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Innovative food processing technology using ohmic heating and aseptic packaging for meat
Ruri Ito1, Mika Fukuoka, Naoko Hamada-Sato
1Course of Safety Management in Food Supply Chain, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-chome, Minato, Tokyo 108-8477, Japan.
Meat Science
|November 9, 2013
Summary
Ohmic heating with aseptic packaging offers a superior alternative to traditional retort heating for processed foods. This innovative method maintains or improves food quality during storage.
Area of Science:
- Food Science
- Food Processing Technology
- Food Preservation
Background:
- Increased interest in shelf-stable processed foods following the Tohoku earthquake.
- Retort heating is a primary technology for producing shelf-stable foods.
- Need for innovative food processing technologies that improve upon traditional methods.
Purpose of the Study:
- To introduce and evaluate an innovative food processing technology using ohmic heating and aseptic packaging.
- To compare the quality of ohmically heated chicken breast with retort-heated samples.
- To assess the storage stability of ohmically heated processed foods.
Main Methods:
- Development of a novel food processing technology combining ohmic heating and aseptic packaging.
- Application of alternating voltage to food samples for electrical heating.
- Ohmic heating of chicken breast samples.
- Analysis of key quality indicators including water content, inosine monophosphate (IMP), and glutamic acid.
- Storage monitoring of processed samples.
Main Results:
- Ohmic heating demonstrated high heating efficiency and rapid heating compared to retort heating.
- Quality analysis indicated that ohmically heated chicken breast was similar or superior to retort-heated samples.
- Key quality indicators such as water content, IMP, and glutamic acid were well-preserved.
- No significant deterioration in sample quality was observed during storage.
Conclusions:
- Ohmic heating combined with aseptic packaging is a viable and potentially superior alternative to retort heating for processed foods.
- This technology effectively preserves food quality and ensures shelf-stability.
- The findings support the adoption of ohmic heating for developing advanced food processing solutions.
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