摘要
采用电解水、壳聚糖、电解水+壳聚糖3种方式对鲜切茄子浸泡处理,并经真空包装装袋,室温下贮藏,比较3种处理方式对鲜切茄子的保鲜性。结果发现,随着贮藏时间的增加,各组鲜切茄子均发生不同程度的褐变;与对照组相比,经过壳聚糖处理的鲜切茄子的感官分值、失重率、褐变度、硬度和可溶性固形物的变化最快,而经过电解水处理的鲜切茄子保鲜效果最好。
The effect of electrolyzed water, chitosan and electrolyzed water combined with chitosan on vacuum-packed eggplant at room temperature was observed. It was found that with the increase of storage time, each group of the eggplants was browning with different degree. During the storage period, the eggplant treated by chitosan changed the fastest in sensory evaluation, the loss-weight rate, browning level, hardness and the soluble solids, while the electrolyzed water had the best preservative effect for eggplant.
出处
《食品科技》
CAS
北大核心
2017年第10期56-59,共4页
Food Science and Technology
基金
武汉轻工大学校立科研项目
湖北省科技厅自然科学基金面上项目(2017CF13494)
关键词
鲜切茄子
电解水
壳聚糖
保鲜性
fresh-cut eggplant
electrolyzed water
chitosan
preservative
