期刊论文

Synergistic Effects of Modified Atmosphere Packaging and Irradiation for Preserving Fresh Noodles

中文

现代食品科技

1673-9078

2020

36

7

125-132

10.13982/j.mfst.1673-9078.2020.7.0043

长沙市科技局重大专项(KQ1703004) 长沙市科技局项目(KC1701046)。

本校为第一机构

为延长生湿面贮藏期,研究了单一气调包装和气调-辐照协同技术对生湿面品质及保鲜效果的影响.采用不同的气体条件(100％ CO2、70％ CO2+30％ N2、50％ CO2+50％ N2)对生湿面进行包装,以空气包装为对照,测定生湿面在28℃贮藏过程中菌落总数、水分含量、蒸煮特性等指标的变化.结果 表明70％ CO2+30％ N2气调包装的保鲜效果较好,能将生湿面贮藏期由2d延长至3d.随后采用不同辐照剂量(1、3、5 kGy)下的气调-辐照协同技术对生湿面进行保鲜处理,以单一70％ CO2+30％ N2气调包装为对照.结果 表明不同剂量辐照均表现出显著的保鲜效果,其中1～3 kGy分别可延长生湿面货架期5～8 d,5 kGy可延长至l1d,但5kGy对...

In order to prolong the shelf life of fresh noodles, the effects of modified atmosphere packaging alone and in combination with irradiation technology on the quality and freshness of the fresh noodles were studied. The fresh noodles were packaged under different gas conditions (100% CO2, 70% CO2+30% N2, 50% CO2+50% N2), with the air-package as the control to measure the changes in the indicators such as total colony count, moisture content, and cooking characteristics over the storage at 28 ℃. The results showed that 70% CO2+30% N2 modified at...