不同杀菌处理对秋刀鱼软罐头营养及滋味的影响

本文评估了橄榄油油浸结合超高压杀菌应用于秋刀鱼软罐头加工的潜力，设置了五种处理方式:不加橄榄油的未杀菌组、橄榄油油浸的超高压杀菌（UHPSO）组、不加橄榄油的超高压杀菌（UHPS）组、橄榄油油浸的传统热杀菌(RSO)组以及不加橄榄油的传统热杀菌（RS）组，并对不同处理组秋刀鱼软罐头营养（基本营养成分、氨基酸和脂肪酸）及滋味（游离氨基酸和呈味核苷酸）的相关指标进行对比分析。结果表明:UHPSO组的粗脂肪、粗蛋白含量高于其他杀菌处理组，营养价值更高；不同杀菌处理的秋刀鱼软罐头氨基酸组成均符合FAO/WHO推荐模式且不存在限制性氨基酸，UHPSO组氨基酸评分最高，尤其是补充含硫氨基酸及赖氨酸的优质来源；与传统热杀菌相比，超高压杀菌可以更好抑制不饱和脂肪酸的氧化降解，结合橄榄油油浸处理的秋刀鱼软罐头是补充n-3多不饱和脂肪酸的优质来源。与未杀菌组相比，4种杀菌处理均导致游离氨基酸和呈味核苷酸含量增加，结合滋味活性值和味精当量值，发现谷氨酸、苏氨酸、天冬氨酸、丙氨酸和次黄嘌呤对秋刀鱼软罐头鲜美滋味的形成具有重要的贡献作用，其中UHPSO组鲜味最强。综合分析，与传统热杀菌相比，橄榄油油浸结合超高压杀菌处理的秋刀鱼软罐头营养丰富，滋味更加鲜美。

Effect of Different Sterilization Treatments on the Nutrition and Taste of Soft Canned Saury

The potential of ultra-high-pressure sterilization combined with olive oil impregnation for the processing of soft canned saury was evaluated in this paper. Five types of treatment were set up: Unsterilized group without olive oil, ultra-high-pressure sterilization group with olive oil impregnation (UHPSO), ultra-high-pressure sterilization group without olive oil (UHPS), conventional retort sterilization group with olive oil impregnation (RSO), and conventional retort sterilization group without olive oil (RS). The indicators related to the nutrition and taste (e.g. basic nutrients, total amino acids, fatty acids, free amino acids, taste-presenting nucleotides, etc.) of the soft canned saury in different treatment groups were compared and analysed. The results showed that crude fat and crude protein content were higher in the UHPSO group than in the other sterilization treatments, which had higher nutritional value. The amino acid composition of sterilization treatments were in accordance with the FAO/WHO recommendations and there were no limiting amino acids, with the UHPSO group recording the highest amino acid scores, especially for as a good source of supplementary sulphur-containing amino acids and lysine. Compared to conventional retort sterilization, ultra-high pressure sterilization inhibited the oxidative degradation of unsaturated fatty acids, making the soft canned saury were a good sources of n-3 polyunsaturated fatty acids in combination with olive oil impregnation. Compared to the unsterilized group, sterilization treatments resulted in free amino acids and flavoring nucleotides increased. Combining the taste activity values and MSG equivalents, glutamic acid, threonine, aspartic acid, alanine and hypoxanthine were found to contribute significantly to the formation of the umami taste of the soft canned saury, with the UHPSO group displaying the strongest umami taste. In summary, the combination of olive oil impregnation and ultra-high-pressure sterilization sulted in a more nutritious and delicious soft canned saury compared to traditional retort sterilization.