- 期刊
塑膠罐裝容器之不同透氧性對葡萄果凍貯存品質之影響
The Effect of Oxygen Permeability of Plastic Containers on the Quality of Grape Jelly
摘要
本研究以PP與4% EVOH及10% EVOH之PP/EVOH/PP材質代表三種不同氧氣透過率的塑膠容器用於葡萄果凍包裝，分析在室溫24週貯存期間其物理化學及感官品質之變化，探討不同透氧性對常溫流通葡萄果凍貯存品質之影響。結果顯示，較高透氧率的PP容器包裝者其維生素C、Hunter L、a、b值及感官品質在貯存期間皆比PP/EVOH/PP容器包裝者變化大且快速，在第三週起即有明顯差異。在不同EVOH比例之PP/EVOH/PP容器包裝者，較低透氧率的10%EVOH之PP/EVOH/PP容器包裝者在貯存期間比4%EVOH者有較高量的維生素C及貯存12週後呈現較好的外觀。
並列摘要
Using polypropylene (PP), a single layer plastic film, with 4% and 10% ethylene vinyl alcohol (EVOH) in PP/EVOH/PP multilayer films representing three different oxygen permeable containers as packaging material for grape jelly samples, the changes in their physicochemical and sensory properties during 24-week storage at room temperature were examined to study the effect of oxygen permeability of these plastic containers on the quality of grape jelly. The results show that the changes in vitamin C content, Hunter L, a and b values, and sensory quality (appearance, odor, flavor and texture) of grape jelly samples packaged in high-oxygen-permeable PP were much bigger and faster than those in low-oxygen permeable PP/EVOH/PP and the difference was shown significantly after 3-week storage. For PP/EVOH/PP packaging materials, the container with 10% EVOH remained higher vitamin C content of grape jelly during storage and kept better appearance of grape jelly even after 12 week as compared to that with 4% EVOH.