摘要
以草莓为原料,研究纳米纤维素-淀粉膜对草莓的保鲜作用,以未用薄膜包装的草莓作为空白组,进行对比。草莓自然晾干后,于常温进行保存,每隔24 h测定草莓的失重率、褐变指数、硬度、可溶性固形物含量、可滴定酸含量、VC含量、过氧化物酶活性的变化,研究纳米纤维素-淀粉抑菌膜、市售PE保鲜膜对草莓的保鲜效果,结果表明,纳米纤维素-淀粉抑菌膜在失重率(12.97%)、褐变指数(贮藏期间为0%)、硬度(4.92 N/mm^(2))、可溶性固形物含量(8.67%)、可滴定酸含量(0.66%)指标测定方面展示出良好的保鲜性能。
Strawberry was used as raw material to study the effect of nanocellulose-starch film on strawberry fresh-keeping.Strawberry without film packaging was used as control group.Strawberry was preserved under room temperature after natural air drying.Weight loss rate and browning index,hardness,soluble solids content,titratable acid content,vitamin C content,and peroxidase activity was measured every 24 hours.nanocellulose-starch film and commercial PE cling film on strawberry fresh-keeping effect were compared.The results showed that the nanocellulose-starch film had better fresh-keeping performance with weight loss rate of 12.97%,browning index of 0%during storage,hardness of 4.92 N/mm^(2),soluble solid content of 8.67%and titratable acid content of 0.66%.
作者
任晚霞
宋亭
张丽媛
REN Wanxia;SONG Ting;ZHANG Liyuan(Laboratory Department of School Hospital,Heilongjiang Bayi Agricultural University,Daqing 163319;College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319)
出处
《中国食品添加剂》
CAS
北大核心
2023年第11期6-11,共6页
China Food Additives
基金
国际科技合作重点项目计划(2018YFE0206300)
中央支持地方改革发展资金优秀青年人才项目(2020YQ16)
黑龙江省重点研发指导项目(GZ202100071)
黑龙江省博士后科研启动项目(LBH Q20165)。
关键词
纳米纤维素
玉米淀粉
抑菌膜
草莓
保鲜
nanocellulose
corn starch
antibacterial film
strawberry
fresh-keeping
