超高压处理对腌渍红椒灭菌效果及品质的影响

Effects of high pressure processing on sterilizing effect and quality of pickled pepper

文中研究25℃条件下不同压力(100、200、300、400、500MPa)及不同保压时间(5、10、15、20、25min)处理对腌渍红椒色泽、质构、相关酶活、微生物等指标的影响。结果表明,随着压力的增加,菌落总数下降明显,在压力≥400MPa时,从7 566 CFU/g降到36 CFU/g以下;果胶酶和过氧化物酶的活性总体处于下降趋势,在100~200MPa压力时,酶活性存在激活现象;辣椒色泽变暗,偏红和偏黄程度加深;Vc含量略下降;硬度和黏着性下降;弹性、凝聚性、回复性和咀嚼性均呈先上升后下降趋势。与热处理组相比,超高压处理对于腌渍红椒有更好的灭菌效果,能在一定程度上钝化酶的活性,同时能较好地保持腌渍红椒的营养成分和质构特性。

The effects of high pressure （HPP） processing on microorganisms,color, texture,residual activities of PG and POD in pickled pepper were analyzed by different pressure with different time. The results showed that by HPP （over 400 MPa） , the microorganisms of pickled pepper decreased from 7 566 CFU/g to less than 36 CFU/g. Residual activity of PG and POD decreased,the enzyme activity was activated among the pressure of 100 -200 MPa pressure. The color of pickled pepper was darker,the degree of red and yellow color were increased, the content of Vc was decreased slightly, the hardness and adhesion were decreased, and the elasticity, cohesion, recovery and chewiness were increased first and then decreased. Compared with the heat treatment group, the super high pressure treatment had better sterilization effect,and could passive the enzyme activity to a certain degree. At the same time,it could keep the nutrition composition and texture of the pickled red pepper well.