杀菌方式对卤制风味四角蛤蜊产品贮藏品质的影响

Effects of sterilization methods on the storage quality of marinated Mactra quadrangularis

中文关键词:  四角蛤蜊  卤制风味产品  杀菌方式  超高压杀菌  巴氏杀菌  高温杀菌  贮藏品质

英文关键词:Mactra quadrangularis  marinated products  sterilization method  ultra-high pressure sterilization  pasteurization  high temperature sterilization  storage quality

中文摘要:

      目的 探究不同杀菌方式对四角蛤蜊卤制风味产品在贮藏期间品质的影响。方法 对四角蛤蜊卤制风味产品分别进行超高压杀菌、巴氏杀菌和高温杀菌, 并在4 °C下贮藏, 对其菌落总数、质构、色差、pH值、硫代巴比妥酸（thiobarbituric acid, TBA)值、感官指标、电子鼻、电子舌和挥发性风味物质进行测定。结果 巴氏杀菌和高温杀菌能够较好地抑制微生物的繁殖, 分别在贮藏第30 d和第60 d时菌落总数均低于国家标准。随着贮藏时间的延长, 各组的TBA值都逐渐升高, 感官评分逐渐降低。超高压杀菌在贮藏第15 d时超过国家限制标准, 但对产品的质构和色差影响较小。不同杀菌方式均会对产品的风味产生一定的影响, 但超高压杀菌对其影响最小。结论 超高压杀菌能够较好地保护产品的质构、色泽和风味, 但货架期较短。巴氏杀菌和高温杀菌可以较好地延长产品的货架期, 但对产品的质构、色泽和风味破坏较大。

英文摘要:

      Objective To investigate the effect of different sterilization methods on the quality of marinated Mactra quadrangularis during storage. Methods The marinated Mactra quadrangularis products were ultra-high pressure (UHP) sterilization, pasteurization and high temperature sterilization, respectively, and stored at 4 °C. The total number of colonies, texture, color difference, pH value, (thiobarbituric acid) TBA value, sensory indicators, electronic nose, electronic tongue and volatile compounds of the product were determined. Results The pasteurization and high temperature sterilization could better inhibit the reproduction of microorganisms, and the total number of colonies on the 30th and 60th days of storage were lower than the national limit standard. With the extension of storage time, the TBA values of each group gradually were increased, and the sensory scores gradually were decreased. The national limit standard was exceeded by the UHP sterilization at the 15th day of storage, but the quality structure and color difference of the product were less affected by the UHP sterilization. The flavor of products were affected by different sterilization methods, but the effect of UHP sterilization was the least. Conclusion UHP sterilization can better protect the texture, color and flavor of the product, but the shelf life is shorter. Pasteurization and high temperature sterilization can prolong the shelf life of products, but damage the texture, color and flavor of products