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

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.