食品与发酵工业2017，Vol.43Issue(3)：239-246,8.DOI:10.13995/j.cnki.11-1802/ts.201703042
保藏条件对低盐方便榨菜品质及保藏特性的影响
The effects of preservation conditions on qualities and storage characteristics of instant low-sodium pickled tuber mustard
摘要
Abstract
Tuber mustard was pickled by three cycles and preserved at different storage temperatures(5、15、25、35 ℃) and packaged by vacuum packaging and nitrogen-filled packaging.The effect of different storage conditions on the quality and storage characteristics was measured by physicochemical and microbial index and sensory evaluation under different preservation conditions.Results indicated that during 75 days of storage low temperature(5、15 ℃),kept color and hardness of pickled mustard tuber better and nitrite content was lower,the contents of total acid and amino nitrogen were higher,microorganisms grew slowly,sensory evaluation score was higher.Stored at35 ℃ was not good for the quality of pickled tuber mustard.The best condition was nitrogen-filled packaging and storage at5 ℃,the next is nitrogen-filled packaging stored at 15 ℃ and vacuum packaging stored at 5 ℃ was the third,and the worst one was stored at 35 ℃.关键词
榨菜/品质/低温/充氮包装/真空包装Key words
pickled mustard tuber/quality/low temperature/nitrogen-filled packaging/vacuum packaging引用本文复制引用
张静,李阿敏,张碧莹,唐玲,蒋和体..保藏条件对低盐方便榨菜品质及保藏特性的影响[J].食品与发酵工业,2017,43(3):239-246,8.基金项目
重庆市科委2013重大课题(CSTC2013YYKF80004) （CSTC2013YYKF80004）
