护脆处理对贮藏期间胡萝卜泡菜质地的影响

Effects of Crispness-Protecting Treatment on Texture of Carrot Pickles during Storage

将经过护脆处理的胡萝卜泡菜分别在25℃和37℃下保存60 d,研究贮藏期间其质地及与软化有关物质的变化。结果表明,护脆处理可有效控制贮藏期间胡萝卜泡菜质地的软化;联合动力学模型能更好地解释贮藏期间胡萝卜泡菜质地及与软化有关物质的动态变化;贮藏温度越高,泡菜软化得越快;泡菜的软化主要是由于其果胶类成分的降解和细胞壁结构的改变引起,也与贮藏温度有关。护脆处理和低温贮藏有利于胡萝卜泡菜脆度的保持。

arrot pickles treated with crispness-protector were stored for 60 d at 25 ℃ and 37 ℃, respectively. Changes in their texture and softening-related substances during the storage were studied. The results showed that the crispness- protecting Ireatment could effectively control the sottening of carrot pickles during storage. The combined kinetic model could better explain the dynamic changes of texture and softening-related substances in pickled carrots during storage. The higher the storage temperature was, the faster the pickles would become soft. The softening of the pickles was mainly due to the degradation of pectin components and the change of cell wall structure, and it is related with storage temperature. Crispness- protecting treatment and lower storage temperature can produce a good crispness-keeping effect on carrot pickles.