高静压处理对黄桃罐头微生物和质构的影响  

Effect of high hydrostatic pressure on microorganism and texture properties of canned yellow peach

作　　者：赵君[1] 张甫生[1] 林晨[1] 易俊杰[1] 陈芳[1] 廖小军[1] 胡小松[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,农业部果蔬加工重点开放实验室,果蔬加工教育部工程技术研究中心,北京100083

出　　处：《食品工业科技》2011年第3期96-99,共4页Science and Technology of Food Industry

基　　金：国家863高科技计划项目(2007AA100405)资助

摘　　要：以黄桃罐头为试材,研究了高静压处理的杀菌效果,并用质地多面分析(TPA)方法,对高静压造成黄桃质构的变化进行分析。结果表明,400MPa下处理25min即可杀灭所有细菌,300MPa下处理15min就能杀灭所有霉菌和酵母菌。高静压处理(600MPa,5min)后黄桃罐头的硬度、凝聚性和咀嚼性与未处理无显著差异,但显著好于热处理。高静压技术能使黄桃罐头达到商业无菌,并保持良好质构。The effect of high hydrostratic pressure（HHP） processing on the sterilization of canned yellow peaches was investigated. Textural changes of peaches were analyzed by texture profile analysis（TPA） with texture analyzer. The results indicated that the bacteria in canned yellow peaches could be effectively sterilized by HHP at 400MPa for 25min while the yeasts and moulds were pasteurized by HHP at 300MPa for 15min. Furthermore,the hardness,cohesiveness and chewiness of canned peaches after HHP treatment at 600MPa for 5min were not significantly different from that of untreated samples,but remarkably better than that obtained by thermal treatment. Therefore,canned yellow peach can be sterilized and kept good texture by HHP.

关 键 词：高静压 杀菌 质构 TPA 黄桃罐头 

分 类 号：TS295.65[轻工技术与工程—农产品加工及贮藏工程]