杀菌条件对羊乳品质特性及储藏稳定性的影响

马月; 刘鑫; 吴梦果; 张雪薇; 韦旋; 侯栋栋; 姜瞻梅; 侯俊财

doi:10.13386/j.issn1002-0306.2022050060

杀菌条件对羊乳品质特性及储藏稳定性的影响

doi: 10.13386/j.issn1002-0306.2022050060

东北农业大学食品学院，黑龙江哈尔滨 150030

详细信息

作者简介:
马月（1998−），女，硕士研究生，研究方向：食品科学，E-mail：Myue09418@neau.edu.cn

通讯作者:
侯俊财（1975−），男，博士，教授，研究方向：食品科学，E-mail：jchou@neau.edu.cn

中图分类号: TS252
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- 文章访问数: 21
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- 被引次数: 0
出版历程
- 收稿日期: 2022-05-09
- 刊出日期: 2023-05-01

Effect of Sterilization Conditions on Quality Characteristics and Storage Stability of Goat Milk

College of Food Science, Northeast Agricultural University, Harbin 150030, China

摘要

摘要: 本研究通过不同条件（65 ℃、30 min，75 ℃、20 min，85 ℃、15 min，90 ℃、10 min）对羊乳进行杀菌处理，主要利用色差仪、电子鼻分析、高效气相色谱检测及超高分辨显微镜分别对羊乳色度及外观状态、风味、中-短链游离脂肪酸含量等进行测定，并探究21 d贮藏期内羊乳的平均粒径与微观结构的变化。结果表明，不同杀菌条件对羊乳色度及外观状态无显著影响（P>0.05），电子鼻检测可明显区分不同杀菌条件下羊乳的风味变化，杀菌后乳中-短链游离脂肪酸含量均显著增加（P<0.05）。经21 d储藏后，羊乳粒径增大导致体系稳定性降低，90 ℃、10 min杀菌条件可有效抑制羊乳贮藏期内粒径的增加，有利于提高羊乳稳定性，为增强羊乳品质特性并改善其加工工艺提供理论依据。
- 羊乳 /
- 杀菌条件 /
- 品质特性 /
- 储藏稳定性 /
- 微观结构
Abstract: In this study, goat milk was sterilized under different conditions (65 ℃, 30 min; 75 ℃, 20 min; 85 ℃, 15 min; 90 ℃, 10 min). The chromaticity, appearance, flavor and content of medium-short chain free fatty acids of goat milk were determined by chromaticity analyzer, electronic nose analysis, high performance gas chromatography and ultra-high resolution microscope, and the changes of average particle size and microstructure of goat milk were investigated during 21 days of storage. The results showed that different sterilization conditions had no significant effect on the color and appearance of goat milk (P>0.05). Electronic nose detection could obviously distinguish the flavor changes of goat milk under different sterilization conditions, and the contents of medium-short chain free fatty acids in milk were significantly increased after sterilization (P<0.05). After 21 days of storage, the increase of goat milk particle size led to the decrease of system stability. The sterilization condition of 90 ℃ and 10 min could effectively inhibit the increase of goat milk particle size during storage, which would be beneficial to improve the stability of goat milk and provide theoretical basis for enhancing the quality characteristics of goat milk and improving its processing technology.
- goat milk /
- sterilization conditions /
- quality characteristic /
- storage stability /
- microstructure

HTML全文

图 1 不同杀菌条件羊乳样品外观图

Figure 1. Appearance of goat milk samples under different sterilization conditions

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图 2 羊乳样品对传感器阵列响应值的影响

Figure 2. Effect of goat milk samples on response value of sensor array

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图 3 不同杀菌条件下羊乳的主成分分析

Figure 3. Principal component analysis of goat milk under different sterilization conditions

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图 4 不同杀菌条件对羊乳贮藏期平均粒径的影响

Figure 4. Effect of different sterilization conditions on the average particle size of goat milk during the storage period

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图 5 不同杀菌条件对羊乳贮藏期微观结构的影响

Figure 5. Effects of different sterilization conditions on the microstructure of goat milk during the storage period

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表 1 不同杀菌条件对羊乳色度的影响

Table 1. Effect of different sterilization conditions on the color of goat milk

杀菌条件	L^*	a^*	b^*	ΔE
未处理组	96.23±3.10^a	−1.94±0.03^a	7.46±0.05^a	8.38±0.68^a
65 ℃、30 min	98.76±0.87^a	−2.69±0.02^b	6.99±0.04^b	7.56±0.03^ab
75 ℃、20 min	99.72±1.68^a	−2.70±0.08^b	6.42±0.15^d	7.12±0.39^b
85 ℃、15 min	99.29±1.61^a	−2.80±0.04^b	6.67±0.04^c	7.38±0.17^b
90 ℃、10 min	100.99±1.29^a	−2.95±0.04^c	6.82±0.05^bc	7.67±0.24^ab
注：数值表示为平均值±标准偏差（n=3）；同列不同小写字母表示显著性差异（P<0.05）；表2同。

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表 2 不同杀菌条件对羊乳中-短链游离链脂肪酸含量的影响（%）

Table 2. Effects of different sterilization conditions on medium-short chain free fatty acids content in goat milk (%)

脂肪酸种类	C4:0	C6:0	C8:0	C10:0	C12:0	C14:0
未处理组	0.89±0.02^d	1.61±0.02^d	7.12±0.02^d	4.68±0.03^d	8.70±0.02^d	19.94±0.05^d
65 ℃、30 min	0.92±0.03^d	1.71±0.03^c	7.43±0.02^c	5.52±0.03^c	8.75±0.03^c	21.08±0.06^c
75 ℃、20 min	0.98±0.02^c	1.81±0.03^b	7.67±0.02^b	5.80±0.10^b	8.84±0.03^b	22.74±0.06^b
85 ℃、15 min	1.06±0.01^b	1.84±0.04^b	7.67±0.04^b	6.37±0.05^a	8.85±0.03^b	22.83±0.08^ab
90 ℃、10 min	1.11±0.02^a	1.92±0.02^a	7.95±0.02^a	6.38±0.05^a	8.99±0.02^a	22.94±0.08^a

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