Influence Factors On The Northeast Pickled Cabbage Browing Of Preservation And Its Dynamic Model

Northeast pickled cabbage,as a common fermented vegetable product of lactic acid bacteria,has the characteristics of rich and nutritious flavor and is one of the common foods on the table in northeast China.However,in the processing or preservation process if improper handling often appear serious quality problems such as browning,sacks,so that the sensory quality of the product deterioration,affecting sales.This study will study the effect of the external environment on the browning of Northeast pickled cabbage during storage and establishment of browning kinetic model,based on this browning inhibitor formulation screening,aimed at reducing browning to the northeast pickled cabbage manufacturers Bring the loss and harm so that people can eat safe and healthy northeast pickled cabbage,to improve the control rate of browning of northeast pickled cabbage,and improve the processing capacity of northeast pickled cabbage products provide a theoretical basis.research shows:1.The northeast pickled cabbage was preserved at 15℃,25℃ and 35℃ for 180 days respectively,the change of each index in the course of preservation was determined.The results show:The total phenol loss rates were 15.03%,34.15%,58.40%.The brightness L*decreased from 1.75 to 1.42,1.22 and 0.28 respectively,and the red green values a*increased from-0.44 to 0.12,0.48 and 0.78,respectively.Browning degree increased from 0.68 to 1.38,1.99 and 2.13,respectively.The total number of microbial colonies increased from 2.19*103cfu/g to 9.70*104cfu/g,3₀5*105cfu/g,2.60*105cfu/g.Sensory scores were 86 points,70 points,47 points.In summary can see that the higher the temperature northeast pickled cabbage browning faster,so try to keep in low temperature conditions.2.The northeast pickled cabbage was preserved at 25℃ under 0 lux,500 lux and 1000 lux for 180,and the change of each index in the course of preservation was determined.The results show:The total phenol loss rates were 20.83%,43.75%and 54.17%respectively.The brightness L*decreased from 1.09 to 1.58,1.39 and 1.16 respectively,the red and green values a*increased from-0.32 to 0.17,0.53 and 0.78,respectively.Browning degree increased from 0.57 to 0.93,1.56 and 1.99 respectively.The tota number of microbial colonies increased from 2.19*103 cfu/g to 1.66*105 1g（cfu/g）,1.82*10scfu/g and 1.90*105 cfu/g,respectively.Sensory scores were 69 points,60 points,52 points.In summary can see light can promote the occurrence of browning of northeast pickled cabbage,so in the preservation process should pay attention to dark.3.The northeast pickled cabbage was packaged with PET/AL/PE,PA/PE and BOPP/PET/CPP composite bags with different oxygen transmission rates and stored at 25 ℃ for 180 days.the change of each index in the course of preservation was determined.The results show:The loss rate of total phenol content was 10.84%,35.05%and 48.89%respectively.The brightness L*decreased from 2.11 to 1.90,1.22 and 1.02 respectively,the red-green value a*increased from-0.34 to 0.02,0.38 and 0.68.Browning degree increased from 0.67 to 1.02,1.77 and 2.09,respectively.The total number of microbial colonies increased from 2.24*103cfu/g to 9.00℃104cfu/g,2.32*105cfu/g and 2.76*105cfu/g,respectively.Sensory ratings were 89 points,73 points,50 points.The northeast pickled cabbage were packaging respectively for 0.08,0.10,0.12 mm thick PA/PE composite packaging bags,the change of each index in the course of preservation was determined.The results show:The total phenol loss rates were 28.00%,29.65%and 32.4%,respectively.The brightness L*decreased from 2.11 to 1.22,1.32 and 1.35 respectively,the red-green value a*increased from-0.34 to 0.38,0.32 and 0.28 respectively.The total number of microbial colonies increased from 2.29*103cfu/g to 3.29*105cfu/g,2.21℃105cfu/g and 8.99*104cfu/g,respectively.Sensory scores were 81 points,73 points,56 points.In summary can see that the different packaging materials will affect the browning rate during the storage of northeast pickled cabbage.In the actual production of northeast pickled cabbage 0.10mm PA/PE composite packaging bag was chosen.4.The packaged northeast pickled cabbage were kept in vibration,intermittent vibration and static conditions at 25 ℃ for 180 days,the change of each index in the course of preservation was determined.The results show:The total phenol loss rates were 45.9%,42.7%and 20.4%,respectively.The brightness L*decreased from 2.06 to 0.65,1.12 and 1.34 respectively,the red and green values a*increased from-0.22 to 0.88,0.64 and 0.45,respectively.Browning degree increased from 0.86 to 1.89,1.75,1.56 respectively.The total number of microbial colonies increased from 2.24*103cfu/g to 8.36*1O5cfu/g,6.21*105cfu/g and 4.02*105cfu/g respectively.Sensory scores were 58 points,62 points,76 points.In summary can see that the vibration will accelerate the northeast sauerkraut browning,so in the actual production process to be good damping measures.5.The effects of the factors on the results were as follows:temperature>light intensity>thickness of the packaging material>vibration frequency,the contribution of the four factors to the change of the sweetness of the northeastern pickles was88.9%.6.The results showed that the browning degree,brightness L*and red green value a*in the preservation process were consistent with the zero-order kinetics,The change of total phenolic content in model was in accordance with the first order kinetics model.andthe activation energies of the latent degeneration,the brightness L*and the red and green a*accumulation in the northeastern pickles cabbage were 61.52KJ/mol,72.17KJ/mol,65.55KJ/mol,respectively.The activation energy of the total phenol decreased were 67.18KJ/mol,the higher the storage temperature,the faster the browning reaction rate,so that the temperature can be reduced by reducing the temperature.7.The four factors of sodium sulphite,ethylenediaminetetraacetic acid disodium,phytic acid and sodium erythorbate were selected as the independent variables by using the Box-Behnken experiment design of the response surface,taking the color index L*of the northeast pickled cabbage as the response value.The results showed that the compound formula of the browning inhibitor was 0.017%of sodium silicate,0.004%of sodium sulfite,0.08%of isoascorbate and 0.017%of EDTA-2Na,and the experimental results were verified by experiments.The experimental results show that the difference between the measured value and the predicted value is 2%within the allowable range of the error（5%）.