包裝、添加物及儲存溫度對酸菜儲存品質之影響

The Effects of Packaging, Additives and Temperature on the Quality of Pickled Mustard-Green During Storage

廖郁婷(Yu-Ting Liao) ； 段有慧(Yu-Hui Tuan) ； 吳柏青(Po-Ching Wu)

《農業機械學刊》 22卷1期 (2013/03) Pp. 1-16

摘要

酸菜為常見的醃漬食品，但容易產生褐變因而導致亞硫酸鹽等添加劑過量的問題產生，然而酸菜非即食性食品，需經過清洗烹調之後才可食用，若以現今法規所訂定之二氧化硫殘留標準無法使酸菜產品達到抑菌、保色效果。本實驗為探討儲存12個月期間不同儲存溫度、包裝方法、浸泡液（亞硫酸鹽、乳酸、檸檬酸、苯甲酸及酸菜醃漬液），對酸菜品質（顏色、硬度）之影響。儲存試驗中以冷藏儲存能夠減緩酸菜褐變發生。酸菜產品以鋁箔袋進行包裝儲存對於維持色澤及脆度效果較佳，以殺菌軟袋進行殺菁處理對酸菜色澤及脆度均較差，可能因加熱導致葉綠素加速裂解。添加二氧化硫、檸檬酸、苯甲酸等可抑制酸菜褐變情況發生，但添加乳酸則隨添加濃度越高，其褐變指數越大。此外，添加劑種類及濃度對酸菜脆度之影響不顯著。酸菜醃漬液作為儲存浸泡液，儲存12個期間其色澤並無太大變化。醃漬液雖可維持酸菜色澤及脆度，但會有刺鼻嗆酸味。一般酸菜產品建議採用尼龍袋包裝，再添加500 ppm二氧化硫濃度之浸泡液；若為無添加物產品，則建議採用鋁箔袋包裝，並儲存於4℃環境對酸菜品質最佳。

關鍵字

酸菜 ； 二氧化硫 ； 包裝 ； 儲存

並列摘要

Pickled mustard greens is a common Chinese food in Taiwan. In order to resolve the browning problem of the pickled mustard greens product during storage, sulfite was added in the product and this may induce more food safety concern form the consumers. However, this kind of pickled product was not the ready-to-eat food product, it should be washed and cooked before eating. This study was to investigate the effects of the various storage temperatures, packaging methods, soaking liquids on the quality of pickled mustard greens products for one year storage. When pickled mustard greens product was stored at refrigeration condition, the browning rate of product reduced significantly. The quality (color and texture) of pickled mustard greens product packaged in aluminum foil was better than other packaging methods. Due to the breakdown of Chlorophyll in the heating treatment, the quality of blanched product became worst. The addition of sulfur dioxide, citric acid and benzoic acid liquid may inhibit browning of pickled mustard greens, but addition of lactic acid would cause product browning. The variety and concentration of additives did not affect the texture of product significantly. When pickled mustard greens product was soaked in pickled liquid for one year storage, the browning index did not change significantly. However, the smell of pickled liquid was too bad to use practically. For the best quality of pickled mustard greens product, the products were recommended to use aluminum foil packaging and stored at 4℃, or to use nylon packaging and soaked in 500 ppm sulfur dioxide solution.

並列關鍵字

Pickled mustard greens ； Sulfur dioxide ； Packaging ； Storage