摘要：Radio frequency (RF) tempering has been proposed as a new alternative method for tempering frozen products because of its advantages of rapid and volumetric heating. In this study, the texture of RF-tempered frozen tilapia fillets was determined under different RF conditions, the effects of related factors on the texture were analyzed, and the mechanisms by which RF tempering affected the texture of the tempered fillets were evaluated. The results show that the springiness (from 0.84 mm to 0.79 mm), cohesiveness (from 0.64 mm to 0.57 mm), and resilience (from 0.33 mm to 0.25 mm) decreased as the electrode gap was increased and the power remained at 600 W, while the shear force increased as the power was increased for the 12 cm electrode gap (from 15.18 N to 16.98 N), and the myofibril fragmentation index (MFI) values were markedly higher at 600 W than at 300 W or 900 W (
p < 0.05). In addition, the tempering uniformity had a positive effect on hardness and chewiness. The statistical analysis showed that the texture after RF tempering under different RF conditions correlated relatively strongly with the free water content, cooking loss, and migration of bound water to immobilized water. The decrease in free water and bound water migration to immobilized water resulted in a significant increase in cohesiveness and resilience.
