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
Hauptverfasser:	Jiang, Jiale, Zhang, Mei, Luan, Donglei, Xu, Changhua, Hua, Chuanxiang, Zhu, Qingcheng, Tao, Ningping
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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