摘要
以表皮半黄菠萝为原料鲜切加工后,用乙醛进行熏蒸处理,通过响应面法优化乙醛熏蒸条件,并对鲜切菠萝进行感官评价和品质评价,以确定乙醛熏蒸的最优组合。结果表明:鲜切菠萝采用2.5mL/kg、30%乙醛、熏蒸5h,其品质明显优于未经乙醛熏蒸的产品。经熏蒸后,鲜切菠萝中糖酸比21.98、硬度3110g、弹性1.54mm、弹力0.19、咀嚼性14.2mJ、胶着性937g,明显改善了鲜切菠萝的品质。
Response surface methodology was applied to optimize the conditions for acetaldehyde fumigation of semi-yellow fresh-cut pineapple in order to achieve the best sensory quality.Fresh-cut pineapple fumigated treatment 5 h with 30% acetaldehyde at the dosage of 2.5 mL/kg showed a notably improved sensory quality when compared with non-fumigated one.The sugar-to-acid ratio,hardness,elasticity,stretch,chewiness and adhesiveness of fumigated pineapple were 21.98,3110 g,1.54 mm,0.19,14.2 mJ and 937 g,respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第24期36-40,共5页
Food Science
基金
农业部"948"项目(2006-G34(A))
公益性行业(农业)科研专项(201203021)
海南大学211资助项目
关键词
乙醛
熏蒸
鲜切菠萝
acetaldehyde
fumigation
fresh-cut pineapple
