即食梅香黄鱼热杀菌过程中的品质变化

食品科学 ›› 2012, Vol. 33 ›› Issue (18): 113-117.

即食梅香黄鱼热杀菌过程中的品质变化

曾宪泽，李汴生*，梅灿辉，陈梓铠

华南理工大学轻工与食品学院

收稿日期:2011-07-19 修回日期:2012-07-05 出版日期:2012-09-25 发布日期:2012-09-07
通讯作者: 李汴生 E-mail:febshli@scut.edu.cn
基金资助:
广东省教育部产学研结合项目

Quality Change of Ready-to-eat Fermented Yellow Croaker during Thermal Sterilization Process

Received:2011-07-19 Revised:2012-07-05 Online:2012-09-25 Published:2012-09-07

摘要/Abstract

摘要： 为研究软包装即食梅香黄鱼在热杀菌过程中的品质变化，比较不同杀菌温度时间组合、不同喷淋水升降温速率在一定温度下杀死90%的微生物所需要的时间(F值)、热加工过程中导致食品外观特性变化的热损失值(C值)和品质指标(色泽、质构、汁液流失率)。结果表明：杀菌时间越长，F值增加越明显；杀菌温度越高，增加单位时间所带来的F值、C值的增加越明显；喷淋水升降温速率快慢相比，在达到相同F值时，所需的杀菌恒温时间是前者大于后者，前者表面C值更大，两者中心C值接近，前者C/F值也更大；高温短时杀菌色泽、质构好、汁液流失率少；喷淋水升降温速率快，汁液流失率少。在实验范围内适宜的杀菌条件为：127℃、升温速率fh＝10.99min，降温速率fc ＝12.32min。

关键词: 即食梅香黄鱼, 热杀菌, 品质变化

Abstract: In order to explore the quality change of ready-to-eat fermented yellow croaker during thermal sterilization process, the results obtained for the F (the time needed to kill microorganisms by 90%) and C values and quality parameters such as color, texture and liquid loss were compared under different conditions of sterilization temperature/sterilization time, and spray-water heating and cooling rates. The results showed that the F value revealed a marked increase with the extension of sterilization time. Similarly, higher temperature could result in notably increased F and C values. In addition, fast spray-water heating and cooling rates could result in longer sterilization time at the constant temperature for reaching the same F value when compared with slow spray-water heating and cooling rates. Moreover, fast spray-water heating and cooling rates could also result in larger surface C value and C/F value although both conditions revealed a similar central C value. Therefore, high-temperature and short-term sterilization can offer better color and texture as well as low water loss for yellow croaker. Fast spray-water heating and cooling rates can result in less water loss. The optimal thermal sterilization conditions are sterilization temperature of 127 ℃, heating rate of 10.99 ℃/min and cooling rate of 12.32 ℃/min.

Key words: ready-to-eat fermented yellow croaker, thermal sterilization, quality change

中图分类号:

曾宪泽，李汴生*，梅灿辉，陈梓铠. 即食梅香黄鱼热杀菌过程中的品质变化[J]. 食品科学, 2012, 33(18): 113-117.

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