Full
Outline
To investigate the effects of ultra-high pressure sterilization on the quality of low-fat walnut sauce and predict its shelf life, the optimal ultra-high pressure sterilization conditions were selected. Moreover, multivariate statistical analysis was employed to comparatively evaluate the impacts of ultra-high pressure sterilization (HPP), high temperature steam sterilization (HPST), and pasteurization (PS) on the multi-dimensional quality indices of low-fat walnut sauce, so as to screen out the appropriate sterilization method. Furthermore, based on the Arrhenius equation, shelf life prediction models under different storage conditions (4, 25 and 35 ℃) were constructed. The research results showed that HPP could better retain the original quality of low-fat walnut sauce. The low-fat walnut sauce treated by HPP (500 MPa, 4 min) had the best color, relatively high adhesiveness, moderate hardness, cohesion, chewiness, and good stability. Through the application of gas chromatography-ion mobility spectrometry (GC-IMS) combined with Orthogonal Partial Least Squares Method (OPLS-DA), 26 key volatile compounds were identified from low-fat walnut sauce. ROAV analysis revealed that 3-methylbutyral was the dominant flavor compound, primarily contributing mushroom and fruity aromas. The HPP group exhibited (E)-2-heptenal as its primary flavor component, mainly presenting grassy and cucumber-like notes. Principal component analysis demonstrated that HPP-treated low-fat walnut sauce achieved optimal overall quality (comprehensive score 1.52), serving as the most effective sterilization method. Additionally, shelf life predictions indicated 118 days under 4 ℃ storage conditions. This study provides theoretical references for quality improvement in low-fat walnut sauce production.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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