低酸性和酸化即食紫菜热杀菌工艺优化研究

葛蒙蒙; 沈建东; 唐小航; 夏文水; 许艳顺

doi:10.12131/20220003

低酸性和酸化即食紫菜热杀菌工艺优化研究

doi: 10.12131/20220003

江南大学食品学院，江苏无锡 214122

基金项目: 江苏省重点研发计划项目 (BE2019328)

详细信息

作者简介:
葛蒙蒙 (1995—)，女，硕士研究生，研究方向为水产品加工及贮藏。E-mail: 6190111018@stu.jiangnan.edu.cn

通讯作者:
许艳顺 (1981—)，男，研究员，博士，研究方向为水产品加工及贮藏。E-mail: xuys@jiangnan.edu.cn

中图分类号: S 986.1
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- 文章访问数: 333
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- 被引次数: 0
出版历程
- 收稿日期: 2022-01-04
- 修回日期: 2022-02-27
- 录用日期: 2022-03-16
- 网络出版日期: 2022-04-02
- 刊出日期: 2022-12-05

Optimization of thermal sterilization process for low-acid and acidified instant laver

School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

摘要

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。
- 紫菜 /
- 热杀菌 /
- 酸化 /
- 感官品质 /
- 营养特性
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).
- Laver /
- Thermal sterilization /
- Acidification /
- Sensory quality /
- Nutritional traits

HTML全文

图 1 不同温度下紫菜的杀菌曲线

Figure 1. Sterilization curve of laver at different temperatures

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图 2 不同杀菌温度下紫菜的感官得分

Figure 2. Sensory scores of laver under different sterilization temperatures

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图 3 不同杀菌条件下紫菜的可溶性糖质量分数

注：不同小写字母表示各样品具有显著差异 (P<0.05)。

Figure 3. Mass fraction of soluble sugar of laver under different sterilization conditions

Note: Different lowercase letters indicate significant differences among the samples (P<0.05).

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图 4 不同杀菌条件下紫菜的滋味活度值

Figure 4. TAV value of laver under different sterilization conditions

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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)
评分标准 Scoring standard	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)

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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/min	t/min	结果 Result	菌落总数 Total plate count	大肠菌群 Total coliform
90	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.

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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±0.74^b	1.04±0.06^b	0.27±0.16^f	4.29±0.03^d
	85 ℃, 26 min	28.79±0.49^b	0.43±0.07^d	0.8±0.15^d	4.19±0.01^e
	90 ℃, 11.5 min	28.71±0.44^b	0.58±0.07^c	0.75±0.2^d	4.21±0.02^e
	95 ℃, 6.8 min	29.05±0.55^b	0.61±0.03^c	0.51±0.12^e	4.22±0.02^e
高压 High pressure	H₀	30±0.5^a	1.48±0.26^a	0.86±0.25^d	6.36±0.02^b
	110 ℃, 32 min	29.83±1.08^a	0.02±0.06^f	2.62±0.24^a	6.16±0.06^c
	115 ℃, 10 min	29.92±0.51^a	0.12±0.06^ef	2.26±0.23^b	6.4±0.04^ab
	121 ℃, 2.7 min	29.9±0.78^a	0.14±0.07^e	1.4±0.17^c	6.45±0.01^a
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.

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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±2.21^b	37.29±4.7^bc	1.78±0.4^b
	85 ℃, 26 min	12.36±1.51^d	14.97±3.09^de	3.75±0.79^e
	90 ℃, 11.5 min	18.65±3.01^bc	27.08±2.81^c	2.92±0.4^cd
	95 ℃, 6.8 min	18.69±3.32^bc	30.51±7.75b^c	2.39±0.48^c
高压组 High pressure	H₀	24.99±3.85^a	41.05±12.93^a	0.59±0.16^a
	110 ℃, 32 min	12.55±1.83^d	11.3±3.71^e	4.58±0.78^f
	115 ℃, 10 min	16.07±2.3^c	22.38±5.33^cd	3.21±0.44^de
	121 ℃, 2.7 min	16.36±2.16^c	25.77±9.04^c	2.65±0.62^cd

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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 Arg
A₀	142.98±3.57^c	434.82±4.88^ab	7.78±0.34^bc	9.79±1.44^bc	24.19±0.47^cd	64.92±0.45^c	27.94±0.86^d
85 ℃, 26 min	140.57±1.40^c	412.42±6.08^c	7.83±1.08^bc	7.05±1.62^c	23.93±0.80^cd	66.5±0.52^bc	29.26±1.21^cd
90 ℃, 11.5 min	150.58±1.37^b	426.15±4.90^b	7.76±0.52^bc	10.94±1.07^b	25.38±0.54^c	61.94±0.8^d	28.73±0.30^d
95 ℃, 6.8 min	140.85±1.55^c	400.32±5.24^c	6.68±0.58^cd	13.82±1.90^a	22.95±0.71^d	60.9±0.44^d	27.33±1.24^d
H₀	141.54±1.20^c	440.15±5.82^a	9.83±0.22^a	13.91±1.69^a	27.67±0.77^b	68.26±0.45^b	32.42±1.81^b
110 ℃, 32 min	160.49±5.79^a	401.48±9.11^c	8.56±0.49^b	13.6±0.92^a	32.15±2.40^a	78.22±1.13^a	36.37±2.43^a
115 ℃, 10 min	138.77±2.46^c	401.04±5.04^c	7.04±1.15^cd	15.52±1.23^a	28.85±1.13^b	66.92±2.34^bc	32.29±0.93^b
121 ℃, 2.7 min	141.04±4.41^c	376.50±10.64^d	6.27±0.18^d	15.82±1.51^a	27.63±1.39^b	66.25±3.17^bc	31.75±2.82^bc

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 Ile
A₀	255.87±8.85^d	16.24±0.53^b	2.67±0.04^e	24.1±4.27^abc	1.69±0.6^a	12.72±2.03^d	11.88±1.79^d
85 ℃, 26 min	246.00±4.10^e	16.70±1.41^b	4.73±0.09^d	22.71±0.28^bc	2.92±2.39^a	16.01±0.43^bc	13.92±1.05^c
90 ℃, 11.5 min	267.28±3.86^bc	16.13±0.70^b	5.71±0.23^a	22.98±0.59^bc	3.04±0.34^a	16.30±0.86^bc	15.24±0.22^c
95 ℃, 6.8 min	236.80±2.65^f	16.19±0.65^b	5.00±0.21^cd	22.50±0.29^c	2.22±0.58^a	16.07±0.91^bc	15.51±0.71^c
H₀	273.25±3.36^b	17.18±0.37^b	4.64±0.25^d	26.65±0.38^a	2.33±0.28^a	14.75±1.19^c	11.17±0.52^d
110 ℃, 32 min	304.07±1.84^a	20.03±1.00^a	5.29±0.36^abc	26.53±0.51^a	2.48±0.36^a	19.59±0.34^a	20.08±0.68^a
115 ℃, 10 min	264.33±5.64^cd	17.37±0.90^b	5.22±0.42^bc	25.61±0.96^ab	2.55±0.6^a	17.88±0.17^ab	17.99±1.16^b
121 ℃, 2.7 min	260.32±4.38^cd	16.86±0.61^b	5.55±0.24^ab	24.43±0.52^abc	2.90±0.58^a	17.27±1.07^b	17.67±1.89^b

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 acid
A₀	18.01±1.47^d	13.93±2.25^cd	19.73±2.43^bc	343.03±10.91^d		1 432.30±37.78^cde
85 ℃, 26 min	19.38±0.34^cd	14.87±0.53^bcd	19.72±1.32^bc	338.27±6.62^d		1 402.81±19.95^ef
90 ℃, 11.5 min	18.73±0.13^cd	13.59±0.77^d	20.11±0.17^bc	363.92±3.73^c		1 474.49±14.97^c
95℃,6.8 min	17.95±1.09^d	13.27±0.64^d	18.26±0.82^c	326.89±4.78^e		1 363.52±15.56^f
H₀	23.03±0.44^a	15.7±0.66^bc	22.02±0.83^bc	377.59±3.76^b		1 522.07±10.23^b
110 ℃, 32 min	23.62±0.85^a	20.75±0.29^a	27.78±1.42^a	406.8±3.98^a		1 607.89±15.13^a
115 ℃, 10 min	21.28±0.3^b	16.42±1.24^b	22.96±4.61^b	362.11±7.60^c		1 464.16±30.88^cd
121 ℃, 2.7 min	20.22±1.44^bc	14.34±0.37^cd	22.19±3.41^bc	357.57±7.36^c		1 424.58±30.26^de
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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