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目的明确超高压处理对毛蚶脱壳效果、感官品质以及细菌总数的影响,建立超高压技术在毛蚶加工中的工艺参数。方法以鲜活毛蚶为对照,在250~500 MPa的压力范围内设置6个超高压处理组,根据闭壳肌是否脱离以及壳的完整情况记录毛蚶脱壳效果,通过感官评定、电子鼻气味分析,以及p H、TVB-N、细菌总数等指标的测定评价不同压力处理对毛蚶品质和微生物的影响。结果 300 MPa及以下的处理压力对毛蚶闭壳肌作用小,脱壳效果较差,而450 MPa及以上的压力处理会造成毛蚶壳的破损。毛蚶经超高压处理后,感官评分略有下降,其中350 MPa及以下压力的处理组与对照组之间无显著性差异(P0.05),而400 MPa及以上压力处理组由于气味的变化,对应的感官评分显著降低(P0.05)。超高压处理对毛蚶TVB-N无显著影响(P0.05),300 MPa及以上压力处理组的p H显著升高(P0.05)。毛蚶细菌总数随处理压力的增大显著下降。结论综合考虑脱壳效果、感官品质以及减菌化效果,350~400 MPa的区间范围比较适宜作为毛蚶的超高压处理工艺。 相似文献
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超高压处理对草莓汁品质酶和杀菌效果的影响 总被引:2,自引:0,他引:2
研究了超高压处理对草莓汁多酚氧化酶、果胶甲酯酶和杀菌效果的影响。结果表明:超高压处理对草莓汁具有良好的杀菌效果,微生物随着压力的增加而显著减小,300MPa,15min处理草莓汁,菌落总数和霉菌酵母菌均符合商业无菌条件;草莓汁中PPO和PME比较耐压,中低压条件下,PPO和PME酶活性被激活,随压力增加和时间延长而增大。而中高压处理后,酶活性显著减小(p<0.05),600MPa 25min,PPO及PME残余酶活力分别降至74.6%和47.0%。 相似文献
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Strecker aldehydes have been negatively associated to flavor of heat sterilized plant-based foods. The present study demonstrated the importance of processing conditions (temperature, pressure and time) as a strong means for the control of Strecker aldehyde formation in vegetables purees. A kinetic study was set up (at isothermal and isothermal-isobaric conditions) to quantify the effects of single process parameters on the changes of 3-methylbutanal (3-MB) in carrot puree as a case study. The increase in 3-MB concentrations was best described by an empirical, logistic model. During the isothermal treatment at atmospheric pressure, the maximum reaction rate constant of 3-MB formation was increased as a function of processing temperature. However, the formation rate was clearly slower at high pressure (600 MPa) compared to the process at 0.1 MPa. Hence, the reduced formation of Strecker aldehydes under high pressure could open a new possibility for process control and optimization of the formation of these compounds.Industrial relevanceHigh pressure high temperature (HPHT) processing is a relatively young technology and its effect on important quality-related chemical reactions is not as well understood as is the case for conventional thermal processing. The present work investigates the impact of processing conditions (e.g. pressure, temperature) on Strecker aldehydes formation, volatiles that have been negatively associated to flavor of heat sterilized plant-based foods. Based on the kinetic study, the formation rate of the Strecker aldehyde (3-methylbutanal) was clearly slower at high pressure (600 MPa) compared to the process at 0.1 MPa in carrot puree. Considering the fact that these compounds are often linked to off-flavor development, their reduced formation under high pressure could open a new possibility for process control and optimization. 相似文献
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Sensory evaluation of four different formulations of Aloe vera-litchi mixed fruit beverage (ALMB) was carried out by a semi-trained sensory panel, and the corresponding sensory data was considered for similarity analysis using fuzzy logic. Based on the similarity analysis, the optimum formulation of ALMB was selected with litchi juice (85%):Aloe vera juice (15%, v/v). Further, the effect of high pressure thermal processing (HPTP) on the quality attributes namely physicochemical, nutritional, enzyme activity and the microbial population was evaluated within the domain of 400–600 MPa/30–60 °C/0–15 min as processing condition. The physicochemical properties such as pH, TSS and acidity of ALMB were minimally affected by HPTP, whereas, the loss of ascorbic acid up to 40% and the natural color of the ALMB samples was affected. The increased extractability of phenolics and antioxidants was observed for the samples treated at all the pressures and temperature up to 50 °C. Pectinmethylesterase (PME) was found to be the most baro-resistant enzyme with the maximum inactivation of up to 54% followed by peroxidase (POD) (72%) and polyphenoloxidase (PPO) (82%). The microbial inactivation during the isobaric period was well described by the first-order model (R2 > 0.82); yeast and mold group was found to be the most baro-resistant among the entire studied natural microflora.Industrial relevanceThe present study gives information on fuzzy logic based similarity analysis technique for ranking of different fruit based formulation as well as ranking of its quality attributes. This technique can be used by the industry to process the linguistic data of sensory analysis and make appropriate decisions for product development. High pressure thermal processing can be efficiently used to develop high quality beverage products. 相似文献
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Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety 总被引:1,自引:0,他引:1
Kemal Aganovic Christian Hertel Rudi. F. Vogel Reimar Johne Oliver Schlüter Uwe Schwarzenbolz Henry Jäger Thomas Holzhauser Johannes Bergmair Angelika Roth Robert Sevenich Niels Bandick Sabine E. Kulling Dietrich Knorr Karl-Heinz Engel Volker Heinz 《Comprehensive Reviews in Food Science and Food Safety》2021,20(4):3225-3266
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data. 相似文献
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High pressure processing (HPP) and thermal pasteurization (TP) of fermented minced pepper (FMP) were comparatively evaluated by examining their impacts on microbial load, titratable acid (TA), pH, aw, firmness, color, capsanthin, ascorbic acid (AA), and biogenic amines (BAs) after processing and during 12 weeks of storage at 25 and 37 °C. The total plate count (TPC) in FMP samples was reduced by 1.48, 0.12 and 1.58 log10 CFU/g after TP (83 °C/15 min), HPP1 (500 MPa/20 °C/5 min) and HPP2 (500 MPa/50 °C/5 min), respectively. The population of spores was reduced by 1.21 log10 CFU/g only after HPP2. During storage at 25 or 37 °C, the TPC in TP, HPP1, and HPP2 samples increased by 0.88/1.21, 0.41/0.62 and 0.60/0.86 log10 CFU/g, respectively, while the spores decreased below the detection limit. The retention of firmness after TP, HPP1 and HPP2 was 36.91, 91.15 and 66.48% respectively, and HPP-treated samples exhibited more retention during the storage. Color of FMP samples was not changed by TP, but slightly changed by HPP1 and HPP2. The content of capsanthin retained 78.99, 93.71 and 88.19% after TP, HPP1 and HPP2, it showed a small decrease during storage. Levels of biogenic amines (BAs) in HPP2 samples were lower than that of TP and HPP1 ones. There were better sensory quality and lower microbial level in HPP-treated samples during storage, indicating that HPP is a better choice for the preservation of FMP.Industrial relevanceConsumption of fermented minced pepper (FMP), as a traditional Chinese food, is becoming increasingly popular. Considering that heat treatment may destroy some heat-sensitive quality of the products, this study evaluated the effects of high pressure processing (HPP) on quality of FMP. Findings of this study could help processors commercialize HPP to replace current thermal processing in industrial production. 相似文献
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Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies 总被引:1,自引:0,他引:1
Derek F. Keenan Nigel P. Brunton T. Ronan Gormley Francis Butler Brijesh K. Tiwari Ankit Patras 《Innovative Food Science and Emerging Technologies》2010,11(4):551-556
Fruit smoothie samples were thermally treated (P70 ≥ 10 min) or high hydrostatic pressure (HHP) processed (450 MPa) with holding time of 1, 3 or 5 min and antioxidant activity, phenolic content and colour values (L*, a* and colour intensity) were determined. Significant reductions in antioxidant activity (p < 0.001) and phenolic content (p < 0.001) were observed at the applied pressure and a maximum treatment time of 5 min. Mean values for redness (a*) showed an increase (p < 0.001) in HHP processed smoothies compared to fresh. As expected, storage also had a significant effect on colour variables but the effect was more pronounced in high pressure treated samples stored for 30 days. Both colour and antioxidant activity were significantly affected by high pressure processing. Therefore, process optimisation of high pressure systems should be considered by processors prior to its adoption as a preservation technique in order to minimise the effect on the quality of fruit smoothie products.Industrial relevanceFruit smoothies have become popular with consumers and may significantly contribute to daily antioxidant intakes. Thermal processing has been shown to reduce the antioxidant activity of fruits, thus non-thermal methods of pasteurisation such as high hydrostatic pressure processing could help retain antioxidants in fruit smoothies offering a unique selling point for processors. The present study focussed on assessing the effect of thermal and high pressure processing on the antioxidant activity and phenolic content of fruit smoothies. Since decreases in levels of antioxidants were noted during long term storage it would appear that higher pressure treatments (> 450 MPa) might be required for better retention of antioxidant compounds in fruit smoothies. 相似文献
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食品杀菌是食品加工过程不可或缺的环节之一。本文介绍了食品工业中新型杀菌技术和设备的研究进展,重点阐述了超高压杀菌、微波杀菌、高压脉冲电场杀菌、辐照杀菌、脉冲强光杀菌等新型杀菌技术与装备的研究发展进程,并扼要地介绍了相关技术特点。新型杀菌技术特别是冷杀菌技术可以更好地保持食品品质和风味,保证食品质量安全。 相似文献
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初探食品工业中的超高压灭菌技术 总被引:2,自引:0,他引:2
论述了超高压灭菌技术的特点,结合超高压技术工作原理,对超高压灭菌与传统灭菌技术进行比较,介绍了超高压灭菌技术的应用以及目前超高压加工技术存在的问题。 相似文献
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Fruit smoothie samples were thermally (P70 > 10 min) or high hydrostatic pressure (HHP) processed (450 MPa/20 °C/5 min or 600 MPa/20 °C/10 min) and the total antioxidant capacity (TAC), levels of antioxidant groups [total phenols (TP), anthocyanins and ascorbic acid], instrumental colour, polyphenol oxidase (PPO) enzyme activity and dissolved oxygen were examined over a storage period of 10 h at 4 °C. Thermal processing of smoothies reduced (p < 0.001) TAC and TP values, ascorbic acid and L and a colour attributes (lightness and redness respectively) compared to fresh and HHP-450 processed samples. Conversely, it did result in complete inactivation of PPO enzyme, with no activity detected. Of the HHP treatments, HHP-450 samples had higher (p < 0.001) levels of total antioxidant, phenols and anthocyanin content than HHP-600 samples. However, the latter was more effective in reducing (p < 0.001) the endogenous enzyme activity of the smoothies. .Ascorbic acid content degraded over the storage for all smoothies. HHP-600 samples had high initial values, which declined slowly over storage, while thermal samples had the lowest initial value (0.5 h) that fell below detectable limits by 10 h. Despite these data, less pronounced effects were observed for storage. No significant effects were observed for total anthocyanin and phenolic contents as well as L and colour change (ΔE) variables. Overall, HHP processing of smoothies at moderate temperatures may be a suitable alternative to traditional thermal processing. 相似文献
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食品超高压杀菌研究进展 总被引:6,自引:1,他引:6
超高压杀菌作为一种新兴的食品非热处理技术,因具有保持食品固有营养品质、质构、风味、色泽、新鲜程度等优势而成为研究热点.本文系统介绍了超高压食品处理技术的发展概况、特点、杀菌机理、技术优势及其本身存在的问题,并针对杀菌因素如超高压容器、压力大小、加压时间、施压方式、温度、食品添加物、水分活度等方面的研究进展进行了对比分析,提出了食品超高压杀菌的研究方向和研究内容. 相似文献