Quality change and shelf life prediction of hot and sour lotus root dish by high hydrostatic pressure and heat treatment
GAO Yue, JIANG Yi, LAI Luying, PAN Siyi, XU Xiaoyun, LIU Fengxia*
(College of Food Science and Technology,Huazhong Agricultural University,Key Laboratory of Environment Correlative Dietology,Ministry of Education,Wuhan 430070,China)
Abstract: In order to explore the quality changes of heat and high hydrostatic pressure (HHP) treatment on hot and sour lotus root before and after sterilization and during storage,lotus root was used as the raw material in this study.After cooking,it was treated by two sterilization methods.The color and texture characteristics were used as physical and chemical indicators.The total number of colonies and the shelf life was determined.The following conclusions were obtained as follows:No microorganisms were detected in the two sterilization methods before and after sterilization and during storage.After sterilization and during storage,the total color difference ΔE*value,the a*value and the b* value were increased,meanwhile the L* value,the hardness,brittleness and compactness of the lotus root were decreased.The color and texture of the hot and sour lotus root treated by high hydrostatic pressure treatment were better than that of the heat treatment.The shelf life of hot and sour lotus root was 560 d after heat treatment at 121 ℃/20 min and 563 d after HHP treatment at 500 MPa / 10 min respectively.
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