不同包装对薄皮核桃冷藏品质的影响  

Effects of Different Packaging on the Cold Storage Quality of Thin-Skin Walnuts

作　　者：秦南南 何庆 卞生珍[2] 张民浩 马新豫 李学文 沙巴艾提 QIN Nan-nan;HE Qing;BIAN Sheng-zhen;ZHANG Min-hao;MA Xin-yu;LI Xue-wen;Shabaaiti(College of Food and Pharmaceutical Sciences,Xinjiang Agricultural University,Urumqi 830052,China;The Food and Biotechnology Branch,Xinjiang Industry Technical College,Urumqi 830021,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]新疆轻工职业技术学院食品与生物技术分院,乌鲁木齐830021

出　　处：《新疆农业大学学报》2021年第3期196-203,共8页Journal of Xinjiang Agricultural University

基　　金：新疆维吾尔自治区高校科研计划重点课题(XJEDU2016I060)。

摘　　要：为探究包装方式对薄皮核桃冷藏品质的影响,以新疆阿克苏的"温185"薄皮核桃干制后为试材,分别采用真空、真空脱氧、充气(N_(2))和充气脱氧进行包装,无包装为对照组,将其贮藏于(5±1)℃下贮藏210 d,每35 d取样,测定感官品质、过氧化值、酸价、皂化价、脂肪酶(LA)、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、过氧化物酶(POD)活性和丙二醛(MDA)含量。结果表明:贮藏时间为70 d内,包装处理与对照组无明显差异,随着贮藏时间的延长,经包装处理的核桃感官品质显著高于对照组(P<0.05),且可以有效抑制过氧化值、酸价、皂化价和MDA含量上升,延缓LA和POD活性上升,提高SOD和CAT活性。其中,真空脱氧包装处理的核桃在贮藏期内的品质指标均优于其他包装方式。因此,短期贮藏可采用经济便利的自然放置,若贮藏时间为70 d以上,则可使用真空脱氧包装,能有效抑制核桃的氧化酸败,保持核桃的良好风味,以期为干制薄皮核桃的贮藏提供技术参考。To explore the impact of packaging methods on the cold storage quality of thin-skinned walnuts,the "Wen 185" thin-skinned walnuts from Aksu of Xinjiang were dried as the test material,and vacuum,vacuum deoxidation,aeration(N_(2)) and aeration deoxidation were used for packaging. No packaging was used as a control group to store it at(5±1) ℃ for 210 days,and samples were taken every 35 days to determine sensory quality,peroxide value,acid value,saponification value,lipase(LA),superoxide dismutase(SOD),catalase(CAT),peroxidase(POD)and malondialdehyde(MDA) content. The results showed that: when the storage time was less than 70 days,there was no significant difference between the packaging treatment and the control group. With the extension of storage time,the sensory quality of the packaging treatment was significantly higher than that of the control group(P<0.05),and it could effectively inhibit the increase of oxidation value,acid value,saponification value and MDA content delayed the increase of LA and POD activity,and improved the activity of SOD and CAT. Among them,the quality indicators of the walnuts processed by vacuum deoxidation packaging during the storage period were better than other packaging methods. Therefore,short-term storage can be economically and conveniently placed naturally. If the storage time was more than 70 days,vacuum deoxidation packaging was suggested to be used,because it could effectively inhibit the oxidative rancidity of walnuts,maintain the good flavor of walnuts and provide a technical reference for the storage of dried thin-skinned walnuts.

关 键 词：包装方式 薄皮核桃 氧化酸败 冷藏 品质 

分 类 号：TS206[轻工技术与工程—食品科学] TS255.3[轻工技术与工程—食品科学与工程]