L-赖氨酸预处理及杀菌工艺对南极磷虾罐头品质的影响OA北大核心CSTPCD

This study aimed to study the effects of sterilization temperature and time on the quality of canned Antarctic krill pretreated with L-lysine(Lys)at the same sterilization intensity.Pretreatment with either water or the water-retaining agent sodium tripolyphosphate(STPP)served as control.Four combinations of sterilization temperature and time were established as follows:115 ℃ for 60 min,117 ℃ for 38 min,119 ℃ for 24 min,and 121 ℃ for 15 min.After sterilization at 115 ℃ for 60 min,the Lys-treated group had lower hardness and chewiness and the lowest degree of lipid oxidation.Low-field nuclear magnetic resonance(NMR)and magnetic resonance imaging(MRI)analysis indicated the largest peak area of immobilized water and the highest signal intensity in the pseudo-color image.The microstructure analysis showed that the muscle tissue treated with Lys had a more regular and complete structure with uniformly distributed pores.The sensory evaluation results showed that Antarctic krill meat treated with Lys and sterilized at 115 ℃ for 60 min had better flavor and texture,and scored highest in acceptability.In conclusion,Lys could be a substitute for phosphate to improve the quality of canned Antarctic krill,and sterilization at 115 ℃ for 60 min was the optimal sterilization conditions to maintain the quality of canned Antarctic krill.Lys pretreatment combined with this sterilization process has good applicability in actual production.