淡水鱼罐头低热强度杀菌技术研究
|
摘要
淡水鱼罐头具有安全性好、食用方便、易保藏等优点。但由于淡水鱼肉质细嫩，易造成杀菌后质构软烂、品质严重破坏，使淡水鱼罐头的消费量受到很大限制。本文研究预处理和杀菌工艺对淡水鱼罐头产品品质的影响，构建预处理后鱼肉热物性预测模型，建立基于品质保持的淡水鱼罐头加工的低热强度杀菌技术，开发高品质淡水鱼罐头制品。本研究对革新罐头食品热杀菌技术、提升罐头食品品质、促进我国淡水鱼罐头工业的发展具有重要现实意义，同时对丰富罐头食品热杀菌理论具有一定学术价值。
首先研究了不同特性的淡水鱼罐头的杀菌要求。通过分析淡水鱼罐头酸化制品、固液混合制品、固态制品的杀菌过程及不同制品达到商业无菌的杀菌条件的差别，探讨产品特性对杀菌条件及热加工强度的影响。结果表明：通过温和热杀菌工艺制备的淡水鱼罐头酸化制品极大降低了热处理强度；固液混合制品传热特性好，与固态制品相比，大幅缩短杀菌时间，热加工强度大幅降低；固态制品热强度最高，需要进行降低热强度的杀菌技术研究。
研究预处理对热杀菌过程中鱼肉的传热特性及罐头制品品质的影响。通过分析不同腌制、油炸工艺参数对鳙鱼肉传质、热物理性质及对罐头产品品质的影响，建立了预处理过程中的传质模型和鱼肉预处理后的热物性预测模型，优化确定最适预处理工艺参数。结果显示：建立的传质动力学参数与预处理参数的关系模型拟合度较高，利用传质模型可准确控制预处理后鱼肉各成分含量；构建的鱼肉热物性模型可准确预测预处理对鱼肉热物理性质的影响（热扩散系数R2=0.97）；在传质模型基础上，结合感官品质评价确定了以体重2.5kg鳙鱼制备的鱼头制品的最适预处理工艺为，10-15g NaCl/g的腌制液浓度腌制108-150min，170-190℃的温度油炸180-250s。应用最适预处理工艺提高了杀菌后制品品质，热物性预测模型可为杀菌工艺的优化提供计算依据。
研究恒温杀菌对淡水鱼罐头品质的影响，建立低热加工强度恒温杀菌技术。通过对恒温杀菌工艺进行数值优化，探讨热致死力（F值）与制品尺寸和最优恒温杀菌工艺间的关系，并分析和验证了不同杀菌条件及冷却速率对制品品质的影响。结果显示：最优恒温杀菌工艺的表面品质率（REGS）随F值及尺寸增大而减小，温度时间规律分别随着F值的增大以及尺寸的减小由低温长时向高温短时趋势变化；应用最优恒温杀菌条件制备的制品，与其他杀菌条件的制品相比，REGS最高，质构特性明显改善，肌纤维结构最紧实致密，渗出液、感官特性、风味分析均表明最优恒温杀菌工艺能有效保持淡水鱼罐头产品品质；杀菌后的冷却方式对大尺寸淡水鱼罐头产品品质有较大影响，杀菌后采用冰水淋水式反压冷却工艺可显著提高大尺寸淡水鱼罐头产品品质。本研究基于最优恒温杀菌工艺及冰水快速冷却建立的低热加工强度的恒温杀菌技术，对提高淡水鱼罐头的品质具有重要的应用价值。
为了进一步提升淡水鱼罐头产品品质，研究了新型变温杀菌技术。采用指数-台阶联合式新型变温杀菌程序对变温杀菌工艺进行数值优化，分析了F值、制品尺寸、杀菌时间与最优变温杀菌工艺间的关系，并通过质构、风味等品质分析验证了最优变温杀菌工艺对制品品质的影响。结果表明：新型变温杀菌程序与最优恒温杀菌工艺相比，REGS在不同影响因素下都显示出不同程度的提高，提高程度随着制品尺寸、F值和杀菌时间的增加而增大；新型变温杀菌程序可很好的拟合杀菌锅的温度变化(R2=0.978)，在普通杀菌设备中有很好的适用性；应用鳙鱼变温工艺制备的制品质构特性明显改善，肌纤维结构更紧实致密，感官、风味品质更好；本研究建立的新型变温杀菌程序比最优杀菌工艺具有更低的热加工强度，适用于一般杀菌设备，对于实现淡水鱼罐头品质最大化具有意义。
本文确定了不同特性的淡水鱼罐头的杀菌要求，明确了不同预处理工艺对鱼肉热物理性质、杀菌效果和产品品质特性的影响，建立了基于品质保持的低热加工强度的恒温杀菌技术和变温杀菌技术，有效改善了淡水鱼罐头制品的品质，对解决淡水鱼杀菌后产品品质保持问题具有重要现实意义。
Canned freshwater fishes have good virtues in security, convenience and storagestability. However, under sterilization, the undesired softening of texture and severe damagein quality due to the tender and loose texture greatly limit the consumption of cannedfreshwater fishes, and impede its industrialization progress. In this research, with emphasis oneffects of pretreatment and sterilization technology on product quality, predictive model forthermophysical properties for canned freshwater fishes is established and sterilizationtechnology based on quality maintaining of canned freshwater fishes with minimum cookvalue is investigated to produce high-quality canned freshwater fish products. This research isof academic significance in enriching the theory of sterilization technology for canned food,and of great practical significance in creating innovation of sterilization technology forcanned food, promoting quality of canned food and facilitating the development of freshwaterfishes canning industry.
In order to clarify the sterilization requirements of different canned fish products anddevelop different products as acidified canned fish product, solid-liquid mixing product andsolid product, the effect of product characteristics on sterilization condition and cook valuewere discussed by the analysis of the condition differences for achieving commercial sterilitysterilization. The results showed that acidified canned fish product could be treated withpasteurization or moderate temperature to sterilize, whose heat intensity was greatlydecreased. The solid-liquid mixing product exhibited quick heat transfer and its sterilizationtime as well as cook value was greatly shortened compared with solid products. Solid productshowed the highest heat intensity. Thus, the sterilization technologies are needed to reduce thecook value of solid product.
In order to investigate the effect of pretreatment on the quality of fish, understand thechange in heat transfer characteristics, the pretreatment parameters was optimized byanalyzing the effect of curing and frying process parameters on mass transfer process,thermophysical properties and qualities of bighead carp, besides, the mass transfer model wasestablished by the analysis of the change in fish components under pretreatments withdifferent process parameters, and predictive model for thermophysical properties of fish afterpretreatment was also established. The results showed that the established model betweenmass transfer kinetic parameters and pretreatment parameters was well fitted, and the modelcan accurately control the content of each component after pretreatment and predict the effectof pretreatments on thermophysical properties of fish (thermal diffusivity, R2=0.97_) Theoptimal pretreatment process for sterilization and sensory quality of bighead carp weighing2.5kg was at NaCl concentration10-15g/g, curing time108-150min, frying temperature170-190oC, frying time180-250s. The optimum pretreatment process and thermal propertiesprediction model were beneficial in maintaining product quality and helpful in providing dataof heat transfer characteristics for the subsequent optimization of sterilization process.
In order to explore sterilization technology of constant retort temperature (CRT) withlow cook value, the influence mechanism of thermal death force (F value) and product size on the optimal CRT process were studied. Besides, the influence mechanism of the cooling rateon the quality of the products were discussed and validated. The results showed that thesurface quality ratio (REGS) of product under optimal CRT process decreased with increasingF value and product size, and the optimal parameters varied from short time at hightemperature to long time at low temperature as the F value increased or the product sizedecreased. Compared with other sterilization conditions, the product under optimal CRTsterilization showed highest REGS, significantly improved textural properties and morecompact muscle fiber structure. Besides, the advantage of optimal CRT sterilization in qualityretention was also proved by the data of exudates properties, sensory attribute and flavorcomponents. The quality of large-size products could be improved by accelerating the coolingrate, and after sterilization, the product showed some increase in quality when applying icewater cooling under back-pressure condition. This treatment of optimal CRT sterilizationprocess and water ice cooling was one kind of low cook technology, which was of greatpractical significance in improving the quality of canned fish.
A novel type of variable retort temperature (VRT) procedures with lower cook thanoptimal CRT sterilization was established. The VRT technology was optimized by numericalmethod. The effect of F value, product size, and sterilization time on optimal VRTsterilization technology was studied.By analyzing texture and flavor of product, the effect ofthe optimal VRT sterilization on product quality was investigated. The results show that,compared with optimum CRT sterilization, product of optimal VRT sterilization showedincreased REGS under different influencing factors and the increase rate of REGS of productfrom optimum VRT sterilization increased with increasing product size, F value andsterilization time. The novel VRT sterilization procedures fitted well with the temperaturecurves in retort (R2=0.978), which showed a good applicability for ordinary sterilizationequipments. Compared with optimum CRT sterilization, product of optimal VRT sterilizationachieved improved textural properties, more compact muscle fiber structure, and betterexudates properties, sensory attributes and flavor components. The research suggests that theVRT profiles showed decreased cook value compared with CRT sterilization, and had goodapplicability for ordinary sterilization equipment, which was of great academic and practicalsignificance in maximizing the quality of canned freshwater fish product.
In this paper, sterilization requirements of canned freshwater fishes with differentcharacteristics and effect of pretreatment on the thermophysical properties, sterilization effectand product quality were investigated. CRT and VRT, which were characterized by qualityretention in low cook value, were established to improve the quality of canned freshwaterfishes, which was of practical significance in solving the problem concerning qualitymaintenance after sterilization of canned freshwater fishes.
首先研究了不同特性的淡水鱼罐头的杀菌要求。通过分析淡水鱼罐头酸化制品、固液混合制品、固态制品的杀菌过程及不同制品达到商业无菌的杀菌条件的差别，探讨产品特性对杀菌条件及热加工强度的影响。结果表明：通过温和热杀菌工艺制备的淡水鱼罐头酸化制品极大降低了热处理强度；固液混合制品传热特性好，与固态制品相比，大幅缩短杀菌时间，热加工强度大幅降低；固态制品热强度最高，需要进行降低热强度的杀菌技术研究。
研究预处理对热杀菌过程中鱼肉的传热特性及罐头制品品质的影响。通过分析不同腌制、油炸工艺参数对鳙鱼肉传质、热物理性质及对罐头产品品质的影响，建立了预处理过程中的传质模型和鱼肉预处理后的热物性预测模型，优化确定最适预处理工艺参数。结果显示：建立的传质动力学参数与预处理参数的关系模型拟合度较高，利用传质模型可准确控制预处理后鱼肉各成分含量；构建的鱼肉热物性模型可准确预测预处理对鱼肉热物理性质的影响（热扩散系数R2=0.97）；在传质模型基础上，结合感官品质评价确定了以体重2.5kg鳙鱼制备的鱼头制品的最适预处理工艺为，10-15g NaCl/g的腌制液浓度腌制108-150min，170-190℃的温度油炸180-250s。应用最适预处理工艺提高了杀菌后制品品质，热物性预测模型可为杀菌工艺的优化提供计算依据。
研究恒温杀菌对淡水鱼罐头品质的影响，建立低热加工强度恒温杀菌技术。通过对恒温杀菌工艺进行数值优化，探讨热致死力（F值）与制品尺寸和最优恒温杀菌工艺间的关系，并分析和验证了不同杀菌条件及冷却速率对制品品质的影响。结果显示：最优恒温杀菌工艺的表面品质率（REGS）随F值及尺寸增大而减小，温度时间规律分别随着F值的增大以及尺寸的减小由低温长时向高温短时趋势变化；应用最优恒温杀菌条件制备的制品，与其他杀菌条件的制品相比，REGS最高，质构特性明显改善，肌纤维结构最紧实致密，渗出液、感官特性、风味分析均表明最优恒温杀菌工艺能有效保持淡水鱼罐头产品品质；杀菌后的冷却方式对大尺寸淡水鱼罐头产品品质有较大影响，杀菌后采用冰水淋水式反压冷却工艺可显著提高大尺寸淡水鱼罐头产品品质。本研究基于最优恒温杀菌工艺及冰水快速冷却建立的低热加工强度的恒温杀菌技术，对提高淡水鱼罐头的品质具有重要的应用价值。
为了进一步提升淡水鱼罐头产品品质，研究了新型变温杀菌技术。采用指数-台阶联合式新型变温杀菌程序对变温杀菌工艺进行数值优化，分析了F值、制品尺寸、杀菌时间与最优变温杀菌工艺间的关系，并通过质构、风味等品质分析验证了最优变温杀菌工艺对制品品质的影响。结果表明：新型变温杀菌程序与最优恒温杀菌工艺相比，REGS在不同影响因素下都显示出不同程度的提高，提高程度随着制品尺寸、F值和杀菌时间的增加而增大；新型变温杀菌程序可很好的拟合杀菌锅的温度变化(R2=0.978)，在普通杀菌设备中有很好的适用性；应用鳙鱼变温工艺制备的制品质构特性明显改善，肌纤维结构更紧实致密，感官、风味品质更好；本研究建立的新型变温杀菌程序比最优杀菌工艺具有更低的热加工强度，适用于一般杀菌设备，对于实现淡水鱼罐头品质最大化具有意义。
本文确定了不同特性的淡水鱼罐头的杀菌要求，明确了不同预处理工艺对鱼肉热物理性质、杀菌效果和产品品质特性的影响，建立了基于品质保持的低热加工强度的恒温杀菌技术和变温杀菌技术，有效改善了淡水鱼罐头制品的品质，对解决淡水鱼杀菌后产品品质保持问题具有重要现实意义。
Canned freshwater fishes have good virtues in security, convenience and storagestability. However, under sterilization, the undesired softening of texture and severe damagein quality due to the tender and loose texture greatly limit the consumption of cannedfreshwater fishes, and impede its industrialization progress. In this research, with emphasis oneffects of pretreatment and sterilization technology on product quality, predictive model forthermophysical properties for canned freshwater fishes is established and sterilizationtechnology based on quality maintaining of canned freshwater fishes with minimum cookvalue is investigated to produce high-quality canned freshwater fish products. This research isof academic significance in enriching the theory of sterilization technology for canned food,and of great practical significance in creating innovation of sterilization technology forcanned food, promoting quality of canned food and facilitating the development of freshwaterfishes canning industry.
In order to clarify the sterilization requirements of different canned fish products anddevelop different products as acidified canned fish product, solid-liquid mixing product andsolid product, the effect of product characteristics on sterilization condition and cook valuewere discussed by the analysis of the condition differences for achieving commercial sterilitysterilization. The results showed that acidified canned fish product could be treated withpasteurization or moderate temperature to sterilize, whose heat intensity was greatlydecreased. The solid-liquid mixing product exhibited quick heat transfer and its sterilizationtime as well as cook value was greatly shortened compared with solid products. Solid productshowed the highest heat intensity. Thus, the sterilization technologies are needed to reduce thecook value of solid product.
In order to investigate the effect of pretreatment on the quality of fish, understand thechange in heat transfer characteristics, the pretreatment parameters was optimized byanalyzing the effect of curing and frying process parameters on mass transfer process,thermophysical properties and qualities of bighead carp, besides, the mass transfer model wasestablished by the analysis of the change in fish components under pretreatments withdifferent process parameters, and predictive model for thermophysical properties of fish afterpretreatment was also established. The results showed that the established model betweenmass transfer kinetic parameters and pretreatment parameters was well fitted, and the modelcan accurately control the content of each component after pretreatment and predict the effectof pretreatments on thermophysical properties of fish (thermal diffusivity, R2=0.97_) Theoptimal pretreatment process for sterilization and sensory quality of bighead carp weighing2.5kg was at NaCl concentration10-15g/g, curing time108-150min, frying temperature170-190oC, frying time180-250s. The optimum pretreatment process and thermal propertiesprediction model were beneficial in maintaining product quality and helpful in providing dataof heat transfer characteristics for the subsequent optimization of sterilization process.
In order to explore sterilization technology of constant retort temperature (CRT) withlow cook value, the influence mechanism of thermal death force (F value) and product size on the optimal CRT process were studied. Besides, the influence mechanism of the cooling rateon the quality of the products were discussed and validated. The results showed that thesurface quality ratio (REGS) of product under optimal CRT process decreased with increasingF value and product size, and the optimal parameters varied from short time at hightemperature to long time at low temperature as the F value increased or the product sizedecreased. Compared with other sterilization conditions, the product under optimal CRTsterilization showed highest REGS, significantly improved textural properties and morecompact muscle fiber structure. Besides, the advantage of optimal CRT sterilization in qualityretention was also proved by the data of exudates properties, sensory attribute and flavorcomponents. The quality of large-size products could be improved by accelerating the coolingrate, and after sterilization, the product showed some increase in quality when applying icewater cooling under back-pressure condition. This treatment of optimal CRT sterilizationprocess and water ice cooling was one kind of low cook technology, which was of greatpractical significance in improving the quality of canned fish.
A novel type of variable retort temperature (VRT) procedures with lower cook thanoptimal CRT sterilization was established. The VRT technology was optimized by numericalmethod. The effect of F value, product size, and sterilization time on optimal VRTsterilization technology was studied.By analyzing texture and flavor of product, the effect ofthe optimal VRT sterilization on product quality was investigated. The results show that,compared with optimum CRT sterilization, product of optimal VRT sterilization showedincreased REGS under different influencing factors and the increase rate of REGS of productfrom optimum VRT sterilization increased with increasing product size, F value andsterilization time. The novel VRT sterilization procedures fitted well with the temperaturecurves in retort (R2=0.978), which showed a good applicability for ordinary sterilizationequipments. Compared with optimum CRT sterilization, product of optimal VRT sterilizationachieved improved textural properties, more compact muscle fiber structure, and betterexudates properties, sensory attributes and flavor components. The research suggests that theVRT profiles showed decreased cook value compared with CRT sterilization, and had goodapplicability for ordinary sterilization equipment, which was of great academic and practicalsignificance in maximizing the quality of canned freshwater fish product.
In this paper, sterilization requirements of canned freshwater fishes with differentcharacteristics and effect of pretreatment on the thermophysical properties, sterilization effectand product quality were investigated. CRT and VRT, which were characterized by qualityretention in low cook value, were established to improve the quality of canned freshwaterfishes, which was of practical significance in solving the problem concerning qualitymaintenance after sterilization of canned freshwater fishes.
引文
[1]中国农业部渔业局.2012年渔业统计年鉴[M].北京:中国农业出版社,2012
[2]夏文水,姜启兴,许艳顺.我国水产加工业现状与进展(上)[J].科学养鱼,2009(11):2-4
[3] R. Simpson, S. Almonacid, M. Mitchell. Mathematical Model Development, Experimental Validationand Process Optimization: Retortable Pouches Packed with Seafood in Cone Frustum Shape[J]. Journal ofFood Engineering,2004,63(2):153-162
[4] T.D. Durance, J. DOU, J. Mazza. Selection of Variable Retort Temperature Processes for CannedSalmon[J]. Journal of Food Process Engineering,1997,20(1):65-76
[5] V. Quitral, N. Romero, L. Avila, M. Marín, H. Nu ez, R. Simpson. Thiamine Retention as a Functionof Thermal Processing Conditions: Canned Salmon][J]. Archivos latinoamericanos de nutrición,2006,56(1):69
[6] M. Peleg. On Calculating Sterility in Thermal and Non-Thermal Preservation Methods[J]. FoodResearch International,1999,32(4):271-278
[7]夏文水.食品工艺学[M].中国轻工业出版社,2007
[8] C. Smout, I. Avila, A. Van Loey, M. Hendrickx, C. Silva. Influence of Rotational Speed on theStatistical Variability of Heat Penetration Parameters and on the Non-Uniformity of Lethality in RetortProcessing[J]. Journal of Food Engineering,2000,45(2):93-102
[9] G. Awuah, H. Ramaswamy, A. Economides. Thermal Processing and Quality: Principles andOverview[J]. Chemical Engineering and Processing: Process Intensification,2007,46(6):584-602
[10] C. Mohan, C. Ravishankar, J. Bindu, V. Geethalakshmi, T. Srinivasa Gopal. Effect of Thermal ProcessTime on Quality of “Shrimp Kuruma” in Retortable Pouches and Aluminum Cans[J]. Journal of FoodScience,2006,71(6): S496-S500
[11] A.A.G. Al-Baali, M.M. Farid. Sterilization of Food in Retort Pouches[M]. Springer,2006
[12] J.M. Jay. Modern Food Microbiology[M]. Chapman&Hall.,1996
[13] J.C. Ayres, J.O. Mundt, W.E. Sandine. Microbiology of Foods[M]. WH Freeman&Co.,1980
[14] P. Castillo, J. Barreiro, G. Salas. Prediction of Nutrient Retention in Thermally Processed HeatConduction Food Packaged in Retortable Pouches[J]. Journal of Food Science,1980,45(6):1513-1516
[15] W. Sistrunk. Kale Greens Quality, Vitamin Retention and Nitrate Content as Affected by Preparation,Processing, and Storage[J]. Journal of Food Science,1980,45(3):679-681
[16] G. Bakkene. Effects of Raw Materials, Equipment and Manufacturing Techniques on Quality of WheyCheese[J]. Meieriteknikk,1980(5):25-31
[17] K. Koenen. Improvements in Quality, from Raw Milk to Finished Dairy Product[J].Landwirtschaftliche Forschung, Sonderheft,1980(36):69-72
[18]尉冬黄.瓶装酒杀菌后快速冷却法改善黄酒风味的研究[J].山东食品发酵,2003(3):21-22
[19] A.A. Teixeira, J. Dixon, J. Zahradnik, G. Zinsmeister. Computer Optimization of Nutrient Retention inthe Thermal Processing of Conduction-Heated Foods[J]. Food Technol,1969,23(6):137-142
[20] K. Yamaguchi, A. Kishimoto. In-Package High-Temperature Short-Time Sterilization of FoodsPackaged in Retortable Pouches[C]. In International Conference of Prevention of Spoilage throughPackaging, Munich, Germany, City,1976:
[21] C. Sj str m, M. Dagerskog. Optimization of the Time/Temperature Relationship for Heat Sterilizationof Canned Food by Computer Simulation. In: Proceedings of Mini Symposium—Mathematical Modellingin Food Processing,1977
[22] H. Thijssen, P. Kerkhof, A. Liefkens. Short-Cut Method for the Calcalation of Sterilization ConditionsYielding Optimum Quality Retention for Conduction-Type Heating of Packaged Foods[J]. Journal of FoodScience,1978,43(4):1096-1101
[23] T. Ohlsson. Temperature Dependence of Sensory Quality Changes During Thermal Processing[J].Journal of Food Science,1980,45(4):836-839
[24] M. Hendrickx, C. Silva, F. Oliveira, P. Tobback. Generalized (Semi)-Empirical Formulae for OptimalSterilization Temperatures of Conduction-Heated Foods with Infinite Surface Heat Transfer Coefficients[J].Journal of Food Engineering,1993,19(2):141-158
[25] M. Hendrickx, C. Silva, F. Oliveira, P. Tobback. Optimization of Heat Transfer in Thermal Processingof Conduction Heated Foods[J].1992
[26] M. Hendrickx, C. Silva, F. Oliveira, P. Tobback. Optimizing Thermal Processes of Conduction HeatedFoods: Generalized Equation for Optimal Processing Temperatures[J].1992
[27] C. Silva, M. Hendrickx, F. Oliveira, P. Tobback. Critical Evaluation of Commonly Used ObjectiveFunctions to Optimize Overall Quality and Nutrient Retention of Heat-Preserved Foods[J]. Journal of FoodEngineering,1992,17(4):241-258
[28] A.A. Teixeira, G.E. Zinsmeister, J.W. Zahradnik. Computer Simulation of Variable Retort Control andContainer Geometry as a Possible Means of Improving Thiamine Retention in Thermally ProcessedFoods[J]. Journal of Food Science,1975,40(4):656-659
[29] I. Saguy, M. Karel. Optimal Retort Temperature Profile in Optimizing Thiamin Retention inConduction-Type Heating of Canned Foods[J]. Journal of Food Science,1979,44(5):1485-1490
[30] P. Hildenbrand. An Approach to Solving the Optimal Temperature Control Problem for Sterilizationof Conduction‐Heating Foods[J]. Journal of Food Process Engineering,1980,3(3):123-142
[31] T. Martens. Mathematical Model of Heat Processing in Flat Containers[J].1980
[32] Y. Terajima, Y. Nonaka. Retort Temperature Profile for Optimum Quality During Conduction‐Heating of Foods in Retortable Pouches[J]. Journal of Food Science,1996,61(4):673-678
[33] M.M. NADKARNI, T. Hatton. Optimal Nutrient Retention During the Thermal Processing ofConduction‐Heated Canned Foods: Application of the Distributed Minimum Principle[J]. Journal of FoodScience,1985,50(5):1312-1321
[34] J. Banga, R. Perez-Martin, J. Gallardo, J. Casares. Optimization of the Thermal Processing ofConduction-Heated Canned Foods: Study of Several Objective Functions[J]. Journal of Food Engineering,1991,14(1):25-51
[35] C.R. Chen, H.S. Ramaswamy. Modeling and Optimization of Variable Retort Temperature (Vrt)Thermal Processing Using Coupled Neural Networks and Genetic Algorithms[J]. Journal of FoodEngineering,2002,53(3):209-220
[36] J.O.H. Sendin, A.A. Alonso, J.R. Banga. Efficient and Robust Multi-Objective Optimization of FoodProcessing: A Novel Approach with Application to Thermal Sterilization[J]. Journal of Food Engineering,2010,98(3):317-324
[37] M. Hendrickx, K. Genechten, P. Tobback. The Optimization of the Heat Treatment of ConductionHeated Foods [Canned Meat]. In: Progress in food preservation processes. International Symposium,Brussels (Belgium),12-14Apr1988,1988
[38] M.R. Ansorena, V.O. Salvadori. Optimization of Thermal Processing of Canned Mussels[J]. FoodScience and Technology International,2011,17(5):449-458
[39]李琳,陈峰.罐头食品热杀菌过程优化研究的发展与分析[J].食品与发酵工业,1997(03):59-65
[40]徐红梅.热加工对鳙鱼汤品质影响的研究[D]:[硕士]:江南大学,2008
[41]王少伟.酒糟鱼加工技术研究[D]:[硕士]:江南大学,2012
[42]曾雪峰.淡水鱼发酵对酸鱼品质影响的研究[D]:[博士]:江南大学,2013
[43] L. Mabesa, R. De Lance, L. Collado, W. Tan. Canned and Frozen Products from Big Head Carp[J].Philippine Agriculturist,1991,74
[44] D.W. Freeman. Comparison of Moist and Dry Cooking on Sensory Quality, Consumer Acceptanceand Marketability of Canned Bighead Carp[J]. Journal of Aquatic Food Product Technology,1999,8(1):33-44
[45] M. Salama, M. Shehata, S. Abou-El-Matti, A. Ez-El-Rigal. Effect of Canning Process on SomeChemical Changes of Canned Common Carp, Cyprinus Carpio L. And Tuna Fish, Tuna Sp[J]. ZagazigJournal of Agricultural Research,30
[46] M. Naseri, M. Rezaei, S. moieni, H. Hosseini, S. Eskandari. Effects of Different Filling Media on theOxidation and Lipid Quality of Canned Silver Carp (Hypophthalmichthys Molitrix)[J]. InternationalJournal of Food Science&Technology,2011,46(6):1149-1156
[47] V. Matekalo-Sverak, M. Baltic, M. Radmili, R. Mitrovic. Influence of Additives and Heat Treatmenton Fish Products Quality[J]. Tehnologija mesa,1998,39
[48]任亚梅,袁春龙,杨煦,周正.葱花鲤鱼罐头的加工制作[J].食品科技,2005,11:29
[49]夏文水,张路遥,姜启兴等.一种常温保藏的菜肴式方便食品碗状包装酸菜鱼的加工方法[P].中国.
[50]夏文水,许学勤,项建琳等.一种可常温保藏的砂锅鱼头的加工方法[P].中国,发明专利,CN1736267.2005-9-10
[51] F.-S. Wang. Effects of Three Preservative Agents on the Shelf Life of Vacuum PackagedChinese-Style Sausage Stored at20C[J]. Meat Science,2000,56(1):67-71
[52] P. Cunniff. Official Methods of Analysis of Aoac International[M]. AOAC international,1999
[53]江汉湖.食品微生物学[M].中国农业出版社,2002
[54] H.S. Ramaswamy, M. Marcotte. Food Processing: Principles and Applications[M]. CRC Press,2005
[55] M.A. Rao, S.S. Rizvi, A.K. Datta. Engineering Properties of Foods[M]. CRC Press,2010
[56] V. Sweat. Experimental Values of Thermal Conductivity of Selected Fruits and Vegetables[J]. Journalof Food Science,1974,39(6):1080-1083
[57] M. Marcotte, A.R. Taherian, Y. Karimi. Thermophysical Properties of Processed Meat and PoultryProducts[J]. Journal of Food Engineering,2008,88(3):315-322
[58] M.E. Sosa-Morales, R. Orzuna-Espíritu, J.F. Vélez-Ruiz. Mass, Thermal and Quality Aspects ofDeep-Fat Frying of Pork Meat[J]. Journal of Food Engineering,2006,77(3):731-738
[59] L. Otero, B. Guignon, C. Aparicio, P. Sanz. Modeling Thermophysical Properties of Food under HighPressure[J]. Critical reviews in food science and nutrition,2010,50(4):344-368
[60] O. Corzo, N. Bracho, J. Rodríguez, M. González. Predicting the Moisture and Salt Contents of SardineSheets During Vacuum Pulse Osmotic Dehydration[J]. Journal of Food Engineering,2007,80(3):781-790
[61] J. Cranck. The Mathematics of Diffusion[J]. Clarendon, Oxford,1975:71
[62] V. Telis, R. Murari, F. Yamashita. Diffusion Coefficients During Osmotic Dehydration of Tomatoes inTernary Solutions[J]. Journal of Food Engineering,2004,61(2):253-259
[63] F. Dehghan Nasiri, M. Mohebbi, F. Tabatabaee Yazdi, M.H. Haddad Khodaparast. Kinetic Modelingof Mass Transfer During Deep Fat Frying of Shrimp Nugget Prepared without a Pre-Frying Step[J]. Foodand Bioproducts Processing,2011,89(3):241-247
[64] M. Krokida, V. Oreopoulou, Z. Maroulis. Water Loss and Oil Uptake as a Function of Frying Time[J].Journal of Food Engineering,2000,44(1):39-46
[65] B.R. Becker, B.A. Fricke. Food Thermophysical Property Models[J]. International communications inheat and mass transfer,1999,26(5):627-636
[66] Y. Choi, M. Okos. Effects of Temperature and Composition on the Thermal Properties of Foods[J].Food engineering and process applications,1986,1:93-101
[67] K. Helrich. Official Methods of Analysis of the Aoac. Volume2[M]. Association of OfficialAnalytical Chemists Inc.,1990
[68]杨京梅.大宗淡水鱼原料特性研究[D]:[硕士学位论文].无锡:江南大学,2011
[69] H.F. Hassan, H.S. Ramaswamy. Measurement and Targeting of Thermophysical Properties of Carrotand Meat Based Alginate Particles for Thermal Processing Applications[J]. Journal of Food Engineering,2011,107(1):117-126
[70] D.J. Sheskin. Handbook of Parametric and Nonparametric Statistical Procedures[M]. crc Press,2003
[71] O. Corzo, N. Bracho. Water Effective Diffusion Coefficient of Sardine Sheets During OsmoticDehydration at Different Brine Concentrations and Temperatures[J]. Journal of Food Engineering,2007,80(2):497-502
[72] O. Sobukola, S. Olatunde. Effect of Salting Techniques on Salt Uptake and Drying Kinetics of AfricanCatfish (Clarias Gariepinus)[J]. Food and Bioproducts Processing,2011,89(3):170-177
[73] A. Pajonk, R. Saurel, J. Andrieu. Experimental Study and Modeling of Effective Nacl DiffusionCoefficients Values During Emmental Cheese Brining[J]. Journal of Food Engineering,2003,60(3):307-313
[74] L. Gallart-Jornet, J. Barat, T. Rustad, U. Erikson, I. Escriche, P. Fito. A Comparative Study of BrineSalting of Atlantic Cod (Gadus Morhua) and Atlantic Salmon (Salmo Salar)[J]. Journal of FoodEngineering,2007,79(1):261-270
[75] T. Sannaveerappa, K. Ammu, J. Joseph. Protein‐Related Changes During Salting of Milkfish(Chanos Chanos)[J]. Journal of the Science of Food and Agriculture,2004,84(8):863-869
[76] W. Talburt, M. Weaver, R. Reeve, R. Kueneman. Frozen French Fries and Other Frozen PotatoProducts[J].1987
[77] A.A. Adedeji, M.O. Ngadi, G. Raghavan. Kinetics of Mass Transfer in Microwave Precooked andDeep-Fat Fried Chicken Nuggets[J]. Journal of Food Engineering,2009,91(1):146-153
[78] C. Cuesta, A. Romero, F. Sánchez-Muniz. Fatty Acid Changes in High Oleic Acid Sunflower OilDuring Successive Deep-Fat Fryings of Frozen Foods[J]. Food Science and Technology International,2001,7(4):317-328
[79] M.H. Oztop, S. Sahin, G. Sumnu. Optimization of Microwave Frying of Potato Slices by UsingTaguchi Technique[J]. Journal of Food Engineering,2007,79(1):83-91
[80] M. Mariscal, P. Bouchon. Comparison between Atmospheric and Vacuum Frying of Apple Slices[J].Food chemistry,2008,107(4):1561-1569
[81] R. Math, V. Velu, A. Nagender, D. Rao. Effect of Frying Conditions on Moisture, Fat, and Density ofPapad [J]. Journal of Food Engineering,2004,64(4):429-434
[82] M.O. Ngadi, Y. Wang, A.A. Adedeji, G. Raghavan. Effect of Microwave Pretreatment on MassTransfer During Deep-Fat Frying of Chicken Nugget[J]. Lwt-Food Science and Technology,2009,42(1):438-440
[83] P.C. Moyano, A.Z. Berna. Modeling Water Loss During Frying of Potato Strips: Effect of SoluteImpregnation[J]. Drying technology,2002,20(7):1303-1318
[84] F. Pedreschi, P. Hernández, C. Figueroa, P. Moyano. Modeling Water Loss During Frying of PotatoSlices[J]. International Journal of Food Properties,2005,8(2):289-299
[85] E. Troncoso, F. Pedreschi. Modeling Water Loss and Oil Uptake During Vacuum Frying ofPre-Treated Potato Slices[J]. Lwt-Food Science and Technology,2009,42(6):1164-1173
[86] S. Radhakrishnan. Measurement of Thermal Properties of Seafood[D]: Virginia Polytechnic Instituteand State University,1997
[87]章银良.海鳗腌制加工技术的研究[D]:[博士]:江南大学,2007
[88]孙丽,夏文水.蒸煮对金枪鱼肉及其蛋白质热变性的影响[J].食品与机械,2010,26(1):22-25
[89]王璋.食品化学[M].北京:中国轻工业出版社,1999
[90]张国治.油炸食品生产技术[M].北京:化学工业出版社,2010
[91]徐红梅,夏文水,姜启兴.热杀菌对鱼头汤营养成分的影响[J].食品与机械,2008,24(5):16-19
[92] F. Kong, J. Tang, B. Rasco, C. Crapo, S. Smiley. Quality Changes of Salmon (OncorhynchusGorbuscha) Muscle During Thermal Processing[J]. Journal of Food Science,2007,72(2): S103-S111
[93] J. Bindu, C. Ravishankar, T. Srinivasa Gopal. Shelf Life Evaluation of a Ready-to-Eat Black Clam(Villorita Cyprinoides) Product in Indigenous Retort Pouches[J]. Journal of Food Engineering,2007,78(3):995-1000
[94] A. Ali, B. Sudhir, S. Gopal, K. Teralandur. Effect of Heat Processing on the Texture Profile of Cannedand Retort Pouch Packed Oil Sardine (Sardinella Longiceps) in Oil Medium[J]. Journal of Food Science,2005,70(5): S350-S354
[95] P. Sreenath, S. Abhilash, C. Ravishankar, R. Anandan, T. SRINIVASA GOPAL. Heat PenetrationCharacteristics and Quality Changes of Indian Mackerel (Rastrelliger Kanagurta) Canned in Brine atDifferent Retort Temperatures[J]. Journal of Food Process Engineering,2009,32(6):893-915
[96] G. Tucker, S. Holdsworth, C. Food. Optimisation of Quality Factors for Foods Thermally Processed inRectangular Containers[M]. Campden Food and Drink Research Association,1991
[97]曾名勇,黄海.几种鱼类胶原蛋白含量在冻藏过程中的变化[J].食品科学,2004,25(2):183-186
[98] M.C. Bourne. Texture Profile Analysis [Food Acceptability][J]. Food technology,1978,32
[99] J. Lepetit. A Theoretical Approach of the Relationships between Collagen Content, CollagenCross-Links and Meat Tenderness[J]. Meat Science,2007,76(1):147-159
[100] J. Lepetit. Collagen Contribution to Meat Toughness: Theoretical Aspects[J]. Meat Science,2008,80(4):960-967
[101] K. Palka. Changes in Intramuscular Connective Tissue and Collagen Solubility of Bovine M.Semitendinosus During Retorting[J]. Meat Science,1999,53(3):189-194
[102] E. Tornberg. Effects of Heat on Meat Proteins–Implications on Structure and Quality of MeatProducts[J]. Meat Science,2005,70(3):493-508
[103] S. Wattanachant, S. Benjakul, D.A. Ledward. Effect of Heat Treatment on Changes in Texture,Structure and Properties of Thai Indigenous Chicken Muscle[J]. Food chemistry,2005,93(2):337-348
[104] B.Q. Pan, W.J. Su, M.J. Cao, Q.F. Cai, W.Y. Weng, G.M. Liu. Ige Reactivity to Type I Collagen andIts Subunits from Tilapia (Tilapia Zillii)[J]. Food chemistry,2012,130(1):127-133
[105] D.B. Josephson, R.C. Lindsay, D.A. Stuiber. Variations in the Occurrences of Enzymically DerivedVolatile Aroma Compounds in Salt-and Freshwater Fish[J]. Journal of Agricultural and Food Chemistry,1984,32(6):1344-1347
[106] A. Giri, K. Osako, T. Ohshima. Identification and Characterisation of Headspace Volatiles of FishMiso, a Japanese Fish Meat Based Fermented Paste, with Special Emphasis on Effect of Fish Species andMeat Washing[J]. Food chemistry,2010,120(2):621-631
[107] C. Kalua, M. Allen, D. Bedgood, A. Bishop, P. Prenzler, K. Robards. Olive Oil Volatile Compounds,Flavour Development and Quality: A Critical Review[J]. Food chemistry,2007,100(1):273-286
[108] S.R. BHOWMIK, S. TANDON. A Method for Thermal Process Evaluation of Conduction HeatedFoods in Retortable Pouches[J]. Journal of Food Science,1987,52(1):202-209
[109] T. Mansfield. Factors Involved in Heat Penetration Studies of Canned Foods Processed in ContinuosAgitating Cookers. In: Proceeding of the International Congress on Food Science and Technology,1962:235-244
[110]郑志强,刘嘉喜,王越鹏.软包装主食罐头杀菌工艺研究[J].食品科学,2012,20:011
[111]刘战民,金霞,蒋爱民,连喜军.中式肉品快餐分段升温热力杀菌工艺研究[J].食品科学,2001,8:43-45
[2]夏文水,姜启兴,许艳顺.我国水产加工业现状与进展(上)[J].科学养鱼,2009(11):2-4
[3] R. Simpson, S. Almonacid, M. Mitchell. Mathematical Model Development, Experimental Validationand Process Optimization: Retortable Pouches Packed with Seafood in Cone Frustum Shape[J]. Journal ofFood Engineering,2004,63(2):153-162
[4] T.D. Durance, J. DOU, J. Mazza. Selection of Variable Retort Temperature Processes for CannedSalmon[J]. Journal of Food Process Engineering,1997,20(1):65-76
[5] V. Quitral, N. Romero, L. Avila, M. Marín, H. Nu ez, R. Simpson. Thiamine Retention as a Functionof Thermal Processing Conditions: Canned Salmon][J]. Archivos latinoamericanos de nutrición,2006,56(1):69
[6] M. Peleg. On Calculating Sterility in Thermal and Non-Thermal Preservation Methods[J]. FoodResearch International,1999,32(4):271-278
[7]夏文水.食品工艺学[M].中国轻工业出版社,2007
[8] C. Smout, I. Avila, A. Van Loey, M. Hendrickx, C. Silva. Influence of Rotational Speed on theStatistical Variability of Heat Penetration Parameters and on the Non-Uniformity of Lethality in RetortProcessing[J]. Journal of Food Engineering,2000,45(2):93-102
[9] G. Awuah, H. Ramaswamy, A. Economides. Thermal Processing and Quality: Principles andOverview[J]. Chemical Engineering and Processing: Process Intensification,2007,46(6):584-602
[10] C. Mohan, C. Ravishankar, J. Bindu, V. Geethalakshmi, T. Srinivasa Gopal. Effect of Thermal ProcessTime on Quality of “Shrimp Kuruma” in Retortable Pouches and Aluminum Cans[J]. Journal of FoodScience,2006,71(6): S496-S500
[11] A.A.G. Al-Baali, M.M. Farid. Sterilization of Food in Retort Pouches[M]. Springer,2006
[12] J.M. Jay. Modern Food Microbiology[M]. Chapman&Hall.,1996
[13] J.C. Ayres, J.O. Mundt, W.E. Sandine. Microbiology of Foods[M]. WH Freeman&Co.,1980
[14] P. Castillo, J. Barreiro, G. Salas. Prediction of Nutrient Retention in Thermally Processed HeatConduction Food Packaged in Retortable Pouches[J]. Journal of Food Science,1980,45(6):1513-1516
[15] W. Sistrunk. Kale Greens Quality, Vitamin Retention and Nitrate Content as Affected by Preparation,Processing, and Storage[J]. Journal of Food Science,1980,45(3):679-681
[16] G. Bakkene. Effects of Raw Materials, Equipment and Manufacturing Techniques on Quality of WheyCheese[J]. Meieriteknikk,1980(5):25-31
[17] K. Koenen. Improvements in Quality, from Raw Milk to Finished Dairy Product[J].Landwirtschaftliche Forschung, Sonderheft,1980(36):69-72
[18]尉冬黄.瓶装酒杀菌后快速冷却法改善黄酒风味的研究[J].山东食品发酵,2003(3):21-22
[19] A.A. Teixeira, J. Dixon, J. Zahradnik, G. Zinsmeister. Computer Optimization of Nutrient Retention inthe Thermal Processing of Conduction-Heated Foods[J]. Food Technol,1969,23(6):137-142
[20] K. Yamaguchi, A. Kishimoto. In-Package High-Temperature Short-Time Sterilization of FoodsPackaged in Retortable Pouches[C]. In International Conference of Prevention of Spoilage throughPackaging, Munich, Germany, City,1976:
[21] C. Sj str m, M. Dagerskog. Optimization of the Time/Temperature Relationship for Heat Sterilizationof Canned Food by Computer Simulation. In: Proceedings of Mini Symposium—Mathematical Modellingin Food Processing,1977
[22] H. Thijssen, P. Kerkhof, A. Liefkens. Short-Cut Method for the Calcalation of Sterilization ConditionsYielding Optimum Quality Retention for Conduction-Type Heating of Packaged Foods[J]. Journal of FoodScience,1978,43(4):1096-1101
[23] T. Ohlsson. Temperature Dependence of Sensory Quality Changes During Thermal Processing[J].Journal of Food Science,1980,45(4):836-839
[24] M. Hendrickx, C. Silva, F. Oliveira, P. Tobback. Generalized (Semi)-Empirical Formulae for OptimalSterilization Temperatures of Conduction-Heated Foods with Infinite Surface Heat Transfer Coefficients[J].Journal of Food Engineering,1993,19(2):141-158
[25] M. Hendrickx, C. Silva, F. Oliveira, P. Tobback. Optimization of Heat Transfer in Thermal Processingof Conduction Heated Foods[J].1992
[26] M. Hendrickx, C. Silva, F. Oliveira, P. Tobback. Optimizing Thermal Processes of Conduction HeatedFoods: Generalized Equation for Optimal Processing Temperatures[J].1992
[27] C. Silva, M. Hendrickx, F. Oliveira, P. Tobback. Critical Evaluation of Commonly Used ObjectiveFunctions to Optimize Overall Quality and Nutrient Retention of Heat-Preserved Foods[J]. Journal of FoodEngineering,1992,17(4):241-258
[28] A.A. Teixeira, G.E. Zinsmeister, J.W. Zahradnik. Computer Simulation of Variable Retort Control andContainer Geometry as a Possible Means of Improving Thiamine Retention in Thermally ProcessedFoods[J]. Journal of Food Science,1975,40(4):656-659
[29] I. Saguy, M. Karel. Optimal Retort Temperature Profile in Optimizing Thiamin Retention inConduction-Type Heating of Canned Foods[J]. Journal of Food Science,1979,44(5):1485-1490
[30] P. Hildenbrand. An Approach to Solving the Optimal Temperature Control Problem for Sterilizationof Conduction‐Heating Foods[J]. Journal of Food Process Engineering,1980,3(3):123-142
[31] T. Martens. Mathematical Model of Heat Processing in Flat Containers[J].1980
[32] Y. Terajima, Y. Nonaka. Retort Temperature Profile for Optimum Quality During Conduction‐Heating of Foods in Retortable Pouches[J]. Journal of Food Science,1996,61(4):673-678
[33] M.M. NADKARNI, T. Hatton. Optimal Nutrient Retention During the Thermal Processing ofConduction‐Heated Canned Foods: Application of the Distributed Minimum Principle[J]. Journal of FoodScience,1985,50(5):1312-1321
[34] J. Banga, R. Perez-Martin, J. Gallardo, J. Casares. Optimization of the Thermal Processing ofConduction-Heated Canned Foods: Study of Several Objective Functions[J]. Journal of Food Engineering,1991,14(1):25-51
[35] C.R. Chen, H.S. Ramaswamy. Modeling and Optimization of Variable Retort Temperature (Vrt)Thermal Processing Using Coupled Neural Networks and Genetic Algorithms[J]. Journal of FoodEngineering,2002,53(3):209-220
[36] J.O.H. Sendin, A.A. Alonso, J.R. Banga. Efficient and Robust Multi-Objective Optimization of FoodProcessing: A Novel Approach with Application to Thermal Sterilization[J]. Journal of Food Engineering,2010,98(3):317-324
[37] M. Hendrickx, K. Genechten, P. Tobback. The Optimization of the Heat Treatment of ConductionHeated Foods [Canned Meat]. In: Progress in food preservation processes. International Symposium,Brussels (Belgium),12-14Apr1988,1988
[38] M.R. Ansorena, V.O. Salvadori. Optimization of Thermal Processing of Canned Mussels[J]. FoodScience and Technology International,2011,17(5):449-458
[39]李琳,陈峰.罐头食品热杀菌过程优化研究的发展与分析[J].食品与发酵工业,1997(03):59-65
[40]徐红梅.热加工对鳙鱼汤品质影响的研究[D]:[硕士]:江南大学,2008
[41]王少伟.酒糟鱼加工技术研究[D]:[硕士]:江南大学,2012
[42]曾雪峰.淡水鱼发酵对酸鱼品质影响的研究[D]:[博士]:江南大学,2013
[43] L. Mabesa, R. De Lance, L. Collado, W. Tan. Canned and Frozen Products from Big Head Carp[J].Philippine Agriculturist,1991,74
[44] D.W. Freeman. Comparison of Moist and Dry Cooking on Sensory Quality, Consumer Acceptanceand Marketability of Canned Bighead Carp[J]. Journal of Aquatic Food Product Technology,1999,8(1):33-44
[45] M. Salama, M. Shehata, S. Abou-El-Matti, A. Ez-El-Rigal. Effect of Canning Process on SomeChemical Changes of Canned Common Carp, Cyprinus Carpio L. And Tuna Fish, Tuna Sp[J]. ZagazigJournal of Agricultural Research,30
[46] M. Naseri, M. Rezaei, S. moieni, H. Hosseini, S. Eskandari. Effects of Different Filling Media on theOxidation and Lipid Quality of Canned Silver Carp (Hypophthalmichthys Molitrix)[J]. InternationalJournal of Food Science&Technology,2011,46(6):1149-1156
[47] V. Matekalo-Sverak, M. Baltic, M. Radmili, R. Mitrovic. Influence of Additives and Heat Treatmenton Fish Products Quality[J]. Tehnologija mesa,1998,39
[48]任亚梅,袁春龙,杨煦,周正.葱花鲤鱼罐头的加工制作[J].食品科技,2005,11:29
[49]夏文水,张路遥,姜启兴等.一种常温保藏的菜肴式方便食品碗状包装酸菜鱼的加工方法[P].中国.
[50]夏文水,许学勤,项建琳等.一种可常温保藏的砂锅鱼头的加工方法[P].中国,发明专利,CN1736267.2005-9-10
[51] F.-S. Wang. Effects of Three Preservative Agents on the Shelf Life of Vacuum PackagedChinese-Style Sausage Stored at20C[J]. Meat Science,2000,56(1):67-71
[52] P. Cunniff. Official Methods of Analysis of Aoac International[M]. AOAC international,1999
[53]江汉湖.食品微生物学[M].中国农业出版社,2002
[54] H.S. Ramaswamy, M. Marcotte. Food Processing: Principles and Applications[M]. CRC Press,2005
[55] M.A. Rao, S.S. Rizvi, A.K. Datta. Engineering Properties of Foods[M]. CRC Press,2010
[56] V. Sweat. Experimental Values of Thermal Conductivity of Selected Fruits and Vegetables[J]. Journalof Food Science,1974,39(6):1080-1083
[57] M. Marcotte, A.R. Taherian, Y. Karimi. Thermophysical Properties of Processed Meat and PoultryProducts[J]. Journal of Food Engineering,2008,88(3):315-322
[58] M.E. Sosa-Morales, R. Orzuna-Espíritu, J.F. Vélez-Ruiz. Mass, Thermal and Quality Aspects ofDeep-Fat Frying of Pork Meat[J]. Journal of Food Engineering,2006,77(3):731-738
[59] L. Otero, B. Guignon, C. Aparicio, P. Sanz. Modeling Thermophysical Properties of Food under HighPressure[J]. Critical reviews in food science and nutrition,2010,50(4):344-368
[60] O. Corzo, N. Bracho, J. Rodríguez, M. González. Predicting the Moisture and Salt Contents of SardineSheets During Vacuum Pulse Osmotic Dehydration[J]. Journal of Food Engineering,2007,80(3):781-790
[61] J. Cranck. The Mathematics of Diffusion[J]. Clarendon, Oxford,1975:71
[62] V. Telis, R. Murari, F. Yamashita. Diffusion Coefficients During Osmotic Dehydration of Tomatoes inTernary Solutions[J]. Journal of Food Engineering,2004,61(2):253-259
[63] F. Dehghan Nasiri, M. Mohebbi, F. Tabatabaee Yazdi, M.H. Haddad Khodaparast. Kinetic Modelingof Mass Transfer During Deep Fat Frying of Shrimp Nugget Prepared without a Pre-Frying Step[J]. Foodand Bioproducts Processing,2011,89(3):241-247
[64] M. Krokida, V. Oreopoulou, Z. Maroulis. Water Loss and Oil Uptake as a Function of Frying Time[J].Journal of Food Engineering,2000,44(1):39-46
[65] B.R. Becker, B.A. Fricke. Food Thermophysical Property Models[J]. International communications inheat and mass transfer,1999,26(5):627-636
[66] Y. Choi, M. Okos. Effects of Temperature and Composition on the Thermal Properties of Foods[J].Food engineering and process applications,1986,1:93-101
[67] K. Helrich. Official Methods of Analysis of the Aoac. Volume2[M]. Association of OfficialAnalytical Chemists Inc.,1990
[68]杨京梅.大宗淡水鱼原料特性研究[D]:[硕士学位论文].无锡:江南大学,2011
[69] H.F. Hassan, H.S. Ramaswamy. Measurement and Targeting of Thermophysical Properties of Carrotand Meat Based Alginate Particles for Thermal Processing Applications[J]. Journal of Food Engineering,2011,107(1):117-126
[70] D.J. Sheskin. Handbook of Parametric and Nonparametric Statistical Procedures[M]. crc Press,2003
[71] O. Corzo, N. Bracho. Water Effective Diffusion Coefficient of Sardine Sheets During OsmoticDehydration at Different Brine Concentrations and Temperatures[J]. Journal of Food Engineering,2007,80(2):497-502
[72] O. Sobukola, S. Olatunde. Effect of Salting Techniques on Salt Uptake and Drying Kinetics of AfricanCatfish (Clarias Gariepinus)[J]. Food and Bioproducts Processing,2011,89(3):170-177
[73] A. Pajonk, R. Saurel, J. Andrieu. Experimental Study and Modeling of Effective Nacl DiffusionCoefficients Values During Emmental Cheese Brining[J]. Journal of Food Engineering,2003,60(3):307-313
[74] L. Gallart-Jornet, J. Barat, T. Rustad, U. Erikson, I. Escriche, P. Fito. A Comparative Study of BrineSalting of Atlantic Cod (Gadus Morhua) and Atlantic Salmon (Salmo Salar)[J]. Journal of FoodEngineering,2007,79(1):261-270
[75] T. Sannaveerappa, K. Ammu, J. Joseph. Protein‐Related Changes During Salting of Milkfish(Chanos Chanos)[J]. Journal of the Science of Food and Agriculture,2004,84(8):863-869
[76] W. Talburt, M. Weaver, R. Reeve, R. Kueneman. Frozen French Fries and Other Frozen PotatoProducts[J].1987
[77] A.A. Adedeji, M.O. Ngadi, G. Raghavan. Kinetics of Mass Transfer in Microwave Precooked andDeep-Fat Fried Chicken Nuggets[J]. Journal of Food Engineering,2009,91(1):146-153
[78] C. Cuesta, A. Romero, F. Sánchez-Muniz. Fatty Acid Changes in High Oleic Acid Sunflower OilDuring Successive Deep-Fat Fryings of Frozen Foods[J]. Food Science and Technology International,2001,7(4):317-328
[79] M.H. Oztop, S. Sahin, G. Sumnu. Optimization of Microwave Frying of Potato Slices by UsingTaguchi Technique[J]. Journal of Food Engineering,2007,79(1):83-91
[80] M. Mariscal, P. Bouchon. Comparison between Atmospheric and Vacuum Frying of Apple Slices[J].Food chemistry,2008,107(4):1561-1569
[81] R. Math, V. Velu, A. Nagender, D. Rao. Effect of Frying Conditions on Moisture, Fat, and Density ofPapad [J]. Journal of Food Engineering,2004,64(4):429-434
[82] M.O. Ngadi, Y. Wang, A.A. Adedeji, G. Raghavan. Effect of Microwave Pretreatment on MassTransfer During Deep-Fat Frying of Chicken Nugget[J]. Lwt-Food Science and Technology,2009,42(1):438-440
[83] P.C. Moyano, A.Z. Berna. Modeling Water Loss During Frying of Potato Strips: Effect of SoluteImpregnation[J]. Drying technology,2002,20(7):1303-1318
[84] F. Pedreschi, P. Hernández, C. Figueroa, P. Moyano. Modeling Water Loss During Frying of PotatoSlices[J]. International Journal of Food Properties,2005,8(2):289-299
[85] E. Troncoso, F. Pedreschi. Modeling Water Loss and Oil Uptake During Vacuum Frying ofPre-Treated Potato Slices[J]. Lwt-Food Science and Technology,2009,42(6):1164-1173
[86] S. Radhakrishnan. Measurement of Thermal Properties of Seafood[D]: Virginia Polytechnic Instituteand State University,1997
[87]章银良.海鳗腌制加工技术的研究[D]:[博士]:江南大学,2007
[88]孙丽,夏文水.蒸煮对金枪鱼肉及其蛋白质热变性的影响[J].食品与机械,2010,26(1):22-25
[89]王璋.食品化学[M].北京:中国轻工业出版社,1999
[90]张国治.油炸食品生产技术[M].北京:化学工业出版社,2010
[91]徐红梅,夏文水,姜启兴.热杀菌对鱼头汤营养成分的影响[J].食品与机械,2008,24(5):16-19
[92] F. Kong, J. Tang, B. Rasco, C. Crapo, S. Smiley. Quality Changes of Salmon (OncorhynchusGorbuscha) Muscle During Thermal Processing[J]. Journal of Food Science,2007,72(2): S103-S111
[93] J. Bindu, C. Ravishankar, T. Srinivasa Gopal. Shelf Life Evaluation of a Ready-to-Eat Black Clam(Villorita Cyprinoides) Product in Indigenous Retort Pouches[J]. Journal of Food Engineering,2007,78(3):995-1000
[94] A. Ali, B. Sudhir, S. Gopal, K. Teralandur. Effect of Heat Processing on the Texture Profile of Cannedand Retort Pouch Packed Oil Sardine (Sardinella Longiceps) in Oil Medium[J]. Journal of Food Science,2005,70(5): S350-S354
[95] P. Sreenath, S. Abhilash, C. Ravishankar, R. Anandan, T. SRINIVASA GOPAL. Heat PenetrationCharacteristics and Quality Changes of Indian Mackerel (Rastrelliger Kanagurta) Canned in Brine atDifferent Retort Temperatures[J]. Journal of Food Process Engineering,2009,32(6):893-915
[96] G. Tucker, S. Holdsworth, C. Food. Optimisation of Quality Factors for Foods Thermally Processed inRectangular Containers[M]. Campden Food and Drink Research Association,1991
[97]曾名勇,黄海.几种鱼类胶原蛋白含量在冻藏过程中的变化[J].食品科学,2004,25(2):183-186
[98] M.C. Bourne. Texture Profile Analysis [Food Acceptability][J]. Food technology,1978,32
[99] J. Lepetit. A Theoretical Approach of the Relationships between Collagen Content, CollagenCross-Links and Meat Tenderness[J]. Meat Science,2007,76(1):147-159
[100] J. Lepetit. Collagen Contribution to Meat Toughness: Theoretical Aspects[J]. Meat Science,2008,80(4):960-967
[101] K. Palka. Changes in Intramuscular Connective Tissue and Collagen Solubility of Bovine M.Semitendinosus During Retorting[J]. Meat Science,1999,53(3):189-194
[102] E. Tornberg. Effects of Heat on Meat Proteins–Implications on Structure and Quality of MeatProducts[J]. Meat Science,2005,70(3):493-508
[103] S. Wattanachant, S. Benjakul, D.A. Ledward. Effect of Heat Treatment on Changes in Texture,Structure and Properties of Thai Indigenous Chicken Muscle[J]. Food chemistry,2005,93(2):337-348
[104] B.Q. Pan, W.J. Su, M.J. Cao, Q.F. Cai, W.Y. Weng, G.M. Liu. Ige Reactivity to Type I Collagen andIts Subunits from Tilapia (Tilapia Zillii)[J]. Food chemistry,2012,130(1):127-133
[105] D.B. Josephson, R.C. Lindsay, D.A. Stuiber. Variations in the Occurrences of Enzymically DerivedVolatile Aroma Compounds in Salt-and Freshwater Fish[J]. Journal of Agricultural and Food Chemistry,1984,32(6):1344-1347
[106] A. Giri, K. Osako, T. Ohshima. Identification and Characterisation of Headspace Volatiles of FishMiso, a Japanese Fish Meat Based Fermented Paste, with Special Emphasis on Effect of Fish Species andMeat Washing[J]. Food chemistry,2010,120(2):621-631
[107] C. Kalua, M. Allen, D. Bedgood, A. Bishop, P. Prenzler, K. Robards. Olive Oil Volatile Compounds,Flavour Development and Quality: A Critical Review[J]. Food chemistry,2007,100(1):273-286
[108] S.R. BHOWMIK, S. TANDON. A Method for Thermal Process Evaluation of Conduction HeatedFoods in Retortable Pouches[J]. Journal of Food Science,1987,52(1):202-209
[109] T. Mansfield. Factors Involved in Heat Penetration Studies of Canned Foods Processed in ContinuosAgitating Cookers. In: Proceeding of the International Congress on Food Science and Technology,1962:235-244
[110]郑志强,刘嘉喜,王越鹏.软包装主食罐头杀菌工艺研究[J].食品科学,2012,20:011
[111]刘战民,金霞,蒋爱民,连喜军.中式肉品快餐分段升温热力杀菌工艺研究[J].食品科学,2001,8:43-45