Physicochemical, microstructural, and microbial qualities of dehydrated Tuna chunks: Effects of microwave power and drying methods

Viji, P.; Badireddy, Madhusudana Rao; Debbarma, Jesmi; Pallela, Panduranga Naga Vijay Kumar

doi:10.1111/jfpp.15426

Cited by 11 publications

(6 citation statements)

References 37 publications

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“…This study proves that microwave sterilization is more effective in preserving unsaturated fatty acids (UFA) and can increase their content by up to 9.14% compared with retort. Other researchers have also reported that microwave technology can reduce the degree of fatty acid oxidation [51][52][53]. It is widely accepted that the use of microwaves can reduce the exposure time of food to high temperatures, leading to the advantage [54,55].…”

Section: Effect Of Microwave Sterilization On Food Qualitymentioning

confidence: 99%

Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production

Xue,

Luan

et al. 2023

Foods

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Microwave sterilization is a novel potential sterilization technology to improve food quality. An industrial microwave sterilization system was used to sterilize imitation crab meat under thermal processing intensity F0 = 1, 2, 3. The characteristics of the microwave process, such as heating rate, processing time, and C100, were calculated. In addition, the quality of processed imitation crab meat was investigated. Compared with the conventional retort method, microwave sterilization significantly shortened the processing time of imitation crab meat by 63.71% to 72.45%. Under the same thermal processing intensity, microwave sterilization has demonstrated better results than retort sterilization in terms of water-holding capacity, color, and texture. Furthermore, microwave-treated imitation crab meat ingredients had a greater capacity to bind water molecules and obtained a more appropriate secondary protein structure. In addition, microwave technology can better preserve the unsaturated fatty acids (UFA) of imitation crab meat, which are 9.14%, 1.19%, and 0.32% higher than the traditional method at F0 = 1, 2, 3. The results would provide useful data for the subsequent research and development of ready-to-eat surimi products.

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Section: Effect Of Microwave Sterilization On Food Qualitymentioning

confidence: 99%

Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production

Xue,

Luan

et al. 2023

Foods

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“…The microwave technology has also been used as an enhancer for drying procedures of fish. Pankyamma et al (2021) evaluated the effects of different drying methods on marinated boneless tuna chunks. The authors studied microwave vacuum drying at different powers (600, 650, and 700 W) and compared it to sun drying and hot air drying.…”

Section: Microwave Heating Advances In Seafood Industrymentioning

confidence: 99%

“…Microwave heating uses electromagnetic waves, typically at a frequency of 2.45 GHz, to penetrate the material and generate heat through the excitation of molecules, particularly polar molecules like water. The heat is generated from within the material itself rather than being conducted from an external source, which can lead to more uniform and faster heating than conventional methods (Lee et al., 2021; Pankyamma et al., 2021).…”

Section: Emerging Technologies For Seafood Processingmentioning

confidence: 99%

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

Russo,

Langellotti,

Torrieri

et al. 2023

Comp Rev Food Sci Food Safe

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Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high‐pressure processing (HPP) to edible coatings, and their exploration and application in seafood processing are of great importance. This review synthesizes the recent advancements in various emerging technologies used in the seafood industry and critically evaluates their efficacy, challenges, and potential benefits. The technologies covered include HPP, ultrasound, pulsed electric field, plasma technologies, pulsed light, low‐voltage electrostatic field, ozone, vacuum cooking, purified condensed smoke, microwave heating, and edible coating. Each technology offers unique advantages and presents specific challenges; however, their successful application largely depends on the nature of the seafood product and the desired result. HPP and microwave heating show exceptional promise in terms of quality retention and shelf‐life extension. Edible coatings present a multifunctional approach, offering preservation and the potential enhancement of nutritional value. The strength, weakness, opportunity, and threat (SWOT) analysis indicates that, despite the potential of these technologies, cost‐effectiveness, scalability, regulatory considerations, and consumer acceptance remain crucial issues. As the seafood industry stands on the cusp of a technological revolution, understanding these nuances becomes imperative for sustainable growth. Future research should focus on technological refinements, understanding consumer perspectives, and developing regulatory frameworks to facilitate the adoption of these technologies in the seafood industry.

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“…(Chandrasekaran et al, 2013). Recent studies have shown that microwaves can be combined with other processing methods and subsequently applied to marinated meat products (Jantaranikorn et al, 2023;Pankyamma et al, 2021;Wang et al, 2022). For instance, Wang et al (2022) studied the flavor attributes of marinated pork belly cooked using conventional pan-heating, microwave heating, and microwave coupled with conduction heating.…”

Section: Microwave and Ohmic Heatingmentioning

confidence: 99%

“…Also, microwave heating may expedite the breakdown of proteins and the thermal destruction of ribonucleotides, resulting in larger concentrations of free amino acids and nucleotides compared to conventional thermal heating. Pankyamma et al (2021) investigated the effects of microwave power and drying techniques on the quality of tuna chunks marinated with salt, chili powder, turmeric powder, and pepper powder. The samples marinated and dried at 700 W displayed excellent rehydration capabilities and enhanced microbiological stability, although lipid oxidation was increased in the same samples.…”

Section: Microwave and Ohmic Heatingmentioning

confidence: 99%

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

Okpala

Hassani

Korzeniowska

et al. 2023

Food Sci. Technol (Campinas)

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Nowadays, natural preservatives, specifically involving marinades, are being applied to meat products to enhance various quality attributes. The need for food preservation has continually strengthened the processing of meat products. Besides the global production of bovine, porcine, ovine, and caprine animals, including poultry, that varies across continents, meeting the demands/needs of ever-increasing (global) population remains the focus. The growing consumer health awareness alongside intensifying global competition by meat producers cumulatively strengthens the call for healthier products, including preservation strategies. However, as published experimental/synthesized literature involving animal meat products, plant-based marination, and thermal processes continues to grow, there is a need to supplement existing information. Therefore, this treatise aims to discuss how the quality of animal meat products has been enhanced through plant-based marinations and thermal processes, drawing from plant-based marination: some key examples and usefulness; marination/marinades: briefs on preparation and applications; major thermal processes applied to marinated meat products; as well as quality implications of thermally processed marinated meat products. In certain instances, either marination would aid heat processing or vice versa, while in others, thermal processing may well be detrimental to marination.

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Physicochemical, microstructural, and microbial qualities of dehydrated Tuna chunks: Effects of microwave power and drying methods

Cited by 11 publications

References 37 publications

Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production

Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

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