{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,7]],"date-time":"2026-11-07T23:09:19Z","timestamp":1794092959836,"version":"4.8.0"},"reference-count":55,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2023,12,7]],"date-time":"2023-12-07T00:00:00Z","timestamp":1701907200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Key Research and Development Program of Shandong Province","award":["2023CXPT050"],"award-info":[{"award-number":["2023CXPT050"]}]},{"name":"Key Research and Development Program of Shandong Province","award":["20ZR1423800"],"award-info":[{"award-number":["20ZR1423800"]}]},{"name":"Shanghai Natural &amp; Science Foundation program in China","award":["2023CXPT050"],"award-info":[{"award-number":["2023CXPT050"]}]},{"name":"Shanghai Natural &amp; Science Foundation program in China","award":["20ZR1423800"],"award-info":[{"award-number":["20ZR1423800"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Microwave sterilization is a novel potential sterilization technology to improve food quality. An industrial microwave sterilization system was used to sterilize imitation crab meat under thermal processing intensity F0 = 1, 2, 3. The characteristics of the microwave process, such as heating rate, processing time, and C100, were calculated. In addition, the quality of processed imitation crab meat was investigated. Compared with the conventional retort method, microwave sterilization significantly shortened the processing time of imitation crab meat by 63.71% to 72.45%. Under the same thermal processing intensity, microwave sterilization has demonstrated better results than retort sterilization in terms of water-holding capacity, color, and texture. Furthermore, microwave-treated imitation crab meat ingredients had a greater capacity to bind water molecules and obtained a more appropriate secondary protein structure. In addition, microwave technology can better preserve the unsaturated fatty acids (UFA) of imitation crab meat, which are 9.14%, 1.19%, and 0.32% higher than the traditional method at F0 = 1, 2, 3. The results would provide useful data for the subsequent research and development of ready-to-eat surimi products.<\/jats:p>","DOI":"10.3390\/foods12244412","type":"journal-article","created":{"date-parts":[[2023,12,7]],"date-time":"2023-12-07T10:45:33Z","timestamp":1701945933000},"page":"4412","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production"],"prefix":"10.3390","volume":"12","author":[{"given":"Qianqian","family":"Xue","sequence":"first","affiliation":[{"name":"Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China"},{"name":"Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Changhu","family":"Xue","sequence":"additional","affiliation":[{"name":"Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China"},{"name":"Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2292-4880","authenticated-orcid":false,"given":"Donglei","family":"Luan","sequence":"additional","affiliation":[{"name":"Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China"},{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yajing","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yunqi","family":"Wen","sequence":"additional","affiliation":[{"name":"Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China"},{"name":"Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shijie","family":"Bi","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lili","family":"Xu","sequence":"additional","affiliation":[{"name":"Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1444-6121","authenticated-orcid":false,"given":"Xiaoming","family":"Jiang","sequence":"additional","affiliation":[{"name":"Food Science & Human Health Laboratory, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China"},{"name":"Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,12,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"537","DOI":"10.1016\/j.foodhyd.2019.05.043","article-title":"Effect of Plant Protein Mixtures on the Microstructure and Rheological Properties of Myofibrillar Protein Gel Derived from Red Sea Bream (Pagrosomus major)","volume":"96","author":"Lin","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"106290","DOI":"10.1016\/j.foodhyd.2020.106290","article-title":"The Interaction of Starch-Gums and Their Effect on Gel Properties and Protein Conformation of Silver Carp Surimi","volume":"112","author":"Mi","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_3","first-page":"28","article-title":"China Fishery Statistical Yearbook","volume":"2","author":"Bureau","year":"2021","journal-title":"Chin. 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