充气包装对特色传统食品大饹馇货架品质影响

Effect of gas packing on shelf quality of Dagezha,a special traditional food by mungbean

微生物霉腐是缩短大饹馇货架期的主要因素。试验首先分离鉴定出大饹馇致腐微生物,针对导致其腐烂变质的优势菌,在包装袋内充入不同浓度气体,筛选最优气调包装工艺。结果表明:5%O2+75%CO2包装处理,货架期15d,菌落总数为85cfu/g,低于非发酵豆制品的国家标准100cfu/g指标,感官评价总得分为82分,达到保持大饹馇食用品质、延长保质期的目标。

Mildew and rot-causing microorganisms were the main factors that reduced shelf-life of Dagezha. In view of the dominant spoilage bacteria, filled with different concentration gas, so as to find out the best gas package way evaluated by bacterial colony and organoleptic evaluation. The result show that the total bacterial colony of groups with comprehensive gas package（5%O2＋75%CO2） was 85 cfu/g, which lower than the national standard on non-ferment bean products, 100 cfu/g, along with 82 sensory evaluation scores, the treatment could maintain edible aualitv and orolonaina the shelf-life of Dagezha.