摘要
本实验以新鲜香菇为原料,以其贮藏期间的感官评价、褐变率、失重率、呼吸强度以及VC的含量为指标,研究了焦磷酸钠、氯化钠和过氧化氢对其贮藏期间品质的影响。结果表明,各保鲜剂混合使用的效果优于单独使用,以3.0%H2O2+0.2g/LNaCl为最佳配比浓度。
Using sensory evaluation,browning degree,weight loss and respiratory intensity as indicators,effect of sodium pyrophosphate,sodium chloride and hydrogen peroxide on the preservation of mushrooms during storage were studied. The result showed that the effect of complex chemicals were better than the chemical alone,3.0% H2O2＋0.2g/L NaCI presented optimum effect.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第24期382-384,共3页
Science and Technology of Food Industry
关键词
香菇
化学保鲜试剂
感官评价
呼吸强度
VC
mushroom
chemical preservative
sensory evaluation
respiratory intensity
vitamin C
