不同处理对椰肉贮藏期间酶活性的影响

Effects of Different Treatments on Enzyme Activity of Coconut Meat During Storage

为明确椰肉中酶活性的影响因素,有针对性地控制酶的活动,研究低温、巴氏、80℃烘干、超高温及微波处理对椰肉贮藏期内中脂肪酶(LPS)、过氧化物酶(POD)和多酚氧化酶(PPO)活性的影响。结果表明:-25℃、低温、巴氏、80℃烘干、超高温和微波处理均对椰肉中的LPS、PPO和POD活性有一定抑制作用。对椰肉进行6 d以内的短期贮藏时,80℃烘干处理对脂肪酶、过氧化物酶和多酚氧化酶抑制作用明显;而对椰肉进行6~12 d长期贮藏时,超高温处理效果显著。通过对新鲜椰肉进行不同的处理,可以达到抑制椰肉内酶活性,提高椰肉品质的目的。

In order to indicate the influencing factors of enzyme activity in coconut meat and inhibit its enzyme activity pointedly, we studied the effects of low temperature, pasteurization, drying at 80 ℃ , ultra-high temperature and microwave treatments on the enzyme activity of LPS, POD and PPO. The results showed that low temperature, pasteurization, drying at 80℃, ultra-high temperature and microwave treatments inhibited the enzyme activity of LPS, POD and PPO in coconut meat. When the coconut meat was stored below 6 days, drying at 80℃ treatment had the best effect on inhibiting the enzyme activity of LPS, POD and PPO. Meanwhile, ultra-high temperature was the optimum treatment when the storage time was extended to 12 days. Using different treatments on fresh coconut meat could reach the object of inhibiting its enzyme activity and improving its storage quality.