不同包装低盐腌制白萝卜贮藏货架期预测模型

Storage shelf life prediction model of low salt pickled white radish by different packaging

我国腌制蔬菜业发展迅速,腌制蔬菜的加工与贮藏也备受关注,但关于腌制蔬菜贮藏过程中品质劣变规律及货架期预测等研究比较薄弱。通过不同包装方式的低盐腌制白萝卜成品在不同温度的贮藏条件下,探究感官品质评价、脆度、色差以及菌落总数随时间的变化规律,建立其品质变化的动力学模型,并预测了不同包装方式低盐腌制白萝卜成品的货架期,旨在为低盐腌制白萝卜产品的流通和贮藏提供技术参考。实验结果表明,随着贮藏温度的升高,透明包装组与铝箔包装组腌制白萝卜的感官评分、脆度逐渐降低,色差值、菌落总数逐渐增加,铝箔包装更有利于延缓品质劣变;对2种不同包装方式下温度(T)对腌制白萝卜脆度、色差值和菌落总数的变化速率(k)的影响,分别以1/T为横坐标,以lnk为纵坐标,进行线性拟合,其R^2均大于0.9,三者均有良好的线性关系;货架期预测中,透明包装方式下腌制白萝卜以菌落总数为特征指标建立的预测模型准确度较高,铝箔包装方式下腌制白萝卜以脆度为特征指标建立的预测模型准确度较高,温度越低,预测值越准确。

Pickled vegetable industry has developed rapidly, pickled vegetables processing and storage are also among the research focus. However, the deterioration and quality changes of picked vegetable and its shelf life predic- tion model research were not paid enough attention. The experiment explored different packaging methods of low salt pickled radish stored at different temperature. The sensory evaluation, crispness, color and the total number of colo- nies changes with the time were tested and dynamic model of the quality changes was established to predict the product shelf life. The study was aimed to provide technical reference for better storage for low salt pickled radish. The experi- mental results showed that with the increase of storage temperate, transparent packaging group and foil packaging group sensory evaluation scores were decreased, crispy decreased gradually, the color difference and total number of colonies increased gradually; the aluminum foil packing showed more efficient in delaying the deterioration of the quality. Two kinds of different packaging methods were compared with 1/T as the abscissa, with Ink as the ordinate to perform linear fitting. The results of R2 is greater than 0.9, indicating a good linear relationship. In the shelf life pre- diction, transparent packaging model was better in predicting total number of colonies and the aluminum foil packing model was better in predicting of the crispy, it was also found that the lower temperature, the more accurate the pre- diction value.