不同贮藏温度泡椒凤爪品质变化及货架期预测

食品科学 ›› 2013, Vol. 34 ›› Issue (22): 315-321.

不同贮藏温度泡椒凤爪品质变化及货架期预测

王晓霞，徐宁，秦晓杰，许昕，刘妙研，刘丹，肖红梅

1.南京农业大学食品科技学院，农业部农畜产品加工与质量控制重点开放实验室，江苏南京 210095；
2.南京市产品质量监督检验院，江苏南京 210028

收稿日期:2012-09-16 修回日期:2013-09-27 出版日期:2013-11-25 发布日期:2013-12-05
通讯作者: 李文香 E-mail:xiang7332@126.com

Effect of Different Micro-vacuum Pressure on the Storage of Pleurtus ostreatus

WANG Xiao-xia，XU Ning，QIN Xiao-jie，XU Xin，LIU Miao-yan，LIU Dan，XIAO Hong-mei

1. Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China；2. Nanjing Institute of Supervision and Testing on Product Quality, Nanjing 210028, China

Received:2012-09-16 Revised:2013-09-27 Online:2013-11-25 Published:2013-12-05

摘要/Abstract

摘要：

以真空包装泡椒凤爪为实材，研究贮藏在10、25、30、37℃条件下真空包装泡椒凤爪的感官品质、pH值、TVB-N值、TBARs值、菌落总数等指标的变化及其相关性，结合回归方程对不同贮藏温度条件下真空包装泡椒凤爪的货架期进行预测。结果表明：在不同的贮藏温度、时间条件下，各项指标变化差异显著(p＜0.05)。产品感官品质随着贮藏温度的升高、贮藏时间的延长表现为组织变软发黏，色泽变暗无光泽，伴有大量汁液流出并出现不良的气味；pH值呈先下降后上升的趋势，且贮藏温度越高变化越显著；TVB-N值和菌落总数呈持续上升的趋势；TBARs值在贮藏前期呈上升趋势，在贮藏后期呈下降的趋势。其中贮藏温度与各指标均呈极显著相关(p＜0.01)；菌落总数与感官品质、pH值、TVB-N值和TBARs值也均呈极显著相关(p＜0.01)，说明贮藏温度和微生物是导致产品劣变的主要因素。通过回归方程预测得出真空包装泡椒凤爪10、25、30、37℃贮藏条件下的货架期分别为206、141、35、18d，实验预测结果与实际贮藏寿命接近。该模型可作为工厂实际生产中的理论参考依据。

Abstract:

In order to evaluate the effect of micro-vacuum conditions on the storage of Pleurotus ostreatus, the physiologic change of Pleurotus ostreatus under different vacuum pressure(400-500torr、500-600torr、600-700torr) were studied contrasted with that under modified atmosphere packaging storage at 3±0.5℃. The results showed that micro-vacuum conditions could inhibit the respiratory intensity, delay the decline of soluble protein content, the rising of browning degree and the increasing of relative leakage rate significantly(P＜0.05) ,but the weight loss of control group was lowest. Pleurotus ostreatus under 500-600torr had a better preservation performance than that under 400-500torr and 600-700torr(P＜0.05).

王晓霞，徐宁，秦晓杰，许昕，刘妙研，刘丹，肖红梅. 不同贮藏温度泡椒凤爪品质变化及货架期预测[J]. 食品科学, 2013, 34(22): 315-321.

WANG Xiao-xia，XU Ning，QIN Xiao-jie，XU Xin，LIU Miao-yan，LIU Dan，XIAO Hong-mei. Effect of Different Micro-vacuum Pressure on the Storage of Pleurtus ostreatus[J]. FOOD SCIENCE, 2013, 34(22): 315-321.