Influence of Radio Frequency Heating on Thawing Efficiency of Pollack Surimi
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Abstract:
It takes a long time to defrost surimi using traditional methods. In order to rapidly thaw the frozen surimi and maintain its quality, in this paper, the effects of natural thawing, running water thawing, direct heating and intermittent heating of radio frequency on thawing efficiency and quality of frozen Pollock surimi were compared. The results showed that the temperature distribution of Pollock surimi was uniform by natural thawing and running water thawing. Local overheating occurred at the corner of the surimi during the radio frequency heating. Using radio frequency intermittent heating could effectively delay the excessive increase of the temperature of surimi surface. Radio frequency heating has features of rapidly raising temperature, it only cost 4.6 minutes to reach the central temperature over 1.8 ℃. The water holding capacity was 76.8% and the whiteness value was 61.7 for radio frequency heating. In addition, radio frequency heating could increase the elasticity of surimi and effectively inhibit the growth of the microorganism, the colony-forming unit of surimi was only 4.9×103 CFU/g. As a potential thawing method, radio frequency intermittent heating has a high efficiency of heating that can maintain the quality of frozen food.
