Comparison of quality change kinetics in ham emulsions cooked under conventional and ohmic heating conditions.

摘要

Ohmic heating is an electrical resistance heating resulting from the passage of electrical current through an electrically conductive material offering some resistance. Most food products possess sufficient electrical conductivity to be able to take advantage of ohmic heating. This research was undertaken to evaluate the quality changes associated with fine ham emulsions prepared under ohmic heating conditions as compared to those produced by conventional heating.;In the first part of the study, kinetics of quality changes (color, texture, water holding capacity, cooking loss and water activity) associated with fine ham emulsion subjected to conventional heating conditions were evaluated. The second part of the study was to standardize ohmic heating conditions for achieving target time-temperature combinations. It was desired to achieve cooking conditions (temperature come-up and hold times) both similar to and faster than conventional heating so that meaningful quality comparisons could be made between the two.;The final part of the study was to compare the quality changes of fine ham emulsion subjected to ohmic heating under different rates, and to compare them with conventional heating. (Abstract shortened by UMI.)