Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

The effects associated with fat content (0% to 40%) of pork batter and the positions (center and surface) on both ohmic heating (OH) and water bath heating (WB) treated samples, were investigated. The OH achieved a more uniform temperature distribution in pork batter as compared to WB- and OH-treated samples showed lower cooking loss values for all samples tested. Besides, the thiobarbituric acid reactive substances values showed a tendency to...