Abstract:In order to study the sterilization technology of retort pouch food derived from channel catfish, firstly, the safe F value of sterilization was determined by the measurement of heat transfer curve at different sterilization temperature (110, 115, 118, 121, 129 ℃) and the heat preservation experiment. Under the same sterilization intensity (F＝4.5 min), the texture, color, sensory score and TBARS were used as indicators to investigate the effect of sterilization temperature on channel catfish quality. The results showed that with the increase of sterilization temperature, the a* value and b* value decreased significantly (P＜0.05), while the L* value, the hardness, springiness, chewiness and sensory score increased significantly(P<0.05). However, TBARS value decreased with sterilization temperature decreased. Therefore, higher sterilization temperature is beneficial to the product texture, color and sensory score, but too high temperature will also aggravate the oxidation degree of the product.
