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Effect of microwave and open flame heating on the microbial counts and weight loss of eel



Effect of microwave and open flame heating on the microbial counts and weight loss of eel



Nippon Suisan Gakkaishi 42(4): 405-410



The decimal reduction time and the thermal death time of Escherichia coli Type I in eel bouillion were studied. The effects of microwave and open flame heating on microbial inactivation and weight loss of eel fillet were compared. The thermal death time regression curve of E. coli in eel bouillion was found to have a Z value = 5.1.degree. C with over 90% confidence levels. The lethal effect of microorganisms in eel fillets treated by open flame was higher than that of microwaves at 2450 MHz if the results were evaluated under equal weight losses. The weight loss of flame-heated fillet was 0.43% for every degree (.degree. C) increase in temperature within 50-80.degree. C and for microwave-heated fillet 0.44% between 42-87.degree. C. The combination of heating for 2 min over flame and followed by 15 s in microwaves had almost the same effect in weight loss and microbial counts as that heated for 5 min by flame alone.

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Accession: 005254202

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DOI: 10.2331/suisan.42.405



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