摘要
以竹荪子实体干品为试材,研究0℃自发气调（MAP）、控制气调（CA）（2%～3%O2、2%～3%CO2）、25℃MAP和MAP加湿（CK）4种贮藏环境的含水量、色泽和霉菌等变化规律。结果表明,竹荪贮藏225 d,其中0℃CA的含水量为8.49%、色度值为0.46、霉菌总数为3.5×10＾3cfu/g和细菌总数为370 cfu/g,分别比对照高68.69%、低20.69%、低32.73%和低30%;25℃MAP的含水量为4.34%、色度值为0.47、霉菌总数为4.2×10＾3 cfu/g和细菌总数为460 cfu/g,分别低于对照38.53%、18.97%、16.36%和16%。综合保鲜效果得0℃CA〉0℃MAP〉25℃MAP〉25℃MAP加湿处理,但是,考虑贮藏成本与效益,高端客户采用0℃CA保鲜技术最佳,普通商品经营者建议采用25℃MAP技术。
Dried-dictyophora were packaged under four different conditions： 0 ℃ MAP, 0 ℃ CA（2%～3% O2, 2%～3% CO2）, 25 ℃ MAP and 25 ℃ MAP with humidification environment. By compared moisture content, chromatic value and analysis of the bacterial phase, the optimum environmental condition of dictyophora during storage would be considered. At 225 d, on the storage condition of 0 ℃ CA, the water content was 8.49% which was higher 68.69% than CK, the chromatic value was 0.46 which was lower 20.69% than CK, molds count was 3.5×10^3 cfu/g which was lower 32.73% than CK, and bacterial count was 370 cfu/g which was lower 30% than CK. On the storage condition of 25 ℃ MAP, the water content was 4.34% which was higher 38.53% than CK, the chromatic value was 0.47 which was lower 18.97% than CK, molds count was 4.2×10^3 cfu/g which was lower 16.36% than CK, and bacterial count was 460 cfu/g which was lower 16% than CK. Preservation effect was 0 ℃ CA0 ℃ MAP25 ℃ MAP25 ℃ MAP with humidification environment. But in view of the storage costs and benefits, high-end customers were recommend 0 ℃ CA, while general merchandise managers recommend 25 ℃ MAP.
出处
《食品科技》
CAS
北大核心
2014年第11期39-42,共4页
Food Science and Technology
基金
天津市科技计划项目(13ZXCXGX82500
13ZXCJCX07800)
关键词
竹荪
保鲜
低温
气调
dictyophora
preservation
low temperature
controlled atmosphere
