不同热杀菌工艺对即食鲍鱼品质的影响研究OA
Effects of Different Heat Sterilization Processes on the Quality of Instant Abalone
目的:基于等效杀菌强度(F0=3 min),设计不同热杀菌工艺,分析其对即食鲍鱼质构、色泽等关键品质的影响,筛选平衡食品安全与品质的最优工艺,为即食鲍鱼工业化加工提供依据.方法:以鲜鲍为原料,基于等效杀菌强度控制原则,设119℃、121℃、123℃三组工艺;测定质构、色差、感官、微生物、营养及TBA值,用灰色关联分析评价.结果:121℃组质构协调、色泽稳定,感官综合评分7.8±0.2最高,蛋白质保留率89.1%、TBA值0.217 mg MDA/kg,灰色关联度0.755,且符合商业无菌.结论:121℃热杀菌工艺(F0=3 min)为即食鲍鱼工业化加工的优选工艺.
[Objective]Based on the equivalent sterilization intensity(F0=3 min),different thermal steriliza-tion processes were designed to analyze their effects on key qualities of ready-to-eat abalones such as texture and color,and screen the optimal process balancing food safety and quality to provide a basis for the industrial processing of ready-to-eat abalones.[Method]Using fresh abalone as raw material,based on the principle of equivalent sterilization intensity control,three sets of processes were set up:119℃,121℃,and 123℃;texture,color difference,sensory,microbiology,nutrition and TBA value were determined,and grey correla-tion analysis was used for evaluation.[Result]The 121℃group had coordinated texture and stable color,with the highest comprehensive sensory score of 7.8±0.2,89.1%protein retention rate,0.217 mg MDA/kg TBA value,0.755 grey correlation degree,and met commercial sterility.[Conclusion]The 121℃thermal steriliza-tion process(F0=3 min)is the preferred process for the industrial processing of ready-to-eat abalones.
侯阳;杨超一;张越;杨冲;杨倩
中国质量检验检测科学研究院食品安全危害分析与关键控制点应用研究所,北京 100176||国家市场监督管理总局重点实验室(食品质量与安全),北京 100176中国质量检验检测科学研究院食品安全危害分析与关键控制点应用研究所,北京 100176||国家市场监督管理总局重点实验室(食品质量与安全),北京 100176中国质量检验检测科学研究院食品安全危害分析与关键控制点应用研究所,北京 100176||国家市场监督管理总局重点实验室(食品质量与安全),北京 100176深圳市研工科技有限公司,广东 深圳 518102中国质量检验检测科学研究院食品安全危害分析与关键控制点应用研究所,北京 100176||国家市场监督管理总局重点实验室(食品质量与安全),北京 100176
即食鲍鱼热杀菌工艺等效杀菌强度(F0值)品质评价灰色关联分析
ready-to-eat abalonethermal sterilization processequivalent sterilization intensity(F0 value)quality evaluationgrey correlation analysis
《中国食物与营养》 2026 (3)
40-49,10
中国质检院基本科研业务费项目(项目编号:2024JK054,2025JK030).
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