不同杀菌温度及贮藏条件对卤蛋菌落总数和脂肪酸组分的影响  

Effects of Different Sterilization Temperatures and Storage Conditions on Total Bacterial Count and Fatty Acid Composition of Marinated Eggs

作　　者：袁诺 张清 张小飞 彭义交 郭宏 赵金红 YUAN Nuo;ZHANG Qing;ZHANG Xiaofei;PENG Yijiao;GUO Hong;ZHAO Jinhong(Beijing Academy of Food Sciences,Beijing 100068,China)

机构地区：[1]北京食品科学研究院,北京100068

出　　处：《食品科学》2022年第13期163-169,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400305)。

摘　　要：本实验以真空包装卤蛋为研究对象,进行95、105℃和121℃不同温度杀菌,并分别于4℃和25℃下进行贮藏(121℃杀菌仅在25℃下贮藏),测定并分析各样品在贮藏期间内菌落总数和脂肪酸组成的变化。结果表明:各杀菌温度都可在杀菌完成时有效杀灭活体细菌,各组样品菌落总数均小于10 CFU/g;相较于95℃杀菌样品,105℃和121℃杀菌样品的多不饱和脂肪酸总含量分别下降了1.56%和6.83%;随着贮藏时间延长,受杀菌温度、贮存温度、微生物种类、微生物增殖及氧化水解反应等因素的影响,各组样品脂肪酸组成发生差异性变化。95℃杀菌、25℃贮存的样品仅可保存15 d,且脂肪酸劣变速率最快;105℃杀菌、25℃贮存的样品可保存75 d,脂肪酸劣变速率较慢;95℃杀菌、4℃贮存的样品可保存90 d,但脂肪酸劣变速率较快;121℃杀菌、25℃贮存的样品贮藏90 d时仍未检测到微生物增殖,贮藏期间内脂肪酸总量保留较好,但初始多不饱和脂肪酸水平较低;105℃杀菌结合4℃贮存的样品在贮藏90 d时同样未检测到微生物增殖,且贮藏期内总脂肪酸保存率最高,可作为生产高营养水平和长保质期卤蛋较好的应用技术。In order to study the changes in the total bacterial count and fatty acid composition of marinated eggs as a function of sterilization temperature and storage temperature,vacuum-packed marinated eggs were sterilized at 95,105 or 121℃,and stored at 4 or 25℃(those sterilized at 121℃were stored exclusively at 25℃).The results showed that sterilization at each temperature could effectively kill bacteria,and the total bacterial count in each group was less than 10 CFU/g.The contents of polyunsaturated fatty acids(PUFA)in the samples sterilized at 105 and 121℃decreased by 1.56%and 6.83%,respectively,compared with that sterilized at 95℃.Different changes in fatty acid composition as a function of storage time were found among groups,depending on such factors as sterilization temperature,storage temperature,microbial species,microbial proliferation and oxidative hydrolysis reaction.The samples sterilized at 95℃could be stored at 25℃for only 15 days and had the fastest rate of deterioration of fatty acids.The samples sterilized at 105℃could be stored at 25℃for 75 days,and had a slow rate of deterioration of fatty acids.The samples sterilized at 95℃could be stored at 4℃for 90 days,but the rate of deterioration of fatty acids was faster.Microbial proliferation was not detected in the samples subjected to sterilization at 121℃after 90 days of storage at 25℃.During storage,fatty acids were retained well,but the initial level of polyunsaturated fatty acids was low.Microbial proliferation was not detected in the samples sterilized at 105℃after 90 days of storage at 4℃,either,and the retention rate of fatty acids was the highest during storage.Accordingly,sterilization at 105℃and stored at 4℃can be used for the production of marinated eggs with high nutrient level and long shelf life.

关 键 词：卤蛋 杀菌温度 贮藏期 脂肪酸组成 微生物 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]