摘要
以捻转为对象,研究不同贮藏温度(4,-18,25℃)对捻转品质变化的影响。结果表明,随着贮藏时间的延长,捻转样品的感官品质下降,菌落总数增大,pH值降低,亮度变暗,硬度、咀嚼性升高,弹性、内聚性降低。其中,常温贮藏下样品的品质劣变最快,2 d后已失去商品价值,冷冻贮藏能较好地维持样品的品质,综合考虑各影响因素,常温、冷藏、冷冻条件下捻转的货架期分别为2,6,14 d。
In this study,the effect of different storage temperature(4,-18,25℃)on quality change of nian zhuan were studied.The results showed that:During the storage,the sensory quality of samples decreased,the total number of colonies increased,while the pH and the brightness decreased,the hardness and chewiness of samples increased,while the opposite results shown in springiness and cohesiveness.The samples stored at 25℃were inedible after 2 days,while freezing storage could maintain the better quality of samples.Considering all the factors,the shelf life of nian zhuan at 4,-18,25℃was 2,6,14 d respectively.
作者
郭东旭
张康逸
何梦影
张灿
赵迪
GUO Dongxu;ZHANG Kangyi;HE Mengying;ZHANG Can;ZHAO Di(Center of Agricultural Products Processing,He'nan Academy of Agricultural Sciences,Zhengzhou,He'nan 450002,China)
出处
《农产品加工》
2020年第20期26-28,31,共4页
Farm Products Processing
基金
河南省重大科技专项项目(151100111300)
江苏省农业科技自主创新资金项目(CX(18)3010)。
关键词
捻转
贮藏温度
品质变化
nian zhuan
storage temperature
quality change
