蔬菜高静压杀菌效果及其感官品质评价

董鹏; 易俊洁; 花成; 张燕; 胡小松; 吴继红

doi:10.11858/gywlxb.2013.03.020

蔬菜高静压杀菌效果及其感官品质评价

doi: 10.11858/gywlxb.2013.03.020

中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业部果蔬加工重点开放实验室，教育部果蔬加工工程研究中心，北京 100083

详细信息

通讯作者:
吴继红 E-mail:wjhcau@hotmail.com

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出版历程
- 收稿日期: 2011-07-16
- 修回日期: 2011-10-23
- 发布日期: 2013-06-15

High Hydrostatic Pressure Pasteurization Effect and Organoleptic Quality Assessment of Vegetables

College of Food Science and Nutritional Engineering, China Agricultural University;

摘要

摘要: 为提高蔬菜的品质，延长货架期，以土豆、莴笋和白萝卜等3种具有一定代表性的蔬菜为试材，采用高静压加工技术（High Hydrostatic Pressure，HHP）对其杀菌效果和品质影响进行了分析和评价。试验结果表明，600 MPa压力处理5 min后，杀菌效果随保压时间的延长无显著变化；处理后的蔬菜，其硬度和弹性较热处理的显著增加，3种蔬菜（土豆、莴笋和白萝卜）Vc含量较热处理分别高出了49.4%、17.0%和23.3%，E值小于热处理的样品；感官评价显示，高静压处理的蔬菜在色、香、味、形方面都接近新鲜蔬菜。因此，高静压技术可以使蔬菜达到较好的杀菌效果，并最大限度地保持其品质。
- 高静压 /
- 蔬菜 /
- 杀菌 /
- 品质 /
- 感官评价
Abstract: In order to improve the quality and prolong the shelf-life of vegetables, the effect of high hydrostatic pressure on pasteurization and quality of vegetables was systematically analyzed and assessed by taking white turnip, lettuce and potato as experimental materials. The results were as follows: The bactericidal effect did not change significantly after treatment of 600 MPa for 5 min. The hardness and resilience of HHP-treated vegetables increased significantly, and Vc content of potato, lettuce and white turnip increased respectively by 49.4%, 17.0% and 23.3%, while E decreased as compared to those with thermal treatment. Sensory evaluation showed that vegetables treated with high hydrostatic pressure were similar to fresh vegetables in color, smell, taste and shape. Therefore, high hydrostatic pressure technology can achieve ideal effects in sterilization, and maintain the quality of vegetables.
- high hydrostatic pressure /
- vegetable /
- pasteurization /
- quality /
- sensory evaluation

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