Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production
Qianqian Xue, Changhu Xue, Donglei Luan, Yajing Wang, Yunqi Wen, Shijie Bi, Lili Xu, Xiaoming Jiang, Robert L Buchanan · 2023
Read Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production by Qianqian Xue, Changhu Xue, Donglei Luan, Yajing Wang, Yunqi Wen, Shijie Bi, Lili Xu, Xiaoming Jiang, Robert L Buchanan (2023) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-10743175.txt.
Description
Qianqian Xue and co-authors test, in two thousand twenty-three, microwave sterilisation for ready-to-eat imitation crab meat. Heat must kill germs in such food, but slow heat can spoil taste and feel. A factory-scale microwave system may do the same job faster and more gently.
The team treated the meat at three set heat levels and logged heat rate, time, and quality traits. Microwaves cut the process time by roughly two thirds versus the standard retort method. At the same heat level, the crab meat held water better and kept better colour and texture. Its protein form also stayed closer to ideal. Helpful fats were kept slightly better too. The data aim to guide future surimi food work.
Catalog record
| CREATOR | Qianqian Xue, Changhu Xue, Donglei Luan, Yajing Wang, Yunqi Wen, Shijie Bi, Lili Xu, Xiaoming Jiang, Robert L Buchanan |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 43 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |