摘要
探究不同透性包装材料对鲜切黄瓜贮藏期间感官品质变化的影响。采用3种不同透性的薄膜对鲜切黄瓜进行包装,4℃下贮藏7 d,每隔1 d测定鲜切黄瓜的可溶性固形物、袋内顶空气体组分、质构、颜色、风味、感官及菌落总数的变化。采用主成分分析法对所测定指标进行综合分析。结果表明,PE2相较于其余两种包装材料,效果较好,可以很好地维持鲜切黄瓜的品质,其透氧率(OTR)、透二氧化碳率(COTR)和透水率(WVTR)分别为2 244.67±23.68 cm^3·(m^2·d·0.1 MPa)^(-1)、8 332.33±733.43 cm^3·(m^2·d·0.1 MPa)^(-1)和1.53±0.081 g·(m^2·d·0.1MPa)^(-1)。
Explore the different permeability of packaging materials effect on sensory quality of flesh cut cucumber during storage. Packaged fresh cut cucumber with 3 different permeability film, stored at 4 ℃ for 7 d, determine the soluble solid matter, bag headspace gas components, texture, color, flavor and sensory and the total number of colonies every other day. By principal component analysis method, determine indicators for comprehensive analysis. The results showed that, compared to the other two kinds of packaging materials, PE2 could maintain the flesh cut cucumber quality very well, and the oxygen permeation rate （OTR）, carbon oxidation permeation rate （COTR） and water permeation rate （WVTR） were 2244.67±23.68cm^3·（m^2·d·0.1MPa）^-1、8332.33±733.43cm^3·（m^2·d·0.1MPa）^-1 and 1.53±0.081g·（m^2·d·0.1MPa）^-1, respectively.
出处
《食品工业》
北大核心
2017年第6期32-36,共5页
The Food Industry
基金
现代农业产业技术体系建设专项资金资助(CARS-25)
北京市农林科学院科技创新能力建设专项(KJCX20140204)
果蔬农产品保鲜与加工北京市重点实验室项目(Z14105004414037)
关键词
鲜切黄瓜
包装
渗透
品质
fresh cut cucumber
packaging
penetration
quality
