目的 探究高阻隔真空包装对软米储藏过程中品质的调控机制,以明确其最佳包装方式。方法 本研究采用编织袋、普通PE包装、罐装、PE真空包装及铝箔真空包装对软米进行包装处理,系统分析高阻隔真空包装对软米储藏期品质的影响机制。结果 与编织袋相比,普通PE袋可减少脂肪酸值含量,罐装可维持较低的米饭硬度。与编织袋、普通PE袋及罐装相比,2种高阻隔真空（PE、铝箔）包装方式能维持软米较高的水分含量,延缓丙二醛含量的增加,降低米饭硬度、咀嚼性,保持较高的黏性,维持软米较好的食用品质、蒸煮品质及质构特性;同时,在25 °C储藏200 d,铝箔真空包装的软米保持了最高的含水量及食用品质。结论 铝箔真空包装通过其高阻隔性能维持了软米储藏期间最佳的食用、蒸煮品质及质构特性,在软米储藏保鲜中具有良好的应用潜力。
Abstract
The work aims to explore the regulatory mechanism of high-barrier vacuum packaging on the quality of soft rice during storage, in order to determine the optimal packaging method. In this study, five packaging methods, including woven bags, ordinary polyethylene (PE) bags, canned packaging, PE vacuum packaging, and aluminum foil vacuum packaging, were comparatively investigated to systematically analyze the preservation mechanisms of high-barrier vacuum packaging on soft rice quality during storage. Compared with woven bags, ordinary PE packaging effectively reduced fatty acid content, while canned packaging maintained lower hardness of cooked rice. Notably, both high-barrier vacuum packaging methods (PE and aluminum foil) demonstrated superior performance by maintaining higher moisture content in soft rice, delaying the increase of malondialdehyde content, reducing hardness and chewiness of cooked rice while preserving higher stickiness, thereby maintaining better eating quality, cooking properties and textural characteristics. Moreover, the aluminum foil vacuum-packed soft rice retained the highest moisture content and eating quality after 200 days of storage at 25 °C. Therefore, aluminum foil vacuum packaging effectively preserves the optimal eating quality, cooking performance, and texture of soft rice during storage due to its superior barrier properties. This method demonstrates strong potential for the storage and preservation of soft rice.
关键词
软米 /
包装 /
品质 /
保鲜
Key words
soft rice /
packaging /
quality /
preservation
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基金
上海市2023年度“科技创新行动计划”农业科技领域（23N31900700）;上海市农业科技创新项目（沪农科I2023007）
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