即食梅香黄鱼热杀菌过程中的品质变化  

Quality Change of Ready-to-eat Fermented Yellow Croaker during Thermal Sterilization Process

作　　者：曾宪泽[1] 李汴生[1] 梅灿辉[1] 陈梓铠[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2012年第18期113-117,共5页Food Science

基　　金：广东省教育部产学研结合项目(2010B090400353)

摘　　要：为研究软包装即食梅香黄鱼在热杀菌过程中的品质变化,比较不同杀菌温度时间组合、不同喷淋水升降温速率在一定温度下杀死90%的微生物所需要的时间(F值)、热加工过程中导致食品外观特性变化的热损失值(C值)和品质指标(色泽、质构、汁液流失率)。结果表明:杀菌时间越长,F值增加越明显;杀菌温度越高,增加单位时间所带来的F值、C值的增加越明显;喷淋水升降温速率快慢相比,在达到相同F值时,所需的杀菌恒温时间是前者大于后者,前者表面C值更大,两者中心C值接近,前者C/F值也更大;高温短时杀菌色泽、质构好、汁液流失率少;喷淋水升降温速率快,汁液流失率少。在实验范围内适宜的杀菌条件为:127℃、升温速率fh=10.99min,降温速率fc=12.32min。In order to explore the quality chant of ready-to-eat fermented yellow croaker during thermal sterilization process, the results obtained for the F （the time needed to kill microorganisms by 90%） and C values and quality parameters such as color, texture and liquid loss were compared under different conditions of sterilization temperature/sterilization time, and spray water heating and cooling rates. The results showed that the F value revealed a marked increase with the extension of sterilization time. Similarly, higher temperature could result in notably increased F and C values. In addition, fast spraywater heating and cooling rates could result in longer sterilization time at the constant temperature for reaching the same F value when compared with slow spray-water heating and cooling rates. Moreover, fast spray-water heating and cooling rates could also result in larger surface C value and CIF value although both conditions revealed a similar central C value. Therefore, high-temperature and short-term sterilization can offer better color and texture as well as low water loss for yellow croaker. Fast spray-water heating and cooling rates can result in less water loss. The optimal thermal sterilization conditions are sterilization temperature of 127 ℃, heating rate of 10.99 ℃/min and cooling rate of 12.32 ℃/min.

关 键 词：即食梅香黄鱼 热杀菌 品质变化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]