麻竹笋罐头贮藏过程中质构、果胶和色泽的变化

Changes in Texture, Pectin and Colour of Canned Dendrocalamus latiflorus(Giant Sweet Bamboo) Shoots during Storage

以麻竹笋为实验原料,研究麻竹笋罐头在常温(25℃)和低温(4℃)贮藏过程中质构、果胶和色泽的变化,并探讨麻竹笋罐头的硬度与果胶变化的相关性。结果表明:麻竹笋罐头在贮藏过程中硬度、原果胶和水溶性果胶含量逐渐下降,贮藏120 d后,常温贮藏和低温贮藏条件下麻竹笋的硬度分别下降39.5%和27.1%,原果胶含量分别下降66.4%和62.8%,水溶性果胶含量分别下降68.1%和75.7%。各果胶组分与硬度之间呈现较好的相关性,而原果胶与硬度之间的相关性高于水溶性果胶与硬度之间的相关性。麻竹笋罐头贮藏过程中亮度值L*和红绿值a*逐渐减小,黄蓝值b*逐渐增加;常温和低温分别贮藏30 d和70 d时,总色差ΔE>2。

The changes in texture, pectin and colour of canned giant sweet bamboo shoots （Dendrocalamus latiflorus） during storage at room temperature （25℃） and low temperature （4℃） were analyzed, and the correlation between hardness and pectin contents was also investigated. The results showed that hardness and protopectin and water-soluble pectin contents of canned bamboo shoots decreased gradually during storage. The hardness decreased by 39.5% and 27.1% after 120 d storage at 25 and 4 ℃, respectively. Protopectin contents decreased by 66.4% and 62.8%, respectively, and water-soluble pectin contents by 68.1% and 75.7%, respectively, during the storage period. The correlation analysis suggested that the hardness of canned bamboo shoots had a good correlation with pectin components, while the correlation between protopectin and hardness was higher than that between water-soluble pectin and hardness. The L＊ and a＊ values of canned bamboo shoots decreased whereas b＊ value increased gradually, and total colour differences significantly changed after 30 d storage at 25℃ and 70 d storage at 4℃, respectively.