关键词: 大马哈鱼鱼片；微波巴氏杀菌；蒸煮损失率；色差；质构分析；风味

Abstract: In order to find out the effect of microwave pasteurization on the quality of soft-packed Oncorhynchus keta Walbaum fillets, microwave pasteurization of soft packaged fish fillets (6 cm × 10 cm × 1.6 cm) was carried out by using an 896 MHz microwave system. A comparison was performed with traditional water bath sterilization. The cooking loss rate and water contents of raw and sterilized fish fillets were measured, and the color difference, texture, and flavor components were analyzed using a colorimeter, a texture analyzer and an electronic nose, respectively. Compared with the water bath group, the processing time was reduced by 43.62%, the cooking loss rate by 11.53%, and the total color difference by 24.64% but with a significant increase being observed in redness value (a*) (P < 0.05) for the microwave group. Texture profile analysis showed that the hardness of microwave sterilized samples was significantly lower than that of the water bath group (P < 0.05), and the springiness was better than that of the water bath group. The results of electronic nose revealed no significant difference in odorants between the microwave and water bath groups. Therefore, it could be argued that microwave heating did not generate off-odorants. In conclusion, at the degree of thermal treatment adopted in this study, compared with traditional water bath sterilization, microwave pasteurization was superior in maintaining the cooking loss rate, color and texture of Oncorhynchus keta Walbaum fillets. This study provides a practical foundation for microwave pasteurization of fish meat products.

Key words: Oncorhynchus keta Walbaum fillets; microwave pasteurization; cooking loss rate; color difference; texture profile analysis; flavor