超高压处理对鲜切山药片质量的影响  

Effects of Ultra-high Pressure on the Quality of Fresh-cut Chinese yam

作　　者：纵伟[1] 刘风珠[1] 李军辉[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《中国农学通报》2006年第11期334-337,共4页Chinese Agricultural Science Bulletin

基　　金：河南省科技厅科技攻关项目"郑州市食品工程技术研究中心建设"(NO.02DB06BF201)

摘　　要：为研究适宜的鲜切山药片的保藏方法,采用超高压处理对鲜切山药片进行保鲜。将鲜切山药片分别采用0MPa、200MPa、400MPa和600MPa加压处理10min后,在4℃条件下贮藏9d,分析超高压处理对贮藏期间鲜切山药片中细菌总数、多酚氧化酶活性、褐变指数、可溶性固形物、总酸和维生素C含量的影响。结果表明:600MPa压力处理10min后,可抑制于褐变相关的多酚氧化酶,抑制微生物生长,产品在4℃条件下贮藏9d后,仍然可具有较好的理化指标,表明该法是一种较好的鲜切山药片的保藏方法。The Ultra-High Pressure （UHP） was used to maintaining the quality of fresh-cut Chinese yam. Slices of fresh-cut Chinese yam were treated with 0Mpa, 200Mpa, 400MPa and 600MPa pressure for 10min and then storaged at 4℃for 9 days. The effects of UHP on microorganisms, polyphenoloxidases （PPO） activity, contents of total soluble solids, titratable acidity and ascorbic acid of fresh-cut Chinese yam were determined during different storage time. The results shows that the UHP treatment of 600MPa could effectively prevent browning associate with inhibition PPO activity, inhibition microorganisms growth, maintaining fresh-cut Chinese yam in better physical-chemical index. The UHP processing was a better method to maintain the quality of fresh-cut Chinese yam.

关 键 词：超高压 鲜切山药片 质量 

分 类 号：TS205.9[轻工技术与工程—食品科学] S379.2[轻工技术与工程—食品科学与工程]