However, the formation of ice crystals, denaturation of proteins in the flesh, and dehydration of the flesh during freezing affect the texture and physical quality of the raw fish product, especially products such as sushi.12,13 Although some countries such as Canada and the US require freezing certain fish species prior to raw consumption, due to consumer preferences, food service operators have. [...] Schematic of a standard PEF system31 The effectiveness of PEF treatments depends on the electric field strength, the number of pulses, the treatment time, the frequency of pulse delivery, and treatment temperature, as well as the characteristics of the food product and the target microorganisms.26 The conductivity of the treatment medium is also an important consideration. [...] This is important to note because the higher conductivity of the fillets facilitated the flow of the current from the electrodes to the fillets. [...] demonstrated that around 10–30% of the Anisakis larvae in fish were inactivated when exponential pulses of an estimated electric field of 1.4 kV/cm, specific energy of 48 kJ/kg, and pulse width of 75 µs were applied.37 Effects on the physical qualities of fish Abad et al. [...] Further research is necessary on the effect of PEF treatment in different species of fish and parasites to determine the feasibility of PEF treatment and optimal parameters for effective treatment.
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- Published in
- Canada
