变温杀菌工艺对鳙鱼软罐头品质的影响

doi:10.7506/spkx1002-6630-201320008

摘要/Abstract

摘要：

在鳙鱼软罐头杀菌加工中应用一种新型变温程序，研究杀菌工艺对制品品质的影响；采用指数函数与台阶函数相结合的新型变温杀菌程序的变温杀菌工艺，测定杀菌锅的传热曲线，并测定采用最优变温杀菌后鳙鱼软罐头杀菌后的全质构、肌肉纤维结构、蒸煮损失和渗出液等品质特性，与恒温杀菌工艺进行比较。结果表明：新型变温杀菌程序与真实杀菌锅升温曲线拟合程度高(R2=0.978)，适用性好；质构测定结果显示，最优变温杀菌工艺与恒温杀菌工艺相比，加工后的样品硬度、弹性分别提高了16.0%、7.6%；肌肉横切面显示最优变温杀菌工艺样品肌肉纤维以及结缔组织破坏程度较小，胶原蛋白降解程度较小；最优变温杀菌工艺样品蒸煮损失、渗出液中的粗蛋白含量、胶原蛋白含量比恒温杀菌样品分别下降了17.6%、9.4%和7.6%；风味分析结果显示过熟味较低，感官评定较好；变温杀菌工艺可显著提高鳙鱼软包装罐制品品质，在实际生产操作中有很好的应用性。

关键词: 变温杀菌, 鳙鱼, 罐头, 品质, 质构, 风味

Abstract:

A new type of variable-temperature sterilization process was applied to canned bighead carp to explore the
effect on product quality. The process was composed of exponential functions and stepped functions, and canned bighead
carp was sterilized by using the variable-temperature profile. The temperature curves were measured to verify the
model. The textural properties of canned fish sterilized under optimize conditions, the microstructure of fish muscle,
cooking loss, and total protein and soluble collagen content in exudates were determined to evaluate the constant retort
temperature profile for the sterilization of products. The results showed that the temperature curves in retort had
a strong correlation with experimental values (R2 = 0.978). Compared with the samples sterilized by optimal constant
retort temperature profile, the hardness and springiness of fish muscle of those sterilized by optimal variable temperature
profile were increased by 16.0% and 7.6%, respectively, and endomysium was less disintegrated, as shown by
observing the cross-sectional microstructure of muscle. Cooking loss, soluble collagen protein content of the samples
sterilized by optimal variable temperature profile decreased by 17.6%, 9.4% and 7.6%, respectively, and less overcooked
flavor was observed, accompanied by better sensory characteristics. This study suggests that the variable retort
temperature profile can significantly improve the quality of bighead carp packaged in retort pouches and therefore has
great application value.

Key words: variable retort temperature sterilization, bighead carp, canned foods, quality, texture, flavor

张路遥，姜启兴，许艳顺，夏文水. 变温杀菌工艺对鳙鱼软罐头品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201320008.

ZHANG Lu-yao，JIANG Qi-xing，XU Yan-shun，XIA Wen-shui. Effect of Variable-Temperature Sterilization on the Quality of Canned Bighead Carp[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201320008.

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变温杀菌工艺对鳙鱼软罐头品质的影响

Effect of Variable-Temperature Sterilization on the Quality of Canned Bighead Carp

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