FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W4285807579> ?p ?o ?g. }

• W4285807579 endingPage "103089" @default.
• W4285807579 startingPage "103089" @default.
• W4285807579 abstract "Microwave-assisted induction heating (MAIH) is a complex heating process characterized by rapid and uniform heating based on a combination of microwave heating (power: 1000 W; frequency: 2450 MHz) applied from above and electromagnetic induction heating (power: 1500 W) applied from below. In this study, we assessed the utility of MAIH in processing the flesh of barramundi (Lates calcarifer), an important aquaculture species in Asian countries. To determine the effects of different heating conditions on the microbial contamination and physicochemical qualities of barramundi meat, fresh barramundi meats (100 g) were sealed in heat-resistant crystallized polyethylene terephthalate containers containing 150 mL of saline solution, and were subsequently heated in MAIH to 90 °C or 70 °C and held to different time. The results revealed that in response to an increase in the duration of heating, there were reductions in the aerobic plate count, psychrotrophic bacteria count, hydrogen sulphide-producing bacteria count, and coliform count, along with lower contents of total volatile basic nitrogen, in treated samples. Conversely, with a prolongation of the time exposed to heat, we detected increases in the L* (lightness),W (whiteness), ΔE(colour difference), and texture (hardness and chewiness) of fish meat, whereas there was a reduction of a* (redness). When the samples were heated for at least 110 s to 90 °C or for at least 130 s to 70 °C, the barramundi meats obtained appeared to be fully cooked with microbial counts below the limits of detection. In addition, under both heating conditions, thermal imaging revealed a uniform distribution of temperature within treated samples. Furthermore, monitoring of temperature profiles at central points in fish samples revealed that maximum temperatures of 97 °C and 79 °C were reached in response to MAIH processing at 90 °C for 110 s and 70 °C for 130 s, respectively. Thus, on the basis of the quality considerations of appearance, microbial count, and texture, the recommended optimal heating conditions for barramundi meats produced using MAIH are 90 °C for 110 s and 70 °C for 130 s. The MAIH equipment is a novel thermal processing technology and allows food to be heated and pasteurized simultaneously after the package is sealed, eliminates issues of secondary contamination due to the need for subsequent packaging, and extends the shelf life. MAIH technology, therefore, serves as a viable future alternative for thermal processing of manufacturing refrigerated ready-to-eat seafood." @default.
• W4285807579 created "2022-07-19" @default.
• W4285807579 creator A5012513888 @default.
• W4285807579 creator A5035108215 @default.
• W4285807579 creator A5044270612 @default.
• W4285807579 creator A5050857532 @default.
• W4285807579 creator A5060448152 @default.
• W4285807579 creator A5065231683 @default.
• W4285807579 creator A5074664727 @default.
• W4285807579 date "2022-08-01" @default.
• W4285807579 modified "2023-10-05" @default.
• W4285807579 title "Cooking and pasteurizing evaluation of barramundi (Lates calcarifer) meats subjected to an emerging microwave-assisted induction heating (MAIH) technology" @default.
• W4285807579 cites W1495456279 @default.
• W4285807579 cites W1677563860 @default.
• W4285807579 cites W1981709297 @default.
• W4285807579 cites W1986277983 @default.
• W4285807579 cites W2006470392 @default.
• W4285807579 cites W2010128011 @default.
• W4285807579 cites W2022896431 @default.
• W4285807579 cites W2038928661 @default.
• W4285807579 cites W2048491721 @default.
• W4285807579 cites W2063436182 @default.
• W4285807579 cites W2120687538 @default.
• W4285807579 cites W2140396596 @default.
• W4285807579 cites W2161557564 @default.
• W4285807579 cites W2164212156 @default.
• W4285807579 cites W2182327280 @default.
• W4285807579 cites W2415035336 @default.
• W4285807579 cites W2435166371 @default.
• W4285807579 cites W2464468212 @default.
• W4285807579 cites W2624777743 @default.
• W4285807579 cites W2734425372 @default.
• W4285807579 cites W2887811146 @default.
• W4285807579 cites W3030486985 @default.
• W4285807579 cites W3133824386 @default.
• W4285807579 cites W3190721574 @default.
• W4285807579 cites W3202787608 @default.
• W4285807579 cites W3205736010 @default.
• W4285807579 cites W3208671604 @default.
• W4285807579 doi "https://doi.org/10.1016/j.ifset.2022.103089" @default.
• W4285807579 hasPublicationYear "2022" @default.
• W4285807579 type Work @default.
• W4285807579 citedByCount "3" @default.
• W4285807579 countsByYear W42858075792023 @default.
• W4285807579 crossrefType "journal-article" @default.
• W4285807579 hasAuthorship W4285807579A5012513888 @default.
• W4285807579 hasAuthorship W4285807579A5035108215 @default.
• W4285807579 hasAuthorship W4285807579A5044270612 @default.
• W4285807579 hasAuthorship W4285807579A5050857532 @default.
• W4285807579 hasAuthorship W4285807579A5060448152 @default.
• W4285807579 hasAuthorship W4285807579A5065231683 @default.
• W4285807579 hasAuthorship W4285807579A5074664727 @default.
• W4285807579 hasConcept C109097599 @default.
• W4285807579 hasConcept C112570922 @default.
• W4285807579 hasConcept C185592680 @default.
• W4285807579 hasConcept C18903297 @default.
• W4285807579 hasConcept C2778937986 @default.
• W4285807579 hasConcept C2780008901 @default.
• W4285807579 hasConcept C2780477921 @default.
• W4285807579 hasConcept C2780805331 @default.
• W4285807579 hasConcept C2909208804 @default.
• W4285807579 hasConcept C31903555 @default.
• W4285807579 hasConcept C505870484 @default.
• W4285807579 hasConcept C86803240 @default.
• W4285807579 hasConceptScore W4285807579C109097599 @default.
• W4285807579 hasConceptScore W4285807579C112570922 @default.
• W4285807579 hasConceptScore W4285807579C185592680 @default.
• W4285807579 hasConceptScore W4285807579C18903297 @default.
• W4285807579 hasConceptScore W4285807579C2778937986 @default.
• W4285807579 hasConceptScore W4285807579C2780008901 @default.
• W4285807579 hasConceptScore W4285807579C2780477921 @default.
• W4285807579 hasConceptScore W4285807579C2780805331 @default.
• W4285807579 hasConceptScore W4285807579C2909208804 @default.
• W4285807579 hasConceptScore W4285807579C31903555 @default.
• W4285807579 hasConceptScore W4285807579C505870484 @default.
• W4285807579 hasConceptScore W4285807579C86803240 @default.
• W4285807579 hasFunder F4320319304 @default.
• W4285807579 hasFunder F4320327963 @default.
• W4285807579 hasLocation W42858075791 @default.
• W4285807579 hasOpenAccess W4285807579 @default.
• W4285807579 hasPrimaryLocation W42858075791 @default.
• W4285807579 hasRelatedWork W1590577796 @default.
• W4285807579 hasRelatedWork W1965170532 @default.
• W4285807579 hasRelatedWork W2284334227 @default.
• W4285807579 hasRelatedWork W2336249440 @default.
• W4285807579 hasRelatedWork W2563718208 @default.
• W4285807579 hasRelatedWork W2611067125 @default.
• W4285807579 hasRelatedWork W300600644 @default.
• W4285807579 hasRelatedWork W3011449556 @default.
• W4285807579 hasRelatedWork W4230897798 @default.
• W4285807579 hasRelatedWork W4285807579 @default.
• W4285807579 hasVolume "80" @default.
• W4285807579 isParatext "false" @default.
• W4285807579 isRetracted "false" @default.
• W4285807579 workType "article" @default.