中国食物与营养2026，Vol.32Issue(3)：40-49,10.
不同热杀菌工艺对即食鲍鱼品质的影响研究
Effects of Different Heat Sterilization Processes on the Quality of Instant Abalone
摘要
Abstract
[Objective]Based on the equivalent sterilization intensity(F0=3 min),different thermal steriliza-tion processes were designed to analyze their effects on key qualities of ready-to-eat abalones such as texture and color,and screen the optimal process balancing food safety and quality to provide a basis for the industrial processing of ready-to-eat abalones.[Method]Using fresh abalone as raw material,based on the principle of equivalent sterilization intensity control,three sets of processes were set up:119℃,121℃,and 123℃;texture,color difference,sensory,microbiology,nutrition and TBA value were determined,and grey correla-tion analysis was used for evaluation.[Result]The 121℃group had coordinated texture and stable color,with the highest comprehensive sensory score of 7.8±0.2,89.1%protein retention rate,0.217 mg MDA/kg TBA value,0.755 grey correlation degree,and met commercial sterility.[Conclusion]The 121℃thermal steriliza-tion process(F0=3 min)is the preferred process for the industrial processing of ready-to-eat abalones.关键词
即食鲍鱼/热杀菌工艺/等效杀菌强度(F0值)/品质评价/灰色关联分析Key words
ready-to-eat abalone/thermal sterilization process/equivalent sterilization intensity(F0 value)/quality evaluation/grey correlation analysis引用本文复制引用
侯阳,杨超一,张越,杨冲,杨倩..不同热杀菌工艺对即食鲍鱼品质的影响研究[J].中国食物与营养,2026,32(3):40-49,10.基金项目
中国质检院基本科研业务费项目(项目编号:2024JK054,2025JK030). （项目编号:2024JK054,2025JK030）
