陈晓玲,管维良,侯东园,蔡路昀,张进杰.不同包装方式对苹果-蟠桃纸的感官品质和理化特性的影响[J].食品安全质量检测学报,2022,13(9):2956-2963
不同包装方式对苹果-蟠桃纸的感官品质和理化特性的影响
Effects of different packaging methods on the sensory qualities and physical and chemical properties of apple-flat peach leather
投稿时间:2022-01-16  修订日期:2022-04-21
DOI:
中文关键词:  水果纸  包装方式  真空包装  感官评价  抗氧化活性
英文关键词:fruit leather  packaging methods  vacuum packaging  sensory evaluation  antioxidant activity
基金项目:国家重点研发计划项目(2020YFF0414425)、余姚市科技计划项目(2020NS01)
作者单位
陈晓玲 浙江大学宁波研究院, 生物系统工程与食品科学学院;浙大宁波理工学院材料科学与工程学院;宁波大学食品与药学学院 
管维良 浙江大学宁波研究院, 生物系统工程与食品科学学院;浙大宁波理工学院材料科学与工程学院 
侯东园 浙江大学宁波研究院, 生物系统工程与食品科学学院;浙大宁波理工学院材料科学与工程学院 
蔡路昀 浙江大学宁波研究院, 生物系统工程与食品科学学院;浙大宁波理工学院材料科学与工程学院 
张进杰 宁波大学食品与药学学院 
AuthorInstitution
CHEN Xiao-Ling Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University;School of Materials Science and Engineering, Ningbo Tech University;College of Food and Pharmaceutical Sciences, Ningbo University 
GUAN Wei-Liang Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University;School of Materials Science and Engineering, Ningbo Tech University 
HOU Dong-Yuan Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University;School of Materials Science and Engineering, Ningbo Tech University 
CAI Lu-Yun Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University;School of Materials Science and Engineering, Ningbo Tech University 
ZHANG Jin-Jie College of Food and Pharmaceutical Sciences, Ningbo University 
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中文摘要:
      目的 比较聚乙烯(polyethylene, PE)普通包装、铝箔密封袋包装、真空袋真空包装3种包装方式对苹果-蟠桃纸在37 ℃温度贮藏42 d期间的感官品质和理化特性的影响。方法 对苹果-蟠桃纸分别进行PE普通包装、铝箔密封袋包装、真空袋真空包装3种方式的处理, 在37 ℃温度下进行货架期加速实验, 对苹果-蟠桃纸在42 d贮藏期内的感官评定、菌落总数、色泽、褐变度、维生素C、总酚含量和抗氧化活性进行分析。结果 随着贮藏时间延长, PE普通包装保存的苹果-蟠桃纸褐变严重(42 d时, 褐变度为10.39), 营养价值损失严重(42 d时, 维生素C含量为2.19 mg/100 g), 而真空包装保存的苹果-蟠桃纸表面色泽、营养成分、抗氧化活性较好。此外, 所有样品中的总酚含量在贮藏过程中逐渐下降, 真空包装保留了更高的总酚含量(42 d时, 总酚含量为3.62 mg GAE/g dw)。结论 真空包装比PE普通包装和铝箔密封袋包装能更好地保持苹果-蟠桃纸质量; 在贮藏过程中, 所有包装方式的苹果-蟠桃纸的微生物生长繁殖都在安全期限以内(<2 lg CFU/g), 这表明苹果-蟠桃纸是安全可食用的。
英文摘要:
      Objective To compare the effects of 3 kinds of packaging methods: Polyethylene (PE) ordinary packaging, aluminum foil sealing bag packaging, and vacuum bag vacuum packaging on the sensory qualities and physical and chemical properties of apple-peach flat leather stored at 37 ℃ for 42 days. Methods The apple-peach flat leather was processed in 3 kinds of ways: PE ordinary packaging, aluminum foil sealed bag packaging, and vacuum packaging, and accelerated shelf life experiments were carried out at 37 ℃. Sensory evaluation, total number of colonies, color, degree of browning, vitamin C, total phenolic content and antioxidant activity during the storage period of 42 days were analyzed. Results With the prolongation of storage time, the apple-peach flat leather preserved in PE ordinary packaging had severe browning (the browning degree was 10.39 at 42 d), and the nutritional value was seriously lost (the content of vitamin C was 2.19 mg/100 g, at 42 d). The surface color, nutrients and antioxidant activity of apple-peach flat leather preserved in vacuum packaging were better preserved. In addition, the total phenolic content in all samples decreased gradually during storage, and the vacuum packing retained a higher total phenolic content (3.62 mg GAE/g dw at 42 d). Conclusion The vacuum packaging can better maintain the quality of apple-peach flat leather than PE ordinary packaging and aluminum foil sealed bag packaging; during storage, the microbial growth and reproduction of apple-peach flat leather in all packaging methods is within the safe period (<2 lg CFU/g), which indicates that apple-peach flat leather is safe to eat.
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