关键词: 榨菜, 材料, 充氮包装, 品质, 保藏特性

Abstract:

This study evaluated the quality and storage characteristics at room temperature (25 ℃) of pickled mustard tubers
produced by three cycles of pickling, seasoning with chili, Sichuan pepper, sugar and cooking oil and one of three packaging
treatments: transparent (plastic) vacuum packaging, opaque (aluminum foil) vacuum packaging, transparent nitrogen-filled
packaging, and opaque nitrogen-filled packaging. Results indicated that during 75 days of storage, browning degree, total
acid and nitrite contents, and aerobic plate count of pickled mustard tubers with transparent packaging were higher than
those of the samples with opaque packaging, whereas color, hardness and sensory evaluation were lower in the former than
the latter. The pickled mustard tubers in nitrogen-filled package had higher total acid contents and sensory evaluation scores
but lower browning degree and aerobic plate count than those in vacuum package. All investigated indicators of opaque
nitrogen-filled package were better than those of other types of package and opaque nitrogen-filled package maintained the
quality of mustard better.

Key words: pickled mustard tubers, material, nitrogen-filled package, quality, storage characteristics