包装方式对鲜湿糙米线保质期的影响研究

Effect of Packaging Methods on the Shelf Life of Fresh Wet Brown Rice Noodles

探讨包装方式对鲜湿糙米线保质期的影响,结果表明:各种包装方式下的鲜湿糙米线储藏品质随储藏时间的增加而降低,37℃储藏下的鲜湿糙米线劣变速率大于25℃储藏的劣变速率。在37℃储藏24 h时,普通包装鲜湿糙米线的碘蓝值为0.501,真空包装和充氮包装的碘蓝值分别为0.305和0.105。在37℃储藏36 h时,普通包装鲜湿糙米线的混汤率达到0.999,产品变质,不再能食用,同时间的真空包装和充氮包装的鲜湿米线混汤率分别为0.430和0.228。25℃储藏的鲜湿糙米线有相同的变化趋势。真空包装和充氮包装均能有效延缓鲜湿糙米线pH值下降,米线混汤率、碘蓝值、菌落总数、酸度值的上升,可能的原因是真空包装和充氮包装能够阻挡鲜湿糙米线与氧气的接触,延缓了鲜湿糙米线中脂肪的氧化进程。在37℃和25℃储藏下,真空包装延长鲜湿糙米线保质分别为12 h和24 h,充氮包装分别能够延长鲜湿糙米线保质期约为36 h和72 h。真空包装和充氮包装均能有效延缓鲜湿糙米线的酸败,充氮包装的效果优于真空包装。

To improve the shelf life of fresh wet brown rice noodles(FWBRN),the influence of packaging method on the shelf life of fresh wet brown rice noodle has been discussed in this paper.The results showed that the storage quality of FWBRN decreased with the increase of storage time under various packaging methods.The rate of deterioration of FWBRN under 37℃ storage was faster than that under 25℃.the iodine blue value of the FWBRN with plastic package was 0.501 when stored at 37℃ for 24 h,and that of the vacuum packaging and nitrogen filling packaging were 0.305 and 0.105,respectively.When stored at 37℃ for 36 h,the mixed soup rate of plastic package FWBRN reached 0.999,and the product began to turn and not edible.The mixed soup rate of vacuum package and nitrogen filling package at the same time was 0.430 and 0.228,respectively.The FWBRN stored at 25℃ had the same change trend.Both vacuum packaging and nitrogen-filled packaging could effectively delay the decline of pH value and the rise of rice noodle soup mixing rate,iodine blue value,total number of bacterial colonies and acidity value of FWBRN.The possible reason was that vacuum packaging and nitrogen filling was able to prevent the contact between FWBRN and oxygen,thus blocking the oxidation process of fat in FWBRN.When stored at 37℃ and 25℃,vacuum packaging could prolong the quality deterioration of FWBRN for 12 h and 24 h,respectively,and the shelf life of FWBRN could be extended for 36 h and 72 h with the help of nitrogen-filled packaging respectively.Vacuum packaging and nitrogen filled packaging can delay the rancidity of FWBRN effectively.The effect of nitrogen filled packaging is better than that of vacuum packaging.