L-赖氨酸预处理及杀菌工艺对南极磷虾罐头品质的影响

Effects of L-Lysine Pretreatment and Sterilization Process on the Quality of Canned Antarctic Krill

研究相同杀菌强度下杀菌温度和杀菌时间对经过L-赖氨酸(L-lysine,Lys)预处理的南极磷虾罐头品质的影响。采用Lys进行预处理南极磷虾肉,分别以水和保水剂三聚磷酸钠为对照,在相同的杀菌强度下,研究115℃杀菌60 min、117℃杀菌38 min、119℃杀菌24 min和121℃杀菌15 min 4种杀菌条件对南极磷虾罐头品质的影响。在115℃杀菌60min后,Lys处理组的南极磷虾肉的硬度和咀嚼度较低,脂质氧化程度最低;低场核磁共振和核磁共振成像分析表明,不易流动水峰面积最大且伪彩图的信号强度最高;微观结构的结果显示,经Lys处理的南极磷虾肉组织更加规则,孔洞分布均匀,微观结构更完整;感官评价结果表明,在此杀菌条件下Lys处理组的南极磷虾肉具有较好的风味和质地,且在可接受度方面的评分也最高。Lys可替代磷酸盐改善南极磷虾罐头品质,且115℃杀菌60min的杀菌工艺使南极磷虾罐头品质最好,在实际生产操作中有很好的应用性。

This study aimed to study the effects of sterilization temperature and time on the quality of canned Antarctic krill pretreated with L-lysine(Lys)at the same sterilization intensity.Pretreatment with either water or the water-retaining agent sodium tripolyphosphate(STPP)served as control.Four combinations of sterilization temperature and time were established as follows:115℃for 60 min,117℃for 38 min,119℃for 24 min,and 121℃for 15 min.After sterilization at 115℃for 60 min,the Lys-treated group had lower hardness and chewiness and the lowest degree of lipid oxidation.Low-field nuclear magnetic resonance(NMR)and magnetic resonance imaging(MRI)analysis indicated the largest peak area of immobilized water and the highest signal intensity in the pseudo-color image.The microstructure analysis showed that the muscle tissue treated with Lys had a more regular and complete structure with uniformly distributed pores.The sensory evaluation results showed that Antarctic krill meat treated with Lys and sterilized at 115℃for 60 min had better flavor and texture,and scored highest in acceptability.In conclusion,Lys could be a substitute for phosphate to improve the quality of canned Antarctic krill,and sterilization at 115℃for 60 min was the optimal sterilization conditions to maintain the quality of canned Antarctic krill.Lys pretreatment combined with this sterilization process has good applicability in actual production.