气体结合高静压对干锅藕片贮藏期品质及微生物的影响

doi:10.7506/spkx1002-6630-201709036

食品科学 ›› 2017, Vol. 38 ›› Issue (9): 220-224.doi: 10.7506/spkx1002-6630-201709036

气体结合高静压对干锅藕片贮藏期品质及微生物的影响

熊新星，周兵，张璐瑶，欧雅文，刘琦，张燕，廖小军

中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业部果蔬加工重点开放实验室，北京 100083

出版日期:2017-05-15 发布日期:2017-05-22

Effects of Gas Packaging Combined with High Hydrostatic Pressure on Storage Quality and Microbiology of Dry Pot Lotus Root Slices, a Chinese Dish

XIONG Xinxing, ZHOU Bing, ZHANG Luyao, OU Yawen, LIU Qi, ZHANG Yan, LIAO Xiaojun

National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Online:2017-05-15 Published:2017-05-22

摘要/Abstract

摘要： 研究气体结合高静压（high hydrostatic pressure，HHP）处理对干锅藕片的货架期及贮藏品质的影响。测定充气包装后经高静压处理的干锅藕片在贮藏过程中微生物菌落总数、质构、色差、油脂过氧化值的变化及感官评价。结果表明：充CO2结合高静压（CO2-HHP）处理的干锅藕片贮藏期较充N2、充CO2、真空包装结合高静压（vacuum-HHP）处理、充N2结合高静压（N2-HHP）处理长，且第一循环硬度保持在14 000 g左右，b*值变化在2以内CO2-HHP处理的干锅藕片在贮藏期内感官评价始终较好。这为低酸性食品的保藏提供了新的思路与方法。

关键词: 调理食品, 充气包装, 高静压, 货架期, 质构

Abstract: Dry pot lotus root slices is a popular Chinese dish with rich nutrients and good taste. This study was done to analysis the effects of gas packaging combined with high hydrostatic pressure (HHP) on the shelf life and storage quality of dry pot lotus root slices. For this purpose, changes in total colony count, texture, color difference, lipid peroxidation and sensory evaluation of dry pot lotus root slices during storage after sequential gas packaging combined with HHP treatment were measured. The results showed that compared with N2 packaging, CO2 packaging, vacuum packaging combined with HHP, and N2 packaging combined with HHP, the shelf life of dry pot lotus root slices treated by CO2 packaging combined with HHP was longer, the hardness during the first cycle was maintained at about 14 000 g, and the decrease in b* value was less than 2 during storage. Sensory evaluation of the product subjected to CO2 packaging combined with HHP was also good. Thus, the results provide new ideas and methods for the preservation of low acid foods.

Key words: prepared foods, gas packaging, high hydrostatic pressure, shelf life, texture

中图分类号:

TS255.5

熊新星，周兵，张璐瑶，欧雅文，刘琦，张燕，廖小军. 气体结合高静压对干锅藕片贮藏期品质及微生物的影响[J]. 食品科学, 2017, 38(9): 220-224.

XIONG Xinxing, ZHOU Bing, ZHANG Luyao, OU Yawen, LIU Qi, ZHANG Yan, LIAO Xiaojun. Effects of Gas Packaging Combined with High Hydrostatic Pressure on Storage Quality and Microbiology of Dry Pot Lotus Root Slices, a Chinese Dish[J]. FOOD SCIENCE, 2017, 38(9): 220-224.

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气体结合高静压对干锅藕片贮藏期品质及微生物的影响

Effects of Gas Packaging Combined with High Hydrostatic Pressure on Storage Quality and Microbiology of Dry Pot Lotus Root Slices, a Chinese Dish

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