摘要
制备氯化钙(Ca Cl2)质量浓度分别为0、2 g/100 m L、4 g/100 m L、6 g/100 m L的壳聚糖/Ca Cl2溶液,将其对鲜切莴苣进行涂膜处理,考察该膜对鲜切莴苣的保鲜性。结果发现,随着贮藏期延长,壳聚糖/Ca Cl2涂膜能一定程度的保持鲜切莴苣的感官品质、抑制色度,失重率、硬度和VC含量下降,从而延长鲜切莴苣的货架寿命。结果表明,Ca Cl2质量浓度为4 g/100 m L的壳聚糖涂液处理的鲜切莴苣的各项指标最好,使鲜切莴苣的保质期延长到2 d。
To research the fresh-keeping method for fresh-cut lettuce, the effect of chitsoan/CaCl2 coating with different CaCl2 concentration of 0, 2 g/100 ml, 4 g/100 ml and 6 g/100 ml on the quality of flesh-cut lettuce was studied. Results showed that with the extended storage period, the chitosan/CaCl2 coatings can effectively improve the sensory quality, inhibit the decrease of color value, weight loss ratio, hardness and VC content, thus the shelflife of fresh-cut lettuce was extended. In conclusion, the ehitosan/CaCl2 coating with 4 g/100 ml CaCl2 showed the optimal preservation effect on fresh-cut lettuce, and the shelf life extended to 2 d.
出处
《中国酿造》
CAS
北大核心
2015年第6期114-117,共4页
China Brewing
基金
湖北省教育厅科学技术研究计划重点项目(D20151703)
武汉轻工大学校立科研项目(2013d13)
关键词
鲜切莴苣
壳聚糖
钙离子
保鲜
fresh-cut lettuce
chitosan
calcium ion
preservation
