食品与发酵工业 >

2026 , Vol. 52 >Issue 3: 319 - 328

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042546

研究报告

不同杀菌条件对烤羊排品质的影响

  • 王玉航 ,
  • 曹伟超 ,
  • 陈诺 ,
  • 蔡昕灏 ,
  • 胡景明 ,
  • 张宵汉 ,
  • 华霄
展开
  • (江南大学 食品学院,江苏 无锡,214122)
第一作者:硕士研究生(华霄教授为通信作者,E-mail:huaxiao@jiangnan.edu.cn)

收稿日期: 2025-02-27

  修回日期: 2025-07-02

  网络出版日期: 2026-03-13

基金资助

内蒙古科技计划项目(NMJKXM202210)

收起

Effects of different sterilization conditions on quality of roasted lamb chops

  • WANG Yuhang ,
  • CAO Weichao ,
  • CHEN Nuo ,
  • CAI Xinhao ,
  • HU Jingming ,
  • ZHANG Xiaohan ,
  • HUA Xiao
Expand
  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2025-02-27

  Revised date: 2025-07-02

  Online published: 2026-03-13

Fold

摘要

为探究在达到安全杀菌F值的前提下,不同杀菌条件对烤羊排品质的影响。该实验通过F值计算确定安全杀菌条件(F=6 min),对比分析115、118、121 ℃处理对产品感官、理化特性及微生物的影响。结果发现,121 ℃处理组感官品质最优,其风味物质保留率较高,鲜味氨基酸(谷氨酸)含量显著增加(P<0.05)。热杀菌导致产品持水力下降(失重率最高达10%),质构特性(硬度、咀嚼性等)显著降低(P<0.05)。蛋白质组分分析显示盐不溶性蛋白降解明显,三氯乙酸-溶解肽增加但二级结构未改变。118 ℃处理组硫代巴比妥酸值最高(0.68 μg/g),脂质氧化程度显著。杀菌后所有处理组的红度和黄度提高,菌落总数下降明显(P<0.05)。121 ℃杀菌在保证微生物安全性的同时,能较好地维持产品品质,其品质变化主要与美拉德反应、蛋白质降解及水分迁移相关。该研究可为烤羊排工业化生产中杀菌条件的选择提供理论参考。

关键词： 杀菌F值; 热处理; 烤羊排; 感官评定; 理化特性

本文引用格式

王玉航 , 曹伟超 , 陈诺 , 蔡昕灏 , 胡景明 , 张宵汉 , 华霄 . 不同杀菌条件对烤羊排品质的影响[J]. 食品与发酵工业, 2026 , 52(3) : 319 -328 . DOI: 10.13995/j.cnki.11-1802/ts.042546

Abstract

This study investigated the effects of different thermal sterilization conditions on the quality of roasted lamb chops while achieving the required sterilization F-value for safety.Here, the safe sterilization condition (F=6 min) was determined through F-value calculation.The sensory attributes, physicochemical properties, and microbial changes of samples treated at 115, 118, and 121 ℃ were systematically analyzed.Results indicated that the 121 ℃-treated group exhibited optimal sensory quality, with higher retention of flavor compounds and a significant increase in umami amino acids (glutamic acid, P<0.05).Thermal sterilization significantly reduced water-holding capacity (weight loss rate up to 10%) and deteriorated textural properties (hardness, chewiness, etc., P<0.05).Protein analysis revealed marked degradation of salt-insoluble proteins and increased trichloroacetic acid-soluble peptides, while protein secondary structure remained unchanged.The 118 ℃-treated group showed the highest thiobarbituric acid reactive substances (0.68 μg/g), indicating severe lipid oxidation.Sterilization enhanced redness (a*) and yellowness (b*) values while significantly reducing total viable bacterial counts (P<0.05).Overall, sterilization at 121 ℃ effectively ensured microbial safety while maintaining product quality, with quality alterations attributed to Maillard reactions, protein degradation, and moisture migration.The present study could provide a theoretical reference for the selection of sterilization conditions in industrialized production of roasted lamb chops.

Key words： sterilization F-value; thermal processing; roasted lamb chops; sensory evaluation; physicochemical characteristic

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