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<p>An investigation into the effects of non-thermal microwaves on Pacific saury (<i>Cololabis saira</i>) fatty acids was conducted using the Double Side Approximating Method (DSAM). Comparison of fatty acid composition differences in microwave processing versus two corresponding water bath treatments revealed that the observed beneficial changes in saury fatty acid profiles were ascribed to microwave-induced non-thermal effects. These effects significantly increased the extraction efficiency of most fatty acids with greater enhancement observed under increased thermal processing intensity. The non-thermal effects intensified as microwave processing duration extended, however excessively high temperatures negatively affected the extractable fatty acids. To sum up, microwave processing displayed high potential for improving the lipid quality of Pacific saury and producing high quality, shelf stable products, alongside preserved microbial safety. Future research could further optimize microwave parameters to achieve the best balance between nutritional and sensory quality, thereby promoting the practical application of this technology in fish processing.</p>

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Investigation of microwave non-thermal effects on fatty acids in Pacific saury (Cololabis saira) during sterilization

  • 期刊论文

  • 发表日期：

    2026年7月16日

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  • Huan Sun,
  • Kaihui Ding,
  • Yifen Wang,
  • Wenzheng Shi,
  • Xichang Wang,
  • Changhu Xue,
  • Donglei Luan

摘要

An investigation into the effects of non-thermal microwaves on Pacific saury (Cololabis saira) fatty acids was conducted using the Double Side Approximating Method (DSAM). Comparison of fatty acid composition differences in microwave processing versus two corresponding water bath treatments revealed that the observed beneficial changes in saury fatty acid profiles were ascribed to microwave-induced non-thermal effects. These effects significantly increased the extraction efficiency of most fatty acids with greater enhancement observed under increased thermal processing intensity. The non-thermal effects intensified as microwave processing duration extended, however excessively high temperatures negatively affected the extractable fatty acids. To sum up, microwave processing displayed high potential for improving the lipid quality of Pacific saury and producing high quality, shelf stable products, alongside preserved microbial safety. Future research could further optimize microwave parameters to achieve the best balance between nutritional and sensory quality, thereby promoting the practical application of this technology in fish processing.