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用新型微波辅助感应加热技术加工的预包装巴拉蒙迪肉在冷藏期间保持物理化学质量

Chiu-Chu Hwang¹, Hung-I Chien¹, Yi-Chen Lee¹

¹Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.

Foods (Basel, Switzerland)

|August 26, 2023

概括

微波辅助感应加热 (MAIH) 在冷藏期间更好地保持巴拉蒙迪肉的质量. 与传统沸相比,这种先进的加热方法显著减缓了质量退化.

科学领域:

食品科学与技术食品科学与技术
材料科学材料科学材料科学
生物技术是生物技术.

背景情况:

冷藏期间食品质量下降是一个重大挑战.
传统的加热方法可能无法最佳地保持鱼的质量.
微波辅助感应加热 (MAIH) 提供了改善食品加工的潜力.

研究的目的:

评估MAIH技术在冷藏期间保护巴拉蒙迪肉质量的有效性.
将MAIH与传统的沸方法进行比较,以减轻质量损失.
评估MAIH对微生物生长,化学变化,颜色和质感的影响.

主要方法:

巴拉蒙迪肉样品使用MAIH (70°C/130秒或90°C/110秒) 和传统沸 (90°C/150秒) 进行处理.
样品在寒冷条件下保存了60天.
分析了包括微生物数量,总挥发性基本 (TVBN),颜色 (L*,a*,b*,ΔE),硬度和性在内的质量参数.

主要成果:

在60天的冷藏期间,在任何治疗组中都没有检测到微生物生长.
与沸相比,MAIH显著减缓了TVBN含量的增加.
MAIH更好地保持了L*,a*和W值,导致颜色差异较小 (ΔE).
MAIH在巴拉蒙迪肉中保持了更高的硬度和性.

结论:

在冷藏期间,MAIH的技术比传统的煮沸更有效地减缓了巴拉蒙迪肉的质量损失.
MAIH有助于保持巴拉蒙迪的理想颜色和纹理特性.
MAIH为鱼类加工提供了一个有希望的替代方案,以提高保质期和质量.

关键词:

巴拉蒙迪 (Barramundi) 是一个城市.微波炉微波炉微波炉微波炉微波炉的作用是什么微波辅助的感应加热是微波辅助的.质量保留质量保留储存寿命储存寿命储存时间

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