保藏条件对低盐方便榨菜品质及保藏特性的影响

摘要

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 ℃.%以三腌完成的榨菜为原料,选用真空包装与充氮包装并在不同保藏温度(5、15、25、35℃)下保藏,通过测定不同保藏条件下榨菜的理化指标、微生物指标,并结合感官评定来研究不同保藏条件对低盐方便榨菜品质与保藏特性的影响.结果表明,保藏期75 d内,与室温(25℃)条件下相比,较低温度(5、15℃)保藏时榨菜色泽、硬度保持较好,亚硝酸盐含量低,酸度和氨基态氮含量高,微生物生长缓慢,感官评价值高,较高保藏温度(35℃)不利于榨菜的保藏.充氮包装的榨菜在5℃条件下保藏的品质最好,充氮包装在15℃下保藏和真空包装在5℃下保藏的效果次之,在35℃保藏的榨菜的品质均较差.