Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system

Meat Science

Volumn 96, Issue 3, 2014, Pages 1345-1354

  Icier, Filiz ^a   Sengun, Ilkin Yucel ^a   Yildiz Turp, Gulen ^a   Arserim, Ender Hikmet ^b  

^a EGE UNIVERSITY   (Turkey)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Cooking; Meat; Model; Ohmic; Quality

Indexed keywords

CONTINUOUS TYPES; DESIRABILITY FUNCTION; DIFFERENT VOLTAGES; OHMIC; OPTIMUM CONDITIONS; PROCESS VARIABLES; QUALITY PROPERTIES; TEXTURAL PROPERTIES;

COOKING; IMAGE QUALITY; MATHEMATICAL MODELS; MEATS; MODELS;

THERMAL PROCESSING (FOODS);

ARTICLE; COLOR; COOKING; FOOD CONTAMINATION; FOOD CONTROL; FOOD QUALITY; HEAT; MEAT; MICROBIOLOGY; MODEL; OHMIC; QUALITY;

COOKING; MEAT; MODEL; OHMIC; QUALITY;

COLOR; COOKING; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD QUALITY; HOT TEMPERATURE; MEAT PRODUCTS;

EID: 84890415008     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.11.013     Document Type: Article

References (38)

1. Altan A., McCarthy K.L., Maskan M. Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions. Journal of Food Engineering 2008, 89:24-32.
2. Aymerich T., Picouet P.A., Monfort J.M. Decontamination technologies for meat products. Meat Science 2008, 78:114-129.
3. BAM Aerobic plate count Chapter 3, Available from:, (Accessed: Nov 2012). http://www.cfsan.fda.gov/~ebam/bam-18.html.
4. Bernofsky C., Fox J.B., Schweigert B.S. Biochemistry of myoglobin. VII. The effect of cooking on myoglobin in beef muscle. Journal of Food Science 1959, 24:339-343.
5. Bozkurt H., Icier F. Ohmic cooking of ground beef: Effects on quality. Journal of Food Engineering 2010, 96:481-490.
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. Exergetic performance analysis of ohmic cooking process. Journal of Food Engineering 2010, 100:688-695.
8. Changrue V., Orsat V., Raghavan G.S.V., Lyew D. Effect of osmotic dehydration on the dielectric properties of carrots and strawberries. Journal of Food Engineering 2008, 88:280-286.
9. Christensen L., Gunvig A., Torngren M.A., Aaslyng M.D., Knochel S., Christensen M. Sensory characteristics of meat cooked for prolonged times at low temperature. Meat Science 2012, 90:485-489.
10. Corzo O., Bracho N., Vasquez A., Pereira A. Optimization of a thin layer drying process for coroba slices. Journal of Food Engineering 2008, 85:372-380.
11. Erbay Z., Icier F. Optimization of hot air drying of olive leaves using response surface methodology. Journal of Food Engineering 2009, 91:533-541.
12. Erbay Z., Icier F. Optimization of drying of olive leaves in a pilot-scale heat pump dryer. Drying Technology 2009, 27(3):416-427.
13. Eren I., Kaymak-Ertekin F. Optimization of osmotic dehydration of potato using response surface methodology. Journal of Food Engineering 2007, 79:344-352.
14. Icier F., Bozkurt H. Ohmic heating of liquid whole egg: Rheological behaviour and fluid dynamics. Food and Bioprocess Technology 2011, 4(7):1253-1263.
15. Icier F., Ilicali C. The use of tylose as a food analog in ohmic heating studies. Journal of Food Engineering 2005, 69:67-77.
16. Icier F., Engin M., Yildiz Turp G., Sengün I.Y., Kendirci P., Altug Onogur T. Setting up and performance evaluation of ohmic-infrared heating system, and the investigation of its use in meatball cooking by considering its effects on some quality attributes. TUBITAK (The Scientific and Technological Research Council of Turkey) 2013, Project No: 110 O 068.
17. King N.J., Whyte R. Does it look cooked? A review of factors that influence cooked meat color. Journal of Food Science 2006, 71:R31-R40.
18. Liyana-Pathirana C., Shahidi F. Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chemistry 2005, 93:47-56.
19. Madamba P.S. The response surface methodology: An application to optimize dehydration operations of selected agricultural crops. LWT-Food Science and Technology 2002, 35:584-592.
20. Mestdagh F., de Wilde T., Fraselle S., Govaert Y., Ooghe W., Degroodt J.M., R.Verhe, Van Peteghem C., de Meulenaer B. Optimization of the blanching process to reduce acrylamide in fried potatoes. LWT-Food Science and Technology 2008, 41:1648-1654.
21. Mitelut A., Popa M., Geicu M., Niculita P., Vatuiu D., Vatuiu I., Gilea B., Balint R., Cramariuc R. Ohmic treatment for microbial inhibition in meat and meat products. Romanian Biotechnological Letters 2011, 16:149-152.
22. Myers R.H., Montgomery D.C. Response surface methodology: Process and product optimization using designed experiments 2002, 328-335. John Wiley and Sons, Inc., New York. 2nd ed.
23. Ozkan 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.
24. Piette G., Buteau M.L., de Halleux D., Chiu L., Raymond Y., Ramaswamy H.S., Dodtie M. Ohmic cooking of processed meats and its effects on product quality. Journal of Food Science 2004, 69:71-78.
25. Sastry S.K., Li Q. Modelling the ohmic heating of foods. Food Technology 1996, 50:246-248.
26. 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.
27. Shi Q.L., Xue C.H., Zhao Y., Li Z.J., Wang X.Y., Luan D.L. Optimization of processing parameters of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier using response surface methodology. Journal of Food Engineering 2008, 87:74-81.
28. 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.
29. 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.
30. 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(14):1861-1870.
31. Stat-Ease Stat-Ease Design Expert Package, version 7.0.0 2005, Stat-Ease, Minneapolis, USA.
32. Taylor P.A. An evaluation of the toxicity of various forms of chlorine to Ceriodaphnia dubia. Environmental Toxicology and Chemistry 1993, 12:925-930.
33. 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.
34. Wani A.A., Kaur D., Ahmed I., Sogi D.S. Extraction optimization of watermelon seed protein using response surface methodology. LWT-Food Science and Technology 2008, 41:1514-1520.
35. Wills T.M., Dewitt C.A.M., Sigfusson H., Bellmer D. Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (oxidative stability of cooked patties). Journal of Food Science 2006, 71:109-114.
36. Yildiz-Turp G., Sengün I.Y., Kendirci P., Icier F. Effect of ohmic treatment on quality characteristic of meat: A review. Meat Science 2013, 93:441-448.
37. 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.
38. 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.