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.
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