贮藏时间对超高压处理鲜榨番茄汁品质的影响
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摘要
以热处理(100℃处理5 min)作为对照,评价超高压处理(25℃和400 MPa处理30 min)鲜榨番茄汁贮藏3个月期间的品质和风味变化规律。结果显示超高压处理的鲜榨番茄汁在2个月的贮藏期内,菌落总数、霉菌和酵母菌数量均在国家食品卫生标准以内;pH值、PPO和POD活性逐渐降低;维生素C含量降低约24%,而热处理的鲜榨番茄汁中维生素C含量降低约96%;超高压处理的鲜榨番茄汁风味更加接近于番茄的原有香气,而热处理引起风味的显著性变化。因此,超高压处理的鲜榨番茄汁在2个月的贮藏期内品质和风味均优于传统热处理番茄汁。
The qualities and aroma of fresh tomato juice treated by a high pressure treatment(25 ℃ and400 MPa for 30 min) and a thermal treatment(100℃ for 5 min) were compared after 3 months storage. The total number of colonies, mold and yeast of fresh tomato juice treated with the high pressure treatment met the National Food Safety Criteria after two month storage. During the two months storage, the pH value,PPO activity,and POD activity of high pressure treated fresh tomato juice decreased while the vitamin C content decreased by about 24%. However, the vitamin C content of fresh tomato juice treated by the thermal treatment was reduced by about 96%. After the high pressure treatment, the aroma of the fresh tomato juice was similar to that of the original tomato aroma, while that was deteriorated after the thermal treatment. Therefore,the high pressure treatment maintained the qualities and aroma of the fresh tomato juice after 2 months storage.
The qualities and aroma of fresh tomato juice treated by a high pressure treatment(25 ℃ and400 MPa for 30 min) and a thermal treatment(100℃ for 5 min) were compared after 3 months storage. The total number of colonies, mold and yeast of fresh tomato juice treated with the high pressure treatment met the National Food Safety Criteria after two month storage. During the two months storage, the pH value,PPO activity,and POD activity of high pressure treated fresh tomato juice decreased while the vitamin C content decreased by about 24%. However, the vitamin C content of fresh tomato juice treated by the thermal treatment was reduced by about 96%. After the high pressure treatment, the aroma of the fresh tomato juice was similar to that of the original tomato aroma, while that was deteriorated after the thermal treatment. Therefore,the high pressure treatment maintained the qualities and aroma of the fresh tomato juice after 2 months storage.
引文
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[19] AGUILO-AGUAYO I, SOLIVA-FORTUNY R, MARTINBELLOSO 0. Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat[J].Innovative Food Science and Emerging Technologies,2010, 11(2):299-305.
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[21]张波波,王丹,马越,等.超高压和UHT对草莓汁中多酚氧化酶活性的影响[J].食品与机械,2014, 31(1):145-148.ZHANG B B,WANG D,MA Y, et al. Effect of ultra high pressure and ultra high-temperature treatment on polyphenol oxidase activity in strawberry beverage[J].Food and Machinery,2014,31(1):145-148.
[22]王庆新.超高压处理对微加工茭白货架期影响的研究[D].无锡:江南大学,2008.
[23]张波波,王丹,马越,等.超高压技术对草莓汁果胶甲酯酶钝化作用的研究[J].食品工业科技,2013,34(24):314-316.ZHANG B B, WANG D, MA Y, et al. Study on high pressure(HP)treatments on pectin methylesterase(PME)activity in strawberry beverage[J]. Science and Technology of Food Industry,2013,34(24):314-316.
[2]尤菊.非热加工技术对鲜榨苹果汁品质的影响[D].合肥:合肥工业大学,2017.
[3]殷浩,雷波,蔺毅,等.超高压静态杀菌处理对桑果汁品质的影响初探[J].西南农业学报,2011,24(5):1934-1938.YIN FIHLEI B,LIN Y,et al. Effect of static ultra-highpressure sterilization on quality of mulberry juice[J].Southwest China Journal of Agricultural Sciences.2011,24(5):1934-1938.
[4] ZHANG C, TRIERWEILER B, LI W, et al.Comparison of thermal,ultraviolet-C,and high pressure treatments on quality parameters of watermelon juice[J]. Food Chemistry, 2011,126:254-260.
[5] MOUSSA-AYOUB T E, JAGER H, KNORR D,et al.Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii, cactus juice[J]. LWT-Food Science and Technology, 2016, 79:534-542.
[6]张波波.超高压对草毒汁杀菌钝酶效果及风味影响的研究[D]晋中:山西农业大学,2014.
[7]张微.超高压和热处理对热带果汁品质影响的比较研究[D].广州:华南理工大学,2010.
[8]赵斌.超高压番茄汁加工、贮藏和体外消化性研究[D].合肥:合肥工业大学, 2015.
[9]邓用川,邓博一,杨杰,等,耐盐番茄营养成分的比较分析[J].食品科技,2014(1):73-77.DENG Y C, ENG B Y, TANG J, et al. Comparing the nutritional ingredients of salt tolerance tomato with others[J]. Food Science and Technology, 2014(1):73-77.
[10] MULLER L, CARIS VEYRAT C, LOWE G, et al.Lycopene and its antioxidant role in the prevention of cardiovascular diseases-a critical review[J]. Critical Reviews in Food Science and Nutrition,2016,56(11):1868-1879.
[11] AGUILO-AGUAYO I, SOLIVA-FORTUNY R,MARTIN-BELLQSO O. Comparative study on color,viscosity and related enzymes of tomato juice treatel by high-intensity pulsed electric fields or heat[J]. European Food Research and Technology, 2008, 227(2):599-606.
[12] AGUILO-ACGUAYO I, SOLJVA-FORTUNY R, MARTIN-BELLOSO O. Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices[J]. Journal of Food Engineering, 2009, 92(1):37-43.
[13]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品微生物学检验菌落总数测定:GB 4789. 2-2016[S].北京:中国标准出版社,2016.
[14]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品微生物学检验霉菌和酵母计数:GB 4789.15-2016[S].北京:中国标准出版社,2016.
[15] ORTUNO C, DUONG T, BALABAN M. Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree[J]. Journal of Supercritical Fluids, 2013, 82(10):56-62.
[16]朱瑞.脉冲式超高压处理对食品的杀菌和贮藏期品质的影响[D].杭州:浙江大学,2012.
[17]柳青.超高压技术对西瓜汁品质影响的研究[D].晋中:山西农业大学,2015.
[18] ZHAN L, LI Y, HU J, et al. Browning inhibition and quality preservation of fresh-cut romaine lettuce exposed to high intensity light[J]. Innovative Food Science&Emerging Technologies, 2012(14):70-76.
[19] AGUILO-AGUAYO I, SOLIVA-FORTUNY R, MARTINBELLOSO 0. Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat[J].Innovative Food Science and Emerging Technologies,2010, 11(2):299-305.
[20] ZHAN L J, FONTANA E, TIBALDI G, et al. Qualita-tive and physiological response of minimally processed garden cress(Lepidium Sativum L.)to harvest handling and storage conditions[J]. Journal of Food, Agriculture&Environment, 2009, 7(3/4):43-50.
[21]张波波,王丹,马越,等.超高压和UHT对草莓汁中多酚氧化酶活性的影响[J].食品与机械,2014, 31(1):145-148.ZHANG B B,WANG D,MA Y, et al. Effect of ultra high pressure and ultra high-temperature treatment on polyphenol oxidase activity in strawberry beverage[J].Food and Machinery,2014,31(1):145-148.
[22]王庆新.超高压处理对微加工茭白货架期影响的研究[D].无锡:江南大学,2008.
[23]张波波,王丹,马越,等.超高压技术对草莓汁果胶甲酯酶钝化作用的研究[J].食品工业科技,2013,34(24):314-316.ZHANG B B, WANG D, MA Y, et al. Study on high pressure(HP)treatments on pectin methylesterase(PME)activity in strawberry beverage[J]. Science and Technology of Food Industry,2013,34(24):314-316.