Abstract
Microwave processing is a novel technology in shortening food processing time and improving product quality. These advantages are achieved through the thermal and possible non-thermal effects of microwave. The main objective of the study was to explore the non-thermal effects of microwave electromagnetic (EM) fields on quality traits of pasteurized Oncorhynchus keta Walbaum fillets. A single-mode microwave processing system processed the fillets with a pasteurization thermal lethality value of F90 = 10 min. Corresponding pasteurization process with synchronous heating was designed to match the time-temperature profile of microwave processing. Retort pasteurization was used as a conventional process to compare the fillet quality performance with microwave pasteurization. With the pasteurization thermal treatment level, the proportion of six free amino acids was significantly different (P < 0.05) between the microwave pasteurized fillets and synchronous heating pasteurized fillets. The result could be attributed to the non-thermal effects of microwave EM fields. Compared with the retort pasteurization, the microwave process performed better in overall quality. Results suggested that microwave pasteurization exerted non-thermal effects in individual quality traits and caused less damage to fillet quality than the retort process in overall quality.
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