Effects of pulsed light on the sterilization and sensory quality of baked eels

In order to use sterilization technology of pulsed light during baked eels processing, the effect of pulsed light on killing Escherichia coli on the surface of baked eel were analyzed, and then its effect on the sensory quality of baked eels after sterilization was estimated. Results show that pulsed light can reduce bacterium quantity on the surface of baked eels effectively, the sterilization ratio of Escherichia coli is 99.99% with 15 seconds flash on the surface of baked eels. Baked eels have not obvious changes on sensory quality(color, odor, texture, taste) after 25 seconds flash of pulsed light treatment, though the change ratios of peroxide value and acid value are no more than 0.35%. Sterilization of pulsed light has little influence on the quality of baked eels during the storage of eels, and no influence on the sensory quality of baked eels after 30 seconds flash of pulsed light, and the change ratios of peroxide value and acid value are all no more than 0.80%, the change range of the change ratios of peroxide value and acid value is all lower than 0.50%. Among the influencing factors of pulsed light sterilization, the effect of flash time is the most important factor for sterilization effect and the change ratios of peroxide value and acid value of baked eels.