Food and Fermentation Industries >

2021 , Vol. 47 >Issue 23: 193 - 198

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026855

Quality variations during storage of salmon fillets after microwave pasteurization

  • LUAN Donglei ,
  • BAI Xueyuan ,
  • HU Leiqi ,
  • XUE Changhu ,
  • MOU Haijin
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  • 1(Engineering Research Center of Food Thermal Processing Technology,Shanghai Ocean University,Shanghai 201306,China)
    2(Department of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
    3(Department of Food Science and Engineering,Ocean University of China,Qingdao 266000,China)

Received date: 2021-01-22

  Revised date: 2021-03-29

  Online published: 2021-12-31

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Abstract

The quality variations of microwave pasteurized salmon fillets during storage were studied. The total number of colonies, juice loss rate, total lipid content, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and acid value (AV) were detected as evaluation indexes. Meanwhile, the quality changes of salmon fillets treated under the same heat treatment degree using conventional retort were measured as control. Results showed that compared with the conventional processing, the total number of colonies of microwave pasteurized salmon fillets increased slowly during storage. And within six weeks under the storage temperature of 4 ℃, microwave pasteurization preserved more total lipid content of salmon fillets. According to the changes of total volatile basic nitrogen value and thiobarbituric acid value, the oxidation rate and deterioration rate of salmon fillets treated by conventional retort were higher. The overall quality of microwave pasteurized salmon fillets was better, and the quality change during the storage period was relatively small. Microwave treatments could decrease the processing time while retaining more nutritional value, and extend the shelf life of salmon fillets. These results provided fundamentals for developing new types of salmon products.

Key words： salmon; microwave pasteurization; shelf life; quality change

Cite this article

LUAN Donglei , BAI Xueyuan , HU Leiqi , XUE Changhu , MOU Haijin . Quality variations during storage of salmon fillets after microwave pasteurization[J]. Food and Fermentation Industries, 2021 , 47(23) : 193 -198 . DOI: 10.13995/j.cnki.11-1802/ts.026855

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