超高压处理对小根蒜泡菜胀袋及品质的影响  

Effects of Ultra-high Pressure Treatment on Bag Swelling and Quality of Allium macrostemon Bunge Pickles

作　　者：高煜 王洁婷 王颖地 孙茂成 GAO Yu;WANG Jieting;WANG Yingdi;SUN Maocheng(College of Food Science and Engineering,Changchun University,Changchun 130022,China;Key Laboratory of Intelligent Rehabilitation and Barrier-Free for the Disabled,Ministry of Education,Changchun University,Changchun 130022,China)

机构地区：[1]长春大学食品科学与工程学院,吉林长春130022 [2]长春大学残障人士智能康复及无障碍教育部重点实验室,吉林长春130022

出　　处：《食品科学》2025年第6期219-225,共7页Food Science

基　　金：吉林省教育厅科学研究项目(JJKH20240751KJ);长春大学攀登计划项目(zkp202108)。

摘　　要：利用不同压力(200、300 MPa和400 MPa)的超高压(ultra-high pressure,UHP)处理真空包装的小根蒜泡菜10 min后,分别在4℃和25℃贮藏25 d。每5 d检测泡菜的胀袋和品质,包括胀袋情况、呼吸强度、乳酸脱氢酶活性、pH值、亚硝酸盐含量、硬度、色差、微生物以及感官评价。结果表明,在两种贮藏温度条件下,对照(CK)组在贮藏第5天均出现了胀袋,而所有UHP处理后的均未胀袋;与CK组相比,UHP处理后小根蒜的呼吸强度和乳酸脱氢酶活性显著下降(P<0.05)。在两种贮藏温度条件下,UHP处理抑制了小根蒜泡菜pH值下降,降低了亚硝酸盐含量以及L*值和b*值(P<0.05)。菌落总数和乳酸菌随着UHP压力增大而逐渐减少,而霉菌和酵母菌在超过200 MPa时无法检出。UHP处理对小根蒜泡菜的硬度无显著影响(P>0.05)。此外,由感官评价结果可知,UHP处理的泡菜酸味适中,而与对照组颜色、风味和质地的差异不显著(P>0.05)。综上,UHP可以有效控制小根蒜泡菜胀袋,且对其品质影响较小。In this study,vacuum-packed Allium macrostemon Bunge pickles were treated with ultra-high pressure(UHP)at different pressure levels(200,300 and 400 MPa)for 10 min and stored at 4 or 25℃for 25 days.We examined whether the bags of pickles swelled and evaluated the respiratory intensity,lactate dehydrogenase activity,pH,nitrite content,hardness,color difference,microbial and sensory quality every 5 days.The results showed that at both storage temperatures,bag swelling occurred in the control group,but not in any of the UHP treated groups on the 5th day of storage.Compared with the control group,the respiratory intensity and lactate dehydrogenase activity of A.macrostemon Bunge significantly decreased after UHP treatment(P<0.05).In addition,UHP treatment inhibited the decrease of pH and reduced the content of nitrite and the color parameters L*and b*values(P<0.05)at both storage temperatures.The total viable count and the count of lactic acid bacteria decreased gradually with increasing UHP pressure,while mold and yeast were undetectable at pressures exceeding 200 MPa.UHP treatment had no significant effect on the hardness of A.macrostemon Bunge pickles(P>0.05).In addition,the results of sensory evaluation showed that pickles treated with UHP exhibited moderate acidity in taste,yet showed no significant difference from the control group in color,flavor or texture(P>0.05).In conclusion,UHP can effectively mitigate the occurrence of bag swelling in A.macrostemon Bunge pickles while having little effect on its quality.

关 键 词：小根蒜 泡菜 超高压处理 胀袋 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]