Studies On The Shelf Life Of The Low Salt Pickled Tuber Mustard

Pickled tuber mustard, as a traditional Chinese vegatable, has a varities of categories and packages, and a large number of products be exported. All ages, there is no relevant systematic study on the shelf life during the storage. The study based on the low salt pickled tuber mustard, tried to built the shelf life for the material forecast, proven the quality change during storage mechanism, and establish the shelf life prediction model of experimental methods of pickled tuber mustard and related products.This paper studied on the changes of the physicochemical, microbiological and sensory indicators of the low salt pickled tuber mustard during the storage, and finally identified the key indicators. Analysis the key indicators and the most important factor in the texture and shelf life of the impact,forecast samples of shelf life stored at 15℃,25℃,35℃, and discussed the effects of temperature on shelf life. The conclusions as following:1, During storage, the physical and chemical indicators has changed small. The water content, total acid, sodium chloride,ammonia nitrogen and other content in the nitrogen packing were not significant changes, and the chroma values increased with storage time gradually decreases.The vacuum packing has the same change.2, In the stotage process, small changes in microbial of the samples, the total number of colonies were 10 CFU/g to 100 CFU/g of the two samples, were all safe. And the E. coli were negative.3, Using the texture analyzer to measure the texture of the samples, and compared the sensory evaluation results, we can find that, the sensory quality was reduced gradually. The hardness, the cohesiveness and the resisitance parameters have a great impact on the consumer acceptance. And the adhesiveness, the spinginess, the resilience parameters have less impact.The nitrogen packing of the hardness tended to cut down, the cohesiveness tended to go up, the chewiness has no clear rule. The hardness of the vacuum packing first increased and then decreased, the cohesiveness rose, and the chewiness has a great change, but no in law.Thus, the texture parameters of the sensory indicators not only a great influence on the consumer acceptance, but also the key factors of the shelf life.4, Using the sensory indicators as the determine to measure the end of the shelf life, and using the Weibull model to experiment the sensory indicators of the consumer accptance,such as the degree of texture,the flavor,the smell and the appearance.The results of the overall liking predict 35℃25℃,15℃under the shelf life of samples stored, the nitrogen packaging were respectively 53.65,121.56,213.54, and the vacuum packaging were 54.48,124.5,217.25. From the results, we can conclude that, the shelf life of the vacuum packaging were better than the nitrogen packaging.