Quality Change of Ready-to-eat Fermented Yellow Croaker during Thermal Sterilization Process

Abstract

Abstract: In order to explore the quality change of ready-to-eat fermented yellow croaker during thermal sterilization process, the results obtained for the F (the time needed to kill microorganisms by 90%) and C values and quality parameters such as color, texture and liquid loss were compared under different conditions of sterilization temperature/sterilization time, and spray-water heating and cooling rates. The results showed that the F value revealed a marked increase with the extension of sterilization time. Similarly, higher temperature could result in notably increased F and C values. In addition, fast spray-water heating and cooling rates could result in longer sterilization time at the constant temperature for reaching the same F value when compared with slow spray-water heating and cooling rates. Moreover, fast spray-water heating and cooling rates could also result in larger surface C value and C/F value although both conditions revealed a similar central C value. Therefore, high-temperature and short-term sterilization can offer better color and texture as well as low water loss for yellow croaker. Fast spray-water heating and cooling rates can result in less water loss. The optimal thermal sterilization conditions are sterilization temperature of 127 ℃, heating rate of 10.99 ℃/min and cooling rate of 12.32 ℃/min.

Key words: ready-to-eat fermented yellow croaker, thermal sterilization, quality change

CLC Number:

References

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