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- Title
Comparison of radio frequency and conventional tempering methods effects on quality of frozen tilapia fillets.
- Authors
Jiang, Jiwei; Yu, Lizhi; Chen, Min; Tang, Shijie; Wang, Xichang
- Abstract
Radio frequency, as a viable alternative for heating technology in food processing has attracted much attention. In this study, frozen tilapia fillets were treated with radio frequency tempering (RF) compared to cold storage tempering (CST), air tempering (constant kind air, CK) and running tap water tempering (RW), to investigate the effect of RF on the quality of vacuum-packed frozen tilapia fillets such as color, water loss, moisture migration, and texture. The results showed that RF significantly reduced the tempering time, water loss, and engender a uniform temperature distribution. Moreover, the drip loss of RF-treated was significantly lower than RW by 4%. Additionally, the hardness, gumminess, and chewiness after RF were significantly higher than in other groups. The study also analyzed the correlation and contribution of quality parameters of color, water retention, and texture by orthogonal projections on the latent structure-discrimination analysis (OPLS-DA). L*, Chroma, a*, migration between free water and immobilized water, hardness, shear force, gumminess, chewiness were the key parameters related to the differentiation in color, water retention, and texture under different tempering methods. These results suggest that RF has potential application in the tempering of the frozen aquatic products in the context of in the food industry.
- Subjects
ANIMAL products; FISH fillets; FISHERY products; TEMPERING; RADIO frequency; TILAPIA; ORTHOGRAPHIC projection; FOOD science
- Publication
Journal of Food Measurement & Characterization, 2022, Vol 16, Issue 5, p4262
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-022-01420-3