不同预冷方式对鲜切紫甘蓝冷链贮运销品质变化的影响
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摘要
采用冰水、冷库、压差和强制通风预冷4种方式对紫甘蓝进行处理,经包装、模拟运输后放于0℃下进行20 d保鲜实验,分析在贮藏期间其呼吸代谢、褐变、营养特性及理化指标的变化。结果显示,压差预冷对鲜切紫甘蓝冷链贮运销品质保鲜效果最佳。贮藏结束时,其花青素、丙二醛(MDA)、可滴定酸和可溶性固形物分别为4.09 mg/L、3.09 mmol/g FW、0.059 8%和8.53%,同时呼吸强度、过氧化物酶(POD)、多酚氧化酶(PPO)得到了有效地抑制。压差预冷延缓了鲜切紫甘蓝在冷链贮运销期间褐变的发生,有效抑制了微生物(菌落总数和大肠菌群)的增长,维持感官品质。综合以上,压差预冷是鲜切紫甘蓝冷链贮运销期间较适宜的预冷方式。
In order to study the effects of different pre-cooling methods on the quality of fresh-cut purple cabbage during cold-chain transportation, ice water pre-cooling, cold room storage pre-cooling, pressure pre-cooling, and forced ventilation pre-cooling were studied. After packaging and simulated transportation, the fresh-cut purple cabbage was stored at 0 ℃ for 20 d. Changes in respiration metabolism, browning, nutritional characteristics, and physiochemical indexes were analyzed. The results showed that cabbage treated by pressure pre-cooling had the best preservative effects during cold chain storage and transportation. At the end of storage, its contents of anthocyanin, malondialdehyde(MDA), titrable acids, and soluble solids were 4.09 mg/L, 3.09 mmol/g FW, 0.059 8%, and 8.53%, respectively. Moreover, its respiratory intensity, peroxidase(POD) and polyphenol oxidase(PPO) activities were effectively inhibited. Pressure pre-cooling could delay the incidence of browning of fresh cut purple cabbage, effectively suppress the growth of microorganisms(total bacterial count and coliform group), and maintain its sensory quality. In conclusion, pressure pre-cooling is a suitable pre-cooling method for fresh-cut purple cabbage during cold chain storage and transportation.
In order to study the effects of different pre-cooling methods on the quality of fresh-cut purple cabbage during cold-chain transportation, ice water pre-cooling, cold room storage pre-cooling, pressure pre-cooling, and forced ventilation pre-cooling were studied. After packaging and simulated transportation, the fresh-cut purple cabbage was stored at 0 ℃ for 20 d. Changes in respiration metabolism, browning, nutritional characteristics, and physiochemical indexes were analyzed. The results showed that cabbage treated by pressure pre-cooling had the best preservative effects during cold chain storage and transportation. At the end of storage, its contents of anthocyanin, malondialdehyde(MDA), titrable acids, and soluble solids were 4.09 mg/L, 3.09 mmol/g FW, 0.059 8%, and 8.53%, respectively. Moreover, its respiratory intensity, peroxidase(POD) and polyphenol oxidase(PPO) activities were effectively inhibited. Pressure pre-cooling could delay the incidence of browning of fresh cut purple cabbage, effectively suppress the growth of microorganisms(total bacterial count and coliform group), and maintain its sensory quality. In conclusion, pressure pre-cooling is a suitable pre-cooling method for fresh-cut purple cabbage during cold chain storage and transportation.
引文
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[15] 张烈,程裕东,金银哲.通电加热下频率、温度对草鱼鱼块和鱼皮电导率的影响[J].食品工业科技,2017,38(17):65-69.
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[21] 王凤舞,阙斐,寇玲赟,等.岩藻低聚糖的酶法制备及活性分析[J].食品科学,2018,39(4):112-117.
[22] 姜国哲,全贞玉,金润浩,等.红景天和轮叶党参混合提取物戊糖乳杆菌发酵条件及抗氧化作用分析[J].食品科学,2018,39(2):124-130.
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[24] 杜晓静,白新鹏,姜泽放,等.火龙果果浆不同贮藏温度下大肠菌群生长动力学模型及货架期预测[J].食品工业科技,2018,39(3):270-275.
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[26] 郁志芳,李宁,赵友兴,等.鲜切莲藕贮藏中的酚类物质变化及控制褐变的抑制剂组合筛选[J].南京农业大学学报,2003,26(1):78-81.
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[29] LI Shuyi,LI Xiaojin,HE Xu,et al.Effect of mild heat treatment on shelf life of fresh lotus root[J].LWT-Food Science and Technology,2018,90:83-89.
[30] 邢亚阁,刘茜,江雨若,等.壳聚糖/纳米TiO2复合涂膜抗菌及物理性能分析[J].西华大学学报(自然科学版),2018,37(2):34-39.
[31] 李喜宏,郭训练,李文秀,等.壳聚糖果蔬保鲜复合涂膜的制备与保鲜效果研究进展[J].西华大学学报(自然科学版),2018,37(3):1-10.
[32] 吴宝新.NY/T 1987—2011鲜切蔬菜[M].北京:中国农业出版社出版,2011:38-47.
[33] 张慜,凡家莉,高中学,等.一种用于远洋船舶的果菜类蔬菜混合气调贮藏的调控方法:中国,CN201510016895.2[P].2015-04-29.
[34] LI Xiaoan,LONG Qinghong,GAO Fan,et al.Effect of cutting styles on quality and antioxidant activity in fresh-cut pitaya fruit[J].Postharvest Biology and Technology,2017,124:1-7.
[35] 陈文烜,郜海燕,房祥军,等.快速预冷对杨梅采后生理和品质的影响[J].中国食品学报,2010,10(3):169-174.
[36] 张沙沙,朱立,曹晶晶,等.采后预处理对羊肚菌保鲜效果的影响[J].食品工业科技,2016,37(13):319-322.
[37] 中华人民共和国卫生部.GB 4789.23—2003,食品卫生微生物学检验冷食菜、豆制品检验[S].北京:中国标准出版社,2003.
[38] 付艳武,高丽朴,王清,等.蔬菜预冷技术的研究现状[J].保鲜与加工,2015,15(1):58-63.
[2] 刘静,李湘利,梁宝东,等.紫甘蓝多酚的体外抗氧化能力及抑菌作用[J].食品工业科技,2017,38(23):49-52.
[3] WU Jie,LIU Wen,YUAN Li,et al.The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage[J].Scientific Reports,2017,7(1):5 232.
[4] ZHANG Donglin,HAMAUZU Y.Phenolics,ascorbic acid,carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking[J].Food Chemistry,2004,88(4):503-509.
[5] 任虹,李婷,李强,等.加热方法对紫甘蓝花色苷组分及其清除自由基活性的影响[J].中国食品学报,2016,16(6):231-240.
[6] 王利平.紫甘蓝花色苷分析、吸附分离模型及性质研究[D].杭州:浙江工商大学,2017:10-12.
[7] HAN Qiang,GAO Haiyan,CHEN Hangjun,et al.Precooling and ozone treatments affects postharvest quality of black mulberry (Morus nigra) fruits[J].Food Chemistry,2017,221:1 947-1 953.
[8] 吴欣蔚,朱志伟,孙大文.三种形态叶菜真空预冷过程的比较研究[J].现代食品科技,2017,33(9):128-133.
[9] EDEOGU I,FEDDES J,LEONARD J.Comparison between vertical and horizontal air flow for fruit and vegetable precooling[J].Canadian Agricultural Engineering,1997,39(2):107-112.
[10] 王达,刘升,王强,等.雪青梨在不同预冷方式下数值模拟与试验研究[J].制冷与空调,2015,15(12):77-81.
[11] 杨昭,谭晶莹,徐晓丽.类长圆形葡萄强制通风预泠过程的有限元法研究[J].食品科学,2005,26(10):243-245.
[12] YAN Jiaqi,SONG Yan,LI Jian,et al.Forced-air precooling treatment enhanced antioxidant capacities of apricots[J].Journal of Food Processing and Preservation,2018,42(1):e13 320.
[13] 廖彩虎,单斌,钟瑞敏,等.基于真空预冷条件下的浸渍保鲜对鲜切莲藕品质的影响[J].现代食品科技,2015,31(6):243-248.
[14] 王伟锋.番茄差压通风预冷理论分析及实验研究[D].济南:山东建筑大学,2013:24-28.
[15] 张烈,程裕东,金银哲.通电加热下频率、温度对草鱼鱼块和鱼皮电导率的影响[J].食品工业科技,2017,38(17):65-69.
[16] 杨志娟,雷晓凌,孔嘉碧.降低香蕉酱褐变度的工艺条件研究[J].现代食品科技,2010,26(9):962-964.
[17] 徐孟川,李述刚,丁玉松,等.葡萄籽原花青素提取物对砷诱导人肝细胞HL-7702损伤的保护作用及其机制[J].食品科学,2018,39(3):176-181.
[18] 张欣瑶,常希光,刘建新,等.不同浓度1-MCP对罗勒保鲜效果的影响[J].食品工业科技,2018(1):293-296.
[19] PALù D D,LERMA B,GROSSO L A,et al.Sensory evaluation of the sound of rolling office chairs:An exploratory study for sound design[J].Applied Acoustics,2018,130(C):195-203.
[20] 王兆升.鲜切生姜褐变机理及保鲜关键技术研究[D].泰安:山东农业大学,2012:19-20.
[21] 王凤舞,阙斐,寇玲赟,等.岩藻低聚糖的酶法制备及活性分析[J].食品科学,2018,39(4):112-117.
[22] 姜国哲,全贞玉,金润浩,等.红景天和轮叶党参混合提取物戊糖乳杆菌发酵条件及抗氧化作用分析[J].食品科学,2018,39(2):124-130.
[23] 雷丽,何靖柳,刘晓燕,等.因子分析法综合评价1-甲基环丙烯处理对青脆李低温贮藏品质的影响[J].食品与发酵工业,2018,44(1):192-198.
[24] 杜晓静,白新鹏,姜泽放,等.火龙果果浆不同贮藏温度下大肠菌群生长动力学模型及货架期预测[J].食品工业科技,2018,39(3):270-275.
[25] 许俊齐,童斌,王瑞,等.不同预冷方式对采后黄秋葵保鲜效果的影响[J].食品工业科技,2014,35(9):312-316.
[26] 郁志芳,李宁,赵友兴,等.鲜切莲藕贮藏中的酚类物质变化及控制褐变的抑制剂组合筛选[J].南京农业大学学报,2003,26(1):78-81.
[27] CABEZAS-SERRANO A B,AMODIO M L,COLELLI G,et al.Effect of solution pH of cysteine-based pre-treatments to prevent;browning of fresh-cut artichokes[J].Postharvest Biology and Technology,2013,75(2):17-23.
[28] 潘文娟.生菜成熟度识别及采后品质质量研究[D].合肥:合肥工业大学,2015:8-12.
[29] LI Shuyi,LI Xiaojin,HE Xu,et al.Effect of mild heat treatment on shelf life of fresh lotus root[J].LWT-Food Science and Technology,2018,90:83-89.
[30] 邢亚阁,刘茜,江雨若,等.壳聚糖/纳米TiO2复合涂膜抗菌及物理性能分析[J].西华大学学报(自然科学版),2018,37(2):34-39.
[31] 李喜宏,郭训练,李文秀,等.壳聚糖果蔬保鲜复合涂膜的制备与保鲜效果研究进展[J].西华大学学报(自然科学版),2018,37(3):1-10.
[32] 吴宝新.NY/T 1987—2011鲜切蔬菜[M].北京:中国农业出版社出版,2011:38-47.
[33] 张慜,凡家莉,高中学,等.一种用于远洋船舶的果菜类蔬菜混合气调贮藏的调控方法:中国,CN201510016895.2[P].2015-04-29.
[34] LI Xiaoan,LONG Qinghong,GAO Fan,et al.Effect of cutting styles on quality and antioxidant activity in fresh-cut pitaya fruit[J].Postharvest Biology and Technology,2017,124:1-7.
[35] 陈文烜,郜海燕,房祥军,等.快速预冷对杨梅采后生理和品质的影响[J].中国食品学报,2010,10(3):169-174.
[36] 张沙沙,朱立,曹晶晶,等.采后预处理对羊肚菌保鲜效果的影响[J].食品工业科技,2016,37(13):319-322.
[37] 中华人民共和国卫生部.GB 4789.23—2003,食品卫生微生物学检验冷食菜、豆制品检验[S].北京:中国标准出版社,2003.
[38] 付艳武,高丽朴,王清,等.蔬菜预冷技术的研究现状[J].保鲜与加工,2015,15(1):58-63.