包装方式对榨菜品质和保藏特性的影响

Effects of Packaging Methods on Quality and Storage Characteristics of Pickled Mustard Tubers

以三腌完成的榨菜为原料,加入辣椒、花椒、糖、食用油等进行调味,选用透明(塑料袋)真空包装、不透明(铝箔袋)真空包装、透明充氮包装和不透明充氮包装4种方式对成品榨菜进行包装。对室温(25℃)条件下保藏的榨菜进行品质和保藏特性的研究。结果表明:在75 d保藏期内,透明包装的褐变度、总酸含量、亚硝酸盐含量、菌落总数要高于不透明包装,透明包装的色泽、硬度、感官均低于不透明包装;充氮包装榨菜的硬度、总酸含量、感官评价高于真空包装,褐变度和菌落总数低于真空包装。不透明充氮的各项指标均优于其他包装方式,可以较好地保持榨菜的品质。

This study evaluated the quality and storage characteristics at room temperature （25 ℃） of pickled mustard tubers produced by three cycles of pickling, seasoning with chili, Sichuan pepper, sugar and cooking oil and one of three packaging treatments： transparent （plastic） vacuum packaging, opaque （aluminum foil） vacuum packaging, transparent nitrogen-filled packaging, and opaque nitrogen-filled packaging. Results indicated that during 75 days of storage, browning degree, total acid and nitrite contents, and aerobic plate count of pickled mustard tubers with transparent packaging were higher than those of the samples with opaque packaging, whereas color, hardness and sensory evaluation were lower in the former than the latter. The pickled mustard tubers in nitrogen-filled package had higher total acid contents and sensory evaluation scores but lower browning degree and aerobic plate count than those in vacuum package. All investigated indicators of opaque nitrogen-filled package were better than those of other types of package and opaque nitrogen-filled package maintained the quality of mustard better.