بهینه‌سازی فرایند رفع انجماد گوشت مرغ چرخ شده توسط روش ترکیبی تشعشع مادون قرمز- هوای گرم با استفاده از روش سطح پاسخ

نوع مقاله : مقاله پژوهشی

نویسندگان

• مینا داودی
• مهدی کاشانی نژاد
• امان محمد ضیایی فر
• محمد قربانی

گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان.

https://doi.org/10.22067/ifstrj.v1396i0.62792

چکیده

در این پژوهش تاثیر فرایند رفع انجماد با روش ترکیبی تشعشع مادون قرمز– هوای گرم بر خصوصیات کیفی گوشت مرغ چرخ شده مورد بررسی قرار گرفت. ابتدا گوشت مرغ چرخ شده در فریزر 20- درجه سانتی‌گراد به مدت 5 روز منجمد شد، سپس تاثیر پارامترهای فرایند رفع انجماد شامل توان منبع تابش در دامنه w 73/247 -27/12، دمای هوا در دامنه 43/49 -57/27 درجه سانتی‌گراد و سرعت گردش هوا در دامنه m/s 47/7- 21/0 بر خصوصیات کیفی گوشت مرغ چرخ شده منجمد مورد ارزیابی قرار گرفت و جهت انتخاب شرایط بهینه از روش سطح پاسخ استفاده شد. افزایش توان منبع تابش، دمای هوا و سرعت گردش هوا باعث افزایش سرعت رفع انجماد، ظرفیت نگهداری آب و همچنین کاهش مدت زمان رفع انجماد و افت ناشی از رفع انجماد شد و بر تغییرات رنگ و pHاثر معنی‌داری نداشت (P> 0.05) .شرایط بهینه رفع انجماد در توان منبع تابش w 73/247، دمای هوا 97/38 درجه سانتی‌گراد و سرعت گردش هوایm/s 75/6 به‌دست آمدکه در این شرایط مدت زمان رفع انجماد min40/4، افت ناشی از رفع انجماد 03/0%، سرعت رفع انجمادcm/h 127/30، ظرفیت نگهداری آب 392/88%، pH 9/5 و اختلاف رنگ94/7 بود.

کلیدواژه‌ها

• رفع انجماد
• مادون قرمز
• هوای گرم
• گوشت مرغ چرخ شده
• خصوصیات کیفی

عنوان مقاله [English]

Optimization of thawing of ground chicken by infrared radiation- warm air method using response surface methodology

نویسندگان [English]

• Mina Davoodi
• Mahdi Kashani-Nejad
• Aman Mohammad Ziaiifar
• Mohammad Ghorbani

Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran.

چکیده [English]

Introduction: There are many methods for freezing and thawing of meat. Suitable technology must be applied for freezing and thawing of chicken to keep the quality of product effectively. Novel methods including high pressure, ohmic heating and high-voltage electrostatic field have been recently considered for thawing process. IR heating provides positive advantages compared to conventional heating such as reduced quality losses, shorten heating time, significant energy saving and uniform heating. Although IR has been used for various food treatments but a few researches have been reported for its application in thawing process. This study investigates the effects of this new method on thawing time, thawing loss, thawing rate, water holding capacity, color, pH, shear force, characteristics of frozen ground chicken and also optimizes the thawing conditions using response surface method.

Material and methods: Fresh chicken breast was purchased from a local market (Gorgan, Iran). After washing and mincing, they were cut into a cube form (3×3×5 cm3) and stored in the freezer at -20 ℃ for 5 days before thawing process. Thawing was performed using an IR-warm air apparatus consisted of IR lamp (Far IR 1500 watts), heating elements (4 electrical elements with power 750 W), air velocity unit, centrifugal fan and thawing chamber. For thawing of samples, three variables including IR power (12.27- 247.73 W), air temperature (27.57- 49.43℃) and air velocity (0.21- 7.47 m/s) were applied. The central composite rotatable design was created by entering the three independent variables at five different levels in 20 runs with six central points. Response surface analysis was performed using Design-Expert software. The equipment was allowed to work at least 10 min to stabilize the specified conditions before the start of each thawing run. Frozen sample was then removed from freezer and placed under the infrared lamp with 12 cm distance. Quality of ground chicken breast was determined by thawing time, thawing loss, thawing rate, water holding capacity, pH and color indices.

Results and Discussion: The methodology and techniques used in freezing and thawing processes play an important role in the preservation the quality of frozen foods. The results showed that increasing IR power, air temperature and air velocity decreased the thawing time (13.5–6.8 min), thawing loss (6.1–0.03 %) and increased thawing rate (11.11-30.67 cm/h), WHC (65.45–94.16 %) and improved the quality characteristics of thawed ground chicken. Generally, the ability of meat to retain free or bound water is one of the important quality characteristic of raw meat. One of the most important indicators of quality on thawing food is water holding capacity. The final pH is dependent on the amount of drip loss between the stocky and tenuous filaments. In addition, the difference in pH can be due to texture damage. Generally, the pH of chicken breast after postmortem is about 5.6- 5.8. The ∆E values and pH of the ground chicken breast was also in the same range during thawing process. Numerical optimization conditions were investigated based on the lowest thawing time, thawing loss and highest thawing rate and water holding capacity. The best suggested condition by the software was IR power 247.73 W, air temperature 38.97℃ and air velocity 6.75 m/s (desirability= 0.79). Based on the obtained result using T-test analysis, there was no considerable difference between the experimental values and the predicted one (P

کلیدواژه‌ها [English]

• Thawing
• Infrared radiation
• warm air
• ground chicken
• Quality characteristics

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