低酸性和酸化即食紫菜热杀菌工艺优化研究  

Optimization of thermal sterilization process for low-acid and acidified instant laver

作　　者：葛蒙蒙 沈建东 唐小航 夏文水[1] 许艳顺[1] GE Mengmeng;SHEN Jiandong;TANG Xiaohang;XIA Wenshui;XU Yanshun(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《南方水产科学》2022年第6期127-136,共10页South China Fisheries Science

基　　金：江苏省重点研发计划项目(BE2019328)。

摘　　要：为优化即食紫菜(Porphyra spp.)的杀菌工艺、开发高品质即食湿态紫菜产品,分别测定了低酸性和酸化紫菜(pH≤4.6)两类产品高压热处理(110、115、121℃)和常压热处理(85、90、95℃)过程中的传热曲线,结合保藏实验和微生物分析确定了两种杀菌方式对应的产品安全杀菌时间(F值),并进一步探究了相同杀菌强度F值下不同温度-时间组合对紫菜感官和营养品质的影响。结果表明,紫菜在高压热杀菌F_(0)=3 min时可达到商业无菌,酸化后紫菜在常压热杀菌F89.38.39=5 min时可满足保藏要求。与高压热杀菌相比,酸化结合常压杀菌有利于维持紫菜的色泽和质构。在相同杀菌强度F值下紫菜的韧性、硬度和感官评分随杀菌温度升高而增加。营养成分方面,高压加热组中,随温度升高可溶性糖和游离氨基酸总量降低,常压组中在90℃杀菌时游离氨基酸总量最高。综合比较,酸化组杀菌参数采用90℃、11.5 min,低酸性组杀菌参数采用115℃、10 min时即食紫菜的质构、感官和营养品质较优。In order to optimize the sterilization process of laver(Porphyra spp.)and develop high-quality instant wet laver products,we measured the heat penetration curves during high-pressure heat treatment(110,115,121℃)and normal pressure heat treatment(85,90,95℃)for low-acid and acidified lavers(pH≤4.6).Combined with preservation experiment and microbial analysis,we determined the F-value(Safe sterilization heating time)corresponding to the two sterilization methods,and explored the effects of different temperature-time combinations on the sensory and nutritional quality of laver with the same Fvalue.Results show that low-acid laver could reach commercial sterility when F_(0) was 3 min under high-pressure heat sterilization,and acidified laver could also reach the preservation requirements when F89.38.39 was 5 min under normal pressure heat sterilization.Compared with high-pressure heat sterilization,acidification combined with normal pressure sterilization could obtain better texture and color.The toughness,hardness and sensory score of laver increased with the increase of sterilization temperature with the same F-value.In terms of nutrients,the total soluble sugar and free amino acids decreased with the increase of temperature in the high-pressure group.The highest free amino acids content was obtained at 90°C in the normal-pressure group.In general,the texture,sensory and nutritional quality were better when the sterilization parameters were 90°C,11.5 min(Acidified group)and 115°C,8 min(Low-acid group).

关 键 词：紫菜 热杀菌 酸化 感官品质 营养特性 

分 类 号：S986.1[农业科学—捕捞与储运]