摘要
本实验选取叶类蔬菜——青菜为研究对象,研究了真空预冷过程中青菜温度、真空室压力随时间的变化规律及贮藏过程中青菜品质的变化。实验结果表明:青菜预冷至4℃,整个过程不到300s;真空预冷对青菜冷藏过程中的品质具有积极的正向作用,能够有效抑制青菜贮藏过程中感官品质的下降,减缓VC、叶绿素的降低,并抑制亚硝酸盐含量的升高,保持MDA含量在较低的水平。
One of typical leafy vegetables, greengrocery was studied in this paper.Some experimental parameters such as pressure and temperature were analyzed during vacuum cooling process,and the quality of greengrocery was studied during the storage.The results indicated that greengrocery cooled to 4℃ by vacuum cooling just needed less than 300s. Vacuum cooling could increase the quality by inhibiting sensory decline, and delay the decrease of Vc, chlorophyll and restrain the increase of nitrite,and keep MDA at lower level.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第21期314-317,共4页
Science and Technology of Food Industry
基金
2011年上海市科委上海研发公共服务平台建设专项(11DZ2292800)
2011年度上海市农业科技成果转化资金项目(113919N0700)
上海绿叶菜产业技术体系资助
上海市教育委员会重点学科建设项目资助(J50704)
关键词
真空预冷
青菜
冷藏
品质
vacuum cooling
greengrocery
cold storage
quality
