摘要
为研究不同保鲜剂及热处理对鲜切苹果品质的影响,将鲜切寒富苹果(Malus domestica)分别进行1.5%柠檬酸溶液、1.5%异抗坏血酸钠溶液、0.08%溶菌酶溶液和50℃的水浴中浸泡2 min处理,沥干后用0.08mm厚度CPP包装袋包装,抽真空(0.098 MPa)后密封,置于4℃冷库中贮藏,每3d测定与保鲜相关的生理生化指标。结果表明:不同保鲜剂及热处理均可适度延缓苹果切块感官品质、营养物质含量的下降、抑制微生物的繁殖,其中1.5%异抗坏血酸钠溶液浸泡处理的保鲜效果最好,能在4℃、15d贮藏期内较好地维持鲜切苹果的品质。
To determine the effect of different edible coatings and heat treatment on quality and storage of fresh- cut ＂Hanfu＂ apple （Malusdomestica） in vacuum packing , slices of the fresh-cut apple were packed by 0.08 mm thickness CPP film and stored at 4 ℃ after dipping in 1.5% citric acid solution, 1.5% ascorbic acid sodium solu- tion, 0.08% lysozyme solution and 50 ℃ hot-water, sequentially for 2min. Indexes that related to maturity and aging were measured every 3d during the storage period. The results indicate that all the treatments had positive effects on keeping sensory quality, inhibiting the nutritional loss and reducing microbial levels in the cut apple slices. Treatment with 1.5% ascorbic acid sodium solution showed the best preservation effect on fresh-cut apple slices stored at 4 ℃ for 15 d.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第1期252-256,共5页
Food and Fermentation Industries
基金
辽宁省科技厅重点项目(2011205001)
渤海大学人才引进基金项目(BHU20120301)
关键词
鲜切苹果
真空包装
柠檬酸
异抗坏血酸钠
溶菌酶
fresh-cut apples
vacuum packing
citric acid
sodium erythorbate
lysozyme
