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.
HU Leiqi
,
GUO Changkai
,
LUAN Donglei
. Development of microwave pasteurization process for soft-packedAtlantic salmon(Salmo salar)fillet[J]. Food and Fermentation Industries, 2020
, 46(9)
: 185
-189
.
DOI: 10.13995/j.cnki.11-1802/ts.023184
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