FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (1): 69-72.

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Effect of Microwave Sterilization on Quality Properties of Stewed Pork Liver

  

  • Received:2012-05-15 Revised:2012-12-14 Online:2013-01-15 Published:2013-01-07
  • Contact: CHENG Xiao-Yu E-mail:chxyey@yahoo.com.cn

Abstract: This study explored the effect of microwave sterilization on quality properties of stewed pork liver such as microbiological indexes, moisture content, texture, color and vitamin A content. After microwave sterilization, the moisture content and tenderness of stewed pork liver decreased, and the toughness increased. When the surface temperature reached 70 ℃, similar sterilization efficiency to that obtained by high temperature treatment was obtained. Moreover, after microwave sterilization, the color of stewed pork liver became dark, and vitamin A content declined, but only minor quality change was observed when compared with high temperature sterilization.

Key words: stewed pork liver, microwave sterilization, quality changes

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