目的 探究不同气体组分气调包装（MAP）对传统胡麻油月饼贮藏品质的调控作用,筛选可有效延缓氧化酸败、抑制微生物生长的最优气调参数,揭示其保鲜机制,为延长产品货架期提供科学依据。方法 以空气包装（AP）为对照,设置6组气调处理,即10%O2+90%N2（MAP1）、100%N2（MAP2）、10%CO2+90%N2（MAP3）、20%CO2+80%N2（MAP4）、30%CO2+70%N2（MAP5）和50%CO2+50%N2（MAP6）。采用O2透过量1.59 cm3/（m2·d）、CO2透过量9.86 cm3/（m2·d）、水蒸气透过量1.13 g/（m2·d）的高阻隔复合薄膜对胡麻油月饼进行充气包装并热封,于25 ℃恒温箱中贮藏42 d。每7天取样一次,测定菌落总数、霉菌数、水分含量、pH值、酸价、过氧化值及质构特性。同时,进行感官评价并监测包装顶空气体组分变化,综合评价各处理的保鲜效果。结果 高阻隔薄膜能有效维持包装内气体氛围的相对稳定。与空气对照相比,所有气调处理均不同程度地延缓了月饼品质劣变。其中,50%CO2+50%N2组保鲜效果最优,贮藏至42 d时,该组菌落总数低于102 CFU/g,霉菌未检出;酸价为0.93 mg/g,过氧化值为0.101 g/100 g,均显著低于对照组（P<0.05）;水分含量保持在15.37%~15.50%,质构特性维持良好,感官评分较对照组提高25%以上。10%CO2+90%N2组和20%CO2+80%N2组亦表现出较好的保鲜作用,且抑制效果随CO2浓度升高而增强。结论 高浓度CO2（50%CO2）气调包装能显著抑制胡麻油月饼中微生物生长繁殖与脂肪氧化,CO2处理有效抑制了月饼中微生物的生长并延缓了酸价和过氧化值的升高;高阻隔包装通过稳定袋内气体组成,协同将产品货架期延长至40 d以上。该气调保鲜方案切实可行,为传统胡麻油月饼的工业化保鲜包装提供了新思路。
Abstract
The work aims to investigate the regulatory effects of different gas compositions in modified atmosphere packaging (MAP) on the storage quality of traditional flaxseed oil mooncakes, identify the optimal MAP parameters for effectively retarding oxidative rancidity and inhibiting microbial growth, elucidate the underlying preservation mechanisms, and thereby provide a scientific basis for extending product shelf life. Using air packaging (AP) as the control, six MAP treatments were established: 10% O2 + 90% N2(MAP1), 100% N2(MAP2), 10% CO2 + 90% N2(MAP3), 20% CO2 + 80% N2(MAP4), 30% CO2 + 70% N2(MAP5), and 50% CO2 + 50% N2(MAP6). The mooncakes were packed with a high-barrier composite film (O2 transmission rate: 1.59 cm3/(m2·d); CO2 transmission rate: 9.86 cm3/(m2·d); water vapor transmission rate: 1.13 g/(m2·d)), heat-sealed, and stored at 25 °C for 42 days. Samples were collected at 7-day intervals to determine the total viable count, mold count, moisture content, pH, acid value, peroxide value, and textural properties. Sensory evaluation was carried out, and headspace gas composition was monitored to comprehensively assess the preservation efficacy of each treatment. The high-barrier film effectively maintained a relatively stable internal gas atmosphere. Compared with the air control group, all MAP treatments retarded quality deterioration to varying degrees, with the 50% CO2+50% N2 group exhibiting the best preservation effect. After 42 days of storage, the total viable count in this group remained below 102 CFU/g and molds were not detected; the acid value (0.93 mg/g) and peroxide value (0.101 g/100 g) were both significantly lower than those in the control group (P < 0.05). The moisture content was maintained between 15.37% and 15.50%, textural properties remained favorable, and the sensory score was more than 25% higher than that of the control group. The 10% CO2 + 90% N2 and 20% CO2 + 80% N2 groups also demonstrated considerable preservation effects, and the inhibitory effect increased with rising CO2 concentration. In conclusion, high-concentration CO2 (50% CO2) MAP markedly inhibits microbial proliferation and lipid oxidation in flaxseed oil mooncakes. CO2 treatment effectively inhibits the growth of microorganisms in mooncakes and delays the increase of acid value and peroxide value. Combined with the gas barrier effect of the high-barrier packaging, this strategy extends the product shelf life to more than 40 days. This MAP preservation scheme is feasible and offers a new approach for the industrialized preservation packaging of traditional flaxseed oil mooncakes.
关键词
传统胡麻油月饼 /
气调包装 /
油脂氧化 /
微生物抑制
Key words
traditional flaxseed oil mooncakes /
modified atmosphere packaging /
lipid oxidation /
microbial inhibition
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基金
传统丰镇月饼品质提升与新型食药同源新产品的开发（RH2500000581）; 绿色乳品包装系统关键技术研究（JT-202503-0037）
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