臭氧水浸泡处理结合不同包装方式对鲜湿马铃薯粉条货架期和品质的影响

Effect of Ozone Water Treatment Combined with Different Packaging Methods on the Shelf-life and Quality of Fresh and Wet Potato Vermicelli

为了延长鲜湿马铃薯粉条在4℃下的货架期和品质,以臭氧水浸泡作为杀菌处理,然后采用不同包装方式(普通热封包装、脱氧剂包装、酒精缓释剂包装、真空包装、脱氧剂结合酒精缓释剂包装、酒精缓释剂结合真空包装),测定鲜湿马铃薯粉条在储藏期间的菌落总数、蒸煮损失、糊汤度、pH值、质构性能、拉伸性能、微观结构和感官品质,考察臭氧水结合不同包装方式对鲜湿马铃薯粉条货架期和品质的影响。结果表明:采用不同浓度的臭氧水浸泡处理能够有效降低马铃薯粉条的含菌量,当臭氧水浓度达到6.85 mg/L时,马铃薯粉条含菌量从2120 cfu/g降低到48 cfu/g,杀灭率达到97.74%,进一步升高臭氧水浓度,马铃薯粉条含菌量下降不明显;与其他包装方式相比,脱氧剂结合酒精缓释剂包装能够协同抑制微生物的生长,使鲜湿马铃薯粉条的货架期延长至35 d,并且能够显著延缓马铃薯粉条品质的劣化;采用真空包装、真空结合酒精缓释剂包装方式储藏的鲜湿马铃薯粉条的货架期只有20 d,抑菌效果不如脱氧剂结合酒精缓释剂包装,并且由于真空状态带来的压强会增大粉条的蒸煮损失和糊汤程度,降低粉条的质构性能和拉伸强度,破坏粉条的微观结构,加速粉条品质的劣化。因此臭氧水浸泡处理结合脱氧剂与酒精缓释剂包装能够显著延长马铃薯粉条的货架期,并且延缓马铃薯粉条品质的劣化。

The objective of this study was to prolong the shelf-life of fresh and wet potato vermicelli stored under 4℃,the vermicelli were immersed in ozone water for sterilization and then combined with different packaging methods(normal heat packaging,oxygen absorber packaging,ethanol emitter packaging,vacuum packaging,oxygen absorber and ethanol emitter packaging,ethanol emitter and vacuum packaging).The microbiological,cooking loss,turbidity of soup,pH,texture characteristics,tensile properties,microstructure and sensory quality were monitored to study the effect of ozone water treatment combined with different packaging methods on the shelf-life and quality of fresh and wet potato vermicelli.Results showed that different concentrations of ozone water can effectively reduce the bacterial content of vermicelli.When the concentration of ozone water reached 6.85 mg/L,the bacterial content of vermicelli decreased from 2120 cfu/g to 48 cfu/g.The kill rate of ozone water reached 97.74%.When the concentration of ozone water was further increased,the bacteria content of fresh and wet potato vermicelli decreased not significantly.Compared with other packaging methods,the oxygen absorber combined with ethanol emitter packaging can synergistically inhibit the growth of microorganism,extend the shelf-life of fresh and wet potato vermicelli to 35 d and delay the deterioration of the quality of vermicelli.The shelf-life of fresh and wet potato vermicelli which packed in vacuum packaging and ethanol emitter combined with vacuum packaging was only 20 d and the antibacterial effect was not good as the oxygen absorber combined with ethanol emitter packaging.The pressure caused by vacuum state will increase the cooking loss and turbidity of soup,decrease the texture characteristics and tensile properties,destroy the microstructure and accelerate the deterioration of vermicelli.Therefore,ozone water immersion treatment combined with oxygen absorber and ethanol emitter packaging can significantly extend the shelf-life of potato vermicelli and delay the deterioration of the quality of fresh and wet potato vermicelli.