生湿面的气调包装-辐照协同保鲜

Synergistic Effects of Modified Atmosphere Packaging and Irradiation for Preserving Fresh Noodles

为延长生湿面贮藏期,研究了单一气调包装和气调-辐照协同技术对生湿面品质及保鲜效果的影响。采用不同的气体条件(100%CO2、70%CO2+30%N2、50%CO2+50%N2)对生湿面进行包装,以空气包装为对照,测定生湿面在28℃贮藏过程中菌落总数、水分含量、蒸煮特性等指标的变化。结果表明70%CO2+30%N2气调包装的保鲜效果较好,能将生湿面贮藏期由2 d延长至3 d。随后采用不同辐照剂量(1、3、5 kGy)下的气调-辐照协同技术对生湿面进行保鲜处理,以单一70%CO2+30%N2气调包装为对照。结果表明不同剂量辐照均表现出显著的保鲜效果,其中1~3 kGy分别可延长生湿面货架期5~8 d,5 kGy可延长至11 d,但5 kGy对生湿面其他品质指标如蒸煮特性、质构特性和感官品质有显著影响,因此推荐1~3k Gy低剂量辐照下的气调-辐照协同技术对生湿面进行保鲜贮藏,该方法可改善生湿面食用品质并有效延长了贮藏期。

In order to prolong the shelf life of fresh noodles, the effects of modified atmosphere packaging alone and in combination with irradiation technology on the quality and freshness of the fresh noodles were studied. The fresh noodles were packaged under different gas conditions(100% CO2, 70% CO2+30% N2, 50% CO2+50% N2), with the air-package as the control to measure the changes in the indicators such as total colony count, moisture content, and cooking characteristics over the storage at 28℃. The results showed that 70% CO2+30% N2 modified atmosphere packaging exerted a greater preservative effect, and could extend the shelf life of fresh noodles from 2 d to 3 d. Subsequently, the synergistic preservative effects of the modified atmosphere packaging and irradiation at different irradiation doses(1, 3, 5 kGy) on fresh noodles were investigated, with 70% CO2+30% N2 modified atmosphere packaging as a control. The results also showed that different doses of irradiation exhibited significant preservative effects, with 1~3 kGy capable of prolonging the shelf life of fresh noodles by 5~8 d, and 5 k Gy prolonging by 11 d. However, 5 kGy led to a significant impact on other quality indicators of fresh noodles such as cooking characteristics, texture characteristics and sensory quality. Therefore, the combined use of modified atmosphere packaging and irradiation technology at the low irradiation dose of 1~3 kGy is recommended for preserving fresh noodles over the storage. This method can improve eating quality and prolong effectively the shelf life of the fresh noodles.