不同贮藏条件下夹心海苔的品质变化  

Quality changes of sandwich seaweed under different storage conditions

作　　者：杨维琴 钱亮亮 郭雷 YANG Wei-qin;QIAN Liang-liang;GUO Lei(School of Food Science and Technology,Jiangsu Ocean University,Co-innovation Center of Jiangsu Marine Bio-industry Technology,Lianyungang 222005,Jiangsu,China;Lianyungang Comprehensive Inspection and Testing Center for Quality and Technology,Lianyungang 222005,Jiangsu,China)

机构地区：[1]江苏海洋大学食品科学与工程学院,江苏省海洋生物产业技术协同创新中心,江苏连云港222005 [2]连云港市质量技术综合检验检测中心,江苏连云港222005

出　　处：《粮食与油脂》2023年第5期102-105,152,共5页Cereals & Oils

基　　金：江苏省高校自然科学基金项目(19KJB350007)。

摘　　要：以夹心海苔为研究对象,在不同包装方式和不同温度下贮藏,研究夹心海苔的品质变化规律。结果表明:夹心海苔的最佳贮藏条件为低温、充氮、密闭贮藏。水分含量、酸价和过氧化值随贮藏温度的升高而增加;低温贮藏能有效延缓夹心海苔的氧化酸败;采用充氮包装方式能够显著抑制微生物增长。Taking sandwich seaweed as the research object,the quality variation of sandwich seaweed was studied in different packing methods and stored at different temperatures.The results showed that the best storage conditions were low temperature,nitrogen filling and airtight storage.The moisture content,acid value and peroxide value increased with the increase of storage temperature.Low temperature storage could effectively delay the oxidation rancidity of sandwich seaweed.Nitrogen⁃filled packaging could sig⁃nificantly inhibi microbial growth.

关 键 词：夹心海苔 品质 贮藏 

分 类 号：TS201.2[轻工技术与工程—食品科学]