LAUSR

Abstract Microorganism control and product quality (texture, sensory, lipid oxidation and carotenoids content) improvement of stewed pork with carrots pasteurized using ZnO nanoparticles combined with radio frequency (ZNCRF) were studied in comparison to conventional high pressure steam (HPS) sterilization. The experimental results showed that ZNCRF pasteurization was better than traditional HPS sterilization. ZNCRF pasteurization reduced the product quality loss (texture, sensory, lipid oxidation and carotenoids content) of stewed pork with carrots and the sensory score remained at 85 out of 100. Measurement of the secondary structure confirmed that ZNCRF was less destructive. From the above, ZNCRF pasteurization may be beneficial for the food industry to manufacture high quality pasteurized stewed pork with carrots and similar products.