Effect of Microwave Sterilization on Quality Properties of Stewed Pork Liver

Abstract

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

CLC Number:

TS251.1

References

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