Effect of Ultraviolet-Pulsed Light and Microwave on Shelf Life of Fermented Fish
Study the quality changes of fermented fish treated with ultraviolet-pulsed light and microwave during the storage.Compared with fermented fish in control group,ultraviolet-pulsed light treated fermented fish had the highest comprehensive scores of the color,flavor and texture,followed by microwave-treated fermented fish.Ultraviolet-pulsed light and microwave treatments inhibited the growth of microorganisms during the storage process of fermented fish,reduced the water content and water activity,volatile base nitrogen content,thiobarbituric acid content,and slowed pH reduction of fermented fish.Ultraviolet-pulsed light treatment had the greatest impact on the storage performance of fermented fish,extending the storage period of fermented fish,followed by microwave treatment.Fermented fish in the control group showed the shortest storage period.Therefore,ultraviolet-pulsed light treatment is a suitable technology for improving the storage performance of fermented fish.
NETL
NSTL
万方数据
维普
