不同杀菌方式对泡椒鲜切马铃薯片贮藏品质的影响

为解决泡椒鲜切马铃薯片贮藏和流通过程中出现的褐变、胀袋、质地软化等问题，采用蒸汽、微波和辐照杀菌方式对泡椒鲜切马铃薯片进行处理，通过测定L*值、硬度和感官评分，筛选各杀菌方式最优工艺参数。通过贮藏实验，对比不同杀菌方式对泡椒鲜切马铃薯片色泽、质构特性、多酚氧化酶（PPO）活性及菌落总数等指标的影响。结果表明，各杀菌方式的最优工艺参数为蒸汽杀菌时间为3 min，微波杀菌功率为700 W，辐照杀菌剂量为8 kGy。贮藏实验结果表明，辐照和微波杀菌灭酶活效果优于蒸汽杀菌，但蒸汽杀菌能更好地保持产品色泽，减缓L*值的降低，维持产品硬度、弹性和咀嚼性，菌落总数和PPO活性虽比辐照处理组和微波处理组高，但整体控制在较低水平，综合感官评分以蒸汽处理组最高。综合对比，蒸汽杀菌更适合于泡椒鲜切马铃薯片的加工。

Effects of different sterilization methods on storage quality of fresh-cut potato chips with pickled pepper

In order to solve the problems of browning, bulge bag and softening texture in the process of storage and circulation of fresh-cut potato chips with pickled pepper, the chips were treated by sterilization methods of steam, microwave and irradiation. were screened by determining L* value, hardness and sensory scoret. The effects of different sterilization methods on the color, texture, polyphenol oxidase (PPO) activity and total bacterial count of fresh-cut potato chips with pickled pepper were compared by storage test. The results showed that the optimal process parameters of each sterilization method was steam sterilization time 3 min, microwave sterilization power 700 W, and irradiation sterilization dose 8 kGy. The storage experiment results showed that the enzyme inactivation effect of irradiation and microwave sterilization were better than steam sterilization, but steam sterilization could better maintain the product color, slow down the L* values reduction, maintain the hardness, springiness and chewiness. Although the total bacterial count and PPO activity were higher than irradiation and microwave treatment group, but the overall control was at a lower level, and the comprehensive sensory score of steam treatment group was the highest. Comprehensive comparison, steam sterilization was more suitable for the processing of fresh-cut potato chips with pickled pepper.