食品科学 ›› 2019, Vol. 40 ›› Issue (23): 117-122.doi: 10.7506/spkx1002-6630-20181109-090

• 食品工程 • 上一篇    下一篇

超高压协同柠檬汁栅栏处理对软包装荔枝罐头杀菌效果及其动力学分析

王欲翠,张帆,冯毅,吴德全,向红   

  1. (1.华南农业大学食品学院,广东 广州 510642;2.广州鲜之源生态冷链技术有限公司,广东 广州 511486)
  • 出版日期:2019-12-15 发布日期:2019-12-24
  • 基金资助:
    广州鲜之源生态冷链技术有限公司横向项目(H16302)

Efficiency and Kinetic Analysis of Microbial Inactivation in Soft Packaged Litchi Processed by High Hydrostatic Pressure Combined with Lemon Juice as a Hurdle Technology

WANG Yucui, ZHANG Fan, FENG Yi, WU Dequan, XIANG Hong   

  1. (1. College of Food Science, South China Agricultural University, Guangzhou 510642, China; 2. Guangzhou Xianzhiyuan Ecological Cold Chain Technology Co. Ltd., Guangzhou 511486, China)
  • Online:2019-12-15 Published:2019-12-24

摘要: 目的:研究超高压协同柠檬汁栅栏处理对软包装荔枝罐头的杀菌效果,并用适宜的杀菌模型进行动力学分析。方法:以180、380、500 MPa超高压协同不同体积分数(0%、50%、100%)的柠檬汁对软包装荔枝罐头分别处理5、10、15 min,用平板计数法检测菌落总数以及霉菌、酵母菌、大肠杆菌数量,并在37 ℃保藏7 d后,对胀袋情况进行统计;采用Weibull模型,对不同处理下软包装荔枝罐头杀菌效果进行动力学分析。结果:随着压力的增加和时间的延长,杀菌效果增强,且柠檬汁协同处理比单一超高压处理更能抑制微生物生长;其中100%柠檬汁+380 MPa处理组与500 MPa处理组对菌落总数的杀菌效果相当;霉菌、酵母菌对压力和低酸性的柠檬汁较敏感,100%柠檬汁+380 MPa和500 MPa处理5 min即可全部被杀死;对照和超高压处理组均没有检测出大肠杆菌。在贮藏实验中,100%柠檬汁+380 MPa和柠檬汁(0%、50%、100%)+500 MPa加压处理15 min均无胀袋。Weibull模型拟合各处理组杀菌曲线中,决定系数R2均大于0.900,说明拟合效果较好,尺度参数b随压力和柠檬汁协同作用而增大;形状参数n随着压力的增大总体上呈现减小趋势,且在相同压力有柠檬汁协同时,n略变大。结论:柠檬汁协同超高压杀菌的栅栏效应可以在较低的超高压压力下就达到较强的杀菌效果,有利于保持软包装荔枝的品质,延长贮藏期。

关键词: 软包装荔枝, 超高压, 柠檬汁, 杀菌动力学, Weibull模型

Abstract: Objective: The aim of this study was to explore the inactivation effect of high hydrostatic pressure (HHP) processing combined with lemon juice as a hurdle technology on naturally occurring microorganisms in soft packaged litchi and to do kinetic analysis. Methods: The numbers of aerobic bacteria, mold, yeast and Escherichia coli were measured by plate counting and the degree of swelling of packages was examined after synergistic treatment with different pressures (180, 380 and 500 MPa) and lemon juice concentrations (0%, 50% and 100%) for 5, 10 or 15 min, respectively. The Weibull model was used for kinetic analysis. Results: Microbial inactivation was improved with an increase in pressure level and processing time. In addition, the combined treatment more effectively inhibited the growth of the microorganisms than HHP alone. The inactivation effect of HHP at 380 MPa combined with 100% lemon juice on total aerobic bacteria was comparable to that of single HHP at 500 MPa. Both mold and yeast were more sensitive to high pressure processing and lemon juice with low acidity and could be completely inactivated by the above two treatment for 5 min. E. coli was undetected in the control group or the single HHP group. The packages subjected to the combined treatment with each lemon juice concentration or single HHP treatment for 15 min did no swell after storage at 37 ℃ for 7 days. The correlation coefficients (R2) of the survival curves for all treatment groups were more than 0.900, indicating that the Weibull model was suitable for the kinetic analysis of microbial inactivation. The scale factor b of the model increased with the increase of pressure and synergistic treatment with lemon juice, while the shape factor n decrease with the increase of pressure but slightly increased with synergistic treatment with lemon juice at the same pressure. Conclusion: The synergism of lemon juice combined with HHP can achieve high sterilization efficiency at lower pressures, which is beneficial to preserve the quality of soft-packed litchi fruits and prolong the storage period.

Key words: soft packaged litchi, high hydrostatic pressure, lemon juice, inactivation kinetics, Weibull model

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