鱼蛋白高吸水树脂对柑橘涂膜保鲜效果的研究  

Study on preservation of citrus fruit by coating with fish protein superabsorbing resin

作　　者：李妮妮[1] 吴国杰[2] 董奋强[1] 何春林[1] 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006 [2]仲恺农业工程学院,广东广州510225

出　　处：《食品工业科技》2009年第5期304-306,共3页Science and Technology of Food Industry

摘　　要：以市售的柑橘作为实验材料,以自制的鱼蛋白高吸水树脂作为涂膜剂,对柑橘进行涂膜处理,在室温条件下进行模拟货架销售贮藏。测定了柑橘的失重率、VC、总酸度以及呼吸强度等理化指标的变化,并以未经处理的柑橘作为对照,探讨了高吸水树脂对柑橘涂膜保鲜的可行性以及效果。结果表明:在相同时间和环境下,经过涂膜处理的柑橘与未经处理的相比,其失重率、VC损失量、有机酸损失量均明显减少,并有效地抑制了柑橘的呼吸作用,保持了原有风味和外观,延长了柑橘的商品货架期,其中以质量浓度为7·50g/L的高吸水树脂涂膜剂对柑橘的保鲜效果最佳。Taking citrus fruit on the market as material, using fish protein superabsorbing resin as citrus preservation coating without preservation coating citrus fruit as comparison,the changes of weight loss rate,Vc content, organic acidity, breathing intensity,observed quality appearance and flavor were tested, the feasibility and effects of fish protein superabsorbing resin on the shelf life extension of citrus fruit were examined.The results showed that the citrus fruit coated could keep the intrinsic taste and prolong the shelf life,and their loss rates of weight,Vc ,organic acidity and breathing intensity were lower than comparison.The best concentration was 7.50g/L.

关 键 词：鱼蛋白 高吸水树脂 柑橘 涂膜保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]