影响腌制芥菜贮藏品质的非热加工因素通径分析
作者:
作者单位:

(1.浙江万里学院 浙江宁波 315100;2.宁波市农业科学研究院 浙江宁波 315040)

基金项目:

国家重点研发计划项目(2016YFD0400405)


Path Analysis of Effects of Non-thermal Processing Factors on Storage Quality of Pickled Mustard
Author:
Affiliation:

(1.Zhejiang Wanli University, Ningbo 315100, Zhejiang;2.Ningbo Academy of Agricultural Sciences, Ningbo 315040, Zhejiang)

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    摘要:

    为探索一种优质、安全的腌制芥菜保藏方法,采用四因素三水平的正交试验方法,研究了臭氧杀菌,添加山梨酸钾、焦亚硫酸钠和柠檬酸对腌制芥菜保藏品质的影响。结果表明:37 ℃破坏性贮藏1周后,总酸含量是影响芥菜细菌总数的决定因素;反映芥菜降解程度的氨基态氮含量为影响细菌总数变化的限制因素,主要通过焦亚硫酸钠抑制芥菜降解对细菌总数产生较大的间接负向作用;O3处理是促进亚硝酸盐含量下降的决定因素。贮藏2周后,山梨酸钾成为影响芥菜颜色变淡的限制因素,主要通过抑菌抑制芥菜的色素分解对芥菜L值产生较大的间接负向作用;芥菜黄色程度与细菌总数(r = 0.858, P = 0.003)和亚硝酸盐含量(r = 0.851, P = 0.004)之间均呈极显著的正相关关系,可作为外观品质评价指标。最佳工艺组合为0.8 mg/L臭氧处理3 min,焦亚硫酸钠含量0.30 mg/mL,柠檬酸含量1.00 mg/mL。

    Abstract:

    In order to explore a high quality and safe preservation method of pickled mustard, the effects of ozone sterilization, potassium sorbate, sodium pyrosulfite and citric acid on the preservation quality of pickled mustard were studied by orthogonal test with four factors and three levels. The results showed that the total acid content was the decisive factor affecting the total bacterial count of mustard after one week of destructive storage at 37 ℃, and the content of amino nitrogen, which reflected the degradation degree of mustard, was the limiting factor affecting the fluctuation of the total bacterial count, mainly through the inhibition of mustard degradation by sodium pyrosulfite, which had a large indirect negative effect on the total bacterial count; O3 treatment was the decision factor to promote the decrease of nitrite content. After 2 weeks of storage, potassium sorbate was the limiting factor affecting the discoloration of mustard, and it had produced a great indirect negative effect on the L value of mustard, mainly through inhibiting the pigment decomposition of mustard by bacteriostasis. There was a significant positive correlation between the yellow degree of mustard and the total number of bacteria (r = 0.858, P = 0.003) and nitrite content (r = 0.851, P = 0.004), which could be used as an evaluation index of appearance quality. The optimal process combination was 0.8 mg/L O3 treatment for 3 min, sodium pyrosulfite content of 0.30 mg/mL, citric acid content of 1.00 mg/mL.

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李共国,何礼涛,孙志栋.影响腌制芥菜贮藏品质的非热加工因素通径分析[J].中国食品学报,2022,22(11):318-325

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  • 收稿日期:2021-11-13
  • 在线发布日期: 2022-12-28
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