Development of tuna thawing technique using electrostatic technology from high voltage electricity

Abstract

Frozen fish thawing method using an Electrostatic Technology from a High Voltage Electricity (ETHVE) is one of an alternative method. Due to this method, the material has a uniform temperature and also increase the temperature of the material, resulting in a short time thawing process. Therefore, the objective of this research is to develop the thawing method for frozen tunas using an ETHVE compared to some water immersion method. The experiment was carried out by using frozen tunas with an initial temperature of -18 °C, then thawing frozen tunas with the ETHVE until the temperature of the tunas increased to 5 °C. Then the tunas were steamed until the temperature of 60 °C compared to that water immersion method. The qualities of steamed tunas were determined by percentage of tunas meat and tunas blood. The results showed that the tunas thawing techniques using the ETHVE provided a uniform temperature of tunas meat both the surface and the center the piece of tunas. In addition, this technique also provided a higher percentage of tunas meat and tunas blood and some surface area has slight burns compared to that water immersion method. The frozen tuna, which was thawed by using the ETHVE method, which some surface and center using temperature at 5 °C and –2 °C respectively. The tunas surface area were slightly burned, the percentage of tunas meat and tonas blood were 45% and 5%, respectively. During the frozen tuna thawing using the water immersion method has the surface and center temperature at 12 °C and –2 °C, respectively; The tunas surface area were very burnt, the percentage of tunas meat and tunas blood were 42% and 3% respectively.