摘要
目的探究不同保鲜方式下鲜食玉米各品质指标的变化规律。方法针对不同类型鲜食玉米(甜玉米、糯玉米和甜糯玉米),选取常温(25℃)、保鲜温度(4℃)2种温度下真空包装(蒸煮、非蒸熟)、普通保鲜袋、特制袋子、仪器等不同处理,通过试剂盒测定不同处理下氨基酸、淀粉、糖类的变化趋势和规律。结果0 d时,甜玉米(钱江甜1号)蒸煮后氨基酸含量升高,而糯玉米(晋糯20号)和甜糯玉米(钱江糯3号)蒸煮后氨基酸含量降低;甜玉米(钱江甜1号)蒸煮后可溶性糖和葡萄糖含量变高,糯玉米(晋糯20号)蒸煮后蔗糖含量变高,甜糯玉米(钱江糯3号)蒸煮后果糖、葡萄糖和蔗糖含量变高;短期保鲜时,可以采用4℃真空和4℃特制袋子+保鲜剂+吸水纸两种处理。结论甜玉米、糯玉米和甜糯玉米在不同保鲜时间、不同处理间各指标的变化趋势不同,短期保鲜时,4℃真空不需额外添加保鲜剂,而4℃特制袋子+保鲜剂处理中一定要添加吸水纸,否则保鲜效果将变差。
Objective To explore the changes in various quality indicators of fresh corn under different preservation methods.Method For different types of fresh corn(sweet corn,waxy corn,and sweet-waxy corn),vacuum packaging(cooking non cooking),ordinary preservation bags,special bags,instruments and so on were selected at room temperature(25℃)and preservation temperature(4℃)for different treatments.The trends and patterns of amino acids,starch,and sugars under different treatments were measured using a reagent kit.Results At 0 d,the amino acid content of sweet corn(Qianjiang tian No.1)was higher after cooking,while waxy corn(Jinnuo No.20)and sweet-waxy corn(Qianjiang nuo No.3)decreased;after cooking,the content of soluble sugar and glucose were higher in sweet corn(Qianjiang Tian No.1),sucrose content was higher in waxy corn(Jinnuo No.20),and fructose,glucose and sucrose content were higher in sweet-waxy corn(Qianjiang Tian No.3).For short-term preservation,two treatments could be used:4℃vacuum and 4℃special bags+preservatives+absorbent paper.Conclusion Sweet corn,waxy corn,and sweet-waxy corn have different trends in the changes of various indicators under different preservation times and treatments.This indicates that no additional preservatives need to be added at 4℃vacuum,while in the treatment of special bags and preservatives at 4℃,absorbent paper must be added,otherwise the preservation effect will deteriorate during short-term preservation.
作者
赵琳
陈玉
骆乐谈
石江
王道泽
ZHAO Lin;CHEN Yu;LUO Le-Tan;SHI Jiang;WANG Dao-Ze(Institute of Crops(Ecology),Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,China;Rural and Social Development Department of Lin’an District Science and Technology Bureau,Hangzhou 311300,China;Hangzhou Rural Revitalization Service Center,Hangzhou 310020,China)
出处
《食品安全质量检测学报》
CAS
2024年第8期22-32,共11页
Journal of Food Safety and Quality
基金
浙江省农业重大技术协同推广计划项目(2021XTTGLY03-05)
院科技创新与示范推广基金项目(2022HNCT-08)
杭州市科技发展计划项目(20201203B119)。
关键词
鲜食玉米
保鲜
贮藏
筛选
fresh corn
preservation
storage
screening
