超高压对苹果浆杀菌效果及品质影响的研究
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摘要
试验选取红富士苹果为研究对象,分别研究不同压强(200,300,400和500 MPa)及时间(4,7和10 min)对苹果浆中菌落总数、pH、多酚氧化酶(PPO)酶活和颜色的影响,探究超高压(High pressure processing,HPP)处理对苹果浆的杀菌效果及品质影响。结果表明,随着压力的升高和时间的延长,杀菌效果增强。应用线性模型进行动力学分析,相关系数R~2均大于0.950,证明线性拟合效果良好;苹果浆pH随着保压时间的延长和压力的升高而降低;PPO酶活性随着保压时间的加长而降低,但是在300 MPa的压力下PPO酶活有一定回升;高压处理能有效降低苹果浆褐变程度,低压处理对褐变程度影响较小。
In order to study the effect of high pressure processing(HPP) treatment on the quality of apple pulp, the prepared apple pulp was subjected to HPP treatment(200, 300, 400 and 500 MPa for 4, 7 and 10 min). Total number of bacteria, p H, PPO activity and color was investigated. The results showed that the bactericidal effect was improved with the increase of pressure level and pressure-holding time. The linear model was used to fit the survival curve. The correlation coefficients(R~2) were more than 0.950, which proved that linear model was suitable for the kinetic analysis of bacterial inactivation. The p H of apple pulp was reduced with the increase of pressure level and pressure-holding time. With the increase of pressure-holding time, PPO activity of apple pulp decreased significantly. But under the processing conditions of 300 MPa, PPO activity had a certain rise. Under the same pressure-holding time, high pressure would reduce the degree of browning apple pulp, while low pressure had little effect on the degree of browning.
In order to study the effect of high pressure processing(HPP) treatment on the quality of apple pulp, the prepared apple pulp was subjected to HPP treatment(200, 300, 400 and 500 MPa for 4, 7 and 10 min). Total number of bacteria, p H, PPO activity and color was investigated. The results showed that the bactericidal effect was improved with the increase of pressure level and pressure-holding time. The linear model was used to fit the survival curve. The correlation coefficients(R~2) were more than 0.950, which proved that linear model was suitable for the kinetic analysis of bacterial inactivation. The p H of apple pulp was reduced with the increase of pressure level and pressure-holding time. With the increase of pressure-holding time, PPO activity of apple pulp decreased significantly. But under the processing conditions of 300 MPa, PPO activity had a certain rise. Under the same pressure-holding time, high pressure would reduce the degree of browning apple pulp, while low pressure had little effect on the degree of browning.
引文
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[2]聂继云,吕德国,李静,等.苹果果实中类黄酮化合物的研究进展[J].园艺学报,2009,36(9):1390-1397.
[3]姚玉新.浅析苹果及苹果汁的营养价值与医疗保健作用[J].中国果菜,2002(4):46-46.
[4]钟葵,廖小军,梁楚霖,等.脉冲电场和热处理对鲜榨苹果汁贮藏期品质的影响[J].食品与发酵工业,2004,30(8):49-54.
[5]张晓,王永涛,李仁杰,等.我国食品超高压技术的研究进展[J].中国食品学报,2015(5):157-165.
[6]OEY I,VAN DER PLANCKEN L,VAN LOEY A,et al.Dose high pressure prosessing influence nutritional aspects of plant based food system?[J].Food Science and Technology,2008,19(6):300-308.
[7]赵光远,张培旗,白艳红,等.热协同超高压处理对鲜榨苹果浊汁品质影响的研究[J].河南工业大学学报,2007,28(2):46-50.
[8]黄丽,孙远明,潘科,等.超高压处理对荔枝果汁品质的影响[J].农业工程学报,2007,23(2):259-262.
[9]潘见,曾庆梅,谢慧明,等.草莓汁的超高压杀菌研究[J].食品科学,2004,25(1):31-34.
[10]方亮.超高压处理对猕猴桃果汁杀菌钝酶效果和品质的影响[D].无锡:江南大学,2008.
[11]李珊,陈芹芹,李淑燕,等.超高压对鲜榨苹果汁的杀菌效果及动力学分析[J].食品科学,2011(7):43-46.
[12]TAN B K,HARRIS N D.Maillard reaction products inhibit apple polyphenoloxidase[J].Food Chemistry,1995,53(3):267-273.
[13]赵光远,王璋,许时婴.浑浊苹果汁加工中苹果PPO热失活条件的研究[J].食品科技,2003(7):84-87.
[14]徐怀德,王云阳.食品杀菌新技术[M].北京:北京科学技术文献出版社,2005.
[15]ARROYO G,SANZ P D,PRESTAMO G.Effect of high pres sure on the reduction of microbial populations in vegetables[J].J Applied Microbiology,1997(82):735-742.
[16]CHONG G,COSSIUS A R.A differential polarized fluorometric study of the effect s of high hydrostatic pressure upon the fluidity of cellular membrane[J].J Biochemistry,1983(22):409.
[17]王寅.超高压处理对蓝莓汁的品质影响研究[D].北京:北京林业大学,2013.
[18]赵光远,李晓,白艳红,等.高压处理对鲜榨苹果汁品质的影响[J].中国食品学报,2007(06):82-88.
[19]马永昆,陈计峦,胡小松.超高压鲜榨哈蜜瓜汁加工工艺技术的研究[J].食品工业科技,2004,25(4):76-78.
[20]TEREFE N S,MATTHIES K,SIMONS L,et al.Combined high pressuremild temperature processing for optimal retention of physical and nutritional quality of strawberries[J].Innovative Food Science and Emerging Technologies,2009(2):1-11.
[21]FRANCIS F J,CLYDESDALE F M.Food colorimetry:Theory and applications[J].Food Colorimetry Theory&Applications,1975,21(1):90-91.