热处理对新鲜椰肉贮藏特性的影响

Effects of Heat Treatment on the Fresh Coconut Kernel Characteristics During Storage

针对新鲜椰肉在贮藏过程中极易发生腐败变质的问题,研究不同热处理条件对椰肉贮藏特性的影响,筛选最佳的热处理条件。结果表明,60℃、25 min热处理结合低温贮藏,能够有效延缓椰肉的腐败变质,显著降低贮藏过程中椰肉的菌落总数、p H值以及内部脂肪的酸价和过氧化值,同时该热处理条件不会对其质构特性产生影响,椰肉的硬度与对照组无显著性差异。

In order to solve the problem that fresh coconut kernel is extremely easy to spoil in the storage process, the effect of different heat treatment conditions on the coconut kernel storage characteristics were studied to get the best heat treatment condition. The results showed that the treatment of temperature 60 ℃ for 25 min, combined with low temperature storage, could effectively delay the spoilage of coconut kernel, and significantly decrease the total number of colonies, pH value, acid value and the peroxide value of fat in the coconut kernel. At the same time, the condition of heat treatment did not affect the textural characteristics, and coconut kernel hardness had not significant difference compared with the control group. This method could improve the shelf life of coconut kernel to 15 days.