食品工业科技2026，Vol.47Issue(17)：94-104,11.DOI:10.13386/j.issn1002-0306.2025080028
不同杀菌条件对鱼羊鲜品质及风味物质的影响
Impact of Different Sterilization Conditions on the Quality Attributes and Flavor Profile of Fish and Mutton Dishes
摘要
Abstract
Based on the equivalent sterilization intensity theory(F0=12),this study systematically compared the effects of three high-temperature and high-pressure(HTHP)sterilization treatments(115℃/42 min,118℃/30 min,121℃/11 min)and 9 kGy irradiation sterilization on the quality of fish-lamb composite products.A comprehensive analysis of key flavor compounds was conducted by measuring crude protein,crude fat,thiobarbituric acid reactive substances(TBARS),free amino acids,flavor nucleotides,electronic tongue response,gas chromatography-ion mobility spectrometry(GC-IMS),and sensory characteristics.The results indicated that compared to HTHP treatments,irradiation had a lesser impact on crude protein and crude fat content,and exhibited the smallest reduction in equivalent umami concentration(EUC)(33.99%),suggesting better umami retention.However,GC-IMS analysis revealed that irradiation induced the formation of typical off-flavor compounds,such as butanal and 2-methylbutanal,which led to a significantly lower sensory score(P<0.05)of only 71.HTHP sterilization significantly promoted protein hydrolysis,resulting in a significantly higher total free amino acid content compared to the irradiation group(P<0.05).Under the equivalent F0 value,different temperature-time combi-nations of HTHP treatments significantly affected the flavor profile.The 115℃/42 min(low-temperature long-time)treat-ment caused the most severe flavor deterioration,characterized by a 24.30%loss in total free amino acids,a 35.61%decrease in umami amino acids,and a significant 65.79%reduction in inosine monophosphate(IMP)content.In contrast,the 118℃/30 min treatment group demonstrated the highest EUC value(10.74 mg MSG/g)and sensory acceptability.In conclusion,under the prerequisite of ensuring equivalent sterilization intensity,the 118℃/30 min HTHP process is identi-fied as the optimal sterilization method for the fish-lamb product,effectively ensuring microbial safety while preserving its flavor quality.This study provides an important theoretical basis for the optimization of sterilization processes for similar fish-lamb composite products.关键词
鱼羊鲜/杀菌/营养/游离氨基酸/呈味核苷酸/风味Key words
fish and mutton dishes/sterilization/nutrition/free amino acids/flavor nucleotides/flavor分类
轻工纺织引用本文复制引用
薛宇赟,彭玉灿,祁立波,傅宝尚..不同杀菌条件对鱼羊鲜品质及风味物质的影响[J].食品工业科技,2026,47(17):94-104,11.基金项目
国家重点研发计划项目(2023YFF1105204). （2023YFF1105204）
