Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods

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dc.contributor.authorCevik, Mutlu
dc.contributor.authorIcier, Filiz
dc.date.accessioned2020-12-01T12:06:17Z
dc.date.available2020-12-01T12:06:17Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractFrozen minced meat samples having fat contents of 2%, 10% and 18% were thawed using different methods (refrigeration thawing at ambient temperature of +4 celcius, under running cold water (+4 celcius) thawing, ohmic thawing for 10, 13 and 16 V/cm). Viscoelastic properties were determined by using rheological tests (oscillation and creep/recovery tests). Storage modulus, loss modulus, complex modulus, loss tangent, dynamic viscosity and complex viscosity values of minced meat samples increased as fat content increased. As frequency value increased, the modulus values of meat samples increased but dynamic and complex viscosity values of the samples decreased. the minced meat samples thawed by different methods had recoverable compliance values. the compliance values of meat samples during creep region can be well characterized by Burgers model. Ohmic thawing can be used as an alternative thawing method since it resulted in similar rheological properties of minced meat samples compared to refrigeration thawing at ambient temperature of +4 celcius and under running cold water (+4celcius) thawing.en_US
dc.description.sponsorshipTUBITAK (Turkish Scientific and Technology Committee) [115O207]en_US
dc.description.sponsorshipThe author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This study is a part of the PhD thesis titled as `Experimental and Theoretical Investigation of Ohmic Thawing of Frozen Minced Meat', and financially supported by TUBITAK (Turkish Scientific and Technology Committee) Project No. 115O207.en_US
dc.identifier.doi10.1177/1082013219888300en_US
dc.identifier.endpage290en_US
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue4en_US
dc.identifier.pmid31771351en_US
dc.identifier.scopus2-s2.0-85076188960en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage277en_US
dc.identifier.urihttps://doi.org/10.1177/1082013219888300
dc.identifier.urihttps://hdl.handle.net/11454/63195
dc.identifier.volume26en_US
dc.identifier.wosWOS:000499518000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofFood Science and Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRheologyen_US
dc.subjectmodelen_US
dc.subjectohmicen_US
dc.subjectmeaten_US
dc.subjectmodulusen_US
dc.titleCharacterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methodsen_US
dc.typeArticleen_US

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