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.

在本研究中，研究了浸入式欧姆加热的应用，以改善冷冻金枪鱼鱼块的解冻。实验金枪鱼块（3×3×3 cm ³）在三种不同电压（40、50和60 V）的欧姆加热下用三种不同浓度（0.3、0.4和0.5％w / v）的盐水溶液解冻。在欧姆加热融化过程中，研究了与金枪鱼质量相关的参数，例如融化时间，融化速率，融化损失，蒸煮和总损失，离心损失，脂质氧化，质地和颜色，并将其与常规静止空气进行比较解冻，水在27和40℃解冻。结果表明，浸泡欧姆融化显着减少了冷冻金枪鱼鱼块的融化时间。欧姆处理（50 V- 0.3％盐水）中的解冻时间比常规条件下的解冻时间短5.95倍。在欧姆处理下观察到最低的解冻和蒸煮损失。此外，