蒸煮袋材料透氧性对水煮笋品质劣变的影响

摘要

研究了蒸煮袋材料透氧性对其真空包装水煮笋品质劣变的影响.采用3种不同透氧量的耐高温蒸煮复合薄膜PA/PE、KPA/PE和PA/PET/SiO/PE对水煮笋进行真空包装,基于33℃恒温加速试验测定分析不同包装材料内的水煮笋感官与营养品质的劣变规律,以水煮笋色泽、硬度、可溶性蛋白质、游离氨基酸、还原糖和维生素C作为关键质量指标,比较各自的品质劣变速度.结果表明,蒸煮袋材料的氧气透过量对水煮笋各指标劣变程度影响显著(P＜0.05),笋的品质劣变速度随材料透氧量的增加而提高,其中,透氧量最小的材料PA/PET/SiOx/PE对产品品质的维持效果最佳.%The effect of oxygen permeance of retort pouches on the quality deterioration of vacuum-packaged boiled bamboo shoots was studied.The boiled bamboo shoots were vacuum-packaged with three heat-resistant laminated films of PA/PE,KPA/PE and PA/PET/SiOx/PE which had different oxygen permeance.The sensory and nutritional quality degradation of boiled bamboo shoots packaged in these three materials were analyzed via constant temperature accelerating test at 33℃.The color,firmness,soluble protein,free amino acid,reducing sugar and vitamin C in boiled bamboo shoots were regarded as critical quality indexes in order to compare the respective quality degradation rate for each group of samples.The results showed that the oxygen permeance of retort pouches had a significant effect on index degradation rate of boiled bamboo shoots (P ＜ 0.05).The degradation rates were increased with the increase of material oxygen permeance.Among all the three kinds of material,the least oxygen premeance was PA/PET/SiOx/PE and it had the best function to maintain the products quality.