食品与机械2024，Vol.40Issue(11)：102-114,13.DOI:10.13652/j.spjx.1003.5788.2024.80437
杀菌条件、包装材料对真空包装甜玉米挥发性风味物质的影响
Effects of different sterilization conditions and packaging materials on volatile flavor substances of sweet corn in vacuum packaging
摘要
Abstract
[Objective]Study the effects of different sterilization conditions and different packaging materials on the volatile flavor compounds of sweet corn after storage,and also based on microbial conditions and sensory quality to determine the optimal treatment conditions.[Methods]The types and contents of volatile flavor compounds were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry after 6 months of sterilization treatment and packaging treatment of sweet corn with different packaging materials(PA/CPP,PET/AL/PE).Detect the total number of bacterial colonies and total color difference.[Results]From the perspective of microbial safety,the total number of bacteria in each treatment group was within the food safety range.The highest total number of bacteria after six months of storage was 3.54 lg(CFU/g),which occurred in the PET/AL/PE group treated with 121℃sterilization for 10 minutes.From the overall color difference situation,the color difference values of the polyester/aluminum/polyethylene packaging group were significantly lower than those of the nylon/polypropylene packaging group.From the perspective of volatile flavor compounds,total of 140 volatile flavor substances were detected,mainly other types(mainly nitrogen,sulfur compounds,phenols,etc.),esters,alcohols,and there was little difference in the types of volatile flavor substances in different treatment groups.Based on aroma activity value analysis and principal component analysis,5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone,2-methoxy-3-isobutylpyrazine,furanone,(E)-2-nonenal,trans-4-decenal,trans-2,and cis-6-nonenol were the key volatile flavor compounds of sweet corn,which played a major role in flavor.(E)-2-nonenal,trans-2,cis-6-nonenol,furanone,benzaldehyde were differentiated volatile flavor substances,which were the main cause of flavor differences among different treatment groups.From the perspective of volatile flavor substance content,the higher the sterilization temperature and the longer the sterilization time,the higher the volatile flavor substance content,and the volatile flavor substance content in PET/AL/PE packaging group was higher than that in PA/CPP packaging group.[Conclusion]PET/AL/PE packaging,121℃sterilization for 15 min,is the best sterilization packaging combination of vacuum packaging sweet corn,suitable for promotion and application in processing and production.关键词
甜玉米/杀菌/包装材料/挥发性风味物质Key words
sweet corn/sterilization/packaging materials/volatile flavor substance引用本文复制引用
吴坤龙,刘标,刘辉,李彦坡..杀菌条件、包装材料对真空包装甜玉米挥发性风味物质的影响[J].食品与机械,2024,40(11):102-114,13.基金项目
温州市科技计划项目(编号:N2023024) （编号:N2023024）
温州市科技特派员团队项目(编号:X2023106) （编号:X2023106）
