食品与发酵工业 >

2019 , Vol. 45 >Issue 24: 153 - 160

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020650

生产与科研应用

热杀菌对即食鲟鱼鱼糜制品品质的影响

  • 宋恭帅 ,
  • 陈康 ,
  • 俞喜娜 ,
  • 张蒙娜 ,
  • 王杰 ,
  • 戴志远 ,
  • 沈清
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  • 1 (浙江工商大学 海洋食品研究院,浙江 杭州,310012)
    2 (浙江省水产品加工技术研究联合重点实验室,浙江 杭州,310012)
博士研究生(沈清研究员为通讯作者,E-mail:leonqshen@163.com)。

收稿日期: 2019-03-24

  网络出版日期: 2020-02-10

基金资助

国家自然科学基金项目(31601542);国家重点研发计划项目(2016YFD0400703);浙江省水产品质量安全技术支撑团队项目(QS2017003)

收起

Effect of thermal sterilization on ready-to-eat sturgeon(Acipenser sinensis) surimi product quality

  • SONG Gongshuai ,
  • CHEN Kang ,
  • YU Xina ,
  • ZHANG Mengna ,
  • WANG Jie ,
  • DAI Zhiyuan ,
  • SHEN Qing
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  • 1 (Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012,China)
    2 (The Joint Key Laboratory of Aquatic Products Processing Technology of Zhejiang Province, Hangzhou 310012,China)

Received date: 2019-03-24

  Online published: 2020-02-10

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摘要

该文探究在相同F值(约5 min)条件下,分段式(108 ℃,25 min;115℃,15 min)、高温短时(121 ℃,5 min)及中温长时(105 ℃,200 min)杀菌对鱼糜品质的影响。以鲟鱼鱼糜为原料,测定并分析杀菌后鱼糜的凝胶强度等质构指标及挥发性风味成分的变化。研究结果表明,3种热杀菌方法的作用效果存在显著性差异(P<0.05),高温短时杀菌后鱼糜凝胶强度下降了38.30 %,而分段式杀菌后鱼糜凝胶强度仅下降了22.99 %,且分段式杀菌能有效缓解高温对凝胶作用力的破坏,二硫键、ε-(γ-谷氨酰基)赖氨酸共价键、氢键和离子键减少不显著。3种热杀菌方式中,分段式杀菌方式对鱼糜中挥发性风味成分的影响最小,能较好地保持鱼糜品质。研究结果可为今后优化即食鱼糜制品杀菌工艺提供理论依据和技术参考。

关键词： F值; 热杀菌; 鲟鱼鱼糜; 凝胶强度; 挥发性风味

本文引用格式

宋恭帅 , 陈康 , 俞喜娜 , 张蒙娜 , 王杰 , 戴志远 , 沈清 . 热杀菌对即食鲟鱼鱼糜制品品质的影响[J]. 食品与发酵工业, 2019 , 45(24) : 153 -160 . DOI: 10.13995/j.cnki.11-1802/ts.020650

Abstract

This study aims at exploring the effect of three thermal sterilization methods, namely fractional sterilization (108 ℃, 25 min; 115 ℃, 15 min), high temperature short-time sterilization (121 ℃, 5 min), and medium temperature long-time sterilization (105 ℃, 200 min) on the surimi product quality under the same F value. With ready-to-eat sturgeon surimi chosen as the raw material, changes in texture indicators such as gel strength and volatile flavor components of the sterile surimi were measured and analyzed. The result showed a significant difference in the effect of the three thermal sterilization methods (P<0.05). The gel strength of sample sterilized by fractional sterilization method decreased by 22.99%; while that sterilized by high-temperature decreased by 38.30%. In addition, the fractional sterilization method could effectively alleviate the temperature damage to the gel reaction, with insignificant decrease in disulfide bonds, ε-(γ-Glu)Lys bonds, hydrogen bonds and ionic bonds. Among the three thermal sterilization methods, the fractional sterilization mehod has the least impact on the volatile compounds in surimi, hence well maintaining the quality of the product. The results of this study can provide a theoretical basis and technical reference for the optimization of thermal sterilization process of ready-to-eat surimi products in the future.

Key words： F value; thermal sterilization; sturgeon surimi; jelly strength; volatile flavor components

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