换气周期对减压罐包装生鲜香菇品质的影响.pdfVIP

摇 摇 摇 包 装 工 程 第35卷摇 第1期 摇摇摇 28 PACKAGING ENGINEERING摇 摇 摇 摇 摇 2014年01月 换气周期对减压罐包装生鲜香菇品质的影响 刘星,付海姣,冯丽萍,张敏 (西南大学 食品科学学院,重庆400715) 摘要: 目的摇 研究在常温(20 益)、大气压力为55 kPa 的条件下,不同换气周期对生鲜香菇贮藏品质 的影响。 方法摇 对减压罐包装香菇分别进行每2 天换气处理和每天换气处理,测定其呼吸强度、失重 率、可溶性固形物含量、多酚氧化酶(PPO)活性、丙二醛(MDA)含量和感官指标等。 结果摇 每天换气 处理组能延迟异味的产生,显著降低香菇的呼吸强度并保持较高的可溶性固形物含量(P0.05);每2 天换气处理组能使香菇的整体感官品质维持在较高水平,显著抑制香菇的PPO 活性,延缓MDA含量 的增加(P0.05)。 结论摇 在贮藏后期,每2 天换气处理组的香菇其失重率显著低于每天换气处理组 (P0.05)。 关键词:香菇;减压罐包装;贮藏;换气周期 中图分类号:TB487;TS206摇 摇 摇 文献标识码:A摇 摇 摇 摇 文章编号:1001-3563(2014)01-0028-06 Effect of Interval Ventilation Time on the Quality of Fresh Shiitake Mushrooms during Vacuum Tank Packaging Storage LIUXing,FUHai-jiao,FENGLi-ping,ZHANGMin (College of Food Science,Southwest University,Chongqing400715,China) ABSTRACT:Objective摇 Toinvestigatetheeffectof intervalventilationtimeonthequalityoffreshshiitakemushroomsunder 55 kPa hypobaric pressure condition at20 益. Methods摇 The shiitakemushroomspackaged invacuumtankweretreatedwith ventilating once every two days and daily ventilation,respectively. Respiratory intensity,weight loss rate,soluble solids con鄄 tent,polyphenol oxidase (PPO) activities,malonydialdehyde (MDA) content and sensory index were determined every two days. Results摇 The results showed that daily ventilation treatment could inhibit the appearance of off-odor,significantly re鄄 ducethe respiration intensity and maintain higher soluble solids content of shiitake mushrooms during vacuum tank packaging storage (P0.05). Whiletheventilatingonceeverytwodayslet shiitakemushroomsmaintainhigheroverall sensory qualities, signi