摘要
探究不同贮藏温度条件下鲜切毛竹笋的贮藏时间,研究了常温(25℃)、冷藏(4℃)、微冻(-3℃)和冻藏(-18℃)4种贮藏温度对鲜切毛竹笋品质的影响。对失重率、褐变指数、感官评价、可溶性蛋白的含量、苯丙氨酸解氨酶(PAL)和过氧化物酶(POD)的活性以及粗纤维等进行研究,结果表明:鲜切毛竹笋在常温组、冷藏组贮藏时间分别为12d、24d,微冻组和冻藏组为30d。微冻组既能延长贮藏时间,又能较好地保持鲜切毛竹笋原有品质。
To explore the storage time of fresh-cut Phyllostachys heterocycla under different storage temperatures,the effect of room temperature（25℃）, cold storage（4℃）, partial freezing storage（-3℃） and frozen storage（-18℃）on quality change of fresh-cut Phyllostachys heterocycla was investigated in the study. The weight loss rate, browning index, sensory quality, soluble protein content, PAL activity, POD activity and crude fiber were measured. It could be found that the storage time of fresh-cut Phyllostachys heterocycla in the room storage and cold storage were 12 and 24 days respectively, while those in the partial freezing storage and frozen storage were 30 days. The partial freezing storage can extend the storage time and maintain quality well.
出处
《食品与发酵科技》
CAS
2016年第6期72-76,90,共6页
Food and Fermentation Science & Technology
基金
浙江省科技计划项目(2016F50020)
关键词
鲜切毛竹笋
冷藏
微冻
冻藏
贮藏时间
fresh-cut Phyllostachys heterocycle
cold storage
partial freezing storage
frozen storage
storage time
