摘要
为了探讨臭氧水复合保鲜剂处理对鲜切藕片的保鲜效果,采用臭氧水(1.2 mg/L)、复合保鲜剂(0.2%植酸+0.5%氯化钠+0.2%氯化钙)、臭氧水(1.2 mg/L)加复合保鲜剂(0.2%植酸+0.5%氯化钠+0.2%氯化钙)处理鲜切藕片,以蒸馏水浸泡作为对照,并贮藏在4℃环境下,研究不同处理对鲜切藕片品质和生理的影响。研究结果表明,臭氧水加复合保鲜剂(0.2%植酸+0.5%氯化钠+0.2%氯化钙)处理能够降低鲜切莲藕的失重率和菌落总数,有效延缓丙二醛含量的上升和藕片L*值的下降,抑制PPO的活性,防止褐变;同时使可溶性固形物和硬度维持在较高水平。总之,臭氧水加复合保鲜剂(0.2%植酸+0.5%氯化钠+0.2%氯化钙)处理有利于提高鲜切藕片贮藏期间的品质,有效延长鲜切藕片的贮藏保鲜期。
In order to determine the effectiveness of ozonated water treatment with solution on the preservation of fresh-cut lotus root,the fresh-cut lotus root was treated with four treatments;with distilled water as control,ozoned water with concentrations of 1.2 mg/L treatment,with solution（0.2 %PA＋0.5 %NaCl＋0.2 %CaCl_2）and ozonated water treatment with solution（0.2 %PA＋0.5 %NaCl＋0.2 %CaCl_2）,all stored at 4℃.The result showed that ozonated water treatment with solution（0.2 %PA＋0.5 %NaCl＋0.2 %CaCl_2）could reduce the weight loss rate and total plate count of fresh-cut lotus root,prevent MDA content rising and lightness index decreasing,restrain the activities of PPO,at the same time,maintain a higher hardness and soluble solid content.Thus,treatments with ozonated water treatment with solution（0.2 %PA＋0.5 %NaCl＋0.2 %CaCl_2）can effectively effectively improve the fresh-cut lotus root storage quality and extend the shelf life of fresh-cut lotus root.
出处
《食品研究与开发》
CAS
北大核心
2016年第8期178-184,共7页
Food Research and Development
基金
"十二五"国家科技支撑计划项目(2012BAD27B03)
关键词
鲜切藕片
臭氧水
保鲜剂
品质
fresh-cut lotus root
ozonated water
preservative
quality
