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超高压处理对不同脱水度草莓贮藏品质的影响
余宇晖,刘佳奇,李梅青
0
(安徽农业大学茶与食品科技学院,合肥 230036)
摘要:
超高压处理(UHP)是通过破坏菌体蛋白中的非共价键来杀死食品中细菌和霉菌,从而达到贮藏保鲜的目的。为了研究超高压处理对10%~40%脱水度的草莓品质影响,将新鲜的“红颜”草莓在35℃下进行热风干燥一定时间,脱水度分别达到10%、20%、30%和40%。然后将不同脱水度的草莓装入复合蒸煮袋,以-0.1 MPa压力下抽真空20 s进行密封处理,在7℃压力为500 MPa下处理50 min。结果表明:脱水处理对草莓VC含量下降并不明显;脱水处理后草莓可溶性固形物含量均增加,脱水30%的草莓可溶性固形物含量及感官评定分数最高。30%脱水度为超高压处理草莓的最适脱水度;脱水30%的真空软包装草莓在保压50 min处理后贮藏3个月,其菌落总数均<10 CFU·g-1。综上,超高压处理30%脱水度的草莓经真空包装后可达到良好的贮藏效果。
关键词:  草莓  脱水度  超高压处理  贮藏效果
DOI:10.13610/j.cnki.1672-352x.20200908.001
投稿时间:2019-09-26
基金项目:2017年安徽省级大学生创新创业训练计划项目(201710364004)资助。
Effect of UHP treatment on strawberry storage quality with different dehydration degrees
YU Yuhui,LIU Jiaqi,LI Meiqing
(School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036)
Abstract:
Ultra high pressure (UHP) treatment can achieve the purpose of storage and preservation through killing bacteria and mold in food by destroying non-covalent bonds in bacterial protein. In order to study the effect of UHP treatment on strawberry quality with 10%-40% dehydration, we dried the fresh "red face" strawberries in hot air at 35℃ for a certain time, and the dehydration degrees reached 10%, 20%, 30% and 40%, respectively. Then, we put the strawberries with different dehydration degrees into a compound cooking bag, and vacuum-sealed for 20 s under a pressure of -0.1 MPa for sealing treatment, which was further performed at a pressure of 500 MPa at 7℃ for 50 min. The results showed that the dehydration treatment did not significantly reduce the VC content in the strawberry. After dehydration treatment, the soluble solids in the strawberries increased, and 30% dehydrated strawberry had the highest soluble solids and sensory evaluation score, which was the optimum for UHP strawberries. The 30% dehydrated vacuum soft-packed strawberries were stored for 3 months after 50 min treatment, and the total number of colonies was <10 CFU·g-1. To sum up, 30% dehydrated strawberry under UHP treatment and with vacuum flexible package can achieve a good storage effect.
Key words:  strawberry  dehydration degrees  UHP  preservation effect

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