冻藏时间对速冻水饺品质影响的试验研究  

EFFECT OF FROZEN PERIOD ON THE CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY OF FROZEN DUMPLING

作　　者：陈庆华 王欣[2] 

机构地区：[1]上海市金山食品工业学校,上海201500 [2]上海理工大学食品质量与安全研究所,上海200093

出　　处：《食品研究与开发》2008年第12期114-117,共4页Food Research and Development

基　　金：上海市教委重点学科建设项目(T0503);上海市重大科技攻关项目(05DZ19102-02);上海教委发展基金

摘　　要：主要考查冷冻保藏时间对于速冻水饺的理化性质、微生物指标及感官性状的影响。结果表明,随保藏时间延长,饺皮的水分含量呈线性规律下降,从最初的(37.25±0.44)%降至试验末期的(32.5±0.92)%。而对于样品的酸价,随保藏时间延长,酸价升高,从初始的(2.01±0.01)mgKOH/g升至试验末期的(2.38±0.02)mgKOH/g。菌落总数及嗜冷菌菌落总数结果相似,都随保藏时间延长而增加,菌落总数从(1.27±0.09)×105cfu/g升至(3.26±0.08)×105cfu/g,而嗜冷菌菌落总数从(2.44±0.06)×105cfu/g升至(3.73±0.15)×105cfu/g。结合对水饺饺皮和饺馅的感官评价表明,速冻水饺的食用品质随保藏时间呈下降趋势,相对来讲,保藏时间越短,样品的食用品质越好。The study was designed to investigate the effect of storage period on the chemical, microbiological and sensory profile of frozen dumpling. The result indicated that water content decreases with increasing duration of frozen storage; with the fresh samples （frozen） having the highest water content （37.25± 0.44）% while the least （32.5±0.92）% was recorded for dumpling samples that were frozen for 45 days, the acid value （AV） of the sam ples increased during the storage period, with the least AV （2.01± 0.01 ）mg KOH/g was recorded for the fresh frozen samples and the highest value was recorded for those stored for 45 days. Similar results were obtained for the total coliform count and the psychrophilic bacteria coliform count where the least coliform count （1.27 ± 0.09） ×10^5 cfu/g and （2.44 ± 0.06）×10^5 cfu/g, respectively） was recorded for the fresh frozen samples and the highest coliform count（3.26 ± 0.08 ）× 10^5 cfu/g and （3.73 ± 0.15 ）× 10^5 cfu/g, respectively, which increases with duration of storage. Sensory evaluation of the samples also confirmed the deterioration increase with the storage period increased. In order to retain a higher quality, the dumpling should be frozen stored for a shorter period.

关 键 词：速冻水饺 保藏时间 理化性质 微生物指标 感官性状 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]