不同材料包装袋对泡椒鲜切马铃薯片储藏品质的影响  

Effects of Different Materials Packaging Bags on Storage Qualities of Fresh-Cut Potato Chips with Pickled Pepper

作　　者：王梅 刘永翔[1] 吕都 王兰 王思达 董楠[1] 刘嘉[1] WANG Mei;LIU Yong-xiang;Lü Du;WANG Lan;WANG Si-da;DONG Nan;LIU Jia(Biotechnology Institute,Guizhou Academy of Agricultural Science,Guiyang 550006,China;Guizhou Sports Vocational School,Guiyang 551400,China;Ecological Protection Station of Huaxi Gaopo Miao Nationality Township,Guiyang 550034,China)

机构地区：[1]贵州省农业科学院生物技术研究所,贵州贵阳550006 [2]贵州省体育运动学校,贵州贵阳551400 [3]贵阳市花溪区高坡苗族乡生态保护站,贵州贵阳550034

出　　处：《保鲜与加工》2021年第11期1-8,共8页Storage and Process

基　　金：黔农科院青年基金[2018]98号;国家自然科学基金项目(31760463,32060545)。

摘　　要：以马铃薯为原料,制作泡椒鲜切马铃薯片,分别用全透明的聚酰胺/流延聚丙烯(PA/CPP)、半透明的聚对苯二甲酸乙二醇酯/镀铝箔/聚乙烯(PET/镀铝箔/PE)和不透明的聚对苯二甲酸乙二醇酯/铝箔/聚乙烯(PET/铝箔/PE)耐高温蒸煮袋抽真空包装,于37℃、相对湿度75%、光照条件下储藏42 d,考察不同材料包装袋对泡椒鲜切马铃薯片色泽、质地、菌落总数及感官品质的影响,筛选适合泡椒鲜切马铃薯片的包装材料。结果表明:包装袋透光率对泡椒鲜切马铃薯片储藏品质有显著影响,氧气透过量和水蒸气透过量较低的不透明耐高温PET/铝箔/PE袋能有效抑制泡椒鲜切马铃薯片的褐变,减缓L*值的降低,保持硬度、弹性和咀嚼性水平,抑制微生物的生长,泡椒鲜切马铃薯片储藏42 d后,其品质完好,口感佳,与其他两种包装袋相比,显著延长了产品货架期。In the present study,the fresh-cut potato chips with pickled pepper were prepared using potatoes as raw materials,and were vacuum-packaged by fully transparent polyamides/cast polypropylene(PA/CPP),translucent polyethylene terephalate/coated with aluminum foil/polyethylene(PET/coated with aluminum foil/PE)and opaque polyethylene terephalate/aluminum foil/polyethylene(PET/aluminum foil/PE).Subsequently,the effects of different packing bags on color,texture,total colonies and sensory qualities of fresh-cut potato chips with pickled pepper were investigated after 42 d storage at 37℃ with relative humidity(RH)of 75% in daylight,aiming to screen suitable packaging materials for the fresh-cut potato chips.Results showed that light transmittance of packaging bags presented significant effects on the storage qualities of fresh-cut potato chips with pickled pepper.The opaque PET/aluminum foil/PE bag showed low oxygen and water vapor permeability,and could effectively inhibit the browning of fresh-cut potato chips with pickled pepper,slow down the reduction of L*values,maintain hardness,springiness and chewiness levels,inhibit the growth of microorganisms.The products had good qualities and tastes after 42 d storage.Finally,the opaque packaging bags can significantly extend the shelf-life compared with fully transparent and translucent packaging bags.

关 键 词：泡椒鲜切马铃薯片 包装透光性 储藏品质 褐变 

分 类 号：TS206.4[轻工技术与工程—食品科学]