摘要
开发一种可以有效延长鲜切西瓜货架期的复合保鲜剂。采用响应面分析法优化鲜切西瓜最佳复合型保鲜剂配比,并进一步采用模糊综合评价法对上述结果进行验证。结果,两种方法优化的结果相近,为乳酸钙浓度2.37%、柠檬酸浓度1.58%和抗坏血酸浓度1.84%。该复合保鲜剂可以有效保持鲜切西瓜的品质,将鲜切西瓜货架期延长2d。
A composite preservative for fresh-cut watermelon was optimized.The composite preservative was optimized by the response surface analysis and fuzzy comprehensive evaluation,respectively,by the analysis of firmness,respiratory rate,soluble solids content and pH of the fresh-cut watermelon.The result of the response surface analysis was further validated by the result of the fuzzy comprehensive evaluation.The optimal composite preservative was calcium lactate of 2.37%,citrate acid of 1.58% and ascorbic acid of 1.84%.The optimal composite preservative helps to keep the quality of fresh-cut watermelon,extent the shelf life of 2 days.
出处
《食品科技》
CAS
北大核心
2012年第4期18-22,共5页
Food Science and Technology
基金
现代农业产业技术体系(西甜瓜)项目
关键词
鲜切西瓜
乳酸钙
柠檬酸
抗坏血酸
复合保鲜剂
fresh-cut watermelon
calcium lactate
citrate acid
ascorbic acid
composite preservative
