热包装对蒲城椽头馍保鲜作用的研究

为延长蒲城椽头馍货架期,研究热包装对椽头馍的保鲜效果,以常温包装作为对照,测定椽头馍在25℃储藏过程中微生物、理化及感官评价指标的变化。研究显示,热包装椽头馍在储藏过程中的细菌菌落总数变化幅度小于对照组,对照组椽头馍第6 d发霉变质,热包装椽头馍15 d内未被霉菌污染。储藏过程中椽头馍的硬度、黏着性、咀嚼性上升,水分含量、持水力和内聚力下降,与对照组相比,储藏前6 d,热包装椽头馍的水分含量、持水力、内聚性较高,硬度和黏着性较低。新鲜椽头馍中共有26种挥发性物质,储藏过程中酸类、酯类、醇类含量下降,醛类、酮类和烃类含量增加。热包装椽头馍在储藏6~15 d内,细菌总数增多,感官品质逐渐下降,到第13 d时,感官总分65.19,综合微生物、理化指标和感官评价,热包装技术可将椽头馍的保质期延长到13 d。

Effect of the Thermal Packaging on Preservation of PuCheng ChuanToumo

The effect of thermal packaging on the quality of Chuan Toumo was studied for prolonging the shelf-life of Pu cheng Chuan Toumo. . The changes of microorganism, physicochemical indexes and sensory evaluation indexes were measured at 25°C using the product packaged at room temperature as a control. The results showed that the total number of bacterial colony changes in thermal packaging was smaller than that in the control group during the storage. The control group got mouldy in 6 days, and no mould was detected in the experimental group within 15 days. The hardness, adhesiveness and chewiness of Chuan Toumo increased during the storage, while the moisture content, water holding capacity and cohesiveness decreased. Compared with the control group, the moisture content, water holding capacity and cohesiveness were higher within the 6 days, while the hardness and adhesiveness were lower. There were 26 kinds of volatile compounds in Chuan Toumo, and the content of esters, alcohols and acids decreased during the storage, while the content of aldehydes, ketones and hydrocarbons increased. The total number of bacteria in the experimental group increased during the storage of 6~15 d, the sensory quality decreased gradually, and the sensory score was 65.19 in thirteen day. Considering the microorganisms, physicochemical indexes and sensory evaluation indexes, the thermal packaging could prolong the shelf-life of ChuanTouMo for about 13 days.