【摘要】 为了探究不同杀菌技术对发酵盐坯辣椒品质的影响，筛选出适宜的杀菌方式，采用超声波、微波、巴氏及辐照4种杀菌方式处理发酵盐坯辣椒，并将杀菌后的盐坯辣椒进行保温处理，测定杀菌方式对样品微生物指标、理化性质、挥发性香气成分及感官评价的影响。结果表明：4种杀菌方式处理后的发酵盐坯辣椒样品微生物指标均符合国家标准要求，其中微波和辐照杀菌方式处理的样品大肠菌群数均小于10 CFU/g；巴氏杀菌方式处理的样品硬度最大（41.25 g），超声杀菌方式处理的样品硬度最小（17.33 g）；辐照杀菌处理的发酵盐坯辣椒DPPH自由基清除能力最强；HS-GC-IMS的分析结果表明，4种杀菌方式共有的挥发性香气物质有乙酸乙酯、乙酸、柠檬烯，辐照杀菌处理样品的VOCs含量显著高于其他3种处理；与其他3种处理相比，微波杀菌处理样品的VOCs差异主要体现在醛类物质上，包括丙醛、2-甲基丙醛、3-甲基丁醛及2-丁酮；感官评价中微波杀菌所得样品感官评分最高，为18.38分，在滋味和色泽方面评分显著高于其他处理样品，口感最好。综合评价认为，微波杀菌技术有助于保留发酵盐坯辣椒的口感、营养和风味，是较适宜的杀菌方式。更多还原

【Abstract】 Four sterilization methods, including ultrasonic sterilization, microwave sterilization, pasteurization and irradiation sterilization, were used to treat fermented salt pepper. Their effects on physicochemical and microbial indexes, volatile aroma components and sensory quality of the sterilized salt pepper samples kept at 36℃ ±1℃ for 10 d were determined. The results showed that the microbial indexes of the sterilized samples met requirements of the national standard; the numbers of Escherichia coli colonies after microwave and irradiation sterilizations were all less than 10 CFU/g. The hardness value of the pasteurization group was the highest(41.25 g), and that of the ultrasonic group was only 17.33 g. The irradiation group had the strongest scavenging ability on DPPH free radical. HS-GC-IMS analysis showed that volatile aroma compounds ethyl acetate, acetic acid and limonene were all present in the sterilized samples by the four sterilization methods. VOCs content of the irradiation group was significantly higher than that of the other three groups. Different VOCs of the microwave group were aldehydes, including propanal, 2-methylpropanal,3-methylbutanal and 2-butanone. The microwave group achieved the highest score of 18.38 for sensory evaluation, which was significantly higher than the other three groups in the scores of taste and colour with the best flavour. Comprehensively, microwave sterilization technology is helpful to preserve the taste, nutrition and flavor of fermented pepper.更多还原