不同包装处理对糌粑贮藏品质的影响研究

Effects of different packaging treatments on storage quality of tsampa

中文关键词:  糌粑  真空包装  贮藏品质  货架期

英文关键词:tsampa  packaging method  storage stability  shelf life

中文摘要:

      目的 探究不同包装处理对糌粑贮藏品质的影响。方法 采用空白对照组、真空包装、充气包装及普通包装4种包装方式在相同的温湿度条件下进行实验, 研究不同包装处理对糌粑品质的影响。每隔一定时间对糌粑品质指标(脂肪、脂肪酶、丙二醛及微生物)的变化情况等进行检测。结果 随着贮藏时间的增加, 传统包装的糌粑在较短时间内发生品质变化, 在第4个月即出现哈败等现象, 糌粑的菌落总数、丙二醛随之增加。真空包装与充气包装在第6个月出现哈败气味, 真空包装的菌落总数与丙二醛含量均明显低于传统包装。综合比较发现, 在一定贮藏时间内真空包装效果优于充气包装。结论 通过抽真空包装, 可以有效延长其保质期, 有利于糌粑产业发展。

英文摘要:

      Objective To explore the effects of different packaging treatments on storage quality of tsampa. Methods The effects of different packaging treatments on the quality of tsamba were studied by using blank control group, vacuum packaging, inflatable packaging and ordinary packaging under the same temperature and humidity conditions. The changes of quality indicators (fat, lipase, malondialdehyde and microorganism) of tsamba were detected at regular intervals. Results With the increased of storage time, the quality of tsamba in traditional packaging changed in a relatively short period of time. In the fourth month, the phenomenon of “failure” appeared, and the total number of colonies and malondialdehyde of tsamba increased. Vacuum packaging and inflatable packaging showed a rancid odor in the sixth month, and the total bacterial count and malondialdehyde content in vacuum packaging were significantly lower than those in traditional packaging. Through comprehensive comparison, it was found that vacuum packaging was more effective than inflatable packaging within a certain storage time. Conclusion Vacuum packaging can effectively extend its shelf life, which is conducive to the development of tsamba industry.