不同貯存溫度與包裝方式對糙米品質之影響

Effect of Different Storage Temperatures and Packaging Methods on the Quality of Brown Rice

陳曉瑩(Hsiao-Ying Chen) ； 黃錦城(Chin-Cheng Huang) ； 程俊龍(Chun-Lung Cheng) ； 詹彩鑾(Tsai-Luan Chan)

《台灣農學會報》 15卷4期 (2014/12) Pp. 360-373

https://doi.org/10.6730/JAAT.201412_15(4).0001

摘要

本研究選用Polyamide/Polyethylene (PA/PE)包材，配合有、無真空及脫氧劑進行糙米包裝貯存試驗，在不同貯存溫度（4、25及40℃）下定期分析糙米的色澤、游離脂肪酸、酸價、共軛雙烯、共軛三烯、過氧化價及pH值等，用以探討貯存期間糙米品質的變化。貯存試驗的 結果顯示，貯存溫度為40℃時，糙米品質劣變速度最快，其次為25℃。一般包裝（無抽真空）加脫氧劑可使包裝產生類似真空包裝的外觀，糙米的品質與真空加脫氧劑包裝類似。無真空無脫氧劑樣品於25℃貯存2個月時，糙米的色澤變白，紅色度、黃色度、酸價和游離脂肪酸降低。

關鍵字

糙米 ； 氧氣阻隔性 ； 脫氧劑 ； 共軛雙烯 ； 共軛三烯 ； 游離脂肪酸

並列摘要

The packaging material Polyamide/Polyethylene (PA/PE) was used, with or without vacuum and O_2-scavenger, for testing storage of brown rice at 4, 25 and 40℃. The color, free fatty acid, acid value, conjugated dienes, conjugated trienes, peroxide value, and pH value were regularly analyzed to investigate the change in quality during storage. The storage test results showed, higher temperatures (40℃) increased the degradation of brown rice quality, The addition of an O_2-scavenger into the non-vacuum packaging generated a vacuum-similar packaging and resulted in similar brown rice quality as in a vacuum with O_2-scavenger. It was found the white index (W.I.) of the color parameter increased, the red and yellow levels, and the acid value and free fatty acid decreased in packaging without O_2-scavenger at 25℃.

並列關鍵字

brown rice ； oxygen transmission Rate ； O_2-scavenger ； conjugated dienes ； conjugated trienes ； free fatty acid ； Polyamide/Polyethylene