Study On The Process Of Microwave Heat Of Instant Mackerel And Shelf Life Prediction

The mackerel was chosen as the experimental material, and the microwave cooking was systematically researched in the paper. The technology of microwave cooking has been determined by experiments, which provide data and experimental basis for the instant mackerel product.The optimal condition of deodorizing and brine salting are as the following:The optimum deodorizing condition of fishy flavor removal was acquired by steeping fish slice in mixed solution containing 4% perilla fluids and 5%o vinegar at 20℃-25℃ for 2h at a ratio of mass fish slice to the solution of 1:2.The brine salting concentration 6%, salting time 1.5 h, ratio of mass fish slice to the solution is 1:4, temperature 4℃.Research on the technology of microwave cooking:Microwave preheating power, microwave maturation power, distribution of preheating time and cooking time and throughput whether have influence on quality of the mackerel after microwave cooking was studied by the single factor experiment.It draw a conclusion that microwave preheating power, microwave maturation power, distribution of preheating time and cooking time and throughput had significant influence. Based on the single experiment, four factors and three levels orthogonal table was taken to optimize microwave cooking parameters by the fuzzy sensory evaluation method.The effect of cooking methods (boiling, microwaving, steaming)on qualities. All the treatments reduced moisture and improved the protein levels. There were moisture and lipid losses during cooking among the different methods. Comparing with the raw fillets, the peroxide value of the boiling, microwave baking, steaming had no difference. The experiment indicated that microwave cooking sample had more protein, fat and lower extent fat oxidation. The fatty acid profile indicated only minor differences among them.After four different sterilization methods to deal with the product, as well as comparing with the blank group, the results show a combination of microwave sterilization and pasteurization sterilization is better, especially in treated samples with meat damage, excellent taste and longer shelf life.Lastly, the shelf life of product was predicted. The results indicated that the shelf life was predicted with the kinetic mode. The Arrhenius model of product at 4 "Cwas established by the PV and the first-order reaction kinetic equation. The kinetic equation was A=Aoe 0.010469t. Prediction of the shelf life was 82 days at 4 ℃ by this model.