Advanced SearchSearch Tips
Applications of Low-voltage Ohmic Process Combined with Temperature Control System to Enhance Salting Process of Pork
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Applications of Low-voltage Ohmic Process Combined with Temperature Control System to Enhance Salting Process of Pork
Hong, Geun-Pyo; Chun, Ji-Yeon; Choi, Mi-Jung;
  PDF(new window)
This study investigated the effects of a low-voltage ohmic heating process (2.5 and 3.8 V/cm) on the thawing characteristics and NaCl diffusion of pork. The thawing rate of pork was dependent on the applied voltages and brine salinities, and few differences were obtained in pork quality parameters (color, water-holding capacity, and shear force) regarding the different treatments. The NaCl concentration of pork after ohmic thawing was higher than that following brine-immersion thawing, however, the NaCl diffusion did not differ from when fresh meat was immersed in brine. For application of the ohmic process in fresh pork, various ohmic pulses were generated in order to prevent the meat from overheating, and the results indicated that the ohmic process was a better way to enhance NaCl diffusion compared with immersing pork at high temperature. Although the mechanisms involved in NaCl diffusion at low-voltage electric field strength were unclear, the present study demonstrated that the ohmic process has a potential benefit in the application of meat processing.
ohmic process;temperature;thawing;pork;NaCl diffusion;
 Cited by
Allali, H., Marchal, L., and Vorobiev, E. (2010) Blanching of strawberries by ohmic heating: Effects on the kinetics of mass transfer during osmotic dehydration. Food Bioprocess Technol. 3, 406-414. crossref(new window)

AOAC (1990). Official methods of analysis of AOAC International. (15th ed.). Association of Official Analytical Chemists, Washington, DC.

Belcher, R., Macdonald, A. M. G., and Parry, E. (1957) On mohr's method for the determination of chlorides. Anal. Chim. Acta 16, 524-529. crossref(new window)

Boles, J. A. and Shand, P. J. (2001) Meat cut and injection level affects the tenderness and cook yield of processed roast beef. Meat Sci. 59, 259-265. crossref(new window)

Darvishi, H., Hosainpour, A., Nargesi, F., Khoshtaghaza, M. H., and Torang, H. (2011) Ohmic processing: Temperature dependent electrical conductivities of lemon juice. Mod. Appl. Sci. 5, 209-216.

Grau, R., Albarracin, W., Perez, M. T., Antequera, T., and Barat, J. M. (2011) Use of simultaneous brine thawing/salting in dry-cured Iberian ham production. J. Food Eng. 104, 316-321. crossref(new window)

Hayashi, M. (2004) Temperature-electrical conductivity relation of water for environmental monitoring and geophysical data inversion. Environ. Monit. Assess. 96, 119-128. crossref(new window)

Hong, G. P., Min, S. G., Ko, S. H., Shim, K. B., Seo, E. J., and Choi, M. J. (2007) Effects of brine immersion and electrode contact type low voltage ohmic thawing on the physic-chemical properties of pork meat. Korean J. Food Sci. Anim. Resour. 27, 416-423. crossref(new window)

Kakub, A., Bryjak, J., Wujtowicz, H., Illeova, V., Annus, J., and Polakovie, M. (2010) Inactivation kinetics of food enzymes during ohmic heating. Food Chem. 123, 369-376. crossref(new window)

Kulshrestha, S. and Sastry, S. (2003) Frequency and voltage effects on enhanced diffusion during moderate electric field (MEF) treatment. Innov. Food Sci. Emerging Technol. 4, 189-194. crossref(new window)

Lebovka, N., Ghnimi, P. S., and Vorobiev, E. (2005) Does electroporation occur during the ohmic heating of food? J. Food Sci. 70, 308-311. crossref(new window)

Lewis, M. J. and Jun, S. (2012) Thermal processing. In J. G. Brennan and A. S. Grandison (eds.), Food processing handbook (2nd ed), Weinheim, Wiley-VCH, pp. 31-75.

MckKenna, B. M., Lyng, J., Brunton, N., and Shirsat, N. (2006) Advances in radio frequency and ohmic heating of meats. J. Food Eng. 77, 215-229. crossref(new window)

Shahidi, F., Synowiecki, J., and Onodenalore, A. C. (1992). Effects of aqueous washings on colour and nutrient quality of mechanically deboned chicken meat. Meat Sci. 32, 289- 297. crossref(new window)

Somavat, R., Mohamed, H. M. H., Chung, Y. K., Yousef, A. E., and Sastry, S. K. (2012) Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating. J. Food Eng. 108, 69-76. crossref(new window)

Stancl, J. and Zitny, R. (2010). Milk fouling at direct ohmic heating. J. Food Eng. 99, 437-444. crossref(new window)

Stillman, D. E. and Grimm, R. E. (2008) Electrical properties of ice and implications for solar system exploration. In proceedings of 39th Lunar and Planetary Science Conference, March 10-14, League City, TX.