Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares)

摘要

Changes in the quality, such as color, and TBA values are compared between tuna fish (Thunnus albacares) cuts thawed by high voltage electrostatic field (HVEF) and those thawed conventionally as control. The tuna cubes (2 x 4 x 4 cm(3)) are thawed under HVEF at three different voltages from the corona starting to the breakdown voltage one with electrode gaps of 3,4.5, and 6 cm. The control specimens are subjected to no HVEF but thawed conventionally at 20 degrees C The results show that thawing under HVEF increases significantly the TBA and Delta E values of the frozen tuna fish cubes (p < 0.05). Tuna fish cubes were observed to oxidize faster at high electrostatic field intensities than at lower ones. Among the two models considered in this study (zero-order and first-order), the first yielded excellent fits for the TBA value experiment.