Abstract：A comparative study on sterilization of fish balls by microwave and heating was carried out. When microwave-sterilization stayed 130s on 850W or heating-sterilization stayed 60min at 98℃, the total number of Escherichia coli could be sterilized by the two methods eventually,i.e, the efficiency is 100%.Meanwhile,the effects on sensory quality,protein and moisture of fish balls by two methods were also observed.For the microwaves terilization,thee ffecto fs ensoryq uality and moisture of fish balls were more than heating sterilization.
金声琅；丁芸. 鱼丸的微波灭菌和加热灭菌的比较[J]. 肉类研究, 2006, 20(12): 29-32.
Jin Shenglang;Ding Yun. Comparison on Microwave Sterilization and Heating Sterilization of Fish Bal. Meat Research, 2006, 20(12): 29-32.
2006, Vol. 20 
