文献类型：期刊文献

中文题名：聚乳酸薄膜真空包装对金针菇保鲜效果的研究

英文题名：Research of Polylactide Film Vacuum Packaging on Preservation of Flammulina velutipes

作者：张琪[1];张伟阳[1];陈晓东[1];陆冲[1];程树军[1]

机构：[1]华东理工大学材料科学与工程学院上海200237

年份：2014

卷号：35

期号：3

起止页码：91

中文期刊名：食品工业

外文期刊名：The Food Industry

收录：北大核心:【北大核心2011】；

语种：中文

中文关键词：聚乳酸;金针菇;真空包装;气调包装;保鲜

外文关键词：polylactide; Flammulina velutipes; vacuum packaging; modified atmosphere packaging; preservation

摘要：通过比较可生物降解聚乳酸(PLA)薄膜的真空包装(VP)和气调包装(MAP)对金针菇保鲜效果的影响,探讨真空包装保鲜金针菇的可行性与优越性。试验测定了金针菇储藏过程中失重、褐变程度、相对电导率、可溶性固体物、游离氨基酸等各项生理指标和感官评价。结果表明,在温度20℃,湿度90%条件下贮藏5 d时,真空包装金针菇失重率、相对电导率、褐变程度分别为6.0%、12.0%和3.1,明显低于气调包装的金针菇,真空包装较气调包装能更好地延缓金针菇衰老与酶促褐变,提高金针菇的感官质量与品质,对金针菇具有更好的保鲜效果。同时,2种包装的金针菇储存过程中均能较好地保持游离氨基酸与可溶性固体物含量,保持了金针菇原有风味与营养物质总量。
The feasibility and advantage of polylactide （PLA） film vacuum packaging on preservation ofFlammulina velutipes was evaluated by comparing the results of vacuum packaging （VP） and modified atmosphere packaging （MAP）. Sensory quality and biochemical properties, such as weight loss, browning degree, relativity conductivity, soluble solid content and free amino acids were determined during storage. The results indicated that weight loss, relativity conductivity and browning degree of Flammulina velutipes with VP and stored at 20 ~C and 90% relative humidity （RH） were 6.0%, 12.0% and 3.1 respectively, which were much lower than those ofFlammulina velutipes with MAP. PLA film VP inhibited aging and enzymatic browning process of Flammulina velutipes more effectively than MAP and improved the quality, thus showing the better preservation ofFlammulina velutipes. Meanwhile, the soluble solid content and flee amino acids content were maintained in both VP and MAP, thus the original flavor of Flammulina velutipes was well preserved.