不同包装方式对通江段木鲜银耳低温贮藏品质的影响  

Effect of different packings on the storage quality of Tongjiang cut-log tremella at the low temperature

作　　者：李少华[1] 许青莲[1] 邢亚阁[1] 黎星辰[1] 顾世 刘浏[1] 肖奎 马力[1] 

机构地区：[1]西华大学食品与生物工程学院食品生物技术重点实验室,成都610039 [2]通江古林银耳有限公司,通江636700

出　　处：《食品科技》2016年第10期33-37,共5页Food Science and Technology

基　　金：四川省教育厅高校科研创新团队建设计划项目(15TD0017);四川省科技厅支撑项目(2016FZ0019)

摘　　要：以新鲜银耳为原料,研究不同包装方式对其保鲜效果及贮藏品质的影响。采用PE膜打孔包装、PE膜不打孔包装和无包装方式贮藏于1℃和4℃条件下,定期测定贮藏期间的品质变化。结果表明,1℃贮藏期间,打孔、不打孔和无包装的鲜银耳的可溶性蛋白含量变化分别为40.86%、43.01%和45.16%;鲜银耳可溶性蛋白含量变化和白度变化率低于4℃贮藏条件。贮藏25 d时,1℃贮藏的PE膜打孔包装鲜银耳品质最佳,失重率23.76%、亨特白度43.45°、可溶性蛋白质含量0.55 mg/g、总糖含量3.39%、微生物的抑制情况显著好于其他处理。Effects of different packaging on the preservation and storage quality of fresh tremella as materials was investigated. Fresh tremella was packaged with PE film perforated film, PE film and no packaging, respectively, and then stored in 1 ℃ and 4 ℃. The quality indexes of tremella was examined regularly during the storage time. The obtained results indicated that the soluble protein content variation rate of fresh tremella treated with PE film perforated film, PE film and no packaging at 1 ℃ were 40.86%, 43.01% and 45.16%, respectively. The change rates of the soluble protein content and whiteness rate of fresh tremella stored in 1 ℃ were lower significantly than that of tremella stored at 4 ℃. Meanwhile the best quality of fresh tremella was observed in the samples treated with the PE perforated film at 1 ℃ for 25 days. The rate of loss weight, Hunter white degree, the soluble protein content and total sugar content were 23.76%, 43.45 °, 0.55 mg/g, 3.39%, respectively. Moreover the inhibition of microorganism was significantly better than that of other treatments.

关 键 词：段木银耳 PE膜包装 贮藏品质 低温 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]