超高压和热处理酸辣藕丁菜肴品质变化及货架期预测

Quality change and shelf life prediction of hot and sour lotus root dish by high hydrostatic pressure and heat treatment

为探究热处理和超高压处理酸辣藕丁杀菌前后以及贮藏过程品质的变化,该试验以莲藕为试验原料,炒制后经2种杀菌方式处理,以色泽和质构特性为理化指标,以菌落总数、大肠菌群和霉菌酵母为卫生指标,并采用恒温加速破坏性试验法确定其货架期。结果表明,2种杀菌方式处理的酸辣藕丁在杀菌前后和贮藏过程中均未检出微生物;杀菌后和贮藏过程中藕丁的总色差ΔE*值增加、L^*值减小、a^*值和b^*值增加,藕丁的硬度、脆度和紧实度降低;经超高压处理酸辣藕丁在杀菌前后和贮藏过程中的色泽和质构均优于热处理藕丁;经121℃/20 min热处理酸辣藕丁菜肴包货架期为560 d,经500 MPa/10 min超高压处理的酸辣藕丁菜肴包货架期为563 d。

In order to explore the quality changes of heat and high hydrostatic pressure(HHP)treatment on hot and sour lotus root before and after sterilization and during storage,lotus root was used as the raw material in this study.After cooking,it was treated by two sterilization methods.The color and texture characteristics were used as physical and chemical indicators.The total number of colonies and the shelf life was determined.The following conclusions were obtained as follows:No microorganisms were detected in the two sterilization methods before and after sterilization and during storage.After sterilization and during storage,the total color differenceΔE^*value,the a^*value and the b^*value were increased,meanwhile the L^*value,the hardness,brittleness and compactness of the lotus root were decreased.The color and texture of the hot and sour lotus root treated by high hydrostatic pressure treatment were better than that of the heat treatment.The shelf life of hot and sour lotus root was 560 d after heat treatment at 121℃/20 min and 563 d after HHP treatment at 500 MPa/10 min respectively.