Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets

Radio frequency (RF) tempering has been proposed as a new alternative method for tempering frozen products because of its advantages of rapid and volumetric heating. In this study, the texture of RF-tempered frozen tilapia fillets was determined under different RF conditions, the effects of related...

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Autores principales:	Jiwei Jiang, Fen Zhou, Caining Xian, Yuyao Shi, Xichang Wang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	tempered fillets electrode gap springiness cohesiveness resilience hardness Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/4986f9873a7841569a34132f934343e5
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spelling	oai:doaj.org-article:4986f9873a7841569a34132f934343e52021-11-25T17:33:56ZEffects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets10.3390/foods101126632304-8158https://doaj.org/article/4986f9873a7841569a34132f934343e52021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2663https://doaj.org/toc/2304-8158Radio frequency (RF) tempering has been proposed as a new alternative method for tempering frozen products because of its advantages of rapid and volumetric heating. In this study, the texture of RF-tempered frozen tilapia fillets was determined under different RF conditions, the effects of related factors on the texture were analyzed, and the mechanisms by which RF tempering affected the texture of the tempered fillets were evaluated. The results show that the springiness (from 0.84 mm to 0.79 mm), cohesiveness (from 0.64 mm to 0.57 mm), and resilience (from 0.33 mm to 0.25 mm) decreased as the electrode gap was increased and the power remained at 600 W, while the shear force increased as the power was increased for the 12 cm electrode gap (from 15.18 N to 16.98 N), and the myofibril fragmentation index (MFI) values were markedly higher at 600 W than at 300 W or 900 W (<i>p</i> < 0.05). In addition, the tempering uniformity had a positive effect on hardness and chewiness. The statistical analysis showed that the texture after RF tempering under different RF conditions correlated relatively strongly with the free water content, cooking loss, and migration of bound water to immobilized water. The decrease in free water and bound water migration to immobilized water resulted in a significant increase in cohesiveness and resilience.Jiwei JiangFen ZhouCaining XianYuyao ShiXichang WangMDPI AGarticletempered filletselectrode gapspringinesscohesivenessresiliencehardnessChemical technologyTP1-1185ENFoods, Vol 10, Iss 2663, p 2663 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	tempered fillets electrode gap springiness cohesiveness resilience hardness Chemical technology TP1-1185
spellingShingle	tempered fillets electrode gap springiness cohesiveness resilience hardness Chemical technology TP1-1185 Jiwei Jiang Fen Zhou Caining Xian Yuyao Shi Xichang Wang Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets
description	Radio frequency (RF) tempering has been proposed as a new alternative method for tempering frozen products because of its advantages of rapid and volumetric heating. In this study, the texture of RF-tempered frozen tilapia fillets was determined under different RF conditions, the effects of related factors on the texture were analyzed, and the mechanisms by which RF tempering affected the texture of the tempered fillets were evaluated. The results show that the springiness (from 0.84 mm to 0.79 mm), cohesiveness (from 0.64 mm to 0.57 mm), and resilience (from 0.33 mm to 0.25 mm) decreased as the electrode gap was increased and the power remained at 600 W, while the shear force increased as the power was increased for the 12 cm electrode gap (from 15.18 N to 16.98 N), and the myofibril fragmentation index (MFI) values were markedly higher at 600 W than at 300 W or 900 W (<i>p</i> < 0.05). In addition, the tempering uniformity had a positive effect on hardness and chewiness. The statistical analysis showed that the texture after RF tempering under different RF conditions correlated relatively strongly with the free water content, cooking loss, and migration of bound water to immobilized water. The decrease in free water and bound water migration to immobilized water resulted in a significant increase in cohesiveness and resilience.
format	article
author	Jiwei Jiang Fen Zhou Caining Xian Yuyao Shi Xichang Wang
author_facet	Jiwei Jiang Fen Zhou Caining Xian Yuyao Shi Xichang Wang
author_sort	Jiwei Jiang
title	Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets
title_short	Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets
title_full	Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets
title_fullStr	Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets
title_full_unstemmed	Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets
title_sort	effects of radio frequency tempering on the texture of frozen tilapia fillets
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/4986f9873a7841569a34132f934343e5
work_keys_str_mv	AT jiweijiang effectsofradiofrequencytemperingonthetextureoffrozentilapiafillets AT fenzhou effectsofradiofrequencytemperingonthetextureoffrozentilapiafillets AT cainingxian effectsofradiofrequencytemperingonthetextureoffrozentilapiafillets AT yuyaoshi effectsofradiofrequencytemperingonthetextureoffrozentilapiafillets AT xichangwang effectsofradiofrequencytemperingonthetextureoffrozentilapiafillets
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Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets

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