论文研究了在相同冷点F0值前提下，不同杀菌工艺温度-时间组合对潮汕牛肉丸口感及风味变化的影响。牛肉丸样品采用直接蒸汽杀菌并无菌封装的形式，控制杀菌值F0相近（约为4.0 min），不同杀菌温度-时间组合（110℃ 36 min，115℃ 13.26 min，120℃ 6.5 min，125℃ 4.5 min，130℃ 3.33 min）的杀菌条件对牛肉丸质构和风味的影响。结果显示，在F0值相近时，不同热杀菌条件对牛肉丸的质构和风味均有显著影响，120℃-6.5 min杀菌可以得到最令人接受的气味并减少40.65的刺激性气味物质含量，125℃-4.5 min杀菌可以得到最佳的口感并达到原料98.84%的硬度，同时具有第二令人接受的气味和较少的刺激性气味物质。硫醚类物质在肉丸的挥发性物质中占比55.18%~68.76%，但通过多元统计分析，区分各处理条件下的牛肉丸气味的主要物质为2-戊基呋喃、己醛和壬醛。综合来看，直接蒸汽杀菌-无菌封装的杀菌工艺可以实现固体食品精确的高温短时杀菌，得到F0=4min的商业无菌潮汕牛肉丸产品，120~125 ℃为适宜的杀菌温度范围。该实验为直接蒸汽杀菌-无菌封装工艺的实际应用和低F0值商业无菌牛肉丸的制备提供了理论参考。

The changes on the texture and flavor under the same cold point F0 value with different temperature-time combination of Chaoshan beef meatballs were studied. The samples of beef meatballs were sterilized by direct steam and packaged aseptically. Different sterilization temperature-time combinations (110℃ 36 min, 115℃ 13.26 min, 120℃ 6.5 min, 125℃ 4.5 min and 130℃ 3.33 min) with a similar controlled sterilization F0 value (about 4.0 min) were used. It is showed that different heat sterilization conditions had significant effects on the texture and flavor of beef meatballs. The most acceptable odor was obtained by the 120℃ 6.5 min sterilization with the content of irritating odor substances reducing by 40.65%. The best taste was obtained by the 125℃ 4.5 min sterilization while achieving 98.84% of the hardness of raw materials. 55.18%~68.76% of the volatile substances in meatballs was accounted by sulfides, while according to multivariate statistical analysis, 2-pentyl-furan, hexanal and nonanal are the three major substances to distinguish Chaoshan beef meatballs flavor with different temperature-time condition. In summary, high temperature short time (HTST) sterilization of solid food could be achieved by the sterilization process of direct steam sterilization and aseptic packaging, obtaining commercial aseptic Chaoshan beef ball products with F0=4min sterilization intensity, as the appropriate sterilization temperature ranging 120~125℃. A theoretical reference for the practical application of the direct steam sterilization and aseptic packaging process and the preparation of commercial aseptic beef balls with low F0 value is provided.

广东省重点领域研发项目