梯度升温杀菌和高温杀菌对番茄炖牛腩品质差异分析

摘要/Abstract

摘要： 本研究旨在研究梯度升温杀菌（Gradient Temperature Rise Sterilization, GTRS）和高温杀菌（High Temperature Sterilization, HTS）对番茄炖牛腩风味、质构、色泽和感官品质的差异，采用电子鼻、气相色谱-质谱（gas chromatography-mass spectrometry, GC-MS）、电子舌、质构仪、色差仪和感官评价等方法，对GTRS、HTS和、未杀菌US（Un Sterilized, US）样品进行了系统研究。结果表明，GTRS和HTS对挥发性风味物质的组成和含量产生了显著影响，GC-MS在GTRS、HTS和US样品中共检测鉴定出63种挥发性风味物质，GTRS样品在对甲氧基苯甲醛、苯甲醛、桉叶油醇、芳樟醇、糠醇、α-松油醇、4-烯丙基苯甲醚和茴香脑的保留及风味协调性方面优于HTS样品，并更接近US样品。电子鼻分析显示，GTRS样品在检测烃类、醇类的传感器W1S和W2S上响应值高于HTS样品，同时其整体气味特性与US样品更为接近。电子舌分析表明，GTRS减少了酸味、苦味和涩味的不利影响，同时保留了较高的鲜味和浓郁味。质构分析显示，GTRS样品在硬度、粘附性和咀嚼性方面显著优于HTS样品，接近US样品的质构表现。色差分析显示，GTRS样品在亮度（L*）和黄蓝度（b*）上表现最佳，而HTS样品的亮度最低，显示出较强的色泽变化。感官评价结果表明，GTRS样品在色泽、风味和质构方面表现最为均衡，总评分最高，是优化番茄炖牛腩杀菌工艺的理想选择。总体而言，GTRS在保留番茄炖牛腩自然风味特性和质构完整性方面表现优越，为优化杀菌工艺提供了科学依据。

关键词: 番茄炖牛腩, 梯度升温杀菌, 高温杀菌, 风味物质

Abstract: This study aims to investigate the differences in flavor, texture, color, and sensory qualities of tomato braised beef sterilized using Gradient Temperature Rise Sterilization (GTRS) and High-Temperature Sterilization (HTS). Analytical methods including an electronic nose, gas chromatography-mass spectrometry (GC-MS), electronic tongue, texture analyzer, colorimeter, and sensory evaluation were employed to systematically compare GTRS, HTS, and untreated samples (US). The results indicate that both GTRS and HTS significantly affected the composition and content of volatile flavor compounds. A total of 63 volatile compounds were identified by GC–MS across the GTRS, HTS, and US samples. Notably, the GTRS samples demonstrated superior retention and flavor harmony for compounds such as pmethoxybenzaldehyde, benzaldehyde, eucalyptol, linalool, furfuryl alcohol, αterpineol, 4allylbenzyl ether, and fenchone, with their profiles more closely resembling those of the US samples. Furthermore, electronic nose analysis revealed that the GTRS samples produced higher response values on the W1S and W2S sensors, which are sensitive to hydrocarbons and alcohols, respectively, and their overall odor characteristics were more similar to those of the US samples. Electronic tongue analysis indicated that GTRS minimized undesirable acidic, bitter, and astringent tastes while preserving higher levels of umami and richness. Texture analysis showed that GTRS samples exhibited significantly better hardness, adhesiveness, and chewiness than HTS samples, closely resembling the texture profile of US samples. Colorimetric analysis revealed that GTRS samples achieved the highest brightness (L*) and yellowness (b*), whereas HTS samples exhibited the lowest brightness and pronounced color changes. Sensory evaluation indicated that GTRS samples demonstrated the most balanced performance in color, flavor, and texture, achieving the highest overall score, making it an ideal choice for optimizing sterilization processes for tomato braised beef. In conclusion, GTRS outperformed HTS in preserving the natural flavor characteristics and texture integrity of tomato braised beef, providing a scientific basis for optimizing sterilization techniques for this product.

Key words: Braised Beef Brisket with Tomatoes, Gradient temperature rise sterilization, High-temperature sterilization, Flavor compounds

中图分类号:

TS251

梁二宏赵燕闵成军祁玉霞李素刘博文赵冰张顺亮. 梯度升温杀菌和高温杀菌对番茄炖牛腩品质差异分析[J]. 食品科学.

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