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当前位置: 首页 > 文章 > OPP/CPP膜中不同气体比例对鲜切马铃薯片保鲜的影响 食品工业科技 2017 (17) 207-211+219
Position: Home > Articles > Effect of different gas compositions in the OPP/CPP film on preservation of fresh-cut potato chips Science and Technology of Food Industry 2017 (17) 207-211+219

OPP/CPP膜中不同气体比例对鲜切马铃薯片保鲜的影响

作  者：
赵欣;周婧;陈湘宁;许丽;杨肖飞;刘建新
单  位：
北京市裕农优质农产品种植公司;食品质量与安全北京实验室;农产品有害微生物及农残安全检测与控制北京市重点实验室;北京农学院食品科学与工程学院
关键词：
鲜切;马铃薯片;气体比例;保鲜
摘  要：
为研究鲜切马铃薯片在不同气体比例下的品质变化,以品质优良的马铃薯为试材,采用OPP/CPP膜进行气调包装,以空气包装组为对照,分析不同气体比例下的鲜切马铃薯片在贮藏期间的感官品质变化,并对其褐变度、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性、丙二醛(MDA)含量、V_C含量及菌落总数进行测定。结果表明:在4℃条件下,采用40%CO_2+50%O_2+10%_N2的混合气对鲜切马铃薯片进行气调包装,与其他组相比,可以维持较高的感官品质,显著(p<0.05)抑制酶促褐变反应、PPO活性和POD活性,显著(p<0.05)影响微生物的增殖与MDA的积累,V_C损失显著减少,感官评价较高,保鲜效果最好。
译  名：
Effect of different gas compositions in the OPP/CPP film on preservation of fresh-cut potato chips
作  者：
ZHAO Xin;ZHOU Jing;CHEN Xiang-ning;XU Li;YANG Xiao-fei;LIU Jian-xin;Department of Food Science and Engineering,Beijing University of Agriculture;Beijing Yunong High Quality Cultivation of Agricultural Products Company;Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residue in Agricutural Products;Beijing Laboratory of Food Quality and Safety;
关键词：
fresh-cut;;potato chips;;gas composition;;preservation
摘  要：
Sensory quality,browning,peroxidase( POD) activity,polyphenol oxidase( PPO) activity,malondialdehyde( MDA)content,VCcontent and total bacteria of potato were measured in order to study the effect of different gas compositions in the OPP/CPP film on preservation of fresh-cut potato chips. The results showed that the modified atmosphere packaging of 40%CO_2+ 50% O_2+ 10% N_2 could inhibit the enzymatic browning,PPO activity and POD activity,affect the accumulation of MDA and microorganisms proliferation,and reduce V_C content reduction of fresh-cut potato chips significantly( p < 0.05) compared with the other groups at 4 ℃.It also could maintain higher sensory quality.In a word,the modified atmosphere packaging of this kind kept the best storage property.

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