采用与三文鱼介电特性相同的模拟食品作为化学标记法的载体,确定了微波加热的冷点位置并测量了冷点位置的时间-温度曲线,以此计算目标微生物的致死率,优化软包装三文鱼片的微波杀菌工艺条件。通过调整微波杀菌的工艺参数,使得冷点位置的处理程度达到目标杀菌程度,最后在冷点位置接种微生物验证该工艺参数的杀菌效果。结果表明,当微波加热的净功率为8 kW,加热时间3 min,保温时间5 min,保温温度95 ℃,三文鱼的杀菌程度达到F90=11.5 min。以生孢梭菌(Clostridium sporogenes)作为接种微生物,采用该杀菌工艺,使其减少了7个数量级。与传统杀菌工艺相比,微波杀菌大幅降低了杀菌时间,提高了产品的品质,且对目标微生物的致死效果高于传统杀菌。
The objective of this study is to develop a microwave pasteurization process for soft-packed salmon fillets. The model food with the same dielectric properties of salmon was used to determine the cold spot location. With the time-temperature profile of the cold spot, the thermal processing level was calculated. The microwave process parameters were adjusted to achieve the target thermal processing level. Target microorganisms were inoculated at the cold spot to verify the bactericidal effect of this process. Results showed that the optimized microwave parameters were: the net power 8 kW, heating for 3 min and holding at 95 ℃ for 5 min, the thermal processing level of salmon was F90=11.5 min. With microwave treatment, the Clostridium sporogenes inoculated in salmon was reduced by 7-lg. In conclusion, with the same processing level, the heating time is shorter than conventional retort process. Compared with conventional retort process, microwave could improve the quality of salmon product and the lethal rate of target microorganism was also higher than that of retort. This research establishes a microwave pasteurization process, which provided technical support for the research of other microwave processing products.
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