为延长凉粉保质期,解决其销售局限性的问题,实验使用流延聚丙烯(cast polypropylene,CPP)、聚乙烯(polyethylene,PE)、聚酰胺/聚乙烯(polyamide/polyethylene,PA/PE)、聚酯/聚乙烯(polyester/polyethylene,PET/PE)4种有不同柔韧性的包装材料对凉粉进行真空包装,探究包装贴体度对凉粉出水和保鲜品质的影响。结果显示,4种材料柔韧性表现为PE>CPP>PA/PE>PET/PE。PA/PE和PET/PE由于材质柔韧性较差,抽真空后贴合度不够,易使凉粉受损,加剧水分流失,进而促使贮藏过程中支链淀粉重新聚集形成微结晶,淀粉构象发生变化,且随着贮藏时间的延长,淀粉回生增强。而CPP和PE材质柔韧性较好,能与凉粉实现高程度贴合,维持其高水分含量,从而阻碍支链淀粉的重结晶,一定程度抑制凉粉老化,进而延缓其硬度、咀嚼力、淀粉相对结晶度和有序结构的增加,同时抑制L*值的下降,使其保持色泽透亮,感官品质更优,其中,PE保存效果最佳。因此,选用高贴体度的PE包装材料可以有效控制凉粉出水,使其在15 d贮藏期内表现出更好的质构和感官品质。但由于PE透氧率最高,气体从袋外透入袋内量最大,导致贮藏9 d后贴体效果开始减弱,凉粉虽仍能保持最高的水分含量,但其下降幅度却明显增加,后续需进一步研究其他方法予以提升。
To prolong the shelf life and solve the problem of the sales limitations of fresh wet jelly, the four packaging materials of cast polypropylene (CPP), polyethylene (PE), polyamide/polyethylene (PA/PE), and polyester/polyethylene (PET/PE) were vacuum-packed with fresh wet jelly in this experiment, to investigate the effect of package skin degree on the water loss and freshness preservation quality of fresh wet jelly.Results showed that the package skin degree of the four materials was PE>CPP>PA/PE>PET/PE.PA/PE and PET/PE, due to the poor flexibility of the material, the degree of adhesion after the vacuum was not enough, easily making the fresh wet jelly damage, exacerbating the loss of water, and further promoting the reaggregation of amylopectin during storage.The formation of microcrystals changed the conformation of starch and the retrogradation increased with the prolongation of storage time.CPP and PE were more flexible, which could achieve a high degree of adhesion with the fresh wet jelly, and maintain its high moisture content, thus hindering the recrystallization of amylopectin, inhibiting retrogradation to a certain extent, thereby delaying the increase of hardness, chewiness, relative crystallinity, and ordered structure of starch, inhibiting the decline of the L* value, to keep the color bright and the sensory quality better.Among them, PE had the best preservation effect.Therefore, the PE packaging material with high fitness could effectively control the water loss of the fresh wet jelly, so that it showed better texture and sensory quality during the 15-day storage period.However, due to the highest oxygen permeability rate of PE, the amount of gas penetrating from the outside to the inside of the packaging was the largest, resulting in the weakening of the skin degree after the 9th day of storage.Although the fresh wet jelly could still maintain the highest moisture content, its decline was significantly increased.Other methods need to be further studied to improve it.
[1] MAIER T V, LUCIO M, LEE L H, et al.Impact of dietary resistant starch on the human gut microbiome, metaproteome, and metabolome[J].MBio, 2017, 8(5):e01343-17.
[2] ZHONG Z K, SUN X S.Thermal behavior and nonfreezing water of soybean protein components[J].Cereal Chemistry, 2000, 77(4):495-500.
[3] 田晓红, 乔聪聪, 吴娜娜, 等.包装方式对鲜湿糙米线保质期的影响研究[J].中国粮油学报, 2021, 36(5):8-14.
TIAN X H, QIAO C C, WU N N, et al.Effect of packaging methods on the shelf life of fresh wet brown rice noodles[J].Journal of the Chinese Cereals and Oils Association, 2021, 36(5):8-14.
[4] 唐欢欢. 芭蕉芋淀粉的凝胶特性及其保鲜湿凉粉的工艺研究[D].重庆:西南大学, 2019.
TANG H H.Study on gel characteristics of Canna taro starch and its fresh-keeping wet jelly technology[D].Chongqing:Southwest University, 2019.
[5] HANSEN A Å, MOEN B, RØDBOTTEN M, et al.Effect of vacuum or modified atmosphere packaging (MAP) in combination with a CO2 emitter on quality parameters of cod loins (Gadus morhua)[J].Food Packaging and Shelf Life, 2016, 9:29-37.
[6] 赵莹鑫, 张德权, 葛岳, 等.包装方式和宰后不同时间包装对羊肉品质的影响[J].食品科学, 2022, 43(15):199-208.
ZHAO Y X, ZHANG D Q, GE Y, et al.Effects of packaging methods and packaging at different postmortem times on the quality of lamb meat[J].Food Science, 2022, 43(15):199-208.
[7] 刘义, 张源珊, 周幸, 等.真空贴体包装对鲟鱼片冷藏过程中品质变化的影响[J].食品科学, 2019, 40(15):218-224.
LIU Y, ZHANG Y S, ZHOU X, et al.Effect of vacuum skin packaging on quality changes of sturgeon(Acipenser schrencki) fillets during cold storage[J].Food Science, 2019, 40(15):218-224.
[8] ZHANG F S, LIU M, MO F, et al.Effects of acid and salt solutions on the pasting, rheology and texture of Lotus root Starch Konjac glucomannan mixture[J].Polymers, 2017, 9(12):695.
[9] 王林. 淀粉的糊化与凝胶特性及食用品质研究[J].保鲜与加工, 2021, 21(2):67-73.
WANG L.Study on gelatinization and gelation characteristics of starches and their edible qualities[J].Storage and Process, 2021, 21(2):67-73.
[10] 孟鸿菊. 冷却牛肉真空热缩包装保鲜技术的研究[D].重庆:西南大学, 2008.
MENG H J.Study on vacuum heat-shrinkable packaging technology of chilled beef[D].Chongqing:Southwest University, 2008.
[11] 安超, 李迎春, 王文生, 等.生物基共聚酯PBSeT制备与性能[J].工程塑料应用, 2021, 49(2):45-49;60.
AN C, LI Y C, WANG W S, et al.Preparation and properties of biobased copolyester PBSeT[J].Engineering Plastics Application, 2021, 49(2):45-49;60.
[12] 董宏浩, 徐丽, 全珂, 等.鲜湿米粉品质劣变机理及保鲜技术研究进展[J].中国粮油学报, 2021, 36(3):161-168.
DONG H H, XU L, QUAN K, et al.Research progress in quality deterioration mechanism and preservation technology of fresh rice noodles[J].Journal of the Chinese Cereals and Oils Association, 2021, 36(3):161-168.
[13] 陈志瑜, 周文化, 宋显良, 等.水分含量对鲜湿米粉品质影响[J].粮食与油脂, 2012, 25(7):23-26.
CHEN Z Y, ZHOU W H, SONG X L, et al.Effect of moisture content on quality of fresh rice noodle[J].Cereals & Oils, 2012, 25(7):23-26.
[14] BENYATHIAR P, HARTE B, HARTE J.Shelf life extension of fresh asparagus using modified atmosphere packaging and vacuum skin packaging in microwavable tray systems[J].Packaging Technology and Science, 2020, 33(10):407-415.
[15] KAMENÍK J, SALÁKOVÁ A, PAVLÍK Z, et al.Vacuum skin packaging and its effect on selected properties of beef and pork meat[J].European Food Research and Technology, 2014, 239(3):395-402.
[16] 高佳敏, 张玉荣, 周显青, 等.糯米淀粉凝胶的老化特性分析[J].粮食与饲料工业, 2015(9):29-33.
GAO J M, ZHANG Y R, ZHOU X Q, et al.Analysis on retrogradation properties of glutinous rice starch gel[J].Cereal & Feed Industry, 2015(9):29-33.
[17] PONGSAWATMANIT R, TEMSIRIPONG T, IKEDA S, et al.Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch[J].Journal of Food Engineering, 2006, 77(1):41-50.
[18] JENKINS P J, DONALD A M.The influence of amylose on starch granule structure[J].International Journal of Biological Macromolecules, 1995, 17(6):315-321.
[19] 于中玉, 黄佳琪, 周凤霞.软包装材料阻隔性对鲜湿米粉常温储藏品质特性的影响[J].中国食品添加剂, 2022, 33(9):159-166.
YU Z Y, HUANG J Q, ZHOU F X.Effect of barrier properties of flexible packaging materials on the quality of fresh and wet rice noodles stored at room temperature[J].China Food Additives, 2022, 33(9):159-166.
[20] 舒丽洁, 段志蓉, 廖雯, 等.贴体包装对湿豆皮保鲜品质的影响[J].包装工程, 2023, 44(21):161-168.
SHU L J, DUAN Z R, LIAO W, et al.Effect of skin packaging on freshness quality of thin sheets of wet bean curd[J].Packaging Engineering, 2023, 44(21):161-168.
[21] LI Y, SHOEMAKER C F, MA J G, et al.Paste viscosity of rice starches of different amylose content and carboxymethylcellulose formed by dry heating and the physical properties of their films[J].Food Chemistry, 2008, 109(3):616-623.
[22] TANG M C, COPELAND L.Investigation of starch retrogradation using atomic force microscopy[J].Carbohydrate Polymers, 2007, 70(1):1-7.
[23] 周国燕, 胡琦玮, 李红卫, 等.水分含量对淀粉糊化和老化特性影响的差示扫描量热法研究[J].食品科学, 2009, 30(19):89-92.
ZHOU G Y, HU Q W, LI H W, et al.DSC study of effects of water content on gelatinization and aging of starch[J].Food Science, 2009, 30(19):89-92.
[24] PARK E Y, BAIK B K, LIM S T.Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel[J].Journal of Cereal Science, 2009, 50(1):43-48.
[25] WU Y, CHEN Z X, LI X X, et al.Retrogradation properties of high amylose rice flour and rice starch by physical modification[J].LWT - Food Science and Technology, 2010, 43(3):492-497.
[26] THIRé R M S M, SIMÃO R A, ANDRADE C T.High resolution imaging of the microstructure of maize starch films[J].Carbohydrate Polymers, 2003, 54(2):149-158.
[27] 王宏伟, 许可, 张艳艳, 等.淀粉老化的影响因素及其检测技术研究进展[J].轻工学报, 2021, 36(1):17-29.
WANG H W, XU K, ZHANG Y Y, et al.An review on the factors affecting starch retrogradation and progress in detecting techniques[J].Journal of Light Industry, 2021, 36(1):17-29.
[28] SHI Y G, YANG Y, PIEKOSZEWSKI W, et al.Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu[J].International Journal of Food Science & Technology, 2020, 55(3):1218-1229.
