超高压处理对芒果泥品质的影响

张珍珍; 张司南; 吴元斌; 郑楚瑶; 蒋卓

doi:10.13386/j.issn1002-0306.2022010162

超高压处理对芒果泥品质的影响

doi: 10.13386/j.issn1002-0306.2022010162

1.
广西果天下食品科技有限公司，广西百色 533000
2.
华南农业大学食品学院，广东广州 510642

基金项目: 广东省重点领域研发计划项目（2020B020225002）。

详细信息

作者简介:
张珍珍（1985−），女，硕士，工程师，研究方向：果蔬保鲜，E-mail：doica@163.com

通讯作者:
蒋卓（1986−），男，博士，副教授，研究方向：食品非热加工，E-mail：jiangzhuo@scau.edu.cn

中图分类号: TS251.5
计量
- 文章访问数: 120
- HTML全文浏览量: 49
- PDF下载量: 14
- 被引次数: 0
出版历程
- 收稿日期: 2022-01-20
- 网络出版日期: 2022-10-20
- 刊出日期: 2022-12-01

Effect of Ultrahigh Pressure Treatment on Quality of Mango Puree

1.
Guangxi Guotianxia Food Technology Co., Ltd., Baise 533000, China
2.
College of Food Science, South China Agricultural University, Guangzhou 510642, China

摘要

摘要: 为了提升芒果泥的品质，本研究采用了超高压、辐照和低温等离子三种非热加工手段对芒果泥进行处理，并对不同方法的杀菌效果进行分析比较。选取其中较优的方法（超高压），进一步研究其对芒果泥的色度、感官、可溶性固形物含量以及储藏稳定性的影响。结果表明，超高压（≥200 MPa）和辐照（≥3 kGy）处理均对芒果泥有良好的杀菌效果，果泥的菌落总数均≤2 lg(CFU/g)，达到商业无菌标准。但低温等离子处理效果不理想，当处理时间≤6 min时，果泥中的菌落总数均未达到商业无菌标准。超高压处理后芒果泥的口感与对照样品较为接近。大于500 MPa的压力处理后，芒果泥的储存期稳定性较好，特别是用600 MPa处理后的样品，其储存期至少可以达到9个月。这一结果表明，超高压可以在杀灭芒果泥中有害微生物提高芒果泥稳定性的同时，最大限度地保持芒果泥的原有品质。本研究为超高压技术在食品加工中的应用提供了一定的理论依据和方法指导。
- 芒果泥 /
- 非热加工 /
- 超高压 /
- 杀菌效果 /
- 储存期
Abstract: To improve the quality of mango puree, this study adopted three non-thermal processing methods of ultra-high pressure, irradiation and low-temperature plasma to treat mango puree and analyzed and compared the sterilization effects of different methods. The effect of the optimum method (ultrahigh pressure) on the flavor, color, content of soluble solids and storage stability of mango puree was further studied. The results showed that both ultrahigh pressure (≥200 MPa) and irradiation (≥3 kGy) had good bactericidal effect on mango puree, and the total number of bacteria in mango puree ≤2 lg(CFU/g), reached the commercial sterile standard. However, the effect of low temperature plasma treatment was not ideal. When the treatment time was less than 6 min, the total number of bacteria in fruit puree did not reach the commercial sterile standard. The results showed that the taste of mango puree was similar to that of the control sample. The storage life of mango puree treated with pressure greater than 500 MPa was stable, especially the storage life of samples treated with 600 MPa could reach at least 9 months. The results showed that the high pressure could not only killed the harmful microorganisms in mango puree, but also improved the stability of mango puree, and maintained the original quality of mango puree to the maximum extent. This study provided some theoretical basis and method guidance for the application of ultrahigh pressure technology in food processing.
- mango puree /
- non-thermal processing /
- ultrahigh pressure /
- sterilization effect /
- storage period

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图 1 超高压处理后芒果泥中POD的剩余活性

Figure 1. Residual activity of POD in mango puree after ultrahigh pressure treatment

注：图中不同字母表示差异性显著（P<0.05）。

下载: 全尺寸图片幻灯片

图 2 不同压力处理对芒果果泥储存期间微生物变化的影响

Figure 2. Effects of different pressure treatments on microbial changes of mango puree during storage

注：不用小写字母表示同一处理组不同处理时间差异性显著（P<0.05）；虚线表示菌落数=2 lg（CFU/g）。

下载: 全尺寸图片幻灯片

表 1 不同方法处理后样品的菌落总数

Table 1. Total colony count in samples after different methods treated

处理方法	处理条件	菌落数lg（CFU/g）	国标
辐照	对照样	3.95±0.05^b	商业无菌标准： ≤2 lg（CFU/g）
	3 kGy	1.17±0.13^a
	6 kGy	未检出
	9 kGy	未检出
低温等离子	对照样	3.92±0.06^c
	3 min，140 kV	2.45±0.11^b
	6 min，140 kV	2.16±0.08^b
	9 min，140 kV	1.98±0.02^a
超高压	对照样	2.04±0.02^c
	200 MPa	1.48±0.06^b
	300 MPa	1.39±0.01^b
	400 MPa	1.00±0.04^a
	500 MPa	<1
	600 MPa	<1
注：同列同种处理方法不同字母表示差异性显著（P<0.05）。

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表 2 不同压力处理后芒果果泥的色度变化

Table 2. Chroma change of mango puree after different pressure treatment

处理条件	L^*	a^*	b^*	ΔE
对照样品	49.42±0.02^a	17.68±0.01^a	59.71±0.04^a	−
200 MPa	50.30±0.04^b	17.98±0.03^b	59.77±0.01^a	0.92±0.05^a
300 MPa	51.90±0.00^d	19.76±0.05^c	61.24±0.00^b	3.57±0.02^b
400 MPa	51.51±0.03^c	19.66±0.06^c	61.90±0.03^c	3.61±0.06^b
500 MPa	51.59±0.06^c	19.77±0.02^c	61.83±0.02^c	3.68±0.04^b
600 MPa	53.27±0.02^e	20.41±0.01^d	63.26±0.05^d	5.89±0.03^c
注：同列不同字母表示差异性显著（P<0.05），表4同。

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表 3 超高压对芒果泥理化性质的影响

Table 3. Effects of ultrahigh pressure on physical and chemical properties of mango puree

	0.1 MPa	200 MPa	300 MPa	400 MPa	500 MPa	600 MPa
TSS（%）	21.00±0.00^a	21.03±0.02^b	21.00±0.01^a	21.00±0.00^a	21.00±0.01^a	21.00±0.00^a
pH	4.03±0.00^bc	4.04±0.00^c	4.04±0.00^c	4.03±0.01^bc	4.01±0.01^a	4.02±0.00^ab
注：同行不同小写字母表示差异性显著（P<0.05）。

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表 4 不同压力处理后芒果泥的感官评价

Table 4. Sensory evaluation of mango puree after different pressure treatment

处理条件	色泽（10分）	香气（10分）	滋味（10分）	组织状态（10分）	总分（40 分）
对照样	7.00±0.05^a	9.00±0.10^c	8.00±0.10^a	9.00±0.05^a	33.00±0.07^a
200 MPa	8.00±0.00^b	9.00±0.05^c	9.00±0.05^b	9.00±0.05^a	35.00±0.04^c
300 MPa	8.00±0.10^b	9.00±0.05^c	8.00±0.00^a	9.00±0.10^a	34.00±0.07^b
400 MPa	8.00±0.05^b	8.00±0.00^b	9.00±0.05^b	9.00±0.10^a	34.00±0.08^b
500 MPa	9.00±0.00^c	8.00±0.05^b	8.00±0.10^a	9.00±0.05^a	34.00±0.07^b
600 MPa	9.00±0.10^c	7.00±0.10^a	8.00±0.10^a	9.00±0.05^a	33.00±0.09^a

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