包装和保鲜剂改善袋装榨菜保鲜效果的研究进展
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摘要
目的针对方便食用的袋装榨菜相比于坛装榨菜面临着更多的保鲜困境,这里对有潜力改善其贮藏性能的包装和保鲜技术进行总结。方法就榨菜在贮藏中存在的色变、脆性丧失、腐烂、胀袋、营养物质流失等问题和改善袋装榨菜耐贮藏性的有效手段进行探讨,综述包装技术和保鲜剂在袋装榨菜中的应用。结果使用巴氏杀菌结合真空或气调包装能够有效抑制微生物生长,选择合理的包装材料能够控制榨菜的外观变化;这些包装技术和工艺各有特点;多种保鲜剂在袋装榨菜中具有抑菌、改善质构、抑制色变等功效,其中包括工业界广泛接受的苯甲酸钠,前景广阔但鲜有成功案例的天然保鲜剂等。此外,还指出了新型保鲜剂缺乏推广等现状,以及对保鲜技术的发展进行了展望。结论通过改进包装技术和添加保鲜剂来改善袋装榨菜的耐贮藏性,在工业生产中得到了广泛应用,但这些技术需要进一步的研究和改进。
The work aims to summarize the promising package and preservation technologies that enhance the preservability regarding the extra obstacles of preservation of pickled mustard tuber in ready-to-eat package compared to that packaged in jar. The color change, crispness loss, rotting, bag ballooning, nutrient loss and other problems as well as the effective means used to improve the storability of pickled mustard tuber in package were discussed. The packaging technology and preservative applied in bagged pickled mustard tuber were summarized. Pasteurization integrated with vacuum or modified atmosphere packaging technologies could be used to effectively inhibit the microorganism proliferation. Reasonable packaging materials could be selected to control the appearance change of pickled mustard tuber. These packaging technologies and processes had their respective features. A variety of preservatives in the bagged pickled mustard tuber had functions of anti-microorganism, texture improvement, color shift controlling and so on, including sodium benzoate which was widely received by the industry and promising natural preservative rarely successfully applied. Moreover, the current situations, such as the lack of promotion of new preservative, were pointed out. Additionally, the outlook of preservation technologies was also reviewed. The storability of the bagged pickled mustard tuber is improved by advancing the packaging technology and adding preservative, which is widely applied in the industrial production. However, further investigation and optimization of these technologies should be achieved in the future.
The work aims to summarize the promising package and preservation technologies that enhance the preservability regarding the extra obstacles of preservation of pickled mustard tuber in ready-to-eat package compared to that packaged in jar. The color change, crispness loss, rotting, bag ballooning, nutrient loss and other problems as well as the effective means used to improve the storability of pickled mustard tuber in package were discussed. The packaging technology and preservative applied in bagged pickled mustard tuber were summarized. Pasteurization integrated with vacuum or modified atmosphere packaging technologies could be used to effectively inhibit the microorganism proliferation. Reasonable packaging materials could be selected to control the appearance change of pickled mustard tuber. These packaging technologies and processes had their respective features. A variety of preservatives in the bagged pickled mustard tuber had functions of anti-microorganism, texture improvement, color shift controlling and so on, including sodium benzoate which was widely received by the industry and promising natural preservative rarely successfully applied. Moreover, the current situations, such as the lack of promotion of new preservative, were pointed out. Additionally, the outlook of preservation technologies was also reviewed. The storability of the bagged pickled mustard tuber is improved by advancing the packaging technology and adding preservative, which is widely applied in the industrial production. However, further investigation and optimization of these technologies should be achieved in the future.
引文
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