不同后加工处理 (巴氏杀菌,微波炉,回) 对真空包装土豆蛋糕的质量,质地和香味的比较影响
Yonglin He1, Jiahuan Sui1, Yi Yang1
1College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, People's Republic of China.
Food research international (Ottawa, Ont.)
|March 12, 2026
概括
轻度热消毒和微波加热有效地保持了真空包装土豆蛋糕的质量,平衡微生物减少与感官属性. 持续冷却对于保持这些即食产品的安全性和保质期至关重要.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 食品化学 食品化学
背景情况:
- 准备食用的土豆蛋糕需要有效的加工后处理,以确保微生物的安全性和质量.
- 评估不同的热和非热加工方法对于优化产品特性至关重要.
研究的目的:
- 评估巴氏杀菌 (65°C,85°C),微波加热和回形处理对真空包装土豆蛋糕微生物减少和质量属性的影响.
- 确定最佳的加工方法,以保持土豆蛋糕的感觉和物理化学特性.
主要方法:
- 应用了四种后加工处理:65°C (P65) 和85°C (P85) 的消毒,微波加热 (MS) 和回处理 (RTS).
- 分析包括近距离组成,粉分数,颜色,质地,风湿学,挥发性化合物 (SPME-GC-MS) 和感官评估.
- 在制冷 (4°C) 和滥用温度 (25-37°C) 条件下监测微生物数量.
主要成果:
- 没有发现近距离组成的显著差异,但粉分量 (耐性粉,明显的粉素) 对过程敏感.
- 随着L*和a*的增加和b*的减少 (RTS除外),颜色发生了变化. 质地和风质学保持一致.
- P65,P85和MS治疗与对照组聚在一起,保留了有利的气味和颜色,与减少可接受性的RTS不同.
- 所有处理都需要持续冷却;温度滥用导致了微生物的快速增殖.
结论:
- 微波加热和温和热巴氏杀菌 (P65,P85) 为冷藏土豆蛋糕提供了微生物控制和质量保存的最佳平衡.
- 回形处理 (RTS) 对感官属性产生了负面影响.
- 持续冷藏对于确保加工的土豆蛋糕的安全性和保质期至关重要;较高的温度会带来腐败风险.
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