摘要
由微生物引起的低盐泡菜包装产品腐败及品质劣化已成为限制泡菜产业发展的技术瓶颈。为克服这一问题,本实验采用介质阻挡放电(dielectric barrier discharge,DBD)低温等离子体技术,以微生物数量、理化指标、色差、质构及挥发性风味物质为指标,探究DBD低温等离子体对低盐即食泡菜生花腐败的抑制及贮藏品质的影响。结果表明,在微生物方面,与对照组相比,在贮藏期间DBD低温等离子体处理使菌落总数对数值降低1.54~3.55(lg(CFU/g)),酵母菌数对数值降低2.12~4.21(lg(CFU/g)),能够完全杀灭大肠菌群并保留一定数量的乳酸菌,同时抑制产膜酵母生长,有效控制贮藏期间低盐泡菜生花腐败。在理化指标方面,DBD低温等离子体处理可抑制pH值上升,DBD低温等离子体处理组泡菜脆度、亮度、黄度及总酸质量浓度明显高于巴氏杀菌组;虽然处理后亚硝酸盐质量浓度较巴氏杀菌组有所上升,但总体远低于GB 2762—2017《食品安全国家标准食品中污染物限量(含第1号修改单)》限量,且随发酵进行,亚硝酸盐质量浓度逐渐降低至3.13 mg/L。在挥发性风味物质方面,DBD低温等离子体处理后短时间内对泡菜主体风味物质影响不大,贮藏期间可抑制二甲基硫化物含量增加导致的异味。结论:DBD低温等离子体处理可在保证贮藏期间低盐泡菜品质特性的前提下,有效控制其生花腐败。
The spoilage and quality deterioration of packaged low-salt paocai products caused by microorganisms has become a technical bottleneck restricting the development of the paocai industry.In order to overcome this problem,this experiment explore the effect of dielectric barrier discharge(DBD)cold plasma treatment on the inhibition of pellicle spoilage and the storage quality of instant low-salt paocai.With this in mind,the microbial population,physicochemical properties,color difference,texture and volatile compounds of paocai samples were investigated.Results showed that DBD cold plasma treatment reduced the total viable count and yeast count by 1.54-3.55 and 2.12-4.21(lg(CFU/g)),respectively,and completely killed coliform bacteria while allowing the retention of lactic acid bacteria.Moreover,it inhibited the growth of pellicle-forming yeast obviously,thereby effectively controlling the pellicle spoilage of paocai during storage.In terms of physical and chemical properties,DBD cold plasma could inhibit the increase of pH and increase significantly the brittleness,brightness,yellowness and total acid content compared with pasteurized paocai(P<0.05).Although higher than that in pasteurized paocai,the nitrite content in DBD cold plasma treated paocai was still far lower than the national standard limit,and gradually decreased to 3.13 mg/L as fermentation proceeded.Additionally,the major volatile compounds of paocai changed little within a short time after DBD cold plasma treatment,and DBD cold plasma treatment could inhibit the odor caused by the increase in the content of dimethyl sulfides during storage.Therefore,DBD treatment could effectively control the pellicle spoilage of low-salt paocai during storage while ensuring its quality characteristics.
作者
侯新磊
赵楠
葛黎红
梅源
曾雪晴
严文静
章建浩
HOU Xinlei;ZHAO Nan;GE Lihong;MEI Yuan;ZENG Xueqing;YAN Wenjing;ZHANG Jianhao(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;College of Life Science,Sichuan Normal University,Chengdu 610101,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第21期282-290,共9页
Food Science
基金
“十四五”国家重点研发计划项目(2021YFD2100503-3)
四川省科技计划项目(2020YFN0093)。
关键词
低盐泡菜
介质阻挡放电低温等离子体
生花腐败
微生物
色差
质构
挥发性风味物质
low-salt paocai
dielectric barrier discharge cold plasma
pellicle spoilage
microorganisms
color difference
texture
volatile compounds
