利用上海海洋大学自主研发的896 MHz微波杀菌系统,探究了6 cm×10 cm×2 cm虹鳟鱼片的微波巴氏杀菌工艺。以杀菌程度F90=10 min为目标,利用化学标记法分析了虹鳟鱼片在微波杀菌系统中的温度分布,确定了冷点位置;调整微波加热及保温时间以达到目标微波加热终温90 ℃、目标杀菌程度F90=10 min。结果表明,冷点位于(-25 mm,-20 mm)处。在微波净功率7 kW,加热时间2.67 min条件下,虹鳟鱼片最冷点温度从8.5 ℃升高到91.1 ℃,经95 ℃热水保温5 min后, F90=12.84 min。与热水杀菌相比,微波杀菌处理的总时间、冷点蒸煮值、表面蒸煮值分别减少了 58.15 %、30.01 %、58.33 %。微波杀菌处理大幅提高了杀菌食品品质,为生产高品质调理即食虹鳟鱼片提供了技术支持,为预包装鱼肉类食品的微波巴氏杀菌提供了实践基础。
A microwave pasteurization process of Oncorhynchus mykiss fillet was explored using the 896 MHz microwave thermal processing system developed by Shanghai Ocean University. Chemical marker method was used to study the temperature distribution of the Oncorhynchus mykiss fillet in the microwave sterilization system, and the mobile metallic temperature sensor was conducted to determine the cold spot position and heat distribution. Subsequently, the heating time and the holding time of microwave process were adjusted to achieve the target thermal temperature of 90 °C and thermal processing level F90 of 10 min. The results showed that the cold point could be confirmed by chemical marking at (-25 mm, -20 mm). With the net microwave power of 7 kW and microwave heating time of 2.67 min,the temperature of the cold spot raised from 8.5 °C to 91.1 °C. After holding in hot water at 95 °C for 5 min, the F90 reached 12.84 min. Compared with hot water processing, the total time of microwave pasteurization, the cook value of cold spot and surface were reduced by 58.15 %, 30.01 % and 58.33 %, respectively. Microwave pasteurization can greatly improve the quality of sterilized food and provides technical support for production of high-quality prepared Oncorhynchus mykiss fillet, which provides a practical basis for microwave pasteurization of prepackaged fish meat products.
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