摘要
研究弱酸电解水、强酸电解水、次氯酸钠、去离子水4种不同清洗处理对鲜切莲藕在4℃条件下贮藏14 d期间,色差值(L*、a*、b*,△E*及色相角)、褐变度、多酚氧化酶(PPO)活性及整体感观质量的变化。结果表明:弱酸电解水(pH 5.65,有效氯剂量48 mL/L,氧化还原电位800 mV)能够有效保持鲜切莲藕的色泽品质和整体感观质量值,同时抑制褐变,降低PPO活性,有效地改善鲜切莲藕的贮藏品质,延长货架期。
The effi cacy of four different sanitizers on fresh-cut lotus root stored under cold conditions was investigated. Cleaned and sliced lotus roots were stored at 4 ℃ for 14 days. Color values(L*, a*, b*, △E* value, and hue angle), browning degree(BD), polyphenol oxidase(PPO) activity, and overall visual quality(OVQ) were examined every two days during the storage period. The results showed that weak acidic electrolyzed water(pH 5.65) with available chlorine concentration of 48 mL/L and oxidation reduction potential of 800 mV could maintain the color and OVQ value of fresh-cut lotus roots, inhibit the browning, and reduce the PPO activity more effectively during the storage period, improving the storage quality and expending the shelf-life of fresh-cut lotus roots.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第18期214-218,共5页
Food Science
基金
国家现代农业产业技术体系建设专项(CARS-25)
北京市农林科学院科技创新能力建设专项(KJCX20140204)
关键词
鲜切莲藕
清洗剂
色差
褐变
fresh-cut lotus root
sanitizer
color difference
browning
