包装方式对鲜湿豆丝贮藏品质的影响  

Effect of Packaging Methods on Storage Quality of Fresh and Wet Bean Shreds

作　　者：曹杨 徐梦雪[1,2] 徐平 沈章妍 陈磊[1,2] CAO Yang;XU Meng-xue;XU Ping;SHEN Zhang-yan;CHEN Lei(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430048,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430048,China;Wuhan Laoqian Kee Food Co.,Ltd.,Wuhan 430072,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430048 [2]大宗粮油精深加工教育部重点实验室,武汉430048 [3]武汉老谦记食品有限公司,武汉430072

出　　处：《中国调味品》2025年第3期60-67,共8页China Condiment

基　　金：中央引导地方科技发展专项(2022BGE247);湖北省自然科学基金项目(2023AFB304);中国科协青年人才托举工程(YESS20230553)。

摘　　要：鲜湿豆丝中富含的营养物质使微生物生长繁殖。为降低微生物生长速率,抑制微生物生长,延长鲜湿豆丝的货架期,测定鲜湿豆丝的菌落总数、酸度、水分含量、水分分布、硬度和色泽在贮藏期间的变化,分析普通封口包装(CK)、真空包装(vacuum packaging,VP)、N_(2)(100%)包装、CO_(2)(100%)包装、CO_(2)与N_(2)混合气体(CO_(2)∶N_(2)为7∶3)包装5种包装方式对鲜湿豆丝在25℃和4℃下贮藏时贮藏品质的影响。结果表明,在25℃和4℃贮藏条件下,CO_(2)(100%)包装与CO_(2)∶N_(2)(7∶3)包装对微生物的生长有更好的抑制效果,同时表现出较低的酸度与硬度。但气调包装样品的部分水分会向鲜湿豆丝外部迁移,游离出豆丝体系外,散失至包装环境中,因此,气调包装的水分损失率比VP包装大。在25℃下,VP包装与CO_(2)∶N_(2)(7∶3)包装的鲜湿豆丝白度较大,在4℃下,CO_(2)(100%)包装与VP包装的样品白度较大。The nutrients are rich in fresh and wet bean shreds which promote the growth and reproduction of microorganisms.In order to reduce the growth rate of microorganisms,inhibit the growth of microorganisms and extend the shelf life of fresh and wet bean shreds,the changes of the total bacterial count,acidity,moisture content,moisture distribution,hardness and color of fresh and wet bean shreds during storage are determined,so as to analyze the effect of five packaging methods such as common sealed packaging(CK),vacuum packaging(VP),N_(2)(100%)packaging,CO_(2)(100%)packaging,CO_(2)and N_(2)mixed gas packaging(CO_(2)∶N_(2)is 7∶3)on the quality of fresh and wet bean shreds stored at 25℃and 4℃.The results show that under storage conditions of 25℃and 4℃,CO_(2)(100%)packaging and CO_(2)∶N_(2)(7∶3)packaging have better inhibitory effects on the growth of microorganisms,and exhibit lower acidity and hardness.However,some moisture in the samples of modified atmosphere packaging will migrate to the outside of fresh and wet bean shreds,free from the bean shred system,and dissipate into the packaging environment.Therefore,the moisture loss rate of modified atmosphere packaging is greater than that of VP packaging.At 25℃,the whiteness of fresh and wet bean shreds packaged in VP and CO_(2)∶N_(2)(7∶3)is higher,while at 4℃,the whiteness of samples packaged in CO_(2)(100%)and VP is higher.

关 键 词：气调包装 鲜湿豆丝 微观结构 贮藏品质 

分 类 号：TS206.1[轻工技术与工程—食品科学]