为保持预制荔浦芋扣肉在杀菌后的品质,研究了高温杀菌(High temperature sterilization,HT)、巴氏杀菌(Pasteurization sterilization(low temperature),LT)和超高压杀菌(Ultra-high pressure sterilization,HP)对其感官评分、质构、色泽、pH值、蒸煮损失、脂质氧化和挥发性成分的影响.结果表明,杀菌处理会降低荔浦芋扣肉感官品质,但HP处理比热杀菌处理在保持感官品质上更有优势.HT处理会增加荔浦芋扣肉pH值和蒸煮损失率,而HP处理能保持pH值并提高扣肉的多汁性.在脂质氧化方面,不同杀菌方式均会导致荔浦芋扣肉发生不同程度的脂质氧化.与HT、LT相比,HP处理更有利于保持荔浦芋扣肉脂肪组分的稳定.经气相色谱-质谱法鉴定,蒸制熟化、HT、LT及HP处理荔浦芋扣肉后分别鉴定出44、39、54和37种挥发性成分,其中醛类物质是影响产品的关键挥发性成分.在4组样品中,醛类物质相对含量分别为6.49％、8.78％、5.44％、10.98％.经HP处理后的样品鉴定出醛类物质相对含量明显增加.因此,HP处理相比其他热杀菌方法更有利于保持荔浦芋扣肉品质,为预制荔浦芋扣肉的品质提升提供了参考.
Effects of Different Sterilization Methods on Physicochemical Quality and Volatile Components of Prepared Braised pork with Lipu Taro
In order to maintain the quality of prepared braised pork with Lipu taro after sterilization,the effects of high temperature sterilization(HT),pasteurization sterilization(low temperature,LT)and ultra-high pressure sterilization(HP)on texture,color,pH,cooking loss,lipid oxidation and volatile components of prepared braised pork with Lipu taro were studied.The results showed that sterilization treatment reduced the sensory quality of braised pork with Lipu taro,but HP treatment had more advantages than heat sterilization treatment in maintaining sensory quality.HT treatment could increase pH value and cooking loss rate of braised pork with Lipu taro,while HP treatment could maintain pH value and increased juiciness of product.In terms of lipid oxidation,different sterilization methods could lead to lipid oxidation of braised pork with Lipu taro in different degrees.Compared with HT and LT treatment,HP treatment was more beneficial to maintain the stability of fatty components of braised pork with Lipu taro.According to gas chromatography-tandem mass spectrometry(GC-MS)identification,44,39,54 and 37 volatile components were identified by steaming,HT,LT and HP treatment,among which aldehydes were the key volatile components.The relative contents of aldehydes in the four groups were 6.49％,8.78％,5.44％and 10.98％,respectively.The relative contents of aldehydes in the samples after HP treatment were significantly increased.Therefore,HP treatment was more beneficial to maintain the quality of braised pork with Lipu taro than other heat sterilization,and provided a reference for the quality improvement of prepared braised pork with Lipu taro.
prepared braised pork with Lipu tarosterilization methodsphysicochemical qualityvolatile component
万方数据
维普
