摘要
以南极大磷虾酱料为研究对象,采用不同杀菌方式【紫外杀菌(UV)、微波(MV)、巴氏杀菌(LTLT)、高温杀菌(HTST)】对样品进行处理,通过分析南极大磷虾酱料的感官、质构、流变、色泽、风味等指标,结合微生物残存检测,探讨不同杀菌方式对酱料品质及安全性的影响。结果显示,南极大磷虾酱料整体风味独特,质感丰富,可接受度高。HTST组色泽变得深暗,嫩度降低,组织结构不均,滋味的甜度值减少,咸度值升高,气味品质受到破坏,综合感官评分较低。UV组在滋味和气味品质方面与CG组具有较小的差异性,L^(*)值最高(28.97),质构分析中硬力值和硬力做功值分别为166.90 g和9.33 mJ,韧性较强,而组织结构均一性较差。MV组硬力值和硬力做功值分别为128.80 g和6.59 mJ,流变值为17.49 Pa·s,质构的剪切力变低,组织均一性良好,在滋味、气味和色泽品质上变化较小。LTLT组品质变化较小,具有较高的感官综合可接受度。南极大磷虾酱料灭菌后的细菌总数和大肠菌群数量均低于10 CFU/g,沙门氏菌和金黄色葡萄球菌均未检出。研究结果为南极大磷虾高值化产品的工艺优化、品质提升和综合利用提供基础数据。
The Antarctic krill(Euphausia superba) sauce was taken as the experimental objects to investigate the effects of different sterilization methods on the quality and safety of Antarctic krill sauce by analyzing the sensory, texture, rheology, color, flavor, combined with microbial residue detection. The results showed that the Antarctic krill sauce is of distinctive flavor, rich texture and high acceptability. In high temperature short time(HTST) treatment group, the Antarctic krill sauce possesses dark color, soft tenderness, uneven tissue structure. Those results lead to the poor odor and low sensory scores. Compared to other treatment groups, the ultraviolet(UV) treated group showed lower scores(P< 0.05) in taste and smell with control group(CG). Meanwhile, the UV had highest Lvalue(28.97) in color, and hardness values and hardness work values were 166.90 g and 9.33 mJ, respectively, indicating that the Antarctic krill sauce under UV treatment had poor homogeneity of tissue structure. On the other hands, the hardness values and hardness work values of Antarctic krill sauce under microwave(MV) treatment were 128.80 g and 6.59 mJ, respectively,and the rheological value was 17.49 Pa·s, indicating that Antarctic krill sauce under MV treatment was with low shear force of texture and good homogeneity of texture. Importantly, the taste, odor and color of Antarctic krill sauce under MV treatment showed limited changes. The quality of Antarctic krill sauce under low temperature long time(LTLT) had high sensory acceptability due to the little changes. At last, the total aerobic count of bacteria and coliform in Antarctic krill sauce after sterilization treatments was less than 10 CFU/g, and Salmonella sp. and Staphylococcus aureus were not detected in Antarctic krill sauce. The results in general provide basic data and new ideas for high-value commercial technology, quality improvement and comprehensive utilization of Antarctic krill in the future.
作者
赵陆恺
胥亚夫
丁威
陶乐仁
迟海
Zhao Lukai;Xu Yafu;Ding Wei;Tao Leren;Chi Hai(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093;East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090;Liaoyu Antarctic Krill Technology Development Co.,Dalian 116000,Liaoning;College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第10期221-231,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2020YFD0901204,2017YFC1600706)。
关键词
南极大磷虾
杀菌方式
酱料
品质变化
流变质构
Antarctic krill
sterilization methods
sauce
quality changes
texture
