高静压加工对黄桃罐头品质的影响(英文)  

Effects of high hydrostatic pressure processing on quality of yellow peaches in pouch

作　　者：张甫生[1,2] 赵君[1,2] 陈芳[1,2] 廖小军[1,2] 汪政富[1,2] 吴继红[1,2] 胡小松[1,2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]国家果蔬加工工程技术研究中心,农业部果蔬加工重点开放实验室,果蔬加工教育部工程研究中心,北京100083

出　　处：《农业工程学报》2011年第6期337-343,共7页Transactions of the Chinese Society of Agricultural Engineering

基　　金：National Natural Science Foundation of China (No.30972067);Municipal Science and Technology Program of Beijing, China (No. 10110504660000)

摘　　要：为拓展非热加工技术在水果罐头加工中应用,以黄桃罐头为试材,研究了高静压加工对黄桃罐头品质的影响。分析了黄桃罐头果肉或汤汁的质地、显微结构、色泽、pH值、可滴定酸和可溶性固形物在加工前后变化,并与传统热加工产品进行比较。结果表明:高静压加工(600MPa,>5min)能有效地保持产品质地、显微结构、色泽、pH值、可滴定酸和可溶性固形物,而热加工(90±2°C,20min)导致果肉质地软化、显微结构破坏及可溶性固形物增加,严重影响产品品质。同时感官分析表明,与对照相比,高静压加工黄桃罐头除新鲜度及滋味稍差外,其他方面均无明显差别,而热处理黄桃罐头除保持较好色泽与香气外,其他方面均产生劣质的影响。所得研究结果将为高静压技术在水果罐头中工业化应用提供理论依据。In order to expand the application of non-thermal processing in canned fruits industry,the effects of high hydrostatic pressure （HHP） processing on qualities of yellow peaches in pouch （YPP） was investigated,and subsequently texture,microstructure,color,pH value,titratable acidity（TA）,and total soluble solid （TSS） of HHP processed YPP were evaluated and compared to thermal processed one.The results showed that texture,microstructure,color,pH value,TA,and TSS of YPP treated by HHP processing （600 MPa,5 min） were preserved,while texture and microstructure of YPP treated by thermal processing （90±2°C,20 min） were severe damaged and TSS increased.Sensory evaluation of HHP processed YPP showed no significant differences from unprocessed samples in sensory attributes except for taste and freshness,while thermal processing had significant effect on sensory attributes except for color and aroma.The result can provide a reference for industrial production of HHP processed canned fruits.

关 键 词：质地 色泽 感官评价 黄桃罐头 高静压 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]