曹杨,徐梦雪,徐平,沈章妍,陈磊

• 1:武汉轻工大学食品科学与工程学院
• 2:大宗粮油精深加工教育部重点实验室
• 3:武汉老谦记食品有限公司

摘要(Abstract)：

鲜湿豆丝中富含的营养物质使微生物生长繁殖。为降低微生物生长速率，抑制微生物生长，延长鲜湿豆丝的货架期，测定鲜湿豆丝的菌落总数、酸度、水分含量、水分分布、硬度和色泽在贮藏期间的变化，分析普通封口包装(CK)、真空包装(vacuum packaging, VP)、N_2(100%)包装、CO_2(100%)包装、CO_2与N_2混合气体(CO_2∶N_2为7∶3)包装5种包装方式对鲜湿豆丝在25℃和4℃下贮藏时贮藏品质的影响。结果表明，在25℃和4℃贮藏条件下，CO_2(100%)包装与CO_2∶N_2(7∶3)包装对微生物的生长有更好的抑制效果，同时表现出较低的酸度与硬度。但气调包装样品的部分水分会向鲜湿豆丝外部迁移，游离出豆丝体系外，散失至包装环境中，因此，气调包装的水分损失率比VP包装大。在25℃下，VP包装与CO_2∶N_2(7∶3)包装的鲜湿豆丝白度较大，在4℃下，CO_2(100%)包装与VP包装的样品白度较大。

关键词(KeyWords)： 气调包装;鲜湿豆丝;微观结构;贮藏品质

Abstract:

Keywords:

基金项目(Foundation): 中央引导地方科技发展专项(2022BGE247);; 湖北省自然科学基金项目(2023AFB304);; 中国科协青年人才托举工程(YESS20230553)

作者(Author): 曹杨,徐梦雪,徐平,沈章妍,陈磊

参考文献(References)：

• [1]范珺.二氧化碳抑菌技术在乳制品保鲜中的应用[J].食品安全导刊，2017(31):52-54.
• [2]张洋，闵照永，汪雅馨.气调包装对鲜湿面保鲜的研究[J].粮食问题研究，2021(5):23-28.
• [3]万志华，张永林，宋少云，等.包装方式对留胚米品质的影响[J].包装工程，2019,40(17):33-37.
• [4]LI J H,ZHOU L,LONG C Y,et al.An investigation of bongkrekic acid poisoning caused by consumption of a nonfermented rice noodle product without noticeable signs of spoilage[J].Journal of Food Protection,2019,82(10):1650-1654.
• [5]RIUDAVETS J,CASTANE C,ALOMAR O,et al.Modified atmosphere packaging (MAP) as an alternative measure for controlling ten pests that attack processed food products[J].Journal of Stored Products Research,2008,45(2):91-96.
• [6]BETERAMS A,TOLKSDORF T,MARTIN A,et al.Change of campylobacter,Escherichia coli and Salmonella counts in packaged broller breast meat stored under modified atmosphere and vacuum conditions at 4 ℃ and 10 ℃ based on cultural and molecular biological quantification[J].Food Control,2023,145(3):109337.
• [7]YANG J,LIANG R R,MAO Y,et al.Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage[J].Food Microbiology,2023,112(4):1-10.
• [8]KOYUNCU M,BATUR S.The effects of modified atmosphere packaging on the quality properties of water buffalo milk & apos concentrated cream[J].Molecules,2023,28(3):1310.
• [9]BALANON D A G,SANE A,JARIYASAKOOLROJ P,et al.Application of biodegradable film as modified atmosphere packaging for red chili (Capsicum annuum cv.Jinda)[J].Packaging Technology and Science,2023,36(5):379-388.
• [10]LI X Y,XIONG T T,ZHU Q N,et al.Combination of 1-MCP and modified atmosphere packaging (MAP) maintains banana fruit quality under high temperature storage by improving antioxidant system and cell wall structure[J].Postharvest Biology and Technology,2023,198(3):112265.
• [11]AFOLABI A S,CHOI I L,LEE J H,et al.Effect of pre-storage CO2 treatment and modified atmosphere packaging on sweet pepper chilling injury[J].Plants,2023,12(3):671.
• [12]ESPINOZA R L A,BONILLA F,REYES V,et al.Inactivation of Vibrio vulnificus and Vibrio parahaemolyticus in cryogenically frozen oyster meat using steam venting technology[J].Journal of Food Engineering,2023,340(3):111285.
• [13]LIU J M,YUAN S,HAN D,et al.Effects of CO2-assisted high-pressure processing on microbiological and physicochemical properties of Chinese spiced beef[J].Innovative Food Science & Emerging Technologies,2023,84(2):103261.
• [14]MAO Y W,YANG S,ZHANG Y M,et al.High-pressure processing and modified atmosphere packaging combinations for the improvement of dark,firm,and dry beef quality and shelf-life[J].Meat Science,2023,198(12):109113.
• [15]梁荣蓉，刘璐，翟朝宇，等.黄焖鸡气调包装保鲜技术[J].食品与发酵工业，2018,44(12):188-193.
• [16]李冉，朱和源，叶可萍，等.气调包装狮子头冷藏过程中微生物变化及菌群结构分析[J].食品工业科技，2021,42(11):99-105.
• [17]ABOU F S,EL SEBAALY Z,SASSINE Y N.Pleurotus ostreatus grown on agro-industrial residues studies on microbial contamination and shelf-life prediction under different packaging types and storage temperatures[J].Foods,2023,12(3):524.
• [18]ALESSANDRIA V,FERROCINO I,CARTA V,et al.Selection of food cultures with protective properties for cooked ham[J].Food Microbiology,2023,112:104218.
• [19]SOARES T R P,REIS A F,SANTOS J W S,et al.NaY-Ag zeolite chitosan coating kraft paper applied as ethylene scavenger packaging[J].Food and Bioprocess Technology,2023,16(5):1101-1115.
• [20]ZHANG L,ZHANG M,MUJUMDAR A S,et al.Potential nano bacteriostatic agents to be used in meat-based foods processing and storage:a critical review[J].Trends in Food Science & Technology,2023,131:77-90.
• [21]WU Y,CHENG J H,KEENER K M,et al.Inhibitory effects of dielectric barrier discharge cold plasma on pathogenic enzymes and anthracnose for mango postharvest preservation[J].Postharvest Biology and Technology,2023,196(3):112181.
• [22]徐文达.国外食品气调包装技术及设备[J].中国包装，1994,14(5):62-63.
• [23]蔡佳昂，卢立新，卢莉璟，等.全脂奶粉包装内外水分传质及其防潮包装货架期预测[J].包装工程，2022,43(17):42-48.
• [24]胡力，王芳梅，吕明珊，等.不同贮藏温度下真空包装鸡肉酱品质变化及货架期模型的建立[J].食品与发酵工业，2021,47(10):132-138.
• [25]XU D Y,CHEN C,ZHOU F H,et al.Vacuum packaging and ascorbic acid synergistically maintain the quality and flavor of fresh cut potatoes[J].LWT-Food Science and Technology,2022,162(3):113356.
• [26]CAI H L,YANG S,JIN L,et al.A cost-effective method for wet potato starch preservation based on hurdle technology[J].LWT-Food Science and Technology,2020,121(3):1-7.
• [27]李央，刘昆仑，陈复生，等.不同处理糙米储藏期间脂肪酸及总酸的变化[J].食品与机械，2016,32(10):120-122.