摘要
分析了电解臭氧水处理对鲜切莲藕冷藏过程中微生物菌落总数、失重率、总酸和可溶性固形物含量、硬度、色泽等品质指标的影响。结果表明,臭氧水处理能有效抑制莲藕菌落总数和失重率的增加,冷藏至第12天时分别为对照组的37.84%,52.54%;臭氧水处理对莲藕初始有机酸有一定破坏作用,但能明显减缓莲藕总酸含量的下降速率;贮藏过程中莲藕可溶固形物含量先增加后降低,硬度逐渐降低,臭氧水处理能有效减缓其下降速率。此外,臭氧水处理对莲藕初始色泽有一定改善作用,但无法有效抑制莲藕样品的褐变速率。
In order to improve the commodity value of fresh-cut lotus root and prolong the shelf life,this study analyzed the effects of electrolyzed ozone water on the total colony count,weight loss rate,total acid content,soluble solids content,hardness and color of fresh-cut lotus root during cold storage.The results showed that the increase of total colony count and weight loss rate was inhibited by ozone water treatment,which was only 37.84% and 52.54% of control group,respectively,after 12 days of cold storage.The decline of total acid content in ozone group was also inhibited but its initial content was much less than that in control group,likely due to the oxidative damage of organic acids by ozone.During the storage process,the soluble solids content was increased firstly and then decreased,while the hardness was decreased gradually,but both the decline rates were effectively slowed down by ozone water treatment.In addition,being treated with ozone water,the initial color of lotus root could be improved but the browning of lotus root could not be effectively alleviated.This provided a technical reference for the preservation,quality improvement and industrialization of fresh-cut lotus root.
作者
唐倩
刘永乐
刘湘茹
俞健
王发祥
李向红
TANG Qian;LIU Yong-le;LIU Xiang-ru;YU Jian;WANG Fa-xiang;LI Xiang-hong(College of Chemical and Food Engineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China;Hunan Aquatic Resources Food Processing Engineering Technology Center,Changsha,Hunan 410114,China)
出处
《食品与机械》
北大核心
2020年第5期151-154,共4页
Food and Machinery
基金
国家自然科学基金面上项目(编号:31972106)
中央引导地方科技发展专项(编号:2018CT5010)
湖南省教育厅科学研究项目(编号:17B016,17C0059,18C0233)。
关键词
臭氧水
鲜切莲藕
保鲜
品质
菌落总数
ozone water
fresh-cut lotus root
preservation
quality
total colony count
