Effect of immersion ohmic heating on thawing rate and properties of frozen tuna fish
In the present study, the application of immersion ohmic heating was examined to improve thawing of frozen tuna fish cubes. The experimental tuna cubes (3 × 3 × 3 cm3) were thawed under ohmic heating subjected to three different voltages (40, 50, and 60 V) with three different concentrations (0.3, 0...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 5 vom: 21. Juli, Seite 453-461 |
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| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2020
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Tuna fish air thawing immersion ohmic thawing lipid oxidation thawing thawing rate Salts brine |
| Accès en ligne |
Volltext |