Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis)

High temperature short time (HTST) processes rely on rapid convection heat transfer and are thus well suited to liquid foods. But, they are, however, limited in application to particulates since, for particles more than a couple of millimeters thick, the processing time is insufficient for heat to transfer to the center to give sterility. Ohmic heating is an emerging technology and very promising in food industries. It is a thermal process in which heat is generated internally in food and acts as a resistance to the flow of alternating electric current. This type of treatment prevents overheating by producing less deterioration in food components. It is a rapid procedure that allows food to conserve its natural properties; microorganisms and enzymes are also inactivated. The purpose of the present work was to evaluate the effect of Ohmic heating on mechanical properties, microbial load, Cd and Pb content in the opening and subsequent canning of Chilean blue mussel (Mytilus chilensis). This information could be used for the seafood industries in order to improve thermal heating processes in mussels.