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.
Key words
traditional flaxseed oil mooncakes /
modified atmosphere packaging /
lipid oxidation /
microbial inhibition
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