热杀菌条件对金枪鱼罐头品质的影响

The Effects of Thermal Sterilization on the Quality of Tinned Tuna

摘要:

通过对185 g盐水浸金枪鱼罐头进行热穿透测试，以罐中心点致死率 =8 min为目标获得110 ℃、116 ℃、119 ℃、121 ℃、124 ℃和127 ℃下的热穿透参数。得出随着杀菌温度的提高，杀菌时间可以显著减少（P<0.05）。相对与110 ℃杀菌，采用116 ℃、119 ℃、121 ℃、124 ℃和127 ℃，杀菌时间可以分别减少58.94%、60.98%、71.14%、74.19%和78.46%。相同致死率下，采用较高温度杀菌可以显著减少C值（cook value）和C/F0值（P<0.01）。L*值随杀菌温度的提高逐渐上升(P<0.01)，110 ℃时为58.76，127 ℃时为71.30。a*和b*值则呈下降趋势。硬度随杀菌温度的提高而增大(P<0.05)，110 ℃时为472.57g，127 ℃最大为796.03 g。挥发性盐基氮（TVB-N）值随杀菌温度的提高而减小(P<0.05)，110 ℃时为25.56 mg/kg样品，127 ℃时则为15.63 mg/kg样品。硫代巴比妥酸（TBA）值受杀菌温度影响显著（P<0.05），在110 ℃最小为0.92 mg MDA/kg样品，127 ℃时最大为2.26 mg MDA/kg样品，反映了实验条件下，采用相对较高温度杀菌可以相对提高金枪鱼罐头的品质。

Abstract:

A heat penetration test was conducted on tinned tuna in brine (185 g) in this study. The heat penetration parameters were determined at six different temperatures (110, 116, 119, 121, 124, and 127 ℃), using a lethality value of F0 = 8 min from the center of the tin. The results of this study showed that a higher sterilization temperature could significantly shorten sterilization time (P < 0.05). The sterilization time was reduced by 58.94%, 60.98%, 71.14%, 74.19%, and 78.46%, when sterilization temperatures of 116, 119, 121, 124, and 127 ℃ were applied, respectively (compared to the time required for sterilization at 110 ℃). Higher sterilization temperatures at the same lethality caused a significant reduction in the cook value (C) and C to F0 value (P < 0.01). The increase in sterilization temperature caused a gradual increase in L* value (P < 0.01), from 58.76 at 110 ℃ to 71.30 at 127 ℃. On the other hand, the a* and b* values displayed decreasing trends. The hardness of the tuna samples increased with the increase in sterilization temperature (P < 0.05), from 472.57 g at 110 ℃ to 796.03 g (maximum) at 127 ℃. On the other hand, the total volatile basic nitrogen value (TVB-N) decreased with increasing sterilization temperature (P < 0.05), from 25.56 mg/kg sample (at 110 ℃) to15.63 mg/kg sample (at 127 ℃). Thiobarbituric acid (TBA) content was also significantly affected by the sterilization temperature (P < 0.05), with a minimum value of 0.92 mg MDA/kg sample observed at 110 ℃ and a maximum value of 2.26 mg MDA/kg sample observed at 127 ℃. These results indicated that the quality of tinned tuna could be improved by the utilization of a relatively high sterilization temperature.