Quality assessment of ready‐to‐eat Pacific saury (Cololabis saira) using microwave‐assisted thermal sterilisation combined with olive oil vacuum impregnation
Summary Although microwave‐assisted thermal sterilisation (MATS) held great potential to sterilise ready‐to‐eat (RTE) products compared with traditional retort sterilisation, the quality improvement effect of MATS treatment on shelf‐stable RTE products has not been extensively studied. This study wa...
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| Veröffentlicht in: | International journal of food science & technology 2022-06, Vol.57 (6), p.3400-3409 |
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| container_title | International journal of food science & technology |
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| creator | Jiang, Jiale Zhang, Mei Luan, Donglei Xu, Changhua Hua, Chuanxiang Zhu, Qingcheng Tao, Ningping |
| description | Summary
Although microwave‐assisted thermal sterilisation (MATS) held great potential to sterilise ready‐to‐eat (RTE) products compared with traditional retort sterilisation, the quality improvement effect of MATS treatment on shelf‐stable RTE products has not been extensively studied. This study was performed to evaluate the efficacy and applicability of MATS combined with olive oil vacuum impregnation against lipid oxidation and microbial growth in RTE Pacific saury during storage. MATS combined with olive oil vacuum impregnation (MTSO) effectively reduced processing time (by 57%) compared to retort‐treated RTE Pacific saury at the same thermal lethality value. The lower cooking loss (6.19%) and colour damage indicated that MTSO enhanced water retention and the stability of tissue structure compared to retort‐treated group (9.88%) or no olive oil group (7.11%). Lipid oxidation and protein degradation were effectively inhibited in MATS groups compared to retort‐treated ones during storage; such effect was more effective in olive oil impregnated group. Likewise, microbial activity and electronic sensory evaluations showed that the shelf life of MTSO group was extended by 1 week compared to retort‐treated groups. Overall, MTSO had considerable industrial potential to yield RET Pacific saury and even RTE products with better quality attributes than retort‐treated ones.
MATS is more efficient than retort sterilisation in RTE Pacific saury processing. MATS combined with olive oil impregnation prolongs the shelf life of products. MTSO has considerable industrial potential to yield RET products. |
| doi_str_mv | 10.1111/ijfs.15663 |
| format | Article |
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Although microwave‐assisted thermal sterilisation (MATS) held great potential to sterilise ready‐to‐eat (RTE) products compared with traditional retort sterilisation, the quality improvement effect of MATS treatment on shelf‐stable RTE products has not been extensively studied. This study was performed to evaluate the efficacy and applicability of MATS combined with olive oil vacuum impregnation against lipid oxidation and microbial growth in RTE Pacific saury during storage. MATS combined with olive oil vacuum impregnation (MTSO) effectively reduced processing time (by 57%) compared to retort‐treated RTE Pacific saury at the same thermal lethality value. The lower cooking loss (6.19%) and colour damage indicated that MTSO enhanced water retention and the stability of tissue structure compared to retort‐treated group (9.88%) or no olive oil group (7.11%). Lipid oxidation and protein degradation were effectively inhibited in MATS groups compared to retort‐treated ones during storage; such effect was more effective in olive oil impregnated group. Likewise, microbial activity and electronic sensory evaluations showed that the shelf life of MTSO group was extended by 1 week compared to retort‐treated groups. Overall, MTSO had considerable industrial potential to yield RET Pacific saury and even RTE products with better quality attributes than retort‐treated ones.
MATS is more efficient than retort sterilisation in RTE Pacific saury processing. MATS combined with olive oil impregnation prolongs the shelf life of products. MTSO has considerable industrial potential to yield RET products.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15663</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Biodegradation ; Biological activity ; Cololabis saira ; Cooking ; Edible oils ; Evaluation ; Impregnation ; Lethality ; Lipid peroxidation ; Lipids ; Microbial activity ; Microorganisms ; Microwaves ; microwave‐assisted thermal sterilisation ; Olive oil ; Oxidation ; pacific saury ; quality ; Quality assessment ; Quality control ; Quality management ; ready‐to‐eat product ; retort sterilisation ; Shelf life ; Sterilization ; Structural stability ; Vacuum</subject><ispartof>International journal of food science & technology, 2022-06, Vol.57 (6), p.3400-3409</ispartof><rights>2022 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2022 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3013-b45f158ffbce5b68250218093f6ffac3c3dbb0fc4f84092bdfb3827768c4de9a3</citedby><cites>FETCH-LOGICAL-c3013-b45f158ffbce5b68250218093f6ffac3c3dbb0fc4f84092bdfb3827768c4de9a3</cites><orcidid>0000-0001-8288-0520</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15663$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15663$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids></links><search><creatorcontrib>Jiang, Jiale</creatorcontrib><creatorcontrib>Zhang, Mei</creatorcontrib><creatorcontrib>Luan, Donglei</creatorcontrib><creatorcontrib>Xu, Changhua</creatorcontrib><creatorcontrib>Hua, Chuanxiang</creatorcontrib><creatorcontrib>Zhu, Qingcheng</creatorcontrib><creatorcontrib>Tao, Ningping</creatorcontrib><title>Quality assessment of ready‐to‐eat Pacific saury (Cololabis saira) using microwave‐assisted thermal sterilisation combined with olive oil vacuum impregnation</title><title>International journal of food science & technology</title><description>Summary
Although microwave‐assisted thermal sterilisation (MATS) held great potential to sterilise ready‐to‐eat (RTE) products compared with traditional retort sterilisation, the quality improvement effect of MATS treatment on shelf‐stable RTE products has not been extensively studied. This study was performed to evaluate the efficacy and applicability of MATS combined with olive oil vacuum impregnation against lipid oxidation and microbial growth in RTE Pacific saury during storage. MATS combined with olive oil vacuum impregnation (MTSO) effectively reduced processing time (by 57%) compared to retort‐treated RTE Pacific saury at the same thermal lethality value. The lower cooking loss (6.19%) and colour damage indicated that MTSO enhanced water retention and the stability of tissue structure compared to retort‐treated group (9.88%) or no olive oil group (7.11%). Lipid oxidation and protein degradation were effectively inhibited in MATS groups compared to retort‐treated ones during storage; such effect was more effective in olive oil impregnated group. Likewise, microbial activity and electronic sensory evaluations showed that the shelf life of MTSO group was extended by 1 week compared to retort‐treated groups. Overall, MTSO had considerable industrial potential to yield RET Pacific saury and even RTE products with better quality attributes than retort‐treated ones.
MATS is more efficient than retort sterilisation in RTE Pacific saury processing. MATS combined with olive oil impregnation prolongs the shelf life of products. MTSO has considerable industrial potential to yield RET products.</description><subject>Biodegradation</subject><subject>Biological activity</subject><subject>Cololabis saira</subject><subject>Cooking</subject><subject>Edible oils</subject><subject>Evaluation</subject><subject>Impregnation</subject><subject>Lethality</subject><subject>Lipid peroxidation</subject><subject>Lipids</subject><subject>Microbial activity</subject><subject>Microorganisms</subject><subject>Microwaves</subject><subject>microwave‐assisted thermal sterilisation</subject><subject>Olive oil</subject><subject>Oxidation</subject><subject>pacific saury</subject><subject>quality</subject><subject>Quality assessment</subject><subject>Quality control</subject><subject>Quality management</subject><subject>ready‐to‐eat product</subject><subject>retort sterilisation</subject><subject>Shelf life</subject><subject>Sterilization</subject><subject>Structural stability</subject><subject>Vacuum</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kc1qHDEMx01JIdtNL3kCQy9tYBJ_jL2zx7LkqwTS0vQ82B470eIZb23PLnPLI-Qd8mZ5kjrZnqODhKSfJMQfoWNKTmmxM1i7dEqFlPwDmlEuRcUkowdoRpaCVKJm_BB9SmlNCGF8Uc_Q869RecgTVinZlHo7ZBwcjlZ108vjUw7FWZXxT2XAgcFJjXHCX1fBB680pFKAqL7hMcFwj3swMezU1papshBSth3ODzb2yuOSRPCQVIYwYBN6DUNp7yA_4OBha3EAj7fKjGOPod9Eez-8sUfoo1M-2c__4xz9uTi_W11VN7eX16vvN5XhhPJK18JR0TinjRVaNkwQRhuy5E46pww3vNOaOFO7piZLpjunecMWC9mYurNLxefoy37vJoa_o025XYcxDuVky6QUsm5ouTNHJ3uqvJpStK7dROhVnFpK2lcR2lcR2jcRCkz38A68nd4h2-sfF7_3M_8Ahh-Ryg</recordid><startdate>202206</startdate><enddate>202206</enddate><creator>Jiang, Jiale</creator><creator>Zhang, Mei</creator><creator>Luan, Donglei</creator><creator>Xu, Changhua</creator><creator>Hua, Chuanxiang</creator><creator>Zhu, Qingcheng</creator><creator>Tao, Ningping</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-8288-0520</orcidid></search><sort><creationdate>202206</creationdate><title>Quality assessment of ready‐to‐eat Pacific saury (Cololabis saira) using microwave‐assisted thermal sterilisation combined with olive oil vacuum impregnation</title><author>Jiang, Jiale ; Zhang, Mei ; Luan, Donglei ; Xu, Changhua ; Hua, Chuanxiang ; Zhu, Qingcheng ; Tao, Ningping</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3013-b45f158ffbce5b68250218093f6ffac3c3dbb0fc4f84092bdfb3827768c4de9a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Biodegradation</topic><topic>Biological activity</topic><topic>Cololabis saira</topic><topic>Cooking</topic><topic>Edible oils</topic><topic>Evaluation</topic><topic>Impregnation</topic><topic>Lethality</topic><topic>Lipid peroxidation</topic><topic>Lipids</topic><topic>Microbial activity</topic><topic>Microorganisms</topic><topic>Microwaves</topic><topic>microwave‐assisted thermal sterilisation</topic><topic>Olive oil</topic><topic>Oxidation</topic><topic>pacific saury</topic><topic>quality</topic><topic>Quality assessment</topic><topic>Quality control</topic><topic>Quality management</topic><topic>ready‐to‐eat product</topic><topic>retort sterilisation</topic><topic>Shelf life</topic><topic>Sterilization</topic><topic>Structural stability</topic><topic>Vacuum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jiang, Jiale</creatorcontrib><creatorcontrib>Zhang, Mei</creatorcontrib><creatorcontrib>Luan, Donglei</creatorcontrib><creatorcontrib>Xu, Changhua</creatorcontrib><creatorcontrib>Hua, Chuanxiang</creatorcontrib><creatorcontrib>Zhu, Qingcheng</creatorcontrib><creatorcontrib>Tao, Ningping</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jiang, Jiale</au><au>Zhang, Mei</au><au>Luan, Donglei</au><au>Xu, Changhua</au><au>Hua, Chuanxiang</au><au>Zhu, Qingcheng</au><au>Tao, Ningping</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quality assessment of ready‐to‐eat Pacific saury (Cololabis saira) using microwave‐assisted thermal sterilisation combined with olive oil vacuum impregnation</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-06</date><risdate>2022</risdate><volume>57</volume><issue>6</issue><spage>3400</spage><epage>3409</epage><pages>3400-3409</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Although microwave‐assisted thermal sterilisation (MATS) held great potential to sterilise ready‐to‐eat (RTE) products compared with traditional retort sterilisation, the quality improvement effect of MATS treatment on shelf‐stable RTE products has not been extensively studied. This study was performed to evaluate the efficacy and applicability of MATS combined with olive oil vacuum impregnation against lipid oxidation and microbial growth in RTE Pacific saury during storage. MATS combined with olive oil vacuum impregnation (MTSO) effectively reduced processing time (by 57%) compared to retort‐treated RTE Pacific saury at the same thermal lethality value. The lower cooking loss (6.19%) and colour damage indicated that MTSO enhanced water retention and the stability of tissue structure compared to retort‐treated group (9.88%) or no olive oil group (7.11%). Lipid oxidation and protein degradation were effectively inhibited in MATS groups compared to retort‐treated ones during storage; such effect was more effective in olive oil impregnated group. Likewise, microbial activity and electronic sensory evaluations showed that the shelf life of MTSO group was extended by 1 week compared to retort‐treated groups. Overall, MTSO had considerable industrial potential to yield RET Pacific saury and even RTE products with better quality attributes than retort‐treated ones.
MATS is more efficient than retort sterilisation in RTE Pacific saury processing. MATS combined with olive oil impregnation prolongs the shelf life of products. MTSO has considerable industrial potential to yield RET products.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15663</doi><tpages>3409</tpages><orcidid>https://orcid.org/0000-0001-8288-0520</orcidid></addata></record> |
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| subjects | Biodegradation Biological activity Cololabis saira Cooking Edible oils Evaluation Impregnation Lethality Lipid peroxidation Lipids Microbial activity Microorganisms Microwaves microwave‐assisted thermal sterilisation Olive oil Oxidation pacific saury quality Quality assessment Quality control Quality management ready‐to‐eat product retort sterilisation Shelf life Sterilization Structural stability Vacuum |
| title | Quality assessment of ready‐to‐eat Pacific saury (Cololabis saira) using microwave‐assisted thermal sterilisation combined with olive oil vacuum impregnation |
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