刘俊梅,米瑞芳,胡小松,吴继红.不同杀菌方式对即食胡萝卜片品质影响的比较分析[J].,2020,36(6):97-104.
不同杀菌方式对即食胡萝卜片品质影响的比较分析
Comparative Analysis of Different Sterilization Ways on Quality of Prepared Carrot Slices
投稿时间:2019-12-24  
DOI:10.13982/j.mfst.1673-9078.2020.6.1269
中文关键词:  即食胡萝卜片  超高压杀菌  热辅助超高压杀菌  巴氏杀菌  电子舌技术
英文关键词:prepared carrot slices  high hydrostatic pressure  pressure-assisted thermal sterilization  pasteurization  smartongue
作者简介:刘俊梅(1990-),女,研究方向:食品风味化学及新型食品杀菌技术 通讯作者:吴继红(1964-),女,教授,研究方向:果蔬食品风味化学方面
基金项目:北京市科技计划项目(Z131100003113001);国家科技支撑计划项目(2014BAD04B04)
作者单位
刘俊梅 (1.中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,农业部果蔬加工重点开放实验室,北京 100083) 
米瑞芳 (2.北京食品科学研究院,北京 100068) 
胡小松 (1.中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,农业部果蔬加工重点开放实验室,北京 100083) 
吴继红 (1.中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,农业部果蔬加工重点开放实验室,北京 100083) 
AuthorInstitution
LIU Jun-mei (1.Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, National Engineering & Technology Research Centre for Fruits & Vegetable Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China) 
MI Rui-fang (2.Beijing Acedemy of Food Sciences, Beijing 100068, China) 
HU Xiao-song (1.Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, National Engineering & Technology Research Centre for Fruits & Vegetable Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China) 
WU Ji-hong (1.Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, National Engineering & Technology Research Centre for Fruits & Vegetable Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China) 
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中文摘要:
      本研究将胡萝卜片为代表的中式菜肴半成品(即食胡萝卜片)作为研究对象,研究不同杀菌方式对即食胡萝卜片品质的影响,采用电子舌技术结合感官评价分别对未杀菌胡萝卜片和经巴氏杀菌、超高压杀菌(High hydrostatic Pressure,HHP)、热辅助超高压杀菌(pressure-assisted thermal sterilization,PATS)处理的即食胡萝卜片及贮藏期间(4 ℃,60 d)的品质进行了对比分析。试验结果表明:主成分分析(principal component analysis,PCA)和线性判别分析(linear discriminant analysis,LDA)结合电子舌技术能将不同贮藏时间不同杀菌方式的胡萝卜有效地区分开,并且可以观察不同样品的品质差异,三种杀菌方式相比较,在15 d内HHP杀菌即食胡萝卜片的品质最好且与未杀菌组品质接近;感官评价结果显示,HHP处理能最大限度地保持胡萝卜的色、香、味、形,感官品质与不杀菌胡萝卜片接近。综上,在贮藏初期,HHP杀菌较PATS和巴氏杀菌能够更好地保持胡萝卜的品质。
英文摘要:
      The purpose of this work was to study the effects of three different sterilization methods on the quality of prepared carrot slices from raw materials during cold storage at 4°C. The samples were pretreated by pasteurization (90°C, 30 min), high hydrostatic pressure (HHP 550 MPa, 25°C), pressure-assisted thermal sterilization (PATS 550 MPa, 50°C) and stored at 4°C for 60 d. The control group was unsterilized carrot slices. Smartouge combined with sensory evaluation were used to determine the differences among different samples during storage. Results showed that principal component analysis (PCA) and linear discriminant analysis (LDA) techniques combining with smartongue could distinguish carrot slices treated with different sterilization methods. Quality differences could be observed from the PCA and LDA figures in shelf life of 60 d. The quality of HHP sterilized carrot slices was close to that of unsterilized samples’ in 15 days. Results of sensory evaluation showed that the carrot slices treated with high hydrostatic pressure were similar to control samples in color, smell, taste and shape. In conclusion, comparing with the carrot slices samples treated by different sterilization processing, HHP sterilizated carrot slices had best quality, and was close to the control group within 15 days of storage.
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