食品与发酵工业 >

2025 , Vol. 51 >Issue 15: 286 - 292

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040989

研究报告

杀菌强度对金枪鱼罐头品质的影响及模型的建立

  • 张弟俊 ,
  • 吴刚 ,
  • 胡长鹰 ,
  • 仇凯 ,
  • 张晓娟 ,
  • 东思源
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  • 1(暨南大学 食品科学与工程系,广东 广州,510000)
    2(中国食品发酵工业研究院有限公司,全国食品发酵 标准化中心,北京,100015)
    3(暨南大学 包装工程学院,广东省普通高校产品包装与物流重点实验室,广东 珠海,519000)
    4(军事科学院系统工程研究院,军需工程技术研究所,北京,100010)
第一作者:硕士研究生(吴刚高级工程师和胡长鹰教授为共同通信作者,E-mail:wu8097@163.com;hucy0000@sina.com)

收稿日期: 2024-09-09

  修回日期: 2024-11-25

  网络出版日期: 2025-08-22

基金资助

国家重点研发计划课题项目(2023YFF1105205)

收起

Effect of sterilization intensity on the quality of canned tuna and quality modeling

  • ZHANG Dijun ,
  • WU Gang ,
  • HU Changying ,
  • QIU Kai ,
  • ZHANG Xiaojuan ,
  • DONG Siyuan
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  • 1(Department of Food Science and Engineering, Jinan University, Guangzhou 510000, China)
    2(China National Research Institute of Food and Fermentation Industries Co.Ltd., China National Food Fermentation Standardization Center,Beijing 100015, China)
    3(Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes, College of Packaging Engineering, Jinan University, Zhuhai 519000, China)
    4(Institute of Quartermaster Engineering and Technology, Academy of Military Sciences PLA China, Beijing 100010, China)

Received date: 2024-09-09

  Revised date: 2024-11-25

  Online published: 2025-08-22

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摘要

该研究通过对金枪鱼罐头各项品质指标的测定,研究了不同杀菌强度对金枪鱼罐头品质的影响,通过相关性分析对核心技术指标进行了筛选,构建了金枪鱼罐头的品质综合评价模型。结果表明,不同杀菌强度对金枪鱼罐头的品质有显著性影响,随杀菌强度的增大,L*值、a*值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、丙二醛含量逐渐增大,b*值、脂肪含量、蛋白质含量、感官评分逐渐降低,pH值、脂肪酸含量呈先增大后降低趋势,氨基酸含量也有显著变化;感官评价结果显示杀菌强度过大导致金枪鱼罐头失去应有的滋味,金枪鱼罐头的品质在4.35~11.79 min的杀菌强度范围内能较大程度地保持。L*值、a*值、b*值、脂肪含量、TVB-N值与杀菌强度被确定为金枪鱼罐头品质评价的核心指标,所构建的金枪鱼罐头综合品质评价模型为y=0.925×L*-0.084×a*+39.334×b*+2.200×脂肪含量+1.453×TVB-N值-0.718×杀菌强度-487.93(y为感官评分预测得分),R2为0.997。

关键词： 金枪鱼罐头; 杀菌强度; 金枪鱼品质; 相关性分析; 综合评价模型

本文引用格式

张弟俊 , 吴刚 , 胡长鹰 , 仇凯 , 张晓娟 , 东思源 . 杀菌强度对金枪鱼罐头品质的影响及模型的建立[J]. 食品与发酵工业, 2025 , 51(15) : 286 -292 . DOI: 10.13995/j.cnki.11-1802/ts.040989

Abstract

The study investigated the impact of different sterilization strengths on the quality of canned tuna by measuring various quality indicators.Correlation analysis selected key technical parameters, and a comprehensive quality evaluation model for canned tuna was constructed.The results indicated that different sterilization strengths significantly affected the quality of canned tuna.As the sterilization strength increased, the L* and a* values, total volatile basic nitrogen (TVB-N), and malondialdehyde content gradually increased.In contrast, the b* value, fat content, protein content, and sensory scores showed a reverse trend.The pH and fatty acid content showed a trend of first increasing and then decreasing, and significant changes were also observed in the amino acid content.The sensory evaluation results showed that excessively high sterilization strength led to the loss of the desired flavor in canned tuna, and the quality of canned tuna can be maintained to a large extent in the range of sterilization intensity of 4.35-11.79 min.The L* value, a* value, b* value, fat content, and TVB-N value were identified as core indicators for the quality evaluation of canned tuna.The constructed comprehensive quality evaluation model for canned tuna was y=0.925×L*-0.084×a*+39.334×b*+2.200×fat content+1.453×TVB-N-0.718×sterilization strength-487.93 (y is the sensory score predicted score), with an R2 value of 0.997.

Key words： canned tuna; sterilization intensity; tuna quality; correlation analysis; integrated evaluation model

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