摘要
通过对鲜切莲藕进行静态和动态酸性氧化电位水(Acid oxidation-potential water,AOW)处理后冷藏,发现AOW处理能较好地保护鲜切莲藕的品质,与静态AOW相比,动态AOW有着更好的效果,经动态AOW处理的鲜切莲藕贮藏15 d后,色泽良好,细菌总数在105以下,PPO和POD残存酶活都在40%以下,可溶性固形物和总酚保持率分别达83%和73%;未处理的鲜切莲藕15 d后细菌总数在108以上,PPO和POD残存酶活都在70%以上,可溶性固形物、总酚分别下降了40%、47%,莲藕已严重褐变,腐败变坏。
The fresh-cut lotus roots were processed by dynamic and static AOW treatment and refrigerated. The results show that AOW treatment can well protect the quality of fresh-cut lotus root, compared to static AOW treatment, the dynamic AOW treatment has a better function. After 15 days of storage, the fresh-cut lotus root processed by dynamic AOW treatment had a good color, the total number of bacteria reduced less than 105, the residual enzyme activity of PPO and POD were all below 40 %, the content of soluble solids was maintained at 83 % and the content of total phenols was maintained at 73 % of fresh lotus root; without any treatment, the total number of bacteria of the fresh-cut lotus root without processing increased to more than 10s, the content of soluble solids and total phenols decreased by 40 % and 47 %, the fresh-cut lotus root had been seriously browning and decayed.
出处
《食品研究与开发》
CAS
北大核心
2015年第9期84-87,共4页
Food Research and Development
基金
国家"十二五"科技支撑项目(2012BAD37B07)
河南省重大科技专项(141100110400)
