不同贮藏条件下菠菜生鲜面的品质分析

Quality of Spinach-fortified Fresh Noodles under Different Storage Conditions

摘要:

以菠菜生鲜面为研究对象，以水分含量、水分活度、pH、酸度、色泽、叶绿素含量、感官属性、菌落总数为考核指标，在4 ℃和25 ℃条件下系统研究光照、避光、充CO2等3种贮藏方式对产品品质影响。实验结果：在4 ℃和25 ℃条件下，3种贮藏方式中菠菜生鲜面的水分含量、水分活度、pH、色泽、叶绿素含量、感官属性随贮藏时间的延长逐渐下降，酸度和菌落总数逐渐上升；4 ℃、充CO2的贮藏方式，产品的品质最优；贮藏5 d的感官评分和菌落总数分别为7.1、8.7×104 CFU/g，为产品的品质裂变转折点；菠菜生鲜面感官品质、菌落总数与产品的水分含量、酸度、水分活度、pH、总叶绿素、叶绿素a、叶绿素b、L*、a*、b*具有相关性。本研究通过对贮藏品质的探讨，为产品的货架期延长、突破制约产业化发展的技术瓶颈提供重要的数据支撑。

Abstract:

Taking spinach-fortified fresh noodles as the research object, and the water content, water activity, pH, acidity, color, chlorophyll content, sensory attributes, and colony counts as assessment indicators, the effects of three storage methods (lighting, darkness and CO2) on product quality were studied at 4 ℃ and 25 ℃. The experimental results showed that the water content, water activity, pH, color, chlorophyll content and sensory attributes of the spinach-fortified fresh noodles declined gradually, while the acidity and colony count increasing gradually, with the prolongation of storage time at 4 ℃ and 25 ℃ under the three storage conditions. The products quality was the best under the storage at 4 ℃ and with CO2. The sensory score and the total number of colonies were 7.1 and 8.7×104 CFU/g, respectively, after the storage for 5 days (the turning point of product quality). The sensory quality and the total number of colonies of the spinach-fortified fresh noodles were correlated to the moisture content, acidity, water activity, pH, total chlorophyll content, chlorophyll a content, chlorophyll b content, L* value, a* value, b* value of the product. This study provides important data support for extending the shelf life and breakthrough in technical bottleneck restricting industrial development through investigating storage quality under different storage conditions.