气调包装技术在鲜切肉苁蓉保鲜中的应用  

Application of modified atmosphere packaging technology on fresh-cut Cistanche deserticolam preservation

作　　者：路帆 李宏业 殷贝贝 刘清竹 梁佳睿 过利敏[3,4] 杨帆 吴斌 LU Fan;LI Hongye;YIN Beibei;LIU Qingzhu;LIANG Jiarui;GUO Limin;YANG Fan;WU Bin(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Department of Food Chemistry,Shihezi Engineering Vocational Technical College,Shihezi 832000,China;Institute of Agro-Products Storage and Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Xinjiang Key Laboratory of agricultural products processing and preservation,Urumqi 830091,China;Xinjiang Songchun Medicine Ecological Agriculture Co.Ltd.,Turpan 838000,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]石河子工程职业技术学院食品化学系,新疆石河子832000 [3]新疆农业科学院农产品贮藏加工研究所,新疆乌鲁木齐830091 [4]新疆农产品加工与保鲜重点实验室,新疆乌鲁木齐830091 [5]新疆颂春维药生态农业有限公司,新疆吐鲁番838000

出　　处：《食品与发酵工业》2023年第6期170-178,共9页Food and Fermentation Industries

基　　金：自治区区域协同创新专项(2020E01048)。

摘　　要：针对鲜切肉苁蓉易出现褐变和品质劣变的问题,该研究以新疆荒漠肉苁蓉为研究试材,在(4±0.5)℃条件下,采用气调包装(4%O_(2)+2%CO_(2)+94%N_(2)、4%O_(2)+4%CO_(2)+92%N_(2)、4%O_(2)+6%CO_(2)+90%N_(2))进行处理,采用L*值、ΔE、褐变度、硬度、水分含量、呼吸强度、维生素C含量、总酚含量和菌落总数等指标评价气调包装对鲜切肉苁蓉褐变及品质的影响。结果表明,气调包装处理能有效抑制鲜切肉苁蓉在贮藏过程中褐变和品质劣变,且以4%O_(2)+6%CO_(2)+90%N_(2)气调包装保鲜效果最佳。该处理能有效抑制贮藏期间鲜切肉苁蓉多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase,POD)活性(P<0.05)、延缓其褐变过程。此外,该条件可显著抑制鲜切肉苁蓉呼吸强度,延缓水分、维生素C及总酚含量的下降(P<0.05),并有效抑制了失重率和菌落总数的上升,较好地维持了鲜切肉苁蓉的感官品质,贮藏期延长至8 d。该研究说明,在低温条件下,4%O_(2)+6%CO_(2)+90%N_(2)处理能有效保持鲜切肉苁蓉贮藏品质,该实验结果可为鲜切肉苁蓉采后贮运技术的研究提供理论依据。For the problems of browning and quality deterioration of fresh cut Cistanche deserticola,in this research,Cistanche deserticola of Xinjiang was used as experimental material and treated with modified atmosphere packaging(4%O_(2)+2%CO_(2)+94%N_(2),4%O_(2)+4%CO_(2)+92%N_(2),and 4%O_(2)+6%CO_(2)+90%N_(2))at(4±0.5)℃.The parameters,including the L*value,ΔE,browning degree,hardness,moisture content,respiratory intensity,vitamin C content,total phenol content,and total bacterial count were used to evaluate the effects of modified atmosphere packaging on browning and storage quality of fresh-cut Cistanche deserticola.Results showed that all the modified atmosphere packaging could effectively inhibit browning and quality deterioration of Cistanche deserticola during storage.The optimal modified atmosphere packaging was the 4%O_(2)+6%CO_(2)+90%N_(2),which could effectively inhibit the activities of polyphenol oxidase(PPO)and peroxidase(POD)and delay the browning of Cistanche deserticola during storage(P<0.05).In addition,the respiratory intensity was inhibited and the decreases in water content,vitamin C,as well as total phenol contents,were significantly delayed(P<0.05).Furthermore,the weightlessness rate and total bacterial count were effectively inhibited by 4%O_(2)+6%CO_(2)+90%N_(2)modified atmosphere packaging,the storage period was extended to 8 days using this method.In conclusion,these results demonstrated that the storage quality of fresh-cut Cistanche deserticola could be effectively maintained by the treatment of 4%O_(2)+6%CO_(2)+90%N_(2)under low-temperature conditions.This study could provide a theoretical basis for the study of postharvest storage and transportation technology of fresh-cut Cistanche deserticola.

关 键 词：气调包装 鲜切 肉苁蓉 品质 褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]