摘要
以黄金贝为原料,研究超高压和热处理两种杀菌方式对其可消化性以及食用品质的影响。以不同压力、保压温度及保压时间为因素,确定黄金贝的超高压杀菌条件;通过煮沸不同时间确定热处理杀菌条件;比较不同杀菌条件下对黄金贝可消化性、质构、色差和持水性的影响,进一步优化杀菌条件。结果表明,在500 MPa、30℃、30 min,400 MPa、40℃、30 min和600 MPa、40℃、20 min以及沸水处理≥5 min可以彻底杀灭黄金贝中全部微生物。与未处理的鲜贝相比,超高压处理显著提高了贝肉在模拟胃肠液中的消化率,其中500 MPa、30℃、30 min和400 MPa、40℃、30 min条件下处理的贝肉水解产生氨基酸量保持在较高水平。400 MPa、40℃、30 min处理的黄金贝在硬度和咀嚼性方面较未处理组变化最小,同时弹性得到提升。超高压处理可以使黄金贝亮度值增加。400 MPa、40℃、30 min条件下高压处理,贝肉的持水率比未处理提高了一倍,而热处理持水率最低,仅有6.25%。因此,400 MPa、40℃、30 min超高压处理的黄金贝消化性和食用品质最佳。
The objective of the present study was to explore the effect of ultra high pressure and heat treatments on the digestibility in simulated intestinal and gastric fluids and eating quality of golden scallop. The ultra high pressure sterilization of golden scallop was investigated with respect to pressure, temperature and holding time. Besides, the sterilization efficiency of golden scallop subjected to different durations of boiling was evaluated. The digestibility, texture properties color and water-holding capacity of golden scallop subjected to both treatments were compared in order to find the optimal sterilization conditions. Results showed that the microorganisms in golden scallop were completely killed under 500 MPa pressure treatment at 30 ℃ for 30 min, 400 MPa pressure treatment at 40 ℃ for 30 min, 600 MPa pressure treatment at 40 ℃ for 20 min, or heat treatment for 5 min or more. Ultra high pressure treatment significantly improved the digestibility, and the amount of amino acids produced from the hydrolysis of golden scallop was maintained at higher level under 500 MPa pressure treatment at 30 ℃ for 30 min or 400 MPa pressure treatment at 40 ℃ for 30 min than untreated samples. Hardness and chewiness under 400 MPa pressure treatment at 40 ℃ for 30 min revealed the smallest changes compared with the untreated samples; at the same time, springiness was significantly improved. Ultra high pressure treatment brightened the color of golden scallop compared with the untreated controls. Water-holding capacity under 400 MPa pressure treatment at 40 ℃ for 30 min was increased twice. On the other hand, heat treatment led to the lowest water-holding capacity, only 6.25%. Therefore, golden scallop subjected to 400 MPa pressure treatment at 40 ℃ for 30 min had the best digestibility and eating quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第7期72-77,共6页
Food Science
基金
国家级大学生创新创业训练计划项目(201410069002)
天津市高等学校创新团队项目(TD12-5049)
关键词
黄金贝
超高压
热处理
消化性
质构
色差
持水率
golden scallop
ultra-high pressure
heat treatment
digestibility
texture
color
water-holding capacity
