贴体包装对湿豆皮保鲜品质的影响

Effect of Skin Packaging on Freshness Quality of Thin Sheets of Wet Bean Curd

目的研究贴体包装对湿豆皮在贮藏过程中保鲜品质的影响。方法分别设置贴体包装+脱氧组、贴体包装组、非贴体包装+脱氧组、非贴体包装组,研究贴体包装及其在是否脱氧的环境下对湿豆皮保鲜品质的影响。结果贮藏期间,进行贴体包装处理的2个实验组对菌落总数的抑制效果均优于非贴体包装处理的2组,第6天时,非贴体包装+脱氧组的菌落总数已高达7.72 lg(CFU/g),极显著大于贴体包装+脱氧组,可见即使采用有利于保鲜的脱氧技术,非贴体包装依然会促使微生物生长。同时贴体包装比非贴体包装能更显著抑制脂质氧化、褐变、TVB-N含量增加、剪切力降低。结论光靠脱氧处理不能很好地解决非贴体包装带来的负面影响,而通过采用贴体包装的方式能更有效地延缓湿豆皮的品质劣变。

The work aims to study the effect of skin packaging on the freshness quality of thin sheets of wet bean curd(TWB)during storage.Skin packaging+deoxygenation group,skin packaging group,inflatable packaging+deoxygenation group and inflatable packaging group were provided respectively to study the effect of skin packaging and deoxygenation environment on the freshness quality of TWB.During storage,the inhibition of total bacterial colonies in the two experimental groups treated with skin packaging was better than that in the two groups treated with inflatable packaging,and the total bacterial colonies in the inflatable packaging+deoxygenation group were already as high as 7.72 lg(CFU/g)on day 6,which was significantly greater than that in the skin packaging+deoxygenation group,showing that even with the use of deoxygenation technology,which was beneficial for preservation,inflatable packaging still promoted microbial growth.At the same time,the skin packaging could inhibit lipid oxidation,browning,increase in TVB-N content and decrease in shear force more significantly than the inflatable packaging.The negative effects of inflatable packaging cannot be solved well by deoxygenation treatment alone,and the quality deterioration of TWB can be delayed more effectively with skin packaging.