Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production
文献类型： 外文期刊
作者： Xue, Qianqian 1 ; Xue, Changhu 1 ; Luan, Donglei 2 ; Wang, Yajing 3 ; Wen, Yunqi 1 ; Bi, Shijie 4 ; Xu, Lili 5 ; Jiang, Xiaoming 1 ;
作者机构： 1.Ocean Univ China, Coll Food Sci & Engn, Food Sci & Human Hlth Lab, Qingdao 266003, Peoples R China
2.Qingdao Inst Marine Bioresources Nutr & Hlth Innov, Qingdao 266109, Peoples R China
3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
4.Xinjiang Agr Univ, Coll Food Sci & Pharm, Urumqi 830052, Peoples R China
5.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan 250100, Peoples R China
关键词： surimi products; microwave technology; retort sterilization; quality traits; processing time
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 24 期
页码：
收录情况： SCI
摘要： Microwave sterilization is a novel potential sterilization technology to improve food quality. An industrial microwave sterilization system was used to sterilize imitation crab meat under thermal processing intensity F0 = 1, 2, 3. The characteristics of the microwave process, such as heating rate, processing time, and C100, were calculated. In addition, the quality of processed imitation crab meat was investigated. Compared with the conventional retort method, microwave sterilization significantly shortened the processing time of imitation crab meat by 63.71% to 72.45%. Under the same thermal processing intensity, microwave sterilization has demonstrated better results than retort sterilization in terms of water-holding capacity, color, and texture. Furthermore, microwave-treated imitation crab meat ingredients had a greater capacity to bind water molecules and obtained a more appropriate secondary protein structure. In addition, microwave technology can better preserve the unsaturated fatty acids (UFA) of imitation crab meat, which are 9.14%, 1.19%, and 0.32% higher than the traditional method at F0 = 1, 2, 3. The results would provide useful data for the subsequent research and development of ready-to-eat surimi products.
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