Effect of Thermal Sterilization and High Hydrostatic Pressureon Shelf Life and Quality of Vinasse Shrimps
-
摘要: 为研究热和高静压杀菌对糟卤虾仁品质和货架期的影响，分别采用热和高静压(HHP)方法对糟卤虾仁样品进行处理。根据样品微生物菌落总数随着杀菌时间的变化曲线，确定较优的热和高静压杀菌条件分别为85 ℃、20 min和550 MPa、10 min。通过理化指标和感官评价对杀菌处理后的样品品质进行评价。结果表明，贮藏过程中，热和高静压杀菌组样品的pH值和水分含量均无显著变化；贮藏30 d后，热和HHP杀菌组的综合评分均低于对照组，但是HHP杀菌组样品在形态、色泽、软硬度等方面均优于热杀菌组；贮藏90 d后，HHP杀菌组样品的微生物菌落总数达到2.5×104 cfu/g，接近行业标准的上限(3.0×104cfu/g)，远高于热处理组(70 cfu/g)，相应地，HHP杀菌组的TVB-N值也高于热处理组。Abstract: In order to study the shelf life and quality of vinasse shrimps after sterilization, we conducted thermal and high hydrostatic pressure (HHP) treatments in the sterilization process.The curves that describe the relationship between the total plate count and the sterilizing time are obtained, showing that the optimal experiment conditions of thermal and HHP treatments are 550 MPa, 10 min and 85 ℃, 20 min, respectively.The quality of shrimp samples was evaluated by the physicochemical indexes and sensory evaluation.The results show that there are little changes in pH and moisture content of samples during storage.After 30 d storage, the comprehensive scores of HHP and thermal groups are lower than those of the control group and the sensory scores of samples in the HHP group are higher than those in the thermal group.After 90 d storage, the total plate count of samples in HHP group increases to 2.5×104 cfu/g, which is close to the industrial standard limit (3.0×104 cfu/g) and significantly higher than the thermal group.Accordingly, the TVB-N value is also higher.
-
图 1 热和HHP处理对糟卤虾仁微生物菌的杀灭效果
Figure 1. Inactivation of thermal and HHP treatments onthe aerobic microbial counts of vinasse shrimps
图 2 贮藏期间糟卤虾仁TVB-N值的变化
Figure 2. Changes in the TVB-N value of vinasseshrimps during storage
表 1 糟卤虾仁感官品质评价标准表
Table 1. Criteria of sensory quality and evaluation for vinasse shrimps
Sensory characteristics Low (2-4) Medium (5-7) High (8-10) Pattern Incomplete with multiplebreakage and deformation, andsignificantly narrowed size Almost completement, slightlydamaged deformation andnarrowed size Original form of complete shrimp with unchanged size Color Dark red Natural shrimp red anduniform brightness Natural shrimp red withbright and uniform color Softness Too soft or too hard, poorchewing and inelastic Softer or harder, moderateboth in chewingand elasticity Right balance of softnessand hardness, appropriatechewing and elasticity Flavor Delicious taste with normalodor, no peculiar smell Delicious taste withan odor of shrimps, no peculiar smell Delicious taste with rightbalance of salty and sweet, strong smell of shrimp odorand vinasse aroma 
下载: 导出CSV
表 2 热和HHP杀菌对糟卤虾仁理化指标的影响
Table 2. Effects of thermal and HHP treatments on the physicochemical properties of vinasse shrimps
Treatment pH value w/(%) L* a* b* ΔE Control 6.80±0.01b 63.13±0.58b 64.98±1.66a 11.78±0.15a 11.74±0.39a 85 ℃，20 min 6.84±0.02b 61.73±0.64a 62.67±1.70b 10.33±0.52b 10.31±0.53b 3.08 550 MPa，10 min 6.81±0.02b 62.47±0.33a 66.24±0.72a 10.69±0.45b 10.73±0.15b 1.95 Note:Different letters (a, b) in the same column indicate significant differences (P < 0.05)
下载: 导出CSV
表 3 热和HHP杀菌的糟卤虾仁感官评价结果
Table 3. ensory evaluation of thermal- and HHP-treated vinasse shrimps
Treatment Pattern Color Softness Flavor Evaluation Control 8.00±0.93 8.50±0.93 9.75±0.46 9.85±0.52 9.03±0.71 85 ℃，20 min 7.50±0.46 8.28±0.35 8.36±0.52 9.08±0.46 8.31±0.45 550 MPa，10 min 7.75±0.52 9.07±0.92 9.42±0.53 8.87±0.83 8.78±0.70
下载: 导出CSV
表 4 贮藏期间糟卤虾仁理化指标变化
Table 4. Changes in the physico chemical properties of vinasse shrimps during storage
Time/(d) Colony number pH value w/(%) 550 MPa 85 ℃ 550 MPa 85 ℃ 550 MPa 85 ℃ 0 (3.6±1.60)×10 10 6.83±0.03 6.87±0.02 67.27±0.40 67.40±0.12 7 (8.0±0.85)×10 (0.6±0.23)×10 6.82±0.01 6.85±0.01 67.80±0.35 66.80±0.35 15 (7.0±1.63)×10 (0.3±0.10)×10 6.89±0.03 6.89±0.01 67.30±0.23 66.93±0.20 22 (9.0±0.81)×10 (1.5±1.05)×10 6.88±0.03 6.87±0.01 66.80±0.29 63.89±0.12 30 (4.1±0.81)×102 (1.3±0.58)×10 6.88±0.01 6.86±0.01 66.87±0.27 61.13±0.43 45 (6.5±1.20)×102 (1.8±0.83)×10 6.83±0.01 6.83±0.01 65.87±0.42 60.80±0.67 60 (2.9±0.50)×103 (3.0±1.00)×10 6.85±0.01 6.88±0.01 67.07±0.12 62.13±0.42 90 (2.5±0.35)×104 (7.0±0.61)×10 6.82±0.01 6.84±0.01 64.93±0.50 61.93±0.61
下载: 导出CSV
表 5 贮藏期间糟卤虾仁感官评价结果
Table 5. Sensory evaluation of vinasse shrimps during storage
Treatment Pattern Color Softness Flavor Evaluation 85 ℃, 20 min 7.75±0.62 7.71±0.35 7.43±0.22 8.29±0.60 7.79±0.45 550 MPa, 10 min 7.75±0.53 9.07±0.70 9.54±0.56 8.57±0.41 8.73±0.55
下载: 导出CSV
-
[1] 崔宏博, 薛勇, 宿玮, 等.即食南美白对虾贮藏过程中水分状态的变化研究[J].中国食品学报, 2012, 12(6):198-203. doi: 10.3969/j.issn.1009-7848.2012.06.029CUI H B, XUE Y, SU W, et al.Study on moisture status change of ready-to-eat shrimp during storage[J].Journal of Chinese Institute of Food Science and Technology, 2012, 12(6):198-203. doi: 10.3969/j.issn.1009-7848.2012.06.029 [2] 李瑶. 高静压加工糟卤虾仁工艺优化[D]. 北京: 中国农业大学, 2014.LI Y. The process optimization of high hydrostatic pressure processing vinasse shrimps[D]. Beijing: China Agricultural University, 2014. [3] AHMED J, RAMASWAMY H S.Effect of high-hydrostatic pressure and concentration of rheological characteristics of xanthan gum[J].Food Hydrocolloid, 2004, 18(3):367-373. doi: 10.1016/S0268-005X(03)00123-1 [4] KNUDSEN J C, OTTE J, OLSEN K, et al.Effect of high hydrostatic pressure on the conformation of β-lactoglobulin A as assessed by proteolytic peptide profiling[J].Int Dairy J, 2002, 12(10):791-803. doi: 10.1016/S0958-6946(02)00078-X [5] GOOWWIN T W.The biochemistry of the carotenoids[M].2nd ed.London:Chapman & Hall, 1984. [6] LATSCHA T. The role of astaxanthin in shrimp pigmentation[C]//Advances in Tropical Aquaculture. Tahiti, French Polynesia, 1989, 9: 319-325. [7] KURAL A G, CHEN H Q.Conditions for a 5-log reduction of vibrio vulnifcus in oysters through high hydrostatic pressure treatment[J].Int J Food Microbiol, 2008, 122(1):180-187. [8] KURAL A G, SHEARER A E H, KINGSLEY D H, et al.Conditions for high pressure inactivation of vibrio, parahaemolyticus in oysters[J].Int J Microbiol, 2008, 127(1):1-5. http://europepmc.org/abstract/med/18547664 [9] AASLYNG M D, BEJERHOLM C, ERTBJERG P, et al.Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure[J].Food Qual Prefer, 2003, 14(4):277-288. doi: 10.1016/S0950-3293(02)00086-1 [10] KOSEKI S, YAMAMOTO K.Recovery of Escherichia coli ATCC 25922 in phosphate buffered saline after treatment with high hydrostatic pressure[J].Int J Food Microbiol, 2006, 110(1):108-111. doi: 10.1016/j.ijfoodmicro.2006.01.039 [11] 陈丽娇, 郑明锋.大黄鱼海藻酸钠涂膜保鲜效果研究[J].农业工程学报, 2003, 19(4):209-211. doi: 10.3321/j.issn:1002-6819.2003.04.051CHEN L J, ZHENG M F.Freshness-keeping effect of large yellow croaker by coating with sodium alginate solution[J].Transactions of the Chinese Society of Agricultural Engineering, 2003, 19(4):209-211. doi: 10.3321/j.issn:1002-6819.2003.04.051 [12] BERTRAM H C, SUNE D, ANDERS H K, et al.Continuous distribution analysis of T2 relaxation in meat-an approach in the determination of water-holding capacity[J].Meat Sci, 2002, 60(3):279-285. doi: 10.1016/S0309-1740(01)00134-6 [13] SHAMSHAD S I, RIAZ M, ZUBERI R, et al.Shelf life of shrimp (Penaeus merguiensis) stored at different temperatures[J].J Food Sci, 1990, 55(5):1201-1205. doi: 10.1111/jfds.1990.55.issue-5 [14] JAFFRES E, SOHIER D, LEROI F, et al.Study of the bacterial ecosystem in tropical cooked and peeled shrimps using a polyphasic approach[J].Int J Food Microbiol, 2009, 131(1):20-29. doi: 10.1016/j.ijfoodmicro.2008.05.017 [15] ANDERSON A K.Biogenic and volatile amine-related qualities of three popular fish species sold at Kuwait fish market[J].Food Chem, 2008, 107(2):761-767. doi: 10.1016/j.foodchem.2007.08.094 -
下载:
点击查看大图
图(2) / 表(5)
计量
- 文章访问数: 6854
- HTML全文浏览量: 2739
- PDF下载量: 174
