基于不同包装材料和杀菌方式的糟辣椒贮藏品质变化及货架期预测

Changes in storage quality of fermented pepper based on different packaging materials and sterilization methods and its shelf life prediction

中文关键词:  糟辣椒  包装材料  热杀菌  冷杀菌  货架期

英文关键词:fermented pepper  packaging material  hot sterilization  cold sterilization  shelf life

中文摘要:

      目的 研究不同包装材料和杀菌方式对糟辣椒贮藏品质的影响, 并对糟辣椒的货架期进行预测。方法 以花溪新鲜红辣椒制作的糟辣椒为研究对象, 探索高温蒸煮袋、铝箔袋、聚丙烯(polypropylene plastic, PP)塑料瓶、聚对苯二甲酸乙二醇酯(polythylene terephthalate, PET)塑料瓶、玻璃瓶5种包装材料和巴氏杀菌、蒸汽灭菌、微波杀菌、超高压杀菌、辐照杀菌5种杀菌方式对糟辣椒贮藏品质的影响, 通过加速货架期测试法(accelerated shelf life testing, ASLT)和Q10货架期预测模型对糟辣椒的货架期进行预测。结果 糟辣椒袋装材料以铝箔袋包装效果较好, 瓶装以玻璃瓶包装效果较好; 糟辣椒经5种杀菌方式处理后, 硬度和咀嚼性略有减小, 菌落总数显著降低。随着贮藏时间的延长, 不同杀菌处理可降低糟辣椒亚硝酸盐峰值, 保持色泽, 维持质地特性, 延缓微生物的生长。整体上, 冷杀菌效果优于热杀菌, 但超高压杀菌对糟辣椒感官品质有影响(产生异味), 因此, 辐照杀菌较适合用于糟辣椒的杀菌。通过ASLT法和Q10货架期预测模型得到优化后糟辣椒在25℃的货架期约为219 d。结论 玻璃瓶包装的糟辣椒经辐照冷杀菌处理, 与未杀菌的玻璃瓶包装糟辣椒相比, 货架期延长了121 d, 该研究可为提升糟辣椒贮藏品质提供参考。

英文摘要:

      Objective To study the effects of different packaging materials and sterilization methods on the storage quality of dried pepper, and to predict the shelf life of optimized fermented pepper. Methods The fermented pepper made from Huaxi fresh red pepper was studied. The storage qualities of fermented pepper packed with high temperature cooking bag, aluminium foil bag, polypropylene plastic (PP) plastic bottle, polythylene terephthalate (PET) plastic bottle, glass bottles 5 kinds of packaging materials and sterilized with pasteurization, steam sterilization, microwave sterilization, ultra-high pressure sterilization, irradiation sterilization 5 kinds of sterilization methods were explored. And the shelf life was predicted by accelerated shelf life testing (ASLT) and Q10 model. Results The effects of aluminum foil bag and glass bottle packaging were better. After 5 kinds of sterilization treatment, the hardness and chewiness of fermented pepper were slightly reduced, and the total bacterial count was significantly reduced. With the extension of storage time, different sterilization treatments could reduce the peak value of nitrite, maintain color and texture characteristics, and delay the growth of microorganisms. On the whole, the cold sterilization effect was better than the hot sterilization, but the ultra-high pressure sterilization had an impact on the sensory quality of fermented pepper (produce odor), therefore, irradiation sterilization was more suitable for the sterilization of fermented pepper. It was predicted by ASLT and Q10 model that the optimized fermented pepper shelf life at 25℃ was about 219 days. Conclusion The shelf life of fermented pepper treated with glass bottle and irradiation sterilization is extended 121 d compared with unsterilized bottle packed fermented pepper. This study can provide reference for improving the storage quality of fermented pepper.