食品科学 ›› 2013, Vol. 34 ›› Issue (4): 288-292.

• 包装贮运 • 上一篇    下一篇

不同透明包装对榨菜品质的影响

赵兴娥1,王颖1,王微2,阚建全3   

  1. 1. 西南大学食品科学学院
    2. 西南大学 食品科学学院
    3. 西南大学
  • 收稿日期:2011-12-07 修回日期:2013-01-13 出版日期:2013-02-25 发布日期:2013-01-29
  • 通讯作者: 阚建全 E-mail:ganjq@swau.edu.cn

Experiment to Effects of Transparent Packaging on Pickled Mustard Tuber's Quality

  • Received:2011-12-07 Revised:2013-01-13 Online:2013-02-25 Published:2013-01-29

摘要: 本文以刚腌制好的原味榨菜片为原料,选用7种常用的透明包装材料,并以非透明包装材料作对照,按普通榨菜的生产工艺制作包装榨菜样品,采用现代分析方法对在自然条件下贮存的该包装榨菜进行品质分析研究。研究结果表明,采用A透明包装材料包装的榨菜的色泽、气味、总酸、氨基态氮、还原糖、Vc等品质指标均优于除对照组外的其他包装组,但与对照组相比,A材料包装的榨菜的色泽、气味等感官品质稍差,但总酸、Vc、氨基态氮、还原糖含量与对照组榨菜相差较小,没有统计学意义;PA/RCPP组、PA/CPE组保存榨菜品质的能力较差,其他四种透明包装材料(PET/PE(大)、PET/PE(小)、BOPP/PE、BOPP/CPP)包装的榨菜在100天后其色泽和气味劣变得让人难以接受。因此,A透明包装材料是能很好保持榨菜品质的透明包装材料。

Abstract: Taking the new-producing pickled mustard tuber which does not mix with any condiment as raw materials, choosing 7 kinds of transparent plastic packing material and a non-transparent one as reference, we produce pickled mustard as ordinary production process and use modern method to analyse the quality of the pickle which are packed by the selected plastic packing material and stored under natural conditions. By performing the experiment, it is concluded that the A packaging group has best quality than other packaging groups except the control one in color, smell pickle sensory quality and total acid, amino nitrogen, reducing sugar, Vc etc chemistry; the pickled mustard tuber packed by PA/RCPP、PA/CPE have better quality; the other packed by PET/PE(big)、PET/PE(small)、BOPP/PE、BOPP/CPP have bad quality in colour and smell which are unacceptant.So A is a good transparent material to keep the quality of pickled mustard.

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