低盐隔氧盐渍处理对芙蓉李胚原料及其加工品质的影响

Effects of Lightly Saline Storage Without Oxygen Treatment on Plum Processing Quality

对不同盐浓度腌渍李胚的加工品质进行评价,并为李胚低盐隔氧腌渍贮藏与加工利用提供理论依据。以芙蓉李鲜果、低盐隔氧(盐度分别为10.0,12.5,15.0°Bé)及传统高盐(盐度23.0°Bé)处理的李胚原料为研究对象,采用主成分及聚类分析法评价贮藏期间的质构参数、理化指标及感官评价等加工品质指标。主成分分析表明,11个品质指标可提取出累积贡献达83.08%的主成分3个,分别反映直接感受、黏性感受和咀嚼感受。聚类分析将21个处理组分为3大类:处理组1(鲜果)、处理组17(盐度23°Bé、贮藏4个月)和处理组21(盐度23°Bé、贮藏5个月)、其他18个处理组。分别以低盐隔氧腌渍的李胚(盐度10°Bé)与高盐腌渍的李胚为原料加工成李果蜜饯,前者的硬度及咀嚼度略低于后者,其他质构参数差异极不显著,加工的蜜饯品质相当。

To evaluate the processing quality of saline plum and provide the theoretical basis of lightly saline storage without oxygen,fresh furong plum and furong plum treated by lightly salting without oxygen by various salt concentration treatment（ 10,12. 5,15° Bé） and traditional high salinity treatment（ 23°Bé） were used as the research. The processing quality indexes during the storage including texture and structure parameters,physicochemical indexes and sensory evaluation were evaluated by the principal components and hierarchical cluster analysis method. PCA（ principal component analysis） showed that the 3 PCs represented 83. 08% of the total variance could be extracted up by 11 quality indexes,which reflected the directly feeling,viscous feeling,and chewing feeling,respectively. Moreover,21 samples were divided into three main types in hierarchical cluster analysis,which were group 1（ fresh plum）,group 17 with high salinity treatments（ salinity 23°Bé,salting for 4 months）,group 21（ salinity 23°Bé,for 5 months）,and the other 18 groups. To compare the plum conserve with raw materials processed by lightly salting treatment（ salinity 10° Bé） without oxygen and high salinity treatment,the hardness and chewiness of the former was lower than the latter,while no significant differences were obtained in the other quality and texture parameters. Meanwhile,the processing quality of lightly salting without oxygen was similar to the high salinity treatment.