鱼丸的微波灭菌和加热灭菌的比较

Comparison on Microwave Sterilization and Heating Sterilization of Fish Bal

采用微波灭菌和加热灭菌两种物理方法对鱼丸中微生物灭菌进行研究。结果发现:微波850W,持续130s或在98℃水浴下加热60min,对大肠杆菌灭菌的有效率均达到100%。在两种灭菌方法对鱼丸感官质量、蛋白质以及水分含量的影响中,微波灭菌对鱼丸的感官质量与水分含量的影响略大于加热灭菌.

A comparative study on sterilization of fish balls by microwave and heating was carried out. When microwave-sterilization stayed 130s on 850W or heating-sterilization stayed 60min at 98℃, the total number of Escherichia coil could be sterilized by the two methods eventually,i.e, the efficiency is 100%.Meanwhile,the effects on sensory quality,protein and moisture of fish balls by two methods were also observed. For the microwave sterilization,the effect of sensory quality and moisture of fish balls were more than heating sterilization.