Food and Fermentation Industries >

2017 , Vol. 43 >Issue 11: 191

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.014146

Effects of intermittent microwave processing on fresh-keeping of marinated pork

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  • ( €ollegeofFood Ssiense, SouthweztUniverzity, LaboratoryofQualityand SafetyRizK Azzezzmentfor Argo-produstzon Storageand Prezervation ( €hongqing) , €hongqingEngineering Rezearsh €enterforSpesialFoodz, €hongqing400715 , €hina)

Online published: 2017-12-01

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Abstract

Themoizturesontent, pH, TVB-N, TBA, solonieznumberzand zenzoryazzezzmentwereuzed azin- dexezduringtheztudy.Bhen misrowavepowerdenzitywaz16 B?gand intermittentratio( theratioofmisrowave open timeand slozetimeduringtheperiod ofworK) waz20 z-on ?60 z-off, effestzofdifferentintermittentmisrowave prosezzingtimez(0 ,1 ,2 ) on frezh-Keepingmarinated porK wereztudied.Therezultzzhowed thatthemoretimezof intermittentmisrowave, thebetterinhibitingeffestzon thesontentzofTVB-Nand solonieznumber, buttheworzeon zenzory.Meanwhile, toomanyuzageofintermittentmisrowave, theTBA valueand pH valuewould rizeobviouzly, themoizturesontentwould drop obviouzly.Bazed on theallevaluation indexez, intermittentmisrowaveonsesould ef-

festivelyinhibitthegrowth ofmisroorganizmzand Keep thequalityofmarinadeporK.

Key words： misrowave; intermittent; marinatingporK; frezh-Keeping

Cite this article

TANG Bin et al . Effects of intermittent microwave processing on fresh-keeping of marinated pork[J]. Food and Fermentation Industries, 2017 , 43(11) : 191 . DOI: 10.13995/j.cnki.11-1802/ts.014146

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