斑点叉尾鮰鱼软罐头杀菌工艺研究

Study on Sterilization Technology of Soft Canned Channel Catfish

摘要:

为了研究斑点叉尾鮰鱼软罐头的杀菌工艺，通过在不同杀菌温度（110、115、118、121、129 ℃）下测定的传热曲线和保温实验确定了各温度下的杀菌安全F值；在相同杀菌强度（F＝4.5 min）下，以质构、色泽等感官特性以及 TBARS 值为指标，探究不同杀菌温度对鮰鱼产品品质的影响。结果表明：随着杀菌温度的升高，产品的a* 值和b* 值显著减小（P＜0.05），亮度L* 值、硬度、弹性和咀嚼性以及感官评分均显著增大（P＜0.05），而产品的TBARS 值随着杀菌温度的下降而下降。因此，较高的杀菌温度有利于保持产品的质构、色泽和感官，但温度太高也会提高产品的氧化程度。

Abstract:

In order to study the sterilization technology of retort pouch food derived from channel catfish, firstly, the safe F value of sterilization was determined by the measurement of heat transfer curve at different sterilization temperature (110, 115, 118, 121, 129 ℃) and the heat preservation experiment. Under the same sterilization intensity (F＝4.5 min), the texture, color, sensory score and TBARS were used as indicators to investigate the effect of sterilization temperature on channel catfish quality. The results showed that with the increase of sterilization temperature, the a* value and b* value decreased significantly (P＜0.05), while the L* value, the hardness, springiness, chewiness and sensory score increased significantly(P<0.05). However, TBARS value decreased with sterilization temperature decreased. Therefore, higher sterilization temperature is beneficial to the product texture, color and sensory score, but too high temperature will also aggravate the oxidation degree of the product.