食品添加剂对透明包装榨菜品质控制的影响

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。

Effect of Food Additives on Quality Control of Pickled Mustard Tubers Packaged with Transparent Material during Storage

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.