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, 0.4, and 0.5% w/v) of brine solution. The parameters associated with the quality of tuna, such as thawing time, thawing rate, thawing loss, cooking and total losses, centrifugal loss, lipid oxidation, texture, and color, were investigated during ohmic heating thawing, and compared with the conventional still air thawing, water thawing at 27 and 40 ℃. The results showed that immersion ohmic thawing significantly decreased the thawing time of frozen tuna fish cubes. Thawing time in ohmic treatment (50 V- 0.3% brine) was 5.95 times shorter than conventional conditions. The lowest thawing and cooking losses were observed at ohmic treatments. In addition, the ohmic treatments (group 1) were evaluated versus conventional methods (group 2) and the results showed that thawing and total losses in group 1 were significantly lower than group 2.

中文翻译：

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浸入式欧姆加热对冷冻金枪鱼解冻速率及特性的影响

在本研究中，研究了浸入式欧姆加热的应用，以改善冷冻金枪鱼块的解冻。实验金枪鱼块 (3 × 3 × 3 cm3) 在欧姆加热下解冻，施加三种不同电压 (40、50 和 60 V) 以及三种不同浓度 (0.3、0.4 和 0.5% w/v) 的盐水溶液. 在欧姆加热解冻过程中研究了与金枪鱼质量相关的参数，如解冻时间、解冻速率、解冻损失、蒸煮和总损失、离心损失、脂质氧化、质地和颜色，并与常规静止空气进行了比较。解冻，27、40℃水解冻。结果表明，浸入式欧姆解冻显着缩短了冷冻金枪鱼块的解冻时间。欧姆处理（50 V-0.3% 盐水）中的解冻时间为 5。比常规条件短 95 倍。在欧姆处理中观察到最低的解冻和蒸煮损失。此外，将欧姆处理（第 1 组）与常规方法（第 2 组）进行了比较，结果显示第 1 组的解冻和总损失显着低于第 2 组。