冻藏时间对速冻水饺品质影响的试验研究

EFFECT OF FROZEN PERIOD ON THE CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY OF FROZEN DUMPLING

主要考查冷冻保藏时间对于速冻水饺的理化性质、微生物指标及感官性状的影响。结果表明,随保藏时间延长,饺皮的水分含量呈线性规律下降,从最初的(37.25±0.44)%降至试验末期的(32.5±0.92)%。而对于样品的酸价,随保藏时间延长,酸价升高,从初始的(2.01±0.01)mgKOH/g升至试验末期的(2.38±0.02)mgKOH/g。菌落总数及嗜冷菌菌落总数结果相似,都随保藏时间延长而增加,菌落总数从(1.27±0.09)×105cfu/g升至(3.26±0.08)×105cfu/g,而嗜冷菌菌落总数从(2.44±0.06)×105cfu/g升至(3.73±0.15)×105cfu/g。结合对水饺饺皮和饺馅的感官评价表明,速冻水饺的食用品质随保藏时间呈下降趋势,相对来讲,保藏时间越短,样品的食用品质越好。

The study was designed to investigate the effect of storage period on the chemical, microbiological and sensory profile of frozen dumpling. The result indicated that water content decreases with increasing duration of frozen storage; with the fresh samples （frozen） having the highest water content （37.25± 0.44）% while the least （32.5±0.92）% was recorded for dumpling samples that were frozen for 45 days, the acid value （AV） of the sam ples increased during the storage period, with the least AV （2.01± 0.01 ）mg KOH/g was recorded for the fresh frozen samples and the highest value was recorded for those stored for 45 days. Similar results were obtained for the total coliform count and the psychrophilic bacteria coliform count where the least coliform count （1.27 ± 0.09） ×10^5 cfu/g and （2.44 ± 0.06）×10^5 cfu/g, respectively） was recorded for the fresh frozen samples and the highest coliform count（3.26 ± 0.08 ）× 10^5 cfu/g and （3.73 ± 0.15 ）× 10^5 cfu/g, respectively, which increases with duration of storage. Sensory evaluation of the samples also confirmed the deterioration increase with the storage period increased. In order to retain a higher quality, the dumpling should be frozen stored for a shorter period.