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标题：Effect of a Novel Microwave-Assisted Induction Heating (MAIH) Technology on the Quality of Prepackaged Asian Hard Clam ( Meretrix lusoria)
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作者：Yi-Chen Lee ; Chung-Saint Lin ; Wei-Han Zeng 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：10
DOI：10.3390/foods10102299
语种：English
出版社：MDPI Publishing
摘要：The microwave-assisted induction heating (MAIH) method—an emerging thermal technique—was studied to heat the prepackaged raw hard clam ( Meretrix lusoria). The cooking effects on microbial and physiochemical qualities of clam were investigated. After the heating of the clam meat samples, the aerobic plate count (APC), psychrotrophic bacteria count (PBC), and total volatile basic nitrogen (TVBN) levels decreased with increasing heating time, but the shucking ratio, area shrinkage, and texture (hardness, cohesiveness, and chewiness) increased. In addition, the L* (lightness) and W (whiteness) of the clam meat samples increased significantly at the beginning of the heating period, whereas they decreased significantly with extended heating time. However, a* (redness) had the opposite trend. This study found that when clams were heated for more than 120 s at 130 °C or 150 s at 90 °C, they displayed obvious shrinking and a yellow-brown appearance, indicating that they are overcooked. After heating by MAIH for at least 110 s at 130 °C or 130 s at 90 °C, the samples were cooked well and gains a completely shucking, along with no microbial count detected. Therefore, the results indicated that the optimum heating conditions for prepackaged hard clams subjected to an MAIH machine were 130 °C for 110 s or 90 °C for 130 s.
关键词：enhard clam;microwave-assisted induction heating;microwave;quality;thermal technology