摘要
以鲜切韭菜为试材,采用不同透气率和不同面积的气调窗与包装袋相结合进行实验,通过对鲜切韭菜包装袋内感官品质、气体成分进行统计和分析,研制出鲜切韭菜最适宜的气调包装袋。结果表明:鲜切韭菜适宜选用O2和CO2透过速率分别为4×10^5 cm^3/m^2·d·atm和1.6×10^6 cm^3/m^2·d·atm,透气比为1:4气调窗,所需要气调窗的面积为6~10 cm^2/kg,在4℃条件下至少可延长货架期4 d;综合计算气调窗和薄膜的透气量可知,适于鲜切韭菜包装袋O2和CO2的透过量应分别为2.99×10^3~3.90×10^3 cm^3/kg·d·atm和1.32×10^4~1.68×10^4 cm^3/kg·d·atm,达到鲜切韭菜的适宜气体浓度,O2为6.52%~7.26%,CO2为7.28%~7.76%。研制的自发气调包装袋可有效改善鲜切韭菜贮藏品质,使鲜切韭菜处于适宜的气体状态,可很好地解决包装袋内由于无氧呼吸产生的异味问题,且保留原有的鲜切韭菜气味,延长其货架期,为鲜切果蔬企业提供有力的技术支持。
The fresh-cut Chinese chives was used as the test material,this paper adopted the combination of the packaging bags with the modified atmosphere windows of different permeability and different areas to conduct the tests,and through the statistics and analysis of the sensory quality and gas composition in the packaging bags of fresh-cut Chinese chives,developed the optimum modified atmosphere packaging bags.The results showed that the suitable modified atmosphere window for fresh-cut Chinese chives was:the transmittance rates of O2 and CO2 were 4×10^5 cm^3/m^2·d·atm and 1.6×10^6 cm^3/m^2·d·atm respectively and the permeability ratio were 1:4.The area of fresh-cut Chinese chives needed was 6~10 cm^2/kg,which can solve the problem of odor,and can maintain shelf quality for more than 4 days.Comparing the permeability of modified atmosphere window and film,the permeability amount of O2 and CO2 in packaging bags suitable for fresh-cut Chinese chives should be 2.99×10^3~3.90×103 cm^3/kg·d·atm and 1.32×10^4~1.68×10^4cm^3/kg·d·atm respectively,when the appropriate gas concentration of fresh-cut Chinese chives was reached,O2 was 6.52%~7.26%and CO2 was 7.28%~7.76%.The modified atmosphere packaging bag not only can effectively improve the storage quality of fresh-cut Chinese chives and make them in the appropriate gas state,but also can solve the odor problem caused by anaerobic breathing,and retain the original smell of fresh-cut Chinese chives,prolong its shelf life,so as to provide strong technical support for fresh-cut fruit and vegetables enterprises.
作者
冯岩岩
王庆国
FENG Yanyan;WANG Qingguo(College of Food Science and Engineering,Shandong Agriculture University,Tai’an 271000;Shandong Yingyangyuan Food Technology Co.,LTD.,Ji’nan 250000)
出处
《食品科技》
CAS
北大核心
2019年第12期36-41,共6页
Food Science and Technology
基金
山东省自然科学基金项目(ZR2013CM012)
山东省泰山产业领军人才项目(LJNY201702).
关键词
鲜切
韭菜
气调包装
货架期
fresh-cut
Chinese chives
modified atmosphere packaging
shelf-life