不同包装方式对捻转贮藏过程中品质变化的影响

Effect of different package manners on quality changes of nian zhuan during storage

为研究不同包装方式对捻转贮藏过程中品质变化的影响,以捻转为研究对象,采取PE普通包装、真空包装和气调包装(70%N_2+30%CO_2)3种不同包装方式处理,在4℃下贮藏,并隔天测定感官、水分、p H、色泽、菌落总数、质构等指标。结果表明:不同包装方式对捻转品质变化的影响存在显著性差异(p<0.05),其中气调包装贮藏效果最佳;PE普通包装和真空包装的样品在贮藏6 d后感官评分就明显下降,而气调包装的样品在贮藏10 d后仍有较高的评分;同时气调包装能抑制微生物繁殖,延缓样品p H、水分下降速率,硬度、咀嚼性也低于另两种包装方式,弹性、内聚性则差异不显著(p>0.05)。综合比较分析,PE普通包装、真空包装、气调包装样品的货架期分别为4、6和10 d。因此,将气调包装应用于捻转,能较好维持样品的色泽和风味,保证产品品质,延长其货架期。

The objective was to investigate the effect of different package methods on quality change of nian zhuan during storage at 4℃. In this experiment nian zhuan were packaged with PE natural package, vacuum package （VP） and modified atmosphere package（ MAP,70% N2 ＋ 30% CO2 ） ,the sensory evaluation, moisture content, pH, color, total numbers of colony and texture property were analyzed.The results showed that the influence of different package manners on quality change of nian zhuan samples were significant differenees（p 〈 0.05） ,MAP was the best storage method.The sensory evaluation of PE natural package and VP samples were significantly decreased after 6 days,however the MAP samples still had a higher sensory quality after 10 days.Meanwhile, the MAP could inhibit microbial reproduction, delay the descent rate of sample pH and moisture content,the hardness and chewiness of samples were also lower than other package manners, however the differences of springiness and cohesiveness were not significant （p 〉 0.05）.Based on the above analysis,the shelf life of PE natural package, VP and MAP samples were 4 d,6 d and 10 d, respectively.Thus, the application of MAP to nian zhuan could maintain the color and flavor of samples, guarantee the quality of sample and extent the shelf life.