Study on the Effect of High Hydrostatic Pressure on the Texture of Canned Yellow Peach of Different Varieties
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摘要: 研究了高静压/热处理对不同品种黄桃罐头质构的影响。实验结果表明，不同品种特性对高静压加工黄桃罐头果肉的硬度和汤汁黏度无显著影响，热处理使黄桃罐头果肉硬度显著下降，汤汁黏度显著上升，“森克林”品种黄桃罐头在高静压/热处理后硬度最高，质构最好。显微结构分析显示，不同品种特性对高静压加工黄桃罐头果肉细胞的形态无显著影响，细胞基本保持原有形态；热处理使果肉细胞的形态发生了较大的变化，细胞变形且呈无规则形状，细胞间隙明显增大。高静压能使黄桃罐头保持良好的质构，品种适应性较热处理广泛。Abstract: The effect of raw material characteristics (Peach varieties) on the texture of canned yellow peach processed by high hydrostatic pressure (HHP) and thermal treatment was investigated.The results show that different varieties have no significant influence on the hardness of canned yellow peach processed by HHP, while the hardness of canned yellow peach processed by thermal treatment decrease significantly and the syrup viscosity has a marked increase.Canned yellow peaches of "Senkelin" varieties get the highest hardness and the best texture after processed by HHP and thermal treatment.The microscopic structure analysis indicate that different varieties of yellow peach processed by HHP have no significant effect on the cell morphology and the cells keep the original shapes.With heat treatment, the cell shape changes greatly; the cell deformes and shows no regular shape; the cell gap is significantly increased.The canned yellow peach can be kept in good texture by HHP, which makes HHP has a more extensive adaptability compared with heat treatment.
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Key words:
- high hydrostatic pressure /
- peach /
- texture /
- varieties
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图 1 高静压/热加工不同品种黄桃罐头硬度及汤汁黏度的差异
Figure 1. Effect of HHP and TP on the hardness and syrup viscosity of canned yellow peach with different varieties
图 2 高静压/热处理对不同品种黄桃罐头果肉显微结构的影响(光学显微像)
Figure 2. Effect of HHP and thermal treatment on the microscopic structure of yellow peach with different varieties (LM)
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