Gia nhiệt ohmic và ứng dụng của gia nhiệt ohmic trong sản xuất sản phẩm từ surimi

Abstract

    Ohmic heating is a heating process in which alternating electric current passes through electrically conducting food products. Heat is internally generated due to the electrical resistance of the food materials and conducted within the samples. For this reason, heat is readily transferred within the sample, resulting in a rapid heating rate and uniform heat distribution. This is a striking contrast to conventional heating methods in which the temperature of the product increases relatively slowly because heat penetrates from the external heating medium.

    Ohmic heating has been applied in surimi processing for the last 30 years. Surimi is washed minced fish muscle mixed with cryoprotectants such as sucrose and sorbitol. The fish muscle consists of salt soluble myofibrillar proteins and has unique gelling properties that make it useful as a food base in seafood analogs. The ohmic cooking method has been utilized to evaluate the gel-forming ability of various forms of surimi and surimi seafood. This paper will review various features of ohmic heating in surimi and surimi-based seafood products as affected by processing and quality parameters.