摘要
以平菇(Pleurotus ostyeatus)为实验材料,以贮藏期间的质量损失率、褐变度、呼吸强度以及感官指标(包括色泽、气味、腐烂程度、黏度等)为观测项目,采用单因素试验结合正交试验的方法研究不同质量浓度的保鲜剂柠檬酸、植酸、抗坏血酸、壳聚糖、食盐对平菇贮藏期间保鲜品质的影响。结果表明:保鲜剂质量浓度组合为柠檬酸10g/L、植酸1.5g/L、抗坏血酸1.3g/L。经此复合保鲜剂处理的平菇在(8±1)℃可保存10d,其效果好于单一保鲜剂和蒸馏水对照。
The fresh-keeping effects of citric acid,phytic acid,vitamin C,chitosan and salt on Pleurotus ostreatus were comparatively investigated,and citric acid,phytic acid and vitamin C showed relatively stronger effect.Then a composite preservative consisting of the above three compounds at different concentrations was developed,and its fresh keeping effect was evaluated by measuring weight loss,degree of browning,respiratory intensity and sensory indexes（including color,smell,viscosity,degree of decay,etc.）of composite-preservative-treated Pleurotus ostreatus during storage at 8℃.Results showed that when used separately,the optimum concentration ranges of citric acid,phytic acid and vitamin C were 5-10,1.5-2.0 g/L and 0.9-1.3 g/L,respectively,and when formulated,their optimal concentrations were determined by orthogonal array design experiments to be 10,1.5 g/L and 1.3 g/L,respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第2期314-317,共4页
Food Science
基金
山东省教育厅科技计划项目(J06N02)
关键词
平菇
复合保鲜剂
保鲜
质量损失率
褐变度
呼吸强度
Pleurotus ostreatus
complex preservatives
fresh-keeping
weight loss rate
degree of browning
respiratory intensity
