Summary
Although microwave‐assisted thermal sterilisation (MATS) held great potential to sterilise ready‐to‐eat (RTE) products compared with traditional retort sterilisation, the quality improvement effect of MATS treatment on shelf‐stable RTE products has not been extensively studied. This study was performed to evaluate the efficacy and applicability of MATS combined with olive oil vacuum impregnation against lipid oxidation and microbial growth in RTE Pacific saury during storage. MATS combined with olive oil vacuum impregnation (MTSO) effectively reduced processing time (by 57%) compared to retort‐treated RTE Pacific saury at the same thermal lethality value. The lower cooking loss (6.19%) and colour damage indicated that MTSO enhanced water retention and the stability of tissue structure compared to retort‐treated group (9.88%) or no olive oil group (7.11%). Lipid oxidation and protein degradation were effectively inhibited in MATS groups compared to retort‐treated ones during storage; such effect was more effective in olive oil impregnated group. Likewise, microbial activity and electronic sensory evaluations showed that the shelf life of MTSO group was extended by 1 week compared to retort‐treated groups. Overall, MTSO had considerable industrial potential to yield RET Pacific saury and even RTE products with better quality attributes than retort‐treated ones.
Stick-held dip (SHD) net is an effective fishing gear target for catching the Pacific saury. In this study, the hydrodynamic performance of an SHD net in current was investigated by means of numerical simulation and experimental test, and a mathematical model based on the lumped-mass method and principle of rigid body kinematics was developed to predict the net shape and tension of the cable. A series of physical model tests based on Tauti’s law and full-scale measurements at sea were conducted to evaluate the applicability of the numerical model. The results showed that the prediction performance of the numerical model was good, with a mean relative error of approximately 20% among the numerical, experimental, and field measured data. The dynamic shooting behavior of the SHD net at different current velocities and the effects of the length of the hauling rope and the mesh size on the net shape and tension of the cable were analyzed using the numerical simulation approach. When the current velocity increased from 0.12 to 0.46 m/s, the enclosed volume of the SHD net decreased by 62.9%. The height of net opening increased by 9.29% to 13.53% for every 10% increase in the length of the hauling rope from 0.96 to 1.44 m. With the increase in mesh size from 24 to 30 and 35 mm, the sinking depth and speed of the net increased, and the tension force of the cables decreased by 9.02% and 12.10%, respectively. The results suggested that (1) the numerical model could realistically represent the hydrodynamic characteristics of the SHD net; (2) the suitable operation current velocity is below 0.60 m/s; (3) the reasonable length of the hauling rope is about 30 m; and (4) the mesh size of the main netting could be increased to 30 mm.
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