摘要
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(BOPP/PET/PE)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。结果表明:采用A透明材料(PET/PA/RCPP)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材料包装榨菜的色泽、气味等感官品质稍差,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4种透明包装材料(PET/PE(大)、PET/PE(小)、BOPP/PE、BOPP/CPP包装的榨菜在100d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。通过对包装材料的基本性能测试得出,透明材料的厚度越大、透氧率越小,越有利于榨菜保持良好的品质;其透光率对榨菜品质的影响不太明显。
Taking newly-produced pickled mustard tubers without any condiments as raw materials, 7 kinds of transparent plastic packing materials and a non-transparent BOPP/PET/PE packing material as the reference were selected for the storage of pickled mustard tubers. The effect of packaging material on the quality of pickled mustard tubers was explored. Results indicated that the pickled mustard tubers in transparent package A （PET/PA/RCPP） had the best quality parameters such as color, smell, total acids, amino nitrogen, reducing sugar and vitamin C content when compared with other package groups. Therefore, transparent package A is suitable for the quality maintenance of pickled mustard tubers. Through evaluating basic characteristics of transparent package materials, these materials revealed larger thickness and less oxygen-transmitting rate so that they are better for the quality maintenance of pickled mustard tubers.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第4期288-292,共5页
Food Science
关键词
榨菜
透明包装材料
基本性能
榨菜品质
pickled mustard tuber
transparent plastic packing material
basic character
quality of pickled mustard tubers
作者简介
赵兴娥（1986-），女，硕士研究生，研究方向为食品安全与质量控制。E—mail：chongshanling1986@163．com
通信作者：阚建全（1965-），男，教授，博士，研究方向为食品化学与营养学、食品生物技术、食品质量与安全。E-mail：ganjq1965@163．com
