修改大气包装 (MAP) 用于海藻保护:对物理化学特征和微生物活动的影响
Bruno Moreira-Leite1, Rafael Antunes1, João Cotas2
1LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal.
Foods (Basel, Switzerland)
|July 29, 2023
概括
修改大气包装 (MAP) 通过抑制呼吸并保持颜色和质地,有效地保持海藻质量. 这种创新方法还通过减少Porphyra umbilicalis和Ulva lactuca中的微生物负载来提高食品安全.
科学领域:
- 海洋植物学 海洋植物学
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
背景情况:
- 传统的海藻保存方法改变了它们的原始特性.
- 最少的加工对于保持海藻的消费品质至关重要.
研究的目的:
- 评估修改大气包装 (MAP) 对 Porphyra umbilicalis 和 Ulva lactuca 的物理化学性质和食品安全的影响.
- 评估MAP对海藻呼吸,颜色,纹理,微生物负载和挥发性有机化合物 (VOC) 在6°C下15天内的影响.
主要方法:
- 使用GC-TOF-MS分析头部气体组成,颜色,纹理,微生物数量和VOC.
- 对两个海藻物种的MAP和真空包装与控制条件进行比较.
主要成果:
- 在最小加工的海藻中,MAP显著抑制了呼吸,并保持了颜色和质地.
- 在MAP和真空下观察到Porphyra umbilicalis的微生物负载显著减少.
- Ulva lactuca在治疗过程中显示出稳定的微生物值,MAP和真空都有效地保留了气味配置文件.
结论:
- MAP是一种可行的最小加工技术,可提高 Porphyra umbilicalis 和 Ulva lactuca 的保质期和安全性.
- MAP有助于保持海藻的感觉和微生物质量,满足食品安全标准.
- 对非生物应激的代谢反应会影响储存期间海藻质量变化.
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