超高压与热处理泡萝卜贮藏过程中品质变化的比较  

Comparison of Quality Changes of Pickled Radish Treated by High Hydrostatic Pressure and Thermal Processing during Storage

作　　者：赵冬[1] 黎雪梅[1] 陈安均[1] 蒲彪[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品科学》2013年第8期269-273,共5页Food Science

基　　金：国家自然科学基金面上项目(31171726);四川省科技支撑计划项目(2010NZ0045)

摘　　要：比较研究了超高压(HHP)处理(200MPa、400MPa下各处理20min)与热处理(85℃,20min)泡萝卜在不同温度(4℃和20℃)下贮藏过程中的微生物数、pH值、可滴定酸(TA)及色泽变化。结果表明:400MPa、20min的超高压技术(HHP)处理与热处理能够保持泡萝卜在贮藏中微生物数量的稳定,并有效延缓pH值的下降,防止了过度酸化,且在4℃贮藏条件下效果更好。HHP处理较热处理对泡萝卜色泽的影响小;然而,20℃温度贮藏,HHP处理样色泽下降明显,且400MPa比200MPa处理样色泽下降严重;但4℃温度贮藏可以减缓HHP样的色泽下降,较热处理样色泽好。This study was carried out to evaluate the effect of high hydrostatic pressure （HHP; 200 MPa and 400 MPa for 20 min, respectively） and thermal processing （85 ℃, 20 min） on microbial population, pH, titrable acidity （TA） and color changes of pickled radish during storage time at different temperature. The results showed that HHP treatment at 400 MPa for 20 min and heat treatment maintained microbial population, efficiently delayed the decrease of pH and retarded the acidification of pickled radish, and desired results were obtained during storage at 4 ℃. Moreover, HHP treatment had no significant impact on color as compared to thermal processed samples. However, the color of HHP-treated samples declined obviously in pickled radish during storage at 20 ℃, and the color of pickled radish subjected to HHP treatment at 400 MPa declined more severely compared with those treated at 200 MPa, but the color decline in pickled radish slowed down and the color of HHP-treated samples were brighter than that of heat-treated samples during storage at 4 ℃.

关 键 词：超高压处理 热处理 泡萝卜 贮藏 品质 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]