摘要
为分析不同包装方式对香酥虾球贮藏过程中品质的影响,以普通包装方式(1)、真空包装方式(2)和5种气调包装方式100%N_(2)(3),60%N_(2)+40%CO_(2)(4),50%N_(2)+50%CO_(2)(5),40%N_(2)+60%CO_(2)(6)和100%CO_(2)(7)共7种包装方式的香酥虾球为原料,研究贮藏过程中香酥虾球品质的变化。研究结果表明,采用气调包装40%N_(2)+60%CO_(2)方式的香酥虾球贮藏期更长。此外,利用MS法对40%N_(2)+60%CO_(2)气调包装的香酥虾球中挥发性物质种类和数量进行研究,发现随着贮藏时间的增加,香酥虾球中挥发性物质种类不断增加,特别是酸类物质,而鲜味物质含量却不断减少,从而导致香酥虾球的品质不断下降,说明40%N_(2)+60%CO_(2)气调包装方式相比其他包装方式能够明显延长香酥虾球的贮藏期。
In order to analyze the effects of different packaging methods on the quality of crispy shrimp balls during storage,with crispy shrimp balls packaged by seven packaging methods including ordinary packaging(1),vacuum packaging(2)and five modified atmosphere packaging methods such as 100%N_(2)(3),60%N_(2)+40%CO_(2)(4),50%N_(2)+50%CO_(2)(5),40%N_(2)+60%CO_(2)(6)and 100%CO_(2)(7)as the raw materials,the change of quality of crispy shrimp balls during storage is analyzed.The research results show that the storage period of crispy shrimp balls packaged by the modified atmosphere method of 40%N_(2)+60%CO_(2)is longer.In addition,MS method is used to study the types and quantities of volatile substances in crispy shrimp balls packaged by the modified atmosphere method of 40%N_(2)+60%CO_(2).It is found that with the increase of storage time,the types of volatile substances in crispy shrimp balls increase continuously,especially acids,but the content of umami substances decreases continuously,resulting in a continuous decline in the quality of crispy shrimp balls,which shows that 40%N_(2)+60%CO_(2)modified atmosphere packaging method can significantly prolong the storage period of crispy shrimp balls compared with other packaging methods.
作者
郭甲润
王小倩
刘佩
GUO Jia-run;WANG Xiao-qian;LIU Pei(Zhengzhou Information Engineering Vocational College,Zhengzhou 450121,China;Huanghe Jiaotong University,Zhengzhou 454950,China)
出处
《中国调味品》
CAS
北大核心
2023年第11期134-138,共5页
China Condiment
基金
2021年河南省高等教育教学改革研究与实践立项项目(2021SJGLX873)
2021年河南省职业院校省级骨干教师培育对象(教职成[2022]115号)。
关键词
包装
香酥虾球
挥发性物质
贮藏期
packaging
crispy shrimp balls
volatile substances
storage period
