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中国精品科技期刊2020

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

张珍珍,张司南,吴元斌,等. 超高压处理对芒果泥品质的影响[J]. 食品工业科技,2022,43(23):50−55. doi:  10.13386/j.issn1002-0306.2022010162
引用本文: 张珍珍,张司南,吴元斌,等. 超高压处理对芒果泥品质的影响[J]. 食品工业科技,2022,43(23):50−55. doi:  10.13386/j.issn1002-0306.2022010162
ZHANG Zhenzhen, ZHANG Sinan, WU Yuanbin, et al. Effect of Ultrahigh Pressure Treatment on Quality of Mango Puree[J]. Science and Technology of Food Industry, 2022, 43(23): 50−55. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022010162
Citation: ZHANG Zhenzhen, ZHANG Sinan, WU Yuanbin, et al. Effect of Ultrahigh Pressure Treatment on Quality of Mango Puree[J]. Science and Technology of Food Industry, 2022, 43(23): 50−55. (in Chinese with English abstract). 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
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

Effect of Ultrahigh Pressure Treatment on Quality of Mango Puree

  • 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。
  • 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)。

    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)。

    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±0.05b商业无菌标准:
    ≤2 lg(CFU/g)
    3 kGy1.17±0.13a
    6 kGy未检出
    9 kGy未检出
    低温等离子对照样3.92±0.06c
    3 min,140 kV2.45±0.11b
    6 min,140 kV2.16±0.08b
    9 min,140 kV1.98±0.02a
    超高压对照样2.04±0.02c
    200 MPa1.48±0.06b
    300 MPa1.39±0.01b
    400 MPa1.00±0.04a
    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)。
    下载: 导出CSV

    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±0.02a17.68±0.01a59.71±0.04a
    200 MPa50.30±0.04b17.98±0.03b59.77±0.01a0.92±0.05a
    300 MPa51.90±0.00d19.76±0.05c61.24±0.00b3.57±0.02b
    400 MPa51.51±0.03c19.66±0.06c61.90±0.03c3.61±0.06b
    500 MPa51.59±0.06c19.77±0.02c61.83±0.02c3.68±0.04b
    600 MPa53.27±0.02e20.41±0.01d63.26±0.05d5.89±0.03c
    注:同列不同字母表示差异性显著(P<0.05),表4同。
    下载: 导出CSV

    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 MPa200 MPa300 MPa400 MPa500 MPa600 MPa
    TSS(%)21.00±0.00a21.03±0.02b21.00±0.01a21.00±0.00a21.00±0.01a21.00±0.00a
    pH4.03±0.00bc4.04±0.00c4.04±0.00c4.03±0.01bc4.01±0.01a4.02±0.00ab
    注:同行不同小写字母表示差异性显著(P<0.05)。
    下载: 导出CSV

    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±0.05a9.00±0.10c8.00±0.10a9.00±0.05a33.00±0.07a
    200 MPa8.00±0.00b9.00±0.05c9.00±0.05b9.00±0.05a35.00±0.04c
    300 MPa8.00±0.10b9.00±0.05c8.00±0.00a9.00±0.10a34.00±0.07b
    400 MPa8.00±0.05b8.00±0.00b9.00±0.05b9.00±0.10a34.00±0.08b
    500 MPa9.00±0.00c8.00±0.05b8.00±0.10a9.00±0.05a34.00±0.07b
    600 MPa9.00±0.10c7.00±0.10a8.00±0.10a9.00±0.05a33.00±0.09a
    下载: 导出CSV
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出版历程
  • 收稿日期:  2022-01-20
  • 网络出版日期:  2022-10-20
  • 刊出日期:  2022-11-23

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