Comparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pate

Basit Öğe Kaydı
dc.authoridAYDIN, CEM/0000-0002-5011-2225
dc.authoridKurt, Unal/0000-0002-8889-8681
dc.authoridKAYA, YALCIN/0000-0002-1259-2336
dc.contributor.authorAydin, Cem
dc.contributor.authorKurt, Unal
dc.contributor.authorKaya, Yalcin
dc.date.accessioned2025-03-23T19:34:57Z
dc.date.available2025-03-23T19:34:57Z
dc.date.issued2020
dc.departmentSinop Üniversitesi
dc.description.abstractThis research investigates the effect of ohmic and conventional heating methods on the nutritional characteristics of hot-smoked fish pate, including proximate composition, total volatile base nitrogen (TVB-N) level, thiobarbituric (TBA) value, pH, and mineral content. The hot-smoked pate samples exposed to different heating methods were examined during storage periods. The technological aspects of the ohmic and conventional heating methods, including process time, energy efficiency, and energy consumption, were also evaluated. TVB-N levels of samples treated by Ohmic heating were considerably higher than those of samples treated by conventional heating at the end of storage. Meanwhile, lower TBA and pH values were detected in ohmic heated fish pate (OH) compared to conventional heated fish pate (CH). These quality parameters were within the permissible limits for all the samples of hot-smoked fish pate. However, ohmic heating had a significant reduction on process time, energy efficiency, and energy consumption compared to conventional heating method. Temperature and electrical conductivity of the hot-smoked fish pate during the ohmic heating was highly correlated (R-2 = 0.999). Ohmic heating, as a volumetric heating technique, promises to be an appropriate alternative to conventional heating for processing hot-smoked fish pate, although further research is required.
dc.identifier.doi10.1080/10498850.2020.1741752
dc.identifier.endpage416
dc.identifier.issn1049-8850
dc.identifier.issn1547-0636
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85082406592
dc.identifier.scopusqualityQ2
dc.identifier.startpage407
dc.identifier.urihttps://doi.org/10.1080/10498850.2020.1741752
dc.identifier.urihttps://hdl.handle.net/11486/5774
dc.identifier.volume29
dc.identifier.wosWOS:000524584200001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Aquatic Food Product Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectFish pate
dc.subjecthot-smoking
dc.subjectohmic heating
dc.subjectcold storage
dc.titleComparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pate
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu