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。

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.

北京市科技计划项目（Z131100003113001）；国家科技支撑计划项目（2014BAD04B04）