Comprehensive investigation into quality of pasteurized Oncorhynchus keta Walbaum fillets and non-thermal effects of microwave

Xue, Qianqian; Xue, Changhu; Luan, Donglei; Wen, Yunqi; Bi, Shijie; Wei, Zihao; Mou, Haijin

doi:10.1016/j.lwt.2021.111466

Cited by 13 publications

(6 citation statements)

References 48 publications

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“…5). Previous studies confirmed that the 896 MHz single‐mode microwave processing system had the characteristics of good stability and repeatability (Guo et al ., 2020; Xue et al ., 2021). MATS group took considerably less time to reach sterilisation requirement than that of retort‐treated ones.…”

Section: Discussionmentioning

confidence: 99%

“…The olive oil-filled groups were found to perform well in terms of maintaining the nutritional quality, possibly due to the inhibition of lipid oxidation by olive oil. The nutritional evaluation of MTSO group was closest to the control group, which might be the result of a combination of the non-thermal effect of microwave and the protective effect of olive oil resulting in gentler and more efficient processing (Xue et al, 2021). TBARS was measured as a critical indicator of lipid oxidation (Nguyen et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

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Quality assessment of ready‐to‐eat Pacific saury (Cololabis saira) using microwave‐assisted thermal sterilisation combined with olive oil vacuum impregnation

Jiang

Mei

Luan

et al. 2022

Int J of Food Sci Tech

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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.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Quality assessment of ready‐to‐eat Pacific saury (Cololabis saira) using microwave‐assisted thermal sterilisation combined with olive oil vacuum impregnation

Jiang

Mei

Luan

et al. 2022

Int J of Food Sci Tech

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“…This result suggested that MWs exert nonthermal effects through this interaction that cause changes in the composition of a substance for the effective treatment of food. 44,45 M. Antonia Herrero et al 46 proposed the theory to describe MW nonthermal effects aer reevaluating four synthetic transformations (Diels-Alder cycloaddition, alkylation of triphenylphosphine and 1,2,4triazole, and direct amide bond formation) under both MW dielectric heating and CH.…”

Section: Theory Of Averaged Ponderomotive Action Of Mwsmentioning

confidence: 99%

Study and application status of the nonthermal effects of microwaves in chemistry and materials science – a brief review

Wang

Zou

et al. 2022

RSC Adv.

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“…Compared to conventional methods, the biochemical properties of foods are less affected by microwave sterilization (Al‐Hilphy & Ali, 2013), the processing time is shortened (Peng et al, 2017) and the varying textural effects in different foods (Joyner, Jones, & Rasco, 2016; Xue et al, 2021; Ying‐ping et al, 2016). The effects of microwave sterilization on textural properties have been investigated by many researchers are presented in Table 4.…”

Section: Impact Of Microwave Treatment Technology On Food Texturementioning

confidence: 99%

Impact of different microwave treatments on food texture

Kutlu

Pandiselvam

Saka

et al. 2021

Journal of Texture Studies

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Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.

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Comprehensive investigation into quality of pasteurized Oncorhynchus keta Walbaum fillets and non-thermal effects of microwave

Cited by 13 publications

References 48 publications

Quality assessment of ready‐to‐eat Pacific saury (Cololabis saira) using microwave‐assisted thermal sterilisation combined with olive oil vacuum impregnation

Quality assessment of ready‐to‐eat Pacific saury (Cololabis saira) using microwave‐assisted thermal sterilisation combined with olive oil vacuum impregnation

Study and application status of the nonthermal effects of microwaves in chemistry and materials science – a brief review

Impact of different microwave treatments on food texture

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