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| 食品添加剂对透明包装榨菜品质控制的影响 | |
| 引用本文： | 丁涌波,赵兴娥,陈光静,谭燕文,罗东升,阚建全. 食品添加剂对透明包装榨菜品质控制的影响[J]. 食品科学, 2014, 35(18): 201-208. DOI: 10.7506/spkx1002-6630-201418039 |
| 作者姓名： | 丁涌波 赵兴娥 陈光静 谭燕文 罗东升 阚建全 |
| 作者单位： | 1.西南大学食品科学学院，重庆 400715；2.重庆市农产品加工及贮藏重点实验室，重庆 400715；3.农业部农产品贮藏保鲜质量安全风险评估实验室（重庆），重庆 400715 |
| 基金项目： | 国家重大星火计划项目(2011GA811001) |
| 摘 要： | 以透明包装榨菜为研究对象，加入食品添加剂异VC钠、EDTA-2Na、焦亚硫酸钠、无水CaCl2等，以色泽、脆度、褐变度为指标，通过单因素和Box-Behnken响应面试验，探讨控制透明包装榨菜贮藏过程中品质劣变的技术。结果表明：异VC钠和EDTA-2Na对透明包装榨菜的色泽和褐变度控制效果好，而对脆度保持效果差；焦亚硫酸钠对透明包装榨菜的防褐变效果和保脆效果都不明显；CaCl2对透明包装榨菜的脆度保持效果较好，但护色效果差；最终确定了透明包装榨菜品质控制的最优食品添加剂配方为9.14 mg/kg异VC钠、240.88 mg/kg EDTA-2Na、946.63 mg/kg无水CaCl2。在此条件下，常温贮藏10 个月内，透明包装榨菜的品质与对照组非透明包装榨菜品质相当。 |
| 关 键 词： | 榨菜 透明包装 食品添加剂 品质控制 |
Effect of Food Additives on Quality Control of Pickled Mustard Tubers Packaged with Transparent Material during Storage |
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| DING Yong-bo,ZHAO Xing-e,CHEN Guang-jing,TAN Yan-wen,LUO Dong-sheng,KAN Jian-quan. Effect of Food Additives on Quality Control of Pickled Mustard Tubers Packaged with Transparent Material during Storage[J]. Food Science, 2014, 35(18): 201-208. DOI: 10.7506/spkx1002-6630-201418039 | |
| Authors: | DING Yong-bo ZHAO Xing-e CHEN Guang-jing TAN Yan-wen LUO Dong-sheng KAN Jian-quan |
| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400715, China;2. Chongqing Key Laboratory of Produce Processing and Storage, Chongqing 400715, China;3. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservationg (Chongqing),Ministry of Agriculture, Chongqing 400715, China |
| Abstract: | The inhibitory effect of the food additives sodium erythorbate, EDTA-2Na, sodium pyrosulfite, and anhydrous CaCl2 simultaneously added to pickled mustard tubers packaged with transparent material on quality deterioration during storage was investigated by examining changes in color, brittleness, and browning degree. The food additives each at three addition levels were individually investigated and further optimized by response surface methodology for simultaneous addition. The results showed that both sodium erythorbate and EDTA-2Na were effective in protecting the color of pickled mustard tubers and inhibiting the browning but resulted in poor brittleness maintenance, sodium pyrosulfite had no significant effect on browning inhibition and brittleness maintenance, and CaCl2 could effectively maintain the brittleness of pickled mustard tubers but was less effective for color protection. Finally, the optimal amounts of sodium erythorbate, EDTA-2Na, and CaCl2 added for better quality control were determined as 9.14, 240.88, and 946.63 mg/kg, respectively. Under these conditions, after storage at room temperature for 10 months, the quality of pickled mustard tubers packaged with transparent material was similar to that of the control samples without transparent packaging. |
| Keywords: | pickled mustard tuber transparent packing food additives quality control |
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