不同杀菌方式和储藏条件对植物蛋白肉品质的影响

    Effects of different sterilization methods and storage conditions on the quality of plant protein meat during storage

    • 摘要: 植物蛋白肉含有大量的水分和蛋白质,同时含有少量油脂,在常温下储藏容易变质。为探究不同的储藏条件对植物蛋白肉品质的影响,分别对不同杀菌方式、不同储藏温度的植物蛋白肉进行硬度、咀嚼度、组织化度、色泽以及卫生指标的测定。结果表明:121 ℃杀菌20 min、100 ℃杀菌20 min两种方式均会对产品的品质产生显著影响(P<0.05),但100 ℃杀菌20 min引起产品品质变化的程度更小;在未杀菌、冷冻储藏,100 ℃杀菌20 min、冷藏以及 121 ℃ 杀菌 20 min、冷藏3种长期储藏方式下,随着储藏时间的延长,产品的硬度、咀嚼度整体上都呈逐渐变大的趋势,产品的L*逐渐降低,而a*、b*逐渐升高;产品的组织化度整体上在未杀菌、冷冻储藏过程中无显著性变化(P>0.05),在100 ℃杀菌20 min、冷藏和121 ℃杀菌20 min、冷藏条件下显著下降(P<0.05)。选用100 ℃杀菌20 min的方式并冷藏保存效果最好,研究结果为植物蛋白肉的杀菌和储藏提供了可靠依据。

       

      Abstract: Plant protein meat contains a large amount of water and protein, and a small amount of oil, which is easy to deteriorate during storage at room temperature. To explore the effect of different storage conditions on the quality of plant protein meat, the product hardness, chewiness, texturization, color, and hygiene indexes of plant protein meat with different sterilization methods and storage temperatures were measured. The results showed that both 121 ℃sterilization for 20 minutes and 100 ℃ sterilization for 20 min had a significant effect on the quality of the product (P < 0.05), but 100 ℃ sterilization for 20 min caused a lighter change in product quality. Under three long-term storage conditions of unsterilizationand frozen storage, 100 ℃ sterilization for 20 minutes followed by refrigeration, and 121 ℃ sterilization for 20 minutes followed by refrigeration, the hardness and chewiness of the product gradually increased with the prolongation of storage time. The L* value of the product gradually decreased, while the a* and b* value gradually increased. There was no significantly change in the degree of texturization of the whole product during non-sterilization and frozen storage (P>0.05). There was a significant decrease in the degree of texturization at 100 ℃ for 20 minutes followed by refrigeration and 121 ℃ for 20 minutes followed by refrigeration (P<0.05). It is recommended to choose the sterilization method of sterilization at 100 ℃ for 20 minutes followed by refrigerated storage, which has best effect. The research results provide a reliable basis for the sterilization and storage of plant protein meat.

       

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