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不同的热杀菌条件对准备食用的质量的影响,基于特定的杀菌强度
Shuo Wang1, Songyi Lin2, Shuang Li1
1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food chemistry
|April 17, 2024
概括
高温,短时间杀菌比低温,长时间的方法更好地保持即食的质量. 虽然高温会影响质地,但它提高了消化能力,并最大限度地减少了不必要的色反应.
科学领域:
- 食品科学 食品科学 食品科学
- 热处理热处理
- 海产品质量 海产品质量
背景情况:
- 准备食用 (RTE) 需要有效的杀菌,以确保安全性和保质期.
- 热处理参数显著影响食品质量属性和消化能力.
- 了解不同灭菌条件的影响对于优化RTE生产至关重要.
研究的目的:
- 调查不同热杀菌条件对RTE质量的影响.
- 为了比较高温/短时间与低温/长时间绝育对RTE的影响.
- 评估绝育对蛋白质氧化,质地,颜色和体外消化能力的影响.
主要方法:
- RTE受到不同的热杀菌条件 (例如,110°C,115°C,121°C不同时间).
- 分析了包括颜色,纹理和蛋白质氧化标记 (碳基,二硫化键,自由基) 在内的质量属性.
- 实验室模拟消化进行,以评估对消化能力的影响.
主要成果:
- 低温/长时间绝育诱导了显著的梅拉德和色反应,改变了的颜色.
- 高温灭菌促进了蛋白质的氧化,减少了自由硫基,增加了二硫化物键和自由基.
- 高温加工对质地和水分分布产生了负面影响,但在体外可消化性得到改善.
结论:
- 高温和短时间绝育在保护RTE的整体质量方面更有效.
- 虽然高温会影响质地,但它在减少色和改善消化能力方面提供了好处.
- 优化热处理是平衡RTE海鲜产品安全性,质量和消化能力的关键.
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