王新柳,李汴生,阮征,陈家文,周海燕

• 1:华南理工大学食品科学与工程学院
• 2:广东省天然产物绿色加工与产品安全重点实验室
• 3:广州卓诚食品科技有限公司

摘要(Abstract)：

为研究不同热杀菌条件对蒸排骨预制菜品质的影响，以猪肋排为原料，对比分析相同杀菌强度下不同杀菌条件(115℃/36 min、121℃/14 min、127℃/7 min)处理的蒸排骨预制菜的食用品质和营养品质。结果表明，杀菌强度为5 min时，随着杀菌温度的提高，烹饪值(cook value,C)不断降低，排骨肉色泽略有劣变，但嫩度和质地有所提升；营养损失率降低，其中127℃组的必需氨基酸总含量显著高于115℃组和121℃组(P<0.05),为9.73 g/100 g;总挥发性盐基氮(total volatile basic nitrogen, TVB-N)含量从115℃时的8.66 mg/100 g显著下降到127℃时的7.36 mg/100 g(P<0.05)。电子鼻主成分分析可以反映不同杀菌条件下挥发性气味上的差异，随着杀菌时间的延长，排骨中甲基类、硫化物、醇类和醛酮类等风味物质的响应值不断增大。总体而言，适当提高杀菌温度、缩短杀菌时间，更有利于蒸排骨预制菜质地、营养品质的保留。

关键词(KeyWords)： 预制菜;热杀菌;猪排骨;烹饪值;品质

Abstract:

Keywords:

基金项目(Foundation): 广东省重点领域研发项目(2019B020219002)

作者(Author): 王新柳,李汴生,阮征,陈家文,周海燕

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