摘要
为探究在达到安全杀菌F值的前提下,不同杀菌条件对烤羊排品质的影响。该实验通过F值计算确定安全杀菌条件(F=6 min),对比分析115、118、121℃处理对产品感官、理化特性及微生物的影响。结果发现,121℃处理组感官品质最优,其风味物质保留率较高,鲜味氨基酸(谷氨酸)含量显著增加(P<0.05)。热杀菌导致产品持水力下降(失重率最高达10%),质构特性(硬度、咀嚼性等)显著降低(P<0.05)。蛋白质组分分析显示盐不溶性蛋白降解明显,三氯乙酸-溶解肽增加但二级结构未改变。118℃处理组硫代巴比妥酸值最高(0.68μg/g),脂质氧化程度显著。杀菌后所有处理组的红度和黄度提高,菌落总数下降明显(P<0.05)。121℃杀菌在保证微生物安全性的同时,能较好地维持产品品质,其品质变化主要与美拉德反应、蛋白质降解及水分迁移相关。该研究可为烤羊排工业化生产中杀菌条件的选择提供理论参考。
This study investigated the effects of different thermal sterilization conditions on the quality of roasted lamb chops while achieving the required sterilization F-value for safety.Here,the safe sterilization condition(F=6 min)was determined through F-value calculation.The sensory attributes,physicochemical properties,and microbial changes of samples treated at 115,118,and 121℃were systematically analyzed.Results indicated that the 121℃-treated group exhibited optimal sensory quality,with higher retention of flavor compounds and a significant increase in umami amino acids(glutamic acid,P<0.05).Thermal sterilization significantly reduced water-holding capacity(weight loss rate up to 10%)and deteriorated textural properties(hardness,chewiness,etc.,P<0.05).Protein analysis revealed marked degradation of salt-insoluble proteins and increased trichloroacetic acid-soluble peptides,while protein secondary structure remained unchanged.The 118℃-treated group showed the highest thiobarbituric acid reactive substances(0.68μg/g),indicating severe lipid oxidation.Sterilization enhanced redness(a)and yellowness(b)values while significantly reducing total viable bacterial counts(P<0.05).Overall,sterilization at 121℃effectively ensured microbial safety while maintaining product quality,with quality alterations attributed to Maillard reactions,protein degradation,and moisture migration.The present study could provide a theoretical reference for the selection of sterilization conditions in industrialized production of roasted lamb chops.
作者
王玉航
曹伟超
陈诺
蔡昕灏
胡景明
张宵汉
华霄
WANG Yuhang;CAO Weichao;CHEN Nuo;CAI Xinhao;HU Jingming;ZHANG Xiaohan;HUA Xiao(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品与发酵工业》
北大核心
2026年第3期319-328,共10页
Food and Fermentation Industries
基金
内蒙古科技计划项目(NMJKXM202210)。
关键词
杀菌F值
热处理
烤羊排
感官评定
理化特性
sterilization F-value
thermal processing
roasted lamb chops
sensory evaluation
physicochemical characteristic
