Effect of Different Sterilization Methods on Sensory Quality and Volatile Flavor of Crab Meat Sauce

Abstract

The effects of pasteurization (PS), microwave sterilization (MS), ultrasonic sterilization (US), and high temperature sterilization (HTS) on the sensory quality and volatile flavor of canned flavor crab meat sauce (FCMS) were studied. Results showed that after PS, MS, US, and HTS treatment, the total viable count decreased to 28, 26, 58, and 18 colony forming unit (CFU) /g, respectively, and no coliform group was detected. PS and MS had no significant effect on the texture of FCMS (P > 0.05), but US and HTS reduced hardness and viscosity of FCMS. MS and HTS significantly reduced the L*, a*, and b* values of FCMS (P < 0.05), while PS and US groups maintained the original brightness and red value. MS and HTS obviously reduced the sensory score of FCMS, while PS and US groups maintained the original sensory score. The evaluation of FCMS volatile flavor indicated that the contents of total esters in MS and HTS groups and total alcohols in the US group decreased. However, PS not only maintained the original total amount of esters in FCMS but also increased the content of alcohols, aldehydes, and ketones. Therefore, PS could be more feasible than other methods for the sterilization of FCMS.