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Ohmic Cooking of Processed Meats and its Effects on Product Quality
Author(s) -
Piette G.,
Buteau M.L.,
Halleux D.,
Chiu L.,
Raymond Y.,
Ramaswamy H.S.,
Dostie M.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb15512.x
Subject(s) - food science , chemistry , joule heating , emulsion , ohmic contact , sodium nitrite , sodium , materials science , biochemistry , electrode , organic chemistry , composite material
A basic bologna emulsion (lean and fatty pork meat, sodium chloride, sodium erythorbate, and sodium nitrite) was cooked in 1‐kg portions, either in a smokehouse (180‐min cycle; to 70 °C at core) or by ohmic heating (64 to 103 V; 3.9 °C/min to 10.3 °C/min; to 70 °C to 80 °C), and the finished products were compared for color, texture, pH, drip, Eh, and rancidity. Heating rates, final temperatures, and a 20‐min holding time had little influence on the quality of ohmic sausages. In addition, ohmic sausages were always found to be similar to smokehouse products except for texture, which was significantly softer (P > 0.05) in ohmic products but could be hardened by use of binders.