Effects of Sterilization Methods on Quality of Antarctic Krill Sauce

被引：0
|
作者：
Zhao L. [1 ,2 ]
Xu Y. [3 ]
Ding W. [4 ]
Tao L. [1 ]
Chi H. [1 ,2 ]
机构：
[1] School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai
[2] East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai
[3] Liaoyu Antarctic Krill Technology Development Co., Liaoning, Dalian
[4] College of Food Sciences and Technology, Shanghai 0cean University, Shanghai
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 10期
关键词：
Antarctic krill; quality changes; sauce; sterilization methods; texture;
D O I：
10.16429/j.1009-7848.2022.10.024
中图分类号：
学科分类号：
摘要：
The Antarctic krill (Euphausia superba) sauce was taken as the experimental objects to investigate the effects of different sterilization methods on the quality and safety of Antarctic krill sauce by analyzing the sensory, texture, rheology, color, flavor, combined with microbial residue detection. The results showed that the Antarctic krill sauce is of distinctive flavor, rich texture and high acceptability. In high temperature short time (HTST) treatment group, the Antarctic krill sauce possesses dark color, soft tenderness, uneven tissue structure. Those results lead to the poor odor and low sensory scores. Compared to other treatment groups, the ultraviolet (UV) treated group showed lower scores (P < 0.05) in taste and smell with control group (CG). Meanwhile, the UV had highest L* value (28.97) in color, and hardness values and hardness work values were 166.90 g and 9.33 mJ, respectively, indicating that the Antarctic krill sauce under UV treatment had poor homogeneity of tissue structure. On the other hands, the hardness values and hardness work values of Antarctic krill sauce under microwave (MV) treatment were 128.80 g and 6.59 mJ, respectively, and the rheological value was 17.49 Pa!s, indicating that Antarctic krill sauce under MV treatment was with low shear force of texture and good homogeneity of texture. Importantly, the taste, odor and color of Antarctic krill sauce under MV treatment showed limited changes. The quality of Antarctic krill sauce under low temperature long time (LTLT) had high sensory acceptability due to the little changes. At last, the total aerobic count of bacteria and coliform in Antarctic krill sauce after sterilization treatments was less than 10 CFU/g, and Salmonella sp. and Staphylococcus aureus were not detected in Antarctic krill sauce. The results in general provide basic data and new ideas for high-value commercial technology, quality improvement and comprehensive utilization of Antarctic krill in the future. © 2022 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：221 / 231
页数：10
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