鲜切、蒸煮处理对糯山药贮藏品质的影响

Effect of fresh cutting and steaming on storage quality of glutinous yam

为开发一种最优的糯山药贮藏方案,选取鲜切和预蒸煮两种不同方式预处理糯山药,杀菌真空包装后在25℃和-18℃下贮藏,对其感官品质、质构(硬度、弹性、咀嚼性和黏性)、褐变度及直链淀粉与支链淀粉的质量分数进行对比分析。结果显示:短期贮藏10 d时,糯山药在常温25℃和低温-18℃贮藏下,预蒸熟包装糯山药褐变高于鲜切包装糯山药,且黏性和支链淀粉质量分数显著下降。低温贮藏下,两种包装的糯山药的感官评分都高于常温贮藏的糯山药。长期贮藏100 d后,与新鲜糯山药相比,两种包装糯山药的硬度、咀嚼性和黏性均显著下降,但鲜切包装山药感官得分和支链淀粉质量分数均高于预蒸煮包装糯山药。因此,无论是短期贮藏10 d还是长期贮藏100 d,鲜切处理并在-18℃贮藏的糯山药综合品质最优。

In order to develop an optimal storage method of glutinous yam,two different methods of fresh-cut and pre-cooking were selected to pretreat the glutinous yam.After sterilization and vacuum packaging,the glutinous yam was stored at 25℃and-18℃,and its sensory quality and texture(hardness,elasticity,chewiness and viscosity),browning degree and the content of amylose and amylopectin were used for comparative analysis.The results showed that when the glutinous yam was stored at room temperature 25℃and low temperature-18℃for short-term storage for 10 days,the browning of pre-steamed packaged glutinous yam was higher than that of fresh-cut packaged glutinous yam,and the viscosity and amylopectin content decreased significantly.Under low temperature storage,the sensory scores of the two packaged glutinous yams were higher than those of the glutinous yam stored at room temperature.After long-term storage(100 d),the hardness,chewiness and stickiness of the two packaged glutinous yams decreased significantly compared with fresh glutinous yams(0 d).But the sensory score and amylopectin proportion of fresh cut yam were higher than those of directly steamed yam.Therefore,for both short-term storage(10 d)and long-term storage(100 d),the overall quality of glutinous yam is optimal when the technology of freshly cut and stored at-18℃was used.