摘要
目的:确定酱汁鲍鱼硬罐头最佳杀菌工艺,以保证产品安全性及最大限度地保留其营养价值,并进一步描述产品流变特性,为其质量客观评价提供一定的理论依据。方法:通过考察不同杀菌条件(不同F值)对罐头主要品质指标的影响确定最佳杀菌工艺;通过应力松弛试验测定鲍鱼流变特性;通过静态及动态流变试验测定酱汁流变特性。结果:不同杀菌条件对罐头主要品质指标产生明显影响,罐头最佳杀菌工艺为12min-12min-12min/121℃(F121.1℃=3.6min);鲍鱼流变(应力松弛)特性可用二元Maxwell模型很好的描述;酱汁属于非牛顿流体,显示出一定的黏弹性及弱凝胶性质,其流变特性可用Cross方程很好的描述。结论:以F值为指导所确定的罐头最佳杀菌工艺能保证产品安全性并最大限度地保留其营养价值;所描述的产品流变特性可为其质量客观评价提供一定的理论依据。
Objective： To explore the optimal sterilization process of canned abalone with sauce for ensuring its safety and maximizing its nutritional value, and then describe its rheological properties for providing a theoretical basis for quality assessment. Methods： The optimal sterilization process was explored by determining key quality indicators of canned abalone at various sterilization conditions. Meanwhile, the rheological properties of abalone were investigated by stress relaxation test and of sauce by static and dynamic rheological tests. Results： An obvious effect of different sterilization conditions on key quality indicators of canned abalone with sauce was observed. The optimal sterilization process was 12 min-12 min-12 mirg 121℃（F121.1℃ = 3.6 min）. The rheological properties of the canned abalone could be described by a dual Maxwell model during stress relaxation process. The sauce behaved as a kind of non-Newtonian fluid and revealed the properties of visco-elasticity and weak gel, and its theological properties could be described by Cross equation. Conclusion： The determination of optimal sterilization process based on F-value for canned abalone can ensure its safety and maximize its nutritional value. The described rheological properties for this product can provide a theoretical basis for its quality assessment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第14期67-71,共5页
Food Science
基金
"十一五"国家科技支撑计划项目(2008BAD94B01)
关键词
鲍鱼硬罐头
酱汁
杀菌
F值
流变
canned abalone
sauce
sterilization
F-value
rheology
