ground beef: Effects on quality. Journal of Food Engineering 2010, 96:481-490.
8. Castro I., Teixeira J.A., Salengke S., Sastry S.K., Vicente A.A. Ohmic heating of strawberry products: Electrical conductivity measurement and ascorbic acid degradation kinetics. Innovative Food Science and Emerging Technologies 2004, 5:27-36.
9. Chen B.H., Lin Y.S. Formation of polycyclic aromatic hydrocarbons during processing of duck meat. Journal of Agriculture and Food Chemistry 1997, 45:1394-1403.
10. Chen B.H., Wang C.Y., Chiu C.P. Evaluation of analysis of polycyclic aromatic hydrocarbons in meat products by liquid chromatography. Journal of Agriculture and Food Chemistry 1996, 44:2244-2251.
11. Cho H.-Y., Sastry S.K., Yousef A.E. Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic and conventional heating. Biotechnology and Bioengineering 1999, 62:368-372.
12. Christensen L., Annemarie G., Tørngren M.A., Aaslyng M.D., Knøchel S., Christensen M. Sensory characteristics of meat cooked for prolonged times at low temperature. Meat Science 2012, 90:485-489.
13. Chung S.Y., Yettella R.R., Kim J.S., Kwon K., Kim M., Min D.B. Effects of grilling and roasting on levels of polycyclic aromatic hydrocarbons in beef and pork. Food Chemistry 2011, 129(4):1420-1426.
14. Ciecierska M., Obiedzinski M. Influence of smoking process on polycyclic aromatic hydrocarbons' content in meat products. Acta Scientiarum Polonorum Technologia Alimentaria 2007, 6(4):17-28.
15. Commission Regulation (EC) No.1881 Setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union 2006.
16. Damasius J., Venskutonis P.R., Ferracane R., Fogliano V. Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat. Food Chemistry 2011, 126:149-156.
17. EFSA (European Food Safety Authority) Polycyclic aromatic hydrocarbons in food, scientific opinion of the panel on contaminants in the food chain. The EFSA journal 2008, 724:1-114. (http://www.efsa.europa.eu/en/efsajournal/doc/724.pdf).
18. FDA-CFSAN (Food, Drug Administration-Center for Food Safety, Applied Nutrition) Kinetics of microbial inactivation for alternative food processing technologies - Ohmic and inductive heating (Accessed: 01.12.2011). http://www.cfsan.fda.gov/~comm/ift-ohm.html.
19. Goullieux A., Pain J.P. Ohmic heating. Emerging Technologies for Food Processing 2005, 469-505. Academic Press, Elsevier, United Kingdom, UK. D.-W. Sun (Ed.).
20. Guillou S., El Murr N. Inactivation of Saccharomyces cerevisiae in solution by low-amperage electric treatment. Journal of Applied Microbiology 2002, 92:860-865.
21. Herrick, J. P., Sastry, S. K., Clyde, G. F., & Wedral, E. R. (2000). On-demand direct electrical resistance heating system and method thereof. United States Patent 6,130,990.
22. Herting G., Odnevall Wallinder I., Leygraf C. Corrosion-induced release of chromium and iron from ferritic stainless steel grade AISI 430 in simulated food contact. Journal of Food Engineering 2008, 87:291-300.
23. Icier F. Ohmic heating of fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods 2012, 305-368. Academic Press, Elsevier Inc., USA. P.J. Cullen, B.K. Tiwari, V.P. Valdramidis (Eds.).
24. Icier F., Bozkurt H. Ohmic heating of liquid whole egg: Rheological behaviour and fluid dynamics. Food and Bioprocess Technology 2011, 4(7):1253-1263.
25. Icier F., Ilicali C. The use of tylose as a food analog in ohmic heating studies. Journal of Food Engineering 2005, 69:67-77.
26. Icier F., Ilicali C. Temperature dependent electrical conductivities of fruit purees during ohmic heating. Food Research International 2005, 38(10):1135-1142.
27. Icier F., Izzetoglu Turgay G., Bozkurt H., Ober A. Effects of ohmic thawing on histological and textural properties of beef cuts. Journal of Food Engineering 2010, 99:360-365.
28. Icier F., Sengun I., Yildiz Turp G., Kendirci P., Kor G., Arserim E. Changes of some characteristics of cylindrical beef meatball cooked in continuous type ohmic cooking system. Proceedings of International Conference Bio & Food Electrotechnologies, (pp. 135-139). 26-28 September, Fisciano (SA) Italy 2012.
29. Icier F., Yildiz H., Baysal T. The effect of ohmic heating on enzyme activity. Proceedings of 2nd International Conference of the Food Industries and Nutrition Division on Future Trends in Food Science and Nutrition, 27-29 November, Cairo, Egypt 2005, 55-60.
30. Icier F., Yildiz H., Baysal T. Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice. Journal of Food Engineering 2008, 85:410-417.
31. ICMSF (International Commission on Microbiological Specifications for Foods) Meat and meat products. Microorganisms in Foods 1998, Vol. 6. Blackie Academic and Professional, London, UK. T.A. Roberts, J.I. Pitt, J. Farkas, F.H. Grau (Eds.).
32. Jira W. A GC/MS method for the determination of carcinogenic polycyclic aromatic hydrocarbons (PAH) in smoked meat products and liquid smokes. European Food Research and Technology 2004, 218:208-212.
33. Jun S., Sastry S. Reusable pouch development for long term space missions: A 3D ohmic model for verification of sterilization efficacy. Journal of Food Engineering 2007, 80(4):1199-1205.
34. Jun S., Sastry S., Samaranayake C.P. Migration of electrode components during ohmic heating of foods in retort pouches. Innovative Food Science and Emerging Technologies 2007, 8:237-243.
35. Katoaka H., Miyake M., Saito K., Mitani K. Formation of heterocyclic amine-amino acid adducts by heating in a model system. Food Chemistry 2012, 130:725-729.
36. Kim H.J., Choi Y.M., Yang T.C.S., Taub I.A., Tempest P., Skudder P., et al. Validation of ohmic heating for quality enhancement of food products. Food Technology 1996, 253-255:257-261. (May).
37. Knirsch M.C., Santos C.A., Vicente A.A.M.O.S., Penna T.C.V. Ohmic heating - A review. Trends in Food Science & Technology 2010, 21:436-442.
38. Lawrie R.A. The eating quality of meat. Meat Science 1998, 226-230. Woodhead Publishing Ltd., Cambridge. 6th ed.
39. Lee C.H., Yoon S. Effect of ohmic heating on the structure and permeability of the cell membrane of Saccharomyces cerevisiae. IFT Annual Meeting. Chicago, July 24-28 1999.
40. Leizerson S., Shimoni E. Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating. Journal of Agricultural and Food Chemistry 2005, 53:4012-4018.
41. Leizerson S., Shimoni E. Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice. Journal of Agricultural and Food Chemistry 2005, 53:3519-3524.
42. Lima M., Sastry S.K. The effects of ohmic heating frequency on hot-air drying rate and juice yield. Journal of Food Engineering 1999, 41:115-119.
43. Lorenzo J.M., Purrinos L., Bermudez R., Cobas N., Figueiredo M., Fontan M.C.G. Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla". Meat Science 2011, 89:105-109.
44. Lorenzo J.M., Purrinos L., Fontan M.C.G., Franco D. Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Arolla" and "Botillo". Meat Science 2010, 86:660-664.
45. McKenna B.M., Lyng J., Brunton M., Shirsat N. Advances in radio frequency and ohmic heating of meats. Journal of Food Engineering 2006, 77:215-229.
46. Mitelut A., Popa M., Geicu M., Niculita P., Vatuiu D., Vatuiu I., et al. Ohmic treatment for microbial inhibition in meat and meat products. Romanian Biotechnological Letters 2011, 16:149-152.
47. Mizrahi S. Leaching of soluble solids during blanching of vegetables by ohmic heating. Journal of Food Engineering 1996, 29:153-166.
48. Moreno J., Simpson R., Pizarro N., Parada K., Pinilla N., Reyes J.E., et al. Effect of ohmic heating and vacuum impregnation on the quality and microbial stability of osmotically dehydrated strawberries (cv. Camarosa). Journal of Food Engineering 2012, 110:310-316.
49. Mottier P., Parisod V., Turesky R.J. Quantitative determination of polycyclic aromatic hydrocarbons in barbecued meat sausages by gas chromatography coupled to mass spectrometry. Journal of Agriculture and Food Chemistry 2000, 48:1160-1166.
50. Onaran S. Alabalik ve yilanbaliǧi örneklerinde tütsüleme işlemi sonucunda oluşan poliaromatik hidrokarbonlarin saptanmasi (Determination of poly aromatic hydrocarbons formed in trout and eel as a result of smoking process) (MSc Thesis), Ege University, Research Foundation, Project No: MUH.1993/003 (50 s) 1994, (Izmir).
51. Oz F. Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography. Food Chemistry 2011, 126:2010-2016.
52. Oz F., Kaya M. Heterocyclic aromatic amines in meat. Journal of Food Processing and Preservation 2011, 35(6):739-753.
53. Özkan N., Ho I., Farid M. Combined ohmic and plate heating of hamburger patties: Quality of cooked patties. Journal of Food Engineering 2004, 63:141-145.
54. Palaniappan S., Sastry S.K. Effects of electroconductive heat treatment and electrical pretreatment on thermal death kinetics of selected microorganisms. Biotechnology and Bioengineering 1992, 39:225-232.
55. Pereira R., Martins J., Mateus C., Teixeira J.A., Vicente A.A. Death kinetics of Escherichia coli in goat milk and Bacillus licheniformis in cloudberry jam treated by ohmic heating. 33rd International Conference of SSCHE. May 22-26, Tatranske Matliare, Slovakia 2006.
56. Pereira R., Martins J., Mateus C., Teixeira J.A., Vicente A.A. Death kinetics of Escherichia coli in goat milk and Bacillus licheniformis in cloudberry jam treated by ohmic heating. Chemical Papers 2007, 61(2):121-126.
57. Piette G., Buteau M.L., De Halleux D., Chiu L., Raymond Y., Ramaswamy H.S., et al. Ohmic cooking of processed meats and its effects on product quality. Journal of Food Science 2004, 69:71-78.
58. Rahman M.S. Handbook of Food Preservation 1999, Marcel Dekker, Inc., NY., USA. 1st ed.
59. Ramaswamy R., Balasubramaniam V.M., Sastry S.K. Ohmic heating of foods: Fact sheet for food processors. FSE-4-05, Ohio State University, Colombus (Accessed: 01.04.2011). http://ohioline.osu.edu/fse-fact/0004.html.
60. Reznick D. Ohmic heating of fluid foods. Food Technology 1996, 250-251. (May).
61. Roodenburg B., Moren J., Berg H.E., de Haan S.W.H. Metal release in stainless steel pulsed electric field (PEF): Part I. Effect of different pulse shapes; theory and experimental method. Innovative Food Science & Emerging Technologies 2005, 6(3):327-336.
62. Samaranayake C.P., Sastry S.K. Electrode and pH effects on electrochemical reactions during ohmic heating. Journal of Electroanalytical Chemistry 2005, 577:125-135.
63. Samaranayake C.P., Sastry S.K., Zhang H. Pulsed ohmic heating - A novel technique for minimization of electrochemical reactions during processing. Journal of Food Science 2005, 70(8):460-465.
64. Sarang S., Sastry S.K., Knipe L. Electrical conductivity of fruits and meats during ohmic heating. Journal of Food Engineering 2008, 87:351-356.
65. Sastry S.K. A model for heating of liquid-particle mixtures in a continuous flow ohmic heater. Journal of Food Process Engineering 1992, 15:263-278.
66. Sastry S.K. Ohmic heating and moderate electric field processing. Food Science and Technology International 2008, 14:419-422.
67. Sastry S.K., Li Q. Modelling the ohmic heating of foods. Food Technology 1996, 50:246-248.
68. Sastry S.K., Salengke S. Ohmic heating of solid-liquid mixtures: A comparison of mathematical models under worst-case heating conditions. Journal of Food Process Engineering 1998, 21:441-458.
69. Serdaroglu M., Yildiz-Turp G., Abrodimov K. Quality of low-fat meatballs containing legume flours as extenders. Meat Science 2005, 70:99-105.
70. Shim J.Y., Lee S.H., Jun S. Modeling of ohmic heating patterns of multiphase food products using computational fluid dynamics codes. Journal of Food Engineering 2010, 99:136-141.
71. Shirsat N., Brunton N.P., Lyng J.G., McKenna B. Water holding capacity, dielectric properties and light microscopy of a conventionally and ohmically cooked meat emulsion batter. European Food Research and Technology 2004, 219(1):1-5.
72. Shirsat N., Brunton N.P., Lyng J.G., McKenna B., Scannell A. Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter. Journal of the Science of Food and Agriculture 2004, 84:1861-1870.
73. Shirsat N., Lyng J.G., Brunton N.P., McKenna B. Ohmic processing: Electrical conductivities of pork cuts. Meat Science 2004, 67:507-514.
74. Skudder P.J. New system for sterilization of particulate food products by ohmic heating. Aseptic Processing of Foods 1993, 95-106. Technomic Publi.Co., Lancester, PA. H. Reuter (Ed.).
75. Somavat R., Mohamed H.M.H., Chung Y.K., Yousef A.E., Sastry S.K. Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating. Journal of Food Engineering 2012, 108:69-76.
76. Sun H., Kawamura S., Himoto J., Itoh K., Wada T., Kimura T. Effects of ohmic heating on microbial counts and denaturation of proteins in milk. Journal of Food Science and Technology Research 2008, 14:117-123.
77. Tornberg E. Effects of heat on meat proteins - Implications on structure and quality of meat products. Meat Science 2005, 70:493-508.
78. Uemura K., Isobe S. Developing a new apparatus for inactivating Bacillus subtilis spore in orange juice with a high electric field AC under pressurized conditions. Journal of Food Engineering 2003, 56:325-329.
79. Vasanthi C., Venkataramanujam V., Dushyanthan K. Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meat. Meat Science 2007, 76:274-280.
80. Vikram V.B., Ramesh M.N., Prapulla S.G. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering 2005, 69:31-40.
81. Viksna I.S., Bartkevics V., Kukare A., Morozovs A. Polycyclic aromatic hydrocarbons in meat smoked with different types of wood. Food Chemistry 2008, 110:794-797.
82. Wang W.C., Sastry S.K. Effects of moderate electrothermal treatments on juice yield from cellular tissue. Innovative Food Science and Emerging Technologies 2002, 3:371-377.
83. Wills T.M., DeWitt C., Sigfusson H., Bellmer D. Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during (oxidative stability of refrigerated storage cooked patties). Journal of Food Science 2006, 71(3):C109-C114.
84. Zareifard M.R., Ramaswamy H.S., Trigui M., Marcotte M. Ohmic heating behavior and electrical conductivity of two-phase food systems. Innovative Food Science and Emerging Technologies 2003, 4(1):45-55.
85. Zell M., Lyng J.G., Cronin D.A., Morgan D.J. Ohmic cooking of whole beef muscle - Evaluation of the impact of a novel rapid ohmic cooking method on product quality. Meat Science 2010, 86:258-263.
86. Zell M., Lyng J.G., Cronin D.A., Morgan D.J. Ohmic cooking of whole turkey meat - Effect of rapid ohmic heating on selected product parameters. Food Chemistry 2010, 120:724-729.
87. Zell M., Lyng J.G., Denis A., Cronin D.A., Morgan D.J. Ohmic cooking of whole beef muscle - Optimization of meat preparation. Meat Science 2009, 81:693-698.