基于电子鼻的不同保鲜处理鲜湿碱面贮藏品质变化分析  

Analysis on Storage Quality of Fresh Wet Alkaline Noodles in Different Preservation Methods Based on Electronic Nose

作　　者：马小海 徐欢欢 周代发 MA Xiao-hai;XU Huan-huan;ZHOU Dai-fa(Chen Ke Ming Food Manufacturing Co.,Ltd.,Changsha 410000,PRC)

机构地区：[1]陈克明食品股份有限公司,湖南长沙410000

出　　处：《湖南农业科学》2022年第7期76-79,共4页Hunan Agricultural Sciences

基　　金：长沙市雨花区科技计划项目(YHKJ-2018-ZDG-04)。

摘　　要：以鲜湿碱面为原料,利用电子鼻系统无损检测比较了普通包装、气调包装、等离子杀菌处理-气调包装、气调包装-等离子杀菌处理4种不同保鲜处理的鲜湿碱面在28和37℃贮藏期间挥发性风味物质的变化,并以菌落总数和感官评价结果对电子鼻分析的准确性加以验证。结果表明:等离子杀菌处理可降低鲜湿碱面的原始带菌量,再与气调包装结合,可推迟鲜湿碱面出现异味的时间,延长产品货架期;电子鼻分析能够明显区分不同贮藏温度下各处理组鲜湿碱面的挥发性风味物质的变化差异,其变化规律与感官评价和菌落总数结果相吻合,说明采用电子鼻分析来评价鲜湿碱面品质的变化是可行的;结合Loadings分析结果和感官评价结果可知,鲜湿碱面在贮藏过程中出现的主要异味物质为硫化物、有机硫化物、甲基类和乙醇等。Fresh wet alkaline noodles were used as raw material to study the changes of volatile flavor substances under four different preservation treatments (ordinary packaging;modified atmosphere packaging;low temperature plasma sterilization treatment-modified atmosphere packaging;modified atmosphere packaging-low temperature plasma sterilization treatment) during storage at 28℃ and 37℃by non-destructive testing of electronic nose system,and the aerobic bacterial count and sensory evaluation were used to verify the electronic nose system.The results showed that the low temperature plasma sterilization treatment could reduce the original amount of aerobic bacterial count in fresh wet alkaline noodles;when combined with modified atmosphere packaging,it could delay the occurrence of peculiar smell and prolong shelf life of fresh wet alkaline noodles.Electronic nose analysis could obviously distinguish the variation of volatile flavor substances in fresh wet alkaline noodles of four groups at different storage temperatures,and the variation trend was consistent with the sensory evaluation and aerobic bacterial count,indicating that electronic nose analysis was feasible to evaluate the quality changes of fresh wet alkaline noodles.Combined with Loadings analysis and sensory evaluation results,it could be seen that the main volatile flavor substances during the storage of fresh wet alkaline noodles were sulfides,organic sulfides,methyls and ethanol.

关 键 词：鲜湿碱面 贮藏保鲜 品质变化 电子鼻 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]