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1.
《Food microbiology》1994,11(5):357-368
The effects of modified atmosphere packaging involving oxygen absorbents, storage temperature and packaging film barrier characteristics on the growth of and aflatoxin production by Aspergillus parasiticus in packaged peanuts was investigated. Mold growth was barely visible in air-packaged peanuts using a high gas barrier film (ASI) while extensive mold growth was observed in peanuts packaged under similar gaseous conditions using a low barrier film (ASIII). Incorporation of an oxygen absorbent (Ageless type S) inhibited mold growth in peanuts packaged in film ASI, while mold growth occurred in peanuts packaged with an absorbent/carbon dioxide generator (Ageless type G) in film ASI and in all absorbent-packaged peanuts in film ASIII. Aflatoxin B1 production was detected at levels greater than the regulatory limit of 20 ng g-1 in air-packaged peanuts using film ASI at 20°C and 25°C with the maximum level of aflatoxin (52·95 ng g-1) being detected in air-packaged peanuts using film ASIII. However, aflatoxin production in all absorbent-packaged peanut samples was less than the regulatory level of 20 ng g-1 irrespective of the barrier characteristics of the packaging film. Discoloration was more intensive in air-packaged peanuts in film ASIII especially at 25°C and 30°C than those packaged under similar or modified gaseous conditions using film ASI. This study has shown that oxygen absorbent technology is a simple and effective means of controlling the growth of and aflatoxin production by A. parasiticus. However, the effectiveness of these absorbents is dependent on the gas barrier properties of the packaging film surrounding the product.  相似文献   

2.
Sections of venison loins (LD) weighing approximately 300 g from 12 red deer (Cervus elaphus) were packaged using four packaging methods: (a) vacuum packaging, (b) CO2 flushed using a nylon containment film (CO2-Nylon), (c) CO2 flushed using an ultra-high barrier containment film (CO2-UHB), and (d) CO2 flushed using an aluminium foil laminate containment film (CO2-Foil) and stored for 1, 6, 12 and 18 weeks at 0°C. Meat pH values were lower in all CO2 flushed meat packages (P<0·05) than in vacuum packaged meat. Lactic acid bacteria and total anaerobic counts increased over storage time in all packages regardless of treatment up to values of log10 7·8 and 7·6 g−1, respectively. Tenderness tended to increase as meat was stored for up to 18 weeks. Colour scores taken during simulated retail display indicated that colour deteriorated more rapidly when meat was stored for 12 and 18 weeks than for 1 and 6 weeks. Vacuum packaging and gas flushing (CO2-Foil) resulted in higher initial colour scores than venison packaged in the CO2-Nylon or CO2-UHB materials. Venison stored for 18 weeks also exhibited a higher proportion of packages containing off odours, lower flavour desirability and flavour intensity scores as well as higher off flavour scores than meat stored for shorter times. The implications of these effects are discussed. Although there were few significant differences in microbial growth and sensory characteristics due to packaging method or containment film, vacuum packaging appeared to be the most economic and produced meat of better colour stability.  相似文献   

3.
The storage life of chilled pork packaged under carbon dioxide   总被引:2,自引:0,他引:2  
Gill CO  Harrison JC 《Meat science》1989,26(4):313-324
Pork cuts of longissimus dorsi muscle with overlaying fat and skin were packed under vacuum in film of low oxygen transmission rate, or under CO2 in gas impermeable aluminium foil laminate. Cuts were stored at +3 or −1·5°C. Vacuum packaged cuts were grossly spoiled by Brochothrix thermosphacta after 2 weeks' storage at 3°C and after 5 weeks at −1·5°C. Cuts packaged under CO2 were grossly spoiled by B. thermosphacta after 5·5 weeks' storage at 3°C. Growth of B. thermosphacta was suppressed when CO2 packaged cuts were stored at −1·5°C. At that temperature, slow growth of enterobacteria was detected after a lag of about 18 weeks. The enterobacteria caused gross spoilage of an increasing proportion of cuts between 18 and 26 weeks. Muscle tissue with pale, soft, exudative (PSE) characteristics tended to lose colour after long storage periods, apparently because of loss of myogglobin with exudate. Until spoilage, the eating qualities of pork appeared little affected by prolonged storage.  相似文献   

4.
Quality aspects of sliced dry-cured beef “Cecina de León” preserved in vacuum and gas mixtures (20%/80% CO2/N2 and 80%/20% CO2/N2) were studied. The evolution of microbiological, physicochemical and sensory parameters were analysed during storage (210 days) at 6 °C. Although microbial counts at 60 days of the gas-packaged samples were lower than the vacuum-packed ones, they were never higher than the spoilage limit (7 log ufc/g). A slight increase (p < 0.05) in pH was observed throughout storage of “Cecina de León” packaged under vacuum and in gas mixtures. However, a decrease (p < 0.05) in aw was observed during storage of “Cecina de León” packaged under vacuum but aw did not vary (p > 0.05) during storage in the gas-packaged samples. No changes were observed (p > 0.05) in lightness (L*), redness (a*) and yellowness (b*) in vacuum and gas packaged samples during storage. However, sensorially evaluated colour showed lower values in gas packaged samples during 30 days storage. This difference was decisive in establishing the shelf-life of “Cecina de León” slices preserved in gas mixtures (20%/80% CO2/N2 and 80%/20% CO2/N2). Therefore, from a microbiological point of view, gas mixtures are more effective in extending the shelf-life of “Cecina de León” slices. It is concluded that vacuum packaging allows longer storage than gas-packaging as it maintains a good visual appearance of “Cecina de León”, the main parameter in consumers’ perception of meat quality.  相似文献   

5.
Gill CO  McGinnis JC 《Meat science》1995,39(3):387-394
Samples of beef longissimus dorsi (LD), approximately 5 × 5 × 1 cm, were packaged in pairs under 10 litre volumes of N2 or CO2 containing O2 at concentrations between 100 and 1000 ppm. The packaged samples were stored at temperatures of 5, 1, 0 or −1·5°C, for times between 4 and 48 h. Samples of beef psoas major (PM) were packaged under N2 or CO2 containing O2 at between 100 and 600 ppm, and stored at −1·5°C for 24 or 48 h. After storage, each sample was assessed for colour deterioration and discoloration, and for the fraction of metmyoglobin in the surface pigment.

The results obtained with N2 and CO2 atmospheres were similar. The colours of all LD samples had deteriorated after 4 h storage at 5 or 1°C, although the degree of deterioration increased with increasing O2 concentration. All LD samples stored for 12 h at 5 or 1°C were extensively discoloured, with metmyoglobin fractions generally exceeding 60%, but those stored at −1·5°C for 48 h or less, under O2 concentrations ≤ 400 ppm had undergraded colours. The colours of some LD samples stored at −1·5°C under about 600 ppm of O2 were also undergraded, but the colours of samples stored under 800 or 1000 ppm had deteriorated by 24 h. The colours of LD samples stored at 0°C under > 200 ppm had deteriorated after 24 h storage, and the colours of samples stored under 100 ppm O2 had deteriorated after 48 h storage. All PM samples were wholly discoloured after storage at −1·5°C. Evidently, the colour of beef muscle of high colour stability is resistant to degradation by atmospheres containing < 600 ppm of O2 when the meat is stored at sub-zero temperatures, but not when the storage temperature is at or above 0°C. Beef muscle of low colour stability, such as the PM, will discolour at all low concentrations of O2 irrespective of the storage temperature.  相似文献   


6.
A centralised bulk pre-packaging technique (laboratory method), utilising various gas mixtures (c. 100% CO2; c. 75% CO2:25% N2; c. 80% O2: 20% CO2 and c. 25% CO2:50% N2:25% O2), was evaluated in terms of quality attributes such as microbiology, colour, odour and consumer acceptability. According to the bacterial counts recorded, all four packaging treatments were successful in prolonging the storage life (21 days c. 0°C) of centralised bulk pre-packaged pork retail cuts, while still ensuring a subsequent shelf life of at least 3 days (c. 0°C). The gas mixture comprising c. 25% CO2:50% N2:25% O2 was the most successful treatment in terms of acceptability and colour scores.  相似文献   

7.
Longissmus dorsi loins were removed from Suffolk cross-breed lambs (4–9 months) and hoggets (15–20 months). The effect of package gas composition was investigated by packaging loins with gas mixtures containing 80:20:0, 60:20:20 and 60:40:0/O2:CO2:N2 with a 2:1 headspace to meat volume ratio. The most effective gas mixture for prolonging shelf-life was used to study the effect of different headspace to meat volume ratios. Loins were packaged with a headspace to meat volume ratio of 2:1, 1.5:1 or 1:1. All modified atmosphere (MA) packs were held under refrigerated display conditions (4 °C, 616 lx) for 12 days. Loins were assessed for microbial, oxidative and colour stability and headspace composition every 3 days. The 80:20:0/O2:CO2:N2 gas composition and the 2:1 headspace to meat volume ratio was the most effective packaging combination at maintaining and prolonging the attractive red colour of MA packaged lamb and hogget meat. 80:20:0/O2:CO2:N2 resulted in significantly (p<0.01) higher Hunter a values in lamb. The 2:1 ratio gave higher visual assessment values in lamb and higher Hunter ‘a' values for hogget meat throughout the trial. The 2:1 ratio was the most effective at decreasing Pseudomonas and increasing the numbers of lactic acid bacteria in the total microbial load in both lamb and hogget meat. Lipid oxidation in lamb and hogget meat occurred at a slower comparative rate than discolouration or microbial growth and was not the major determinant of shelf-life. The 2:1 headspace to meat volume ratio was most effective at maintaining the initial gas mix in both lamb and hogget MA packs.  相似文献   

8.
为研究气调包装协同高功率脉冲微波对河蟹肉的保质效果,设置不同气体类型和组成比例(100%CO2、80%CO2+20%N2、50%CO2+50%N2、20%CO2+80%N2)以及协同高功率脉冲微波(作用频率200 Hz、时间6 min)处理,测定处理后河蟹肉在25℃贮藏期间菌落总数、挥发性盐基氮(total volat...  相似文献   

9.
A novel use of modified atmospheres: Storage insect population control   总被引:2,自引:0,他引:2  
The research described here aimed to establish the feasibility of using modified atmospheres (MA) to protect commodities throughout their storage life by using oxygen (O2) levels that disrupt the life cycles of the target beetle species. Rather than achieving complete mortality of all stages, the aim was to identify more easily obtainable MAs that would kill the most susceptible stage and prevent population growth. Simulated burner gas and nitrogen (N2) atmospheres with O2 contents between 3% and 6%, were tested, along with a N2-based MA with elevated carbon dioxide (CO2) (10–20%).

Laboratory tests were carried out on five species of stored-product beetles, Cryptolestes ferrugineus, Oryzaephilus surinamensis, Sitophilus granarius, S. oryzae and Tribolium castaneum. After exposure to the MAs for 28 d an assessment was made of the mortality of adults, the number of adults from progeny produced under the MAs and, for the simulated burner gas, the number of adults from progeny produced in a 28-d period after exposure to the MA. The tests were carried out at 20 and 25 °C with 75% and 85% r.h. at each temperature.

The O2 content preventing population growth varied with species and temperature. For simulated burner gas or N2 it was about 4% for O. surinamensis, S. granarius and S. oryzae, and about 3% for C. ferrugineus and T. castaneum at 25 °C. At 20 °C it was about 3% for all species tested. When CO2 was increased to 10% or 20%, reducing O2 to 5% was sufficient to eliminate emergence of S. granarius at 20°C, but a few individuals emerged at 25 °C. For C. ferrugineus there was a 95% reduction with 5% O2 plus 20% CO2 at 20 °C, but not at 25 °C.  相似文献   


10.
Gill CO  Jones T 《Meat science》1994,38(3):385-396
Beef strip loins were divided into four portions. One portion of each loin was vacuum-packaged and then stored at −1·5°C. The other portions were each divided into three steaks, which were retail-packaged. The retail packs were master-packaged under atmospheres of N2, CO2, or O2 + CO2 (2 : 1, v/v) and then stored at 2°C. Product was assessed after storage times of up to 60 days. At each assessment, a vacuum pack and a master pack of each type, each containing product from the same loin, were withdrawn from storage. The vacuum-packaged product was cut into three steaks, which were retail-packaged. The newly prepared retail packs and those from the master packs were displayed in a retail cabinet, at air temperatures that averaged between 3 and 5·7°C, and were assessed twice daily until the product was judged to be unacceptable. When first assessed, steaks cut from vacuum-packaged product were generally considered desirable, with little metmyoglobin in the surface pigment, although the edges of same steaks were discoloured. Steaks stored under N2 or CO2 for 4 days or less were only slightly desirable at best, with metmyoglobin forming relatively large fractions of the surface pigment. However, after storage under N2 or CO2 for 6 days or more, metmyoglobin fractions were low, and the steaks bloomed to a desirable red colour. Steaks stored under O2 + CO2 had lower metmyoglobin fractions, and were desirable after storage for up to 8 days. However, the fractions of metmyoglobin increased, and steaks were judged to be less desirable after longer storage times. Steaks stored under O2 + CO2 for 20 days were unacceptable. After storage, the numbers of bacteria on steaks from vacuum packs and N2, CO2, and O2 + CO2 atmospheres were, respectively, <104, <106, <105, and <104 CFU/cm2. The flora from steaks stored under CO2 were composed wholly of lactic acid bacteria. Other flora were dominated by lactic acid bacteria, but contained fractions of enterobacteria and/or Brochothrix thermosphacta.

The appearance of product from vacuum packs generally was unacceptable after 72 h of display. The display life of steaks stored under N2 or CO2 was shorter than that of the product from vacuum packs when product was stored for 2 days or less, or 46 days or more. After other storage times, the product from vacuum packs or master packs with N2 or CO2 atmospheres had a similar display life. The display life of product stored under O2 + CO2 was similar to that of product from vacuum packs or CO2 or O2 + CO2 was similar to that of product from vacuum packs after storage times of 8 days or less but was shorter after storage times of 12 or 16 days. The flora on displayed product from vacuum packs or CO2 or O2 + CO2. atmospheres did not attain the maximum number of 107 CFU/cm2. and the product did not develop off-odours of microbial origin. However, numbers of 107 CFU/cm2 were approached or attained during display of product stored under N2 for 28 days or longer, and some of that product developed moderate off-odours. It then appears that, under temperature regimes that are common in commercial practice, retail-packaged strip-loin steaks with a display life of 2 days or longer can be obtained from master packs after storage periods of up to about 2, 4, or 7 weeks, respectively, with master-pack atmospheres of O2 + COPin2 (2 : 1, v/v), N2, or CO2.  相似文献   


11.
In today's market, fresh red meat is cut and packaged at both the wholesale and retail level. Greater economies could result if the wholesaler prepared all consumer cuts centrally, but the short storage life of meat limits distribution. Use of CO2-controlled atmosphere, master packaging, and strict temperature control (−1.5±0.5°C) can enhance storage life and, therefore, distribution ease. An insulated shipping and storage container was designed and tested for its suitability to distribute master-packaged meat. Shelves in the container supported 36 master trays (508 × 381 × 60 mm), with the source of refrigeration being injected liquid nitrogen (N2). Electric fans dispersed the N2 gas throughout the container. To reduce costs, 36 saline water bags (10% w/v NaCl) were used to thermally simulate the meat. Temperatures of 20 bags were recorded during storage experiments. The container was tested at outside temperatures of 15, 0 and −15°C with 4 internal fans and at 30°C with 2, 4 and 6 fans. In all instances, bags cooled from 10°C to an equilibrium temperature of −1.5°C within 5.5 h. Minimum equilibrium temperatures during any 8 h trial were −2.6, −2.0 and −2.0°C for 2, 4 and 6 fans, respectively. Correspondingly, maximum temperatures were −0.2, −0.7 and −0.3°C. Initial chilling of the product required, on average, 19 kg of N2, while equilibrium was maintained at a N2 consumption rate of 5.5, 4.0, 2.6 and 0.93 kg/h at outside temperatures of 30, 15 0 and −15°C, respectively, with 4 fans. The N2 use for 2 and 6 fans was 5 and 6.3 kg/h, respectively, at an outside temperature of 30°C. During simulated power failure or when the N2-tank ‘ran dry', temperatures in the container rose 0.9 and 2.0°C/h, respectively. When the door to the container was opened long enough to remove three trays, temperature was restored within 5 min. Convective heat transfer coefficients between saline water bags and circulating N2 were in the range of 80–100, 115–135, and 140–155 W/(m2·K) for 2, 4 and 6 fans, respectively. Heat transfer to meat will be limited by conduction in master packaged meat if similar convection coefficients prevail.  相似文献   

12.
Changes in bacterial flora of tripe samples, stored at 4°C in air, vacuum packaged or in a CO2-enriched atmosphere were studied. Aerobic plate counts showed a rapid increase in samples stored in air reaching a level of 1·6 × 109/g from an initial level of 9·0 × 103/g. The aerobic bacterial population inhibited in both vacuum packed and CO2-enriched atmosphere storage. The shelf lives of samples stored in air, under vacuum packaging or in gas mixtures, were 4, 8 and 9 days, respectively. Enterobacteriaceae and anaerobic counts tended to be higher under vacuum storage than in a CO2-enriched atmosphere. The numbers of lactic acid-producing bacteria were generally found to be lower under vacuum storage than in gas mixtures.  相似文献   

13.
Five Simmentaler type calves were fed diets supplemented with 500 mg vitamin E per day and five fed control diets. Rump steaks from each carcass were PVC-overwrapped and bulk packaged in 100% CO, or 20% CO2:80% O2. Bulk packs were stored up to 42 days at 4°C and steaks displayed up to 7 days at 4°C. Bacterial counts of rump steaks from either packaging treatment were not significantly influenced during bulk storage or retail display by supplementation with dietary vitamin E. Both packaging treatments delayed bacterial growth during bulk storage. Aerobic plate counts of rump steaks stored in 100% CO2 were lower than those of rump steaks stored in 20% CO2: 80%: O2. This study showed that rump steaks supplemented with dietary vitamin E can be bulk packaged in 20% CO2: 80% O2 or 100% CO2 and stored for up to 42 days with shelf life of 4–7 days.  相似文献   

14.
Adults of Tribolium castaneum (Herbst) and T. confusum du Val exposed to various mixtures of N2 or He and O2 were killed when the O2 concentration reached to 1·7% or below, whereas the adults exposed to CO2 : O2 mixtures were killed mostly due to the deleterious effects of CO2 itself. At 26·7°C and 38 ± 6%r.h., 95 per cent mortality of T. confusum adults was obtained by an exposure of 271 hr to 45% CO2 : 55% air mixture; 58 hr to 62% CO2 : 38% air mixture; and 47·5 hr to 80% CO2 : 20% air mixture, while for T. castaneum adults 95 per cent mortality required 192, 60, and 44 hr respectively. Data obtained by exposing mature and immature stages of both species to 100% CO2 suggest that adults were the most susceptible, followed by larvae, eggs and pupae. Generally speaking, inactive stages (egg and pupal) were more tolerant to CO2 than active stages (larval and adult). Increasing the temperature from 15·6° to 26·7°C resulted in increased insect mortalities; the degree of response varying in different stages. Increasing r.h. decreased the susceptibility of adult insects to 100% CO2.

Under airtight conditions 200 adult T. castaneum with 8 g of food medium sealed in 1·2 1. glass flasks depleted the O2 supply from 20·9% to a critical 1·7% level in 7 days, and adults of T. confusum depleted to the 1·6% level in 5 days of airtightness, and both species produced about 20% of carbon dioxide gas.  相似文献   


15.
以狮子头为研究对象,设置对照组和气调包装组(100% N2、30% CO2+70% N2、40% CO2+60% N2),研究其在4 ℃贮藏过程中,包装顶空气体组成及狮子头微生物数量的变化,并通过高通量测序技术分析腐败时期气调包装狮子头的菌群结构。结果表明:与对照组相比,30% CO2+70% N2和40% CO2+60% N2气调包装组能够抑制狮子头贮藏过程中菌落总数、假单胞菌属、肠杆菌属的生长繁殖。贮藏15 d时,30% CO2+70% N2组的菌落总数显著高于40% CO2+60% N2组(P<0.05)。因此40% CO2+60% N2组的抑菌效果优于30% CO2+70% N2组。腐败时期,三个气调包装处理组的菌群结构主要由芽孢杆菌属(Bacillus spp.)、假单胞菌属(Pseudomonas spp.)、链球菌属(Streptococcus spp.)、不动杆菌属(Acinetobaceter spp.)、热杀索丝菌属(Brochothrix spp.)、肠杆菌属(Enterobacter spp.)、乳酸菌属(Lactobacillus spp.)以及嗜冷杆菌属(Psychrobacter spp.)组成。本研究可为延长气调包装狮子头的货架期提供参考。  相似文献   

16.
The objective of this research was to evaluate the effects of gas atmosphere, refrigerated storage time, and endpoint temperature on internal cooked color of injection-enhanced pork chops. Enhanced chops were packaged in 0.36% CO/20.34% CO2 (CO-MAP), 80% O2/20% CO2 (HO-MAP), or PVC-overwrapped (PVC-OW; controls), stored at 4 °C for 0, 12, 19 or 26 days, displayed for 2 days then cooked to six endpoint temperatures (54, 60, 63, 71, 77, and 82 °C). L*, a*, and b* values, hue angle and chroma were determined on the internal cut surface of cooked chops. Chops packaged in CO-MAP had the highest a* values; a* value began increasing on day 14. The lowest hue angles occurred in chops cooked to lower endpoint temperatures. Chops in CO-MAP had lower hue angles and higher chroma than those in HO-MAP and PVC-OW. Above 71 °C, hue angle and chroma increased. Overall, CO-MAP packaged chops stored for longer time periods then cooked to lower endpoint temperatures appeared reddest. HO-MAP packaged chops were less red, did not change over time, and appeared more well done at lower endpoint temperatures than those in other gas atmospheres. CO-MAP packaged chops retained redness even after cooking at 82 °C.  相似文献   

17.
Buys EM 《Meat science》2004,68(4):519-647
A centralised bulk packaging technique, utilising various gas mixtures, c. 100% CO2 + oxygen scavenger, c. 80% O2:20% CO2 and c. 25% CO2:50% N2:25% O2, was evaluated in terms of consumer acceptability and colour. The inclusion of an oxygen scavenger ensured that pork retail chops bulk packaged in a 100% CO2 were as acceptable after 0, and 14 days bulk storage and subsequent retail display than chops stored in oxygen-enriched atmospheres. The study also indicated that a saturation level of 10 and higher indicated that the appearance of the pork chop was acceptable to the consumer panel. From the results of this study it is apparent that consumers find pork retail packs, bulk packaged in oxygen depleted atmospheres, as acceptable as pork chops stored in oxygen enriched atmospheres.  相似文献   

18.
为研究不同包装方式对香酥虾球(crispy shrimp balls)贮藏过程中品质的影响,以聚乙烯尼龙(PE/PA)作为包装材料,采用普通热封包装、气调包装(100% N2、70% N2+30% CO2、50% N2+50% CO2、30% N2+70% CO2、100% CO2)和真空包装7种包装方式,测定不同贮藏时间下香酥虾球的感官评分、脂质、蛋白质和微生物指标的变化,确定香酥虾球的最佳包装方式,同时,采用电子鼻/舌和气相色谱-质谱联用技术(GC-MS)对最佳包装方式下香酥虾球贮藏过程中的风味品质变化进行研究。结果表明,在贮藏过程中,30% N2+70% CO2气调包装组和100% CO2气调包装组的过氧化值、羰基价、丙二醛含量、蛋白质羰基含量和菌落总数均低于其他组,感官评分和蛋白质巯基含量则均高于其他组(P<0.05)。随着CO2浓度增加,香酥虾球的品质劣变速率降低,但100% CO2气调包装组在贮藏30 d后存在塌瘪现象。因此,最佳包装方式为30% N2+70% CO2的气调包装。在最佳包装方式下(30% N2+70% CO2气调包装),香酥虾球贮藏过程中的风味成分变化明显,贮藏30 d后香酥虾球中的醇类、醛类、含氮硫类及含氧类的挥发性种类及含量总量显著(P<0.05)增加。新鲜和贮藏30 d香酥虾球的挥发性风味物质分别有39种和57种,新鲜香酥虾球中甲酸乙烯酯、环丁醇、3,4-癸二烯和3,3-二苯基-5-甲基吡唑含量较高,贮藏30 d后香酥虾球中甲酸乙烯酯、2-异氰基-环己醇(反式)、3-环己基丙醇、(E,E)-2,4-十二烷醛、柠檬醛、2-异氰基-2,4,4-三甲基戊烷和2,3-环氧丁烷含量较高。本研究表明30% N2+70% CO2的气调包装可以有效减缓香酥虾球的品质劣变。  相似文献   

19.
冷藏条件下,为研究菠菜气调包装(MAP)的最佳气体比例,延长菠菜保质期,选用农大菠杂1号为试材,以高阻隔性聚丙烯/聚乙烯(BOPP/PE)复合膜为包装袋,测定5种不同气体比例下菠菜的失重率、维生素C含量、叶绿素含量、相对电导率等理化指标的变化,并对其进行感官评价。结果表明,初始气体O2、CO2、N2的体积分数分别为10%,2%, 88%时,贮藏第18 d,菠菜的感官评价5.5分,高于其他组;失重率较低,为0.32%,电导率上升较慢,为10.25%。在贮藏期最长的18 d,MA4组菠菜维生素C含量为1.25 mg/100 g,叶绿素含量为445.70 mg/kg,营养成分含量仍然较高。结论:菠菜在低温贮藏时,因呼吸作用较强,适宜的贮藏条件为高浓度的氧气(5%~10%);低浓度的二氧化碳(2%~4%)。  相似文献   

20.
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