不同处理方式对鲜切马铃薯保鲜效果影响
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摘要
以鲜切马铃薯为研究对象,采用超高压与气调等六种不同的处理条件处理,研究鲜切马铃薯在冷藏过程中的理化指标变化规律,以及对其保鲜效果与品质的影响,探寻一种适合餐饮企业使用的保鲜处理方式。结果表明:气调处理方式对与鲜切马铃薯失重率影响优于超高压处理方式,当氮气量为50%,氧气量为50%时效果最佳。两种处理方式均能有效地抑制多酚氧化酶与过氧化物酶的活性,有效地抑制鲜切马铃薯褐变度,超高压处理优于气调处理方式。在温度23.5℃、处理时间15 min、压力350 MPa的条件下,超高压处理能有效地减少VC的损失,感官评价分值最高,微生物生长繁殖抑制效果最好。
Fresh-cut potatoes were used as research objects, and six different treatment conditions including ultra-high pressure and gas-conditioning were used to analyze the quality changes during storage. The results showed that the effect of gas-conditioning on the weight loss rate of fresh-cut potatoes was superior to that of ultra-high pressure treatment. Potatoes were at their best when there are 50% of nitrogen and oxygen respectively. Both treatments could effectively inhibit the activity of polyphenol oxidase and peroxidase, and prevent the fresh-cut potatoes from turning brown, and ultra-high pressure treatment was superior to gas-conditioning. Ultra-high pressure treatment brought the best sensory evaluation when vitamin C could be effectively preserved while microbial growth and reproduction could be prohibited given a treatment for 15 min with the temperature of 23.5 ℃ and pressure of 350 MPa.
Fresh-cut potatoes were used as research objects, and six different treatment conditions including ultra-high pressure and gas-conditioning were used to analyze the quality changes during storage. The results showed that the effect of gas-conditioning on the weight loss rate of fresh-cut potatoes was superior to that of ultra-high pressure treatment. Potatoes were at their best when there are 50% of nitrogen and oxygen respectively. Both treatments could effectively inhibit the activity of polyphenol oxidase and peroxidase, and prevent the fresh-cut potatoes from turning brown, and ultra-high pressure treatment was superior to gas-conditioning. Ultra-high pressure treatment brought the best sensory evaluation when vitamin C could be effectively preserved while microbial growth and reproduction could be prohibited given a treatment for 15 min with the temperature of 23.5 ℃ and pressure of 350 MPa.
引文
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[2]赵欣,周婧,陈湘宁,等.OPP/CPP膜中不同气体比例对鲜切马铃薯片保鲜的影响[J].食品工业科技,2017,38(17):207-211,219.
[3]刘博文.预切伤抑制鲜切马铃薯褐变技术及机理的初步研究[D].泰安:山东农业大学,2017.
[4]OMS-OLIU G,SOLIVA-FORTUNY R,MARTíN-BELLOSO.Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon[J].LWT-Food Science and Technology,2008,41(10):1862-1870.
[5]王欢欢,马越,赵晓燕,等.超高压处理压力对鲜榨番茄汁品质的影响[J].食品科技,2018,43(9):84-89.
[6]董朝贤.船用混合蔬菜的气调低温贮藏研究[D].无锡:江南大学,2016.
[7]康鹏玲.不同种植处理及贮藏时间对“陇薯7号”马铃薯加工品质的影响[D].兰州:甘肃农业大学,2018.
[8]周文萍,陈经聪,罗兴武.复合护色液对鲜切马铃薯防褐变研究[J].食品研究与开发,2013,34(21):6-9.
[9]孙程旭,郑淑芳,李建设.D-异抗坏血酸抑制鲜切马铃薯褐变的研究[J].食品研究与开发,2006(7):108-111.
[10]卢蕊,朱山,曾庆真,等.绿色蔬菜中常用维生素C检测方法比较及优化策略研究[J].食品安全导刊,2017(36):72.
[11]韩文娥.超高压处理对鲜切马铃薯品质影响的研究[D].呼和浩特:内蒙古农业大学,2016.
[12]王允祥,成纪予,王贺,等.涂膜剂对鲜切马铃薯的保鲜效果[J].江苏农业科学,2018,46(14):181-184.
[13]杨明冠,朱传合.超声处理抑制鲜切马铃薯酶促褐变的机理研究[J].农产品加工,2016(6):1-5,8.
[14]侯志强.鲜切马铃薯褐变控制技术及机理研究[D].泰安:山东农业大学,2013.
[15]王辉,刘辉,刘嘉,等.高效液相色谱法测定彩色马铃薯中维生素C含量[J].食品研究与开发,2017,38(12):130-134.
[16]唐偲雨,周金源,张玲,等.不同清洗方式对鲜切马铃薯品质的影响[J].西南农业学报,2015,28(3):1268-1272.