Optimization of thermal sterilization process for low-acid and acidified instant laver
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摘要: 为优化即食紫菜 (Porphyra spp.) 的杀菌工艺、开发高品质即食湿态紫菜产品,分别测定了低酸性和酸化紫菜 (pH≤4.6) 两类产品高压热处理 (110、115、121 ℃) 和常压热处理 (85、90、95 ℃) 过程中的传热曲线,结合保藏实验和微生物分析确定了两种杀菌方式对应的产品安全杀菌时间 (F值),并进一步探究了相同杀菌强度F值下不同温度-时间组合对紫菜感官和营养品质的影响。结果表明,紫菜在高压热杀菌F0=3 min时可达到商业无菌,酸化后紫菜在常压热杀菌
${F\,}_{93.3}^{8.89}$ =5 min时可满足保藏要求。与高压热杀菌相比,酸化结合常压杀菌有利于维持紫菜的色泽和质构。在相同杀菌强度F值下紫菜的韧性、硬度和感官评分随杀菌温度升高而增加。营养成分方面,高压加热组中,随温度升高可溶性糖和游离氨基酸总量降低,常压组中在90 ℃杀菌时游离氨基酸总量最高。综合比较,酸化组杀菌参数采用90 ℃、11.5 min,低酸性组杀菌参数采用115 ℃、10 min时即食紫菜的质构、感官和营养品质较优。Abstract: In order to optimize the sterilization process of laver (Porphyra spp.) and develop high-quality instant wet laver products, we measured the heat penetration curves during high-pressure heat treatment (110, 115, 121 ℃) and normal pressure heat treatment (85, 90, 95 ℃) for low-acid and acidified lavers (pH≤4.6). Combined with preservation experiment and microbial analysis, we determined the F-value (Safe sterilization heating time) corresponding to the two sterilization methods, and explored the effects of different temperature-time combinations on the sensory and nutritional quality of laver with the same F-value. Results show that low-acid laver could reach commercial sterility when F0 was 3 min under high-pressure heat sterilization, and acidified laver could also reach the preservation requirements when${F\,}_{93.3}^{8.89}$ was 5 min under normal pressure heat sterilization. Compared with high-pressure heat sterilization, acidification combined with normal pressure sterilization could obtain better texture and color. The toughness, hardness and sensory score of laver increased with the increase of sterilization temperature with the same F-value. In terms of nutrients, the total soluble sugar and free amino acids decreased with the increase of temperature in the high-pressure group. The highest free amino acids content was obtained at 90 °C in the normal-pressure group. In general, the texture, sensory and nutritional quality were better when the sterilization parameters were 90 °C, 11.5 min (Acidified group) and 115 °C, 8 min (Low-acid group).-
Key words:
- Laver /
- Thermal sterilization /
- Acidification /
- Sensory quality /
- Nutritional traits
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表 1 即食紫菜的感官评分表
Table 1. Sensory evaluation of instant laver
评分标准
Scoring standard级别 (分值) Type (Point) 一级 First grade 二级 Second grade 三级 Third grade 色泽 Color 紫黑色,光泽明亮 (7~9) 紫绿色,无光泽 (4~6) 黄绿色 (1~3) 外观 Appearance 组织坚实,结构完整 (7~9) 组织松软,结构较完整 (4~6) 组织软烂,结构不完整 (1~3) 滋味 Taste 有紫菜特有鲜香味 (7~9) 稍有其他异味,能接受 (4~6) 有腥味等令人不悦的味道 (1~3) 质地 Texture 有韧性,不黏牙 (7~9) 较有韧性,微黏可接受 (4~6) 软烂或干硬,难以接受 (1~3) 喜爱度 Preference 非常喜欢 (7~9) 较喜欢,整体可接受 (4~6) 不喜欢 (1~3) 表 2 不同杀菌强度对即食紫菜安全性的影响
Table 2. Effect of different sterilization intensity on safety of laver
温度
Temperature/℃F值
F-value/mint/min 结果
Result菌落总数
Total plate count大肠菌群
Total coliform90 5 11.5 商业无菌 nd nd 6 12.5 商业无菌 nd nd 7 14 商业无菌 nd nd 8 15.5 商业无菌 nd nd 115 3 10 商业无菌 nd nd 4 13 商业无菌 nd nd 5 16 商业无菌 nd nd 6 19 商业无菌 nd nd 注:nd. 未检测到。 Note: nd. Undetected. 表 3 不同杀菌条件下紫菜的色差和pH
Table 3. Color and pH value of laver under different sterilization conditions
杀菌方式
Sterilization method组别
Group明暗度
L*红绿度
a*黄蓝度
b*pH 常压 Normal pressure A0 28.98±0.74b 1.04±0.06b 0.27±0.16f 4.29±0.03d 85 ℃, 26 min 28.79±0.49b 0.43±0.07d 0.8±0.15d 4.19±0.01e 90 ℃, 11.5 min 28.71±0.44b 0.58±0.07c 0.75±0.2d 4.21±0.02e 95 ℃, 6.8 min 29.05±0.55b 0.61±0.03c 0.51±0.12e 4.22±0.02e 高压 High pressure H0 30±0.5a 1.48±0.26a 0.86±0.25d 6.36±0.02b 110 ℃, 32 min 29.83±1.08a 0.02±0.06f 2.62±0.24a 6.16±0.06c 115 ℃, 10 min 29.92±0.51a 0.12±0.06ef 2.26±0.23b 6.4±0.04ab 121 ℃, 2.7 min 29.9±0.78a 0.14±0.07e 1.4±0.17c 6.45±0.01a 注:H0指未杀菌样品,A0指酸化后未杀菌样品;同列中不同字母间存在显著性差异 (P<0.05);下表同此。 Note: H0 refers to non-sterilized sample; A0 refers to the sample not sterilized after acidification. Values with different superscript letters within the same column have significant difference (P<0.05). The same case in the following tables. 表 4 不同杀菌条件对紫菜质构的影响
Table 4. Texture of laver under different sterilization conditions
杀菌方式
Sterilization method组别
Group韧性
Toughness/(g·s−1)硬度
Hardness/(g·mm−1)黏度
Adhesioness/(g·s)常压组 Normal pressure A0 21.03±2.21b 37.29±4.7bc 1.78±0.4b 85 ℃, 26 min 12.36±1.51d 14.97±3.09de 3.75±0.79e 90 ℃, 11.5 min 18.65±3.01bc 27.08±2.81c 2.92±0.4cd 95 ℃, 6.8 min 18.69±3.32bc 30.51±7.75bc 2.39±0.48c 高压组 High pressure H0 24.99±3.85a 41.05±12.93a 0.59±0.16a 110 ℃, 32 min 12.55±1.83d 11.3±3.71e 4.58±0.78f 115 ℃, 10 min 16.07±2.3c 22.38±5.33cd 3.21±0.44de 121 ℃, 2.7 min 16.36±2.16c 25.77±9.04c 2.65±0.62cd 表 5 不同杀菌条件下每100 g紫菜中游离氨基酸的质量
Table 5. Mass of free amino acids in per 100 g laver under different sterilization conditions
mg 组别
Group天冬氨酸
Asp谷氨酸
Glu丝氨酸
Ser组氨酸
His苏氨酸
Thr甘氨酸
Gly精氨酸
ArgA0 142.98±3.57c 434.82±4.88ab 7.78±0.34bc 9.79±1.44bc 24.19±0.47cd 64.92±0.45c 27.94±0.86d 85 ℃, 26 min 140.57±1.40c 412.42±6.08c 7.83±1.08bc 7.05±1.62c 23.93±0.80cd 66.5±0.52bc 29.26±1.21cd 90 ℃, 11.5 min 150.58±1.37b 426.15±4.90b 7.76±0.52bc 10.94±1.07b 25.38±0.54c 61.94±0.8d 28.73±0.30d 95 ℃, 6.8 min 140.85±1.55c 400.32±5.24c 6.68±0.58cd 13.82±1.90a 22.95±0.71d 60.9±0.44d 27.33±1.24d H0 141.54±1.20c 440.15±5.82a 9.83±0.22a 13.91±1.69a 27.67±0.77b 68.26±0.45b 32.42±1.81b 110 ℃, 32 min 160.49±5.79a 401.48±9.11c 8.56±0.49b 13.6±0.92a 32.15±2.40a 78.22±1.13a 36.37±2.43a 115 ℃, 10 min 138.77±2.46c 401.04±5.04c 7.04±1.15cd 15.52±1.23a 28.85±1.13b 66.92±2.34bc 32.29±0.93b 121 ℃, 2.7 min 141.04±4.41c 376.50±10.64d 6.27±0.18d 15.82±1.51a 27.63±1.39b 66.25±3.17bc 31.75±2.82bc 组别
Group丙氨酸
Ala酪氨酸
Tyr半胱氨酸
Cys缬氨酸
Val蛋氨酸
Met苯丙氨酸
Phe异亮氨酸
IleA0 255.87±8.85d 16.24±0.53b 2.67±0.04e 24.1±4.27abc 1.69±0.6a 12.72±2.03d 11.88±1.79d 85 ℃, 26 min 246.00±4.10e 16.70±1.41b 4.73±0.09d 22.71±0.28bc 2.92±2.39a 16.01±0.43bc 13.92±1.05c 90 ℃, 11.5 min 267.28±3.86bc 16.13±0.70b 5.71±0.23a 22.98±0.59bc 3.04±0.34a 16.30±0.86bc 15.24±0.22c 95 ℃, 6.8 min 236.80±2.65f 16.19±0.65b 5.00±0.21cd 22.50±0.29c 2.22±0.58a 16.07±0.91bc 15.51±0.71c H0 273.25±3.36b 17.18±0.37b 4.64±0.25d 26.65±0.38a 2.33±0.28a 14.75±1.19c 11.17±0.52d 110 ℃, 32 min 304.07±1.84a 20.03±1.00a 5.29±0.36abc 26.53±0.51a 2.48±0.36a 19.59±0.34a 20.08±0.68a 115 ℃, 10 min 264.33±5.64cd 17.37±0.90b 5.22±0.42bc 25.61±0.96ab 2.55±0.6a 17.88±0.17ab 17.99±1.16b 121 ℃, 2.7 min 260.32±4.38cd 16.86±0.61b 5.55±0.24ab 24.43±0.52abc 2.90±0.58a 17.27±1.07b 17.67±1.89b 组别
Group亮氨酸
Leu赖氨酸
Lys脯氨酸
Pro牛磺酸
Tau总氨基酸
Total amino acidA0 18.01±1.47d 13.93±2.25cd 19.73±2.43bc 343.03±10.91d 1 432.30±37.78cde 85 ℃, 26 min 19.38±0.34cd 14.87±0.53bcd 19.72±1.32bc 338.27±6.62d 1 402.81±19.95ef 90 ℃, 11.5 min 18.73±0.13cd 13.59±0.77d 20.11±0.17bc 363.92±3.73c 1 474.49±14.97c 95℃,6.8 min 17.95±1.09d 13.27±0.64d 18.26±0.82c 326.89±4.78e 1 363.52±15.56f H0 23.03±0.44a 15.7±0.66bc 22.02±0.83bc 377.59±3.76b 1 522.07±10.23b 110 ℃, 32 min 23.62±0.85a 20.75±0.29a 27.78±1.42a 406.8±3.98a 1 607.89±15.13a 115 ℃, 10 min 21.28±0.3b 16.42±1.24b 22.96±4.61b 362.11±7.60c 1 464.16±30.88cd 121 ℃, 2.7 min 20.22±1.44bc 14.34±0.37cd 22.19±3.41bc 357.57±7.36c 1 424.58±30.26de 注:同列中不同字母间存在显著性差异 (P<0.05)。 Note: Values with different superscript letters within the same column have significant difference (P<0.05). -
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