不同包装材料对辐照乳饼保存期影响的研究  

Comparative Study on Milk Cake Preservation by Packed Two Different Materials after Irradiated

作　　者：李红霞[1] 肖蓉[1] 徐昆龙[1] 韩佃刚[1] 

机构地区：[1]云南农业大学动物科学技术学院,云南昆明650201

出　　处：《云南农业大学学报（自然科学版）》2009年第2期239-242,共4页Journal of Yunnan Agricultural University:Natural Science

基　　金：云南省科技厅自然基金课题(2004C0037M);云南省教育厅自然基金课题(A3002015)

摘　　要：新鲜乳饼分别采用高阻氧铝箔袋和耐高温3层透明复合袋(PVDC)包装,经60Coγ8 kGy剂量辐照后,研究在1个月常温贮藏周期中乳饼的感官性状、水分、pH值、酸价指标的变化,探讨不同包装材料对辐照乳饼保存期的影响。结果表明:在1个月常温贮藏周期中,高阻氧铝箔袋和耐高温3层透明复合袋对辐照乳饼保存期影响差异不显著,铝箔装的乳饼感官性状稍好于PVDC复合装的乳饼,但不易观察到内容物变化,且成本高,生产中宜采用耐高温3层透明复合袋(PVDC)包装。Milk cakes packed by aluminium foil bag and vacuum bag were irradiated at 8kGy by ^60Coγ . The purpose of this research was to investigate the change of sensory evaluation, water content, PH value, acid value within one-month retention period. The result showed that there was no significant difference between the milk cakes packed by aluminium foil bag and vacuum bag after irradiated within one-month retention period. Sensory evaluation of milk cakes packed by aluminium foil bag was slightly better than those by vacuum bags, but it was difficult to observe the inner change of milk cake content packed by was aluminium foil bag and the cost of aluminium foil bag was higher. Therefore, vacuum bag is recommended in the production.

关 键 词：乳饼 铝箔包装袋 耐高温3层透明复合袋 辐照 保存期 

分 类 号：TS206[轻工技术与工程—食品科学]