对高压脉冲电场(PEF)与热协同的液态蛋杀菌新工艺的杀菌效果及其对液态蛋品质的影响进行了研究,并与热杀菌工艺进行了比较.考察了 PEF与热协同工艺对液态蛋中接种的大肠杆菌、沙门氏菌、金黄色葡萄球菌、李斯特菌的杀灭效果,并对此工艺对液态蛋的色泽和黏度、起泡和乳化性能以及凝胶结构的影响进行了评价.相对于液态蛋的热巴氏杀菌(60 ℃,3.5 min),PEF(35 kV/cm,400μs)与热(55 ℃)协同具有较好的杀菌效果,而且对液态蛋的色泽和黏度影响很小,能引起蛋白质的较小程度变性,起泡和乳化性能有所提高,蛋白质发生轻微聚集,凝胶结构变化较小.%The synergetic effect of pulsed electric fields ( PEF) and mild thermal treatment on the microbial inactivation and the qualities of liquid egg was investigated. The comparison of combination between PEF and mild thermal treatment and thermal pasteurization was also carried out. The inactivation of Escherichia coli , Salmonella enteritidis , Staphylococcus aureus and Listeria monocytogenes inoculated in liquid egg and the influences of PEF and mild thermal treatment on the color. viscosity, foaming and emulsifying properties and the gel structure of liquid egg were evaluated. Compared to thermal pasteurization (60 ℃ ,3. 5 min) , combination of PEF ( 35 kV/cm,400 μs) and mild thermal treatment ( 55 ℃ ) presented preferable efficiency in microbial inactivation. The color and viscosity of liquid egg were insignificantly influenced, the performances of emulsifying and foaming were improved due to the mild denaturation, the slight aggregation of proteins in liquid egg occurred, and the structure of gels from egg white changed insignificantly.
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