基于电子鼻分析包装材料对即食水竹笋冷藏品质的影响  

Effects of Different Packing Materials on the Cold Storage Quality of Ready-to-eat Phyllostachys heteroclada Bamboo Shoots Based on Electronic Nose Analysis

作　　者：汤涤洛 聂沫宇 涂修亮 王少华[2] 丁坤明 何建军[2] 陈学玲[2] TANG Diluo;NIE Moyu;TU Xiuliang;WANG Shaohua;DING Kunming;HE Jianjun;CHEN Xueling(Xianning Academy of Agricultural Sciences,Xianning 437100,Hubei,China;Institute of Agricultural Product Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,Hubei,China)

机构地区：[1]咸宁市农业科学院,湖北咸宁437100 [2]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064

出　　处：《食品研究与开发》2023年第14期80-85,118,共7页Food Research and Development

基　　金：湖北省农业科技创新项目(2021-620-000-001-025);咸宁市研究与开发重点项目(2020NYYF07)。

摘　　要：为提高真空冷冻干燥即食水竹笋的品质,采用真空包装袋、高温蒸煮袋、复合铝箔袋对即食水竹笋进行包装,4℃贮藏30 d,研究其水分含量、水分活度、脂肪含量、过氧化值4个指标的变化,并结合电子鼻分析挥发性物质的变化规律。结果表明:随着贮藏期的延长,3种包装的即食水竹笋的水分含量、水分活度、过氧化值逐渐升高,脂肪含量逐渐下降;电子鼻检测结果显示,氮氧化合物、萜烯类、含硫化物和芳香族化合物是即食水竹笋主要的挥发性成分,其释放量随着贮藏期的延长逐渐提高。贮藏30 d,与真空包装袋、高温蒸煮袋相比,复合铝箔袋包装即食水竹笋的水分含量最低,为2.8 g/100 g,水分活度增加最小,为0.04,脂肪损失最少,为2.6%,过氧化值增加最少,为5.2 g/100 g,挥发性物质变化最小。经综合评定,在4℃条件下,复合铝箔袋包装能够更好地保持即食水竹笋产品的品质。To improve the quality of ready-to-eat Phyllostachys heteroclada bamboo shoots processed using freeze-drying,vacuum packaging bags,high-temperature cooking bags,and composite aluminum foil bags were used to package P.heteroclada bamboo shoots.The changes in water content,water activity,fat content,and peroxide values were studied,and the changes in volatile compounds of ready-to-eat P.heteroclada bamboo shoots were analyzed using an electronic nose after storage at 4 ℃ for 30 d.The results indicated that the water content,water activity,and peroxide values increased,while the fat content decreased during storage.The results using the electronic nose showed that nitrogen oxides,terpenes,sulfides,and aromatic compounds were the main volatile components of ready-to-eat P.heteroclada bamboo shoots,and their release increased with the increase in storage time.After being stored for 30 d,the water content of P.heteroclada bamboo shoots packaged in a composite aluminum foil bag (2.8 g/100 g),the increase in water activity (0.04),fat loss (2.6%),increase in peroxide levels (5.2 g/100 g),and change of volatile components were lower compared with a vacuum packaging bag and a high-temperature cooking bag.After a comprehensive evaluation,the composite aluminum foil bag packaging maintains a better nutritional quality of ready-to-eat P.heteroclada bamboo shoots at 4 ℃ than the other tested packing materials.

关 键 词：水竹笋 冻干 包装材料 贮藏品质 电子鼻 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS206.4[轻工技术与工程—食品科学与工程]