摘要
目的:研究不同储藏温度和时间对腌制芥菜品质的影响。方法:芥菜腌制后分别于3、25、37℃条件下储藏0、4、8、12、16、20、24d后,测定风味、色泽、质地、感官、菌落总数和霉菌数量等指标。结果:储藏温度越高,腌制芥菜的品质越低;随着储藏时间的延长,腌制芥菜的品质显著降低,微生物含量显著升高。腌制芥菜在37℃条件下储藏24d,色泽a*值上升到6.9,b*值上升到24.1,L*值下降42.3,弹性下降到0.38mm,咀嚼性下降到0.2mj,内聚性下降到0.07,平均负载下降到5.1g,菌落总数从250CFU/g上升到5 100CFU/g,霉菌数量上升到5 100CFU/g。结论:储藏温度和时间对腌制芥菜的感官、质地、微生物数量均有显著影响。3℃冷藏时,腌制芥菜保质期为16d;25℃储藏时,腌制芥菜保质期为8d;37℃储藏时,腌制芥菜保质期为4d。
Objective:To investigate the effect of different storage temperature and time on the quality of pickled mustard.Methods:The prepared pickled mustard was stored separately at 3,25,37℃.Then the related indicators(flavor,color,texture,sensory,total plate count,mold count)were measured at 0,4,8,12,16,20,24 days of pickling time.Results:The higher the storage temperatures,the lower the quality of pickled mustard.With the extension of storage time,the quality of pickled mustard was significantly reduced and the microbial quantity was significantly increased.Pickled mustard under the condition of 37℃storage 24 d,a*value increased to 6.9,b*increased to 24.1,L*value decreased to 42.3,elasticity decreased to 0.38 mm,chewiness declined to 0.2 mj,cohesiveness declined to 0.07,average load decreased to 5.1 g,the total plate count increased to 5 100 CFU/g,the number of molds rose to 5 100 CFU/g.Conclusion:The storage temperatures and time have significant influence on the sensory,texture and microbial quantity of pickled mustard.The shelf life of pickled mustard is 16 days at 3℃,the shelf life of pickled mustard is 8 days at 25℃,and the shelf life of pickled mustard is 4 days at 37℃.
作者
邹小欠
高倩妮
杨婷婷
刘加上
杜传来
ZOU Xiaoqian;GAO Qianni;YANG Tingting;LIU Jiashang;DU Chuanlai(College of Food Engineering,Anhui Science and Technology University,Fengyang 233100,China)
出处
《安徽科技学院学报》
2018年第6期96-102,共7页
Journal of Anhui Science and Technology University
基金
芥菜加工横向合作项目(810289)
安徽科技学院重点科研项目(ZRC2016480)
安徽省科技重大专项(17030701016)
关键词
腌制芥菜
储藏
品质
微生物
Pickled mustard
Storage
Quality
Microbial
