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高压加工和盐水酸度提高了冷藏黄瓜的质量属性

Danielle Heaney¹, Olga Padilla-Zakour¹

¹Department of Food Science, Cornell University, Geneva, New York, USA.

Journal of food science

|February 17, 2026

概括

高压加工 (HPP) 提供了一种非热替代方法,用于保存酸性蔬菜,如片. 在600MPa的HPP更好地保留了纹理和颜色,同时减少了微生物,使其成为延长保质期的理想选择.

科学领域:

食品科学食品科学食品科学
食品技术食品技术食品技术
微生物学微生物学

背景情况:

高压加工 (HPP) 是作为一种非热方法来延长酸性蔬菜的保质期.
传统的热加工可能会对蔬菜的质量属性产生负面影响.

研究的目的:

评估HPP (200-600 MPa) 作为黄瓜热处理的非热替代品.
评估HPP在六个月内对纹理,颜色,微生物负载,甲醇含量和微观结构的影响.

主要方法:

在不同度的酸中,黄黄经过HPP (200,400,600 MPa) 和热处理处理.
质量属性包括质地,颜色,微生物计数和微观结构在6个月的时间内被分析.

主要成果:

与未经处理的样本相比,HPP显著降低了微生物负载,600 MPa显示了最大的减少.
惠普更好地保留了颜色和质地,600MPa处理的酸菜仍然更绿色,更坚固.
甲醇含量与坚度有关,这表明依赖pH的pectin脱氧化影响了纹理.

结论:

600 MPa HPP是一种可行的非热替代品,用于加工,提供改善的微生物减少,质地和颜色保留,以延长保质期.
400 MPa HPP为具有更短保质期要求的酸化产品提供了潜在的选择.
高温发电技术可以在工业上应用于整个酸性水果和蔬菜,将其应用范围扩大到除了果汁和纯汁之外.

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