可食性莲子淀粉涂膜对鲜切菠萝品质的影响(英文)  

Effects of edible lotus seed starch coating on quality of fresh-cut pineapple

作　　者：林鸳缘[1] 郑宝东[1] 曾绍校[1] 张帆[1] 吴树铮[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2011年第2期205-210,共6页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省科技重点资助项目(2008N0007)

摘　　要：分别采用1%、2%、3%不同浓度莲子淀粉膜液(含天然防腐剂nisin)对鲜切菠萝片进行涂膜处理,再装入塑料盒中,用PE薄膜密封,于(5±1)℃贮藏。在贮藏过程中,对鲜切菠萝的成熟度、流汁率、色泽、硬度和细菌菌落总数等相关指标进行评价,研究可食性莲子淀粉涂膜对鲜切菠萝品质的影响。结果表明,涂膜处理能延缓鲜切菠萝的衰老、褐变、软化,有效抑制微生物的生长.2%、3%涂膜处理组贮藏10 d内,莲子淀粉膜与nisin的协同作用可使菌落总数控制在105以下,符合鲜切果蔬的食品卫生要求.因此,采用莲子淀粉涂膜处理能有效保持鲜切菠萝的品质.Influence of edible lotus seed starch coating on quality of fresh cut pineapple was studied. Fresh cut pineapple was coated with I%, 2% or 3% lotus seed starch pasting incorporating nisin as a natural antimicrobial agent; placed into plastic trays, and o ver wrapped with PE frlm and then stored at （5 ± 1 ）℃. Changes in ripening index, juice leakage, colour, firmness and microbial growth were evaluated over time. The results showed that lotus seed starch coating retarded senescence, browning and softening. It also inhibited the growth of microorganisms effectively. The total microbial count coated with 2%, 3% lotus seed starch could be controlled under 105 （less than l0s was in line with fresh cut food hygiene requirements） during ten days due to the synergistic effect of lotus seed starch coating and nisin. The results revealed that lotus seed starch coating maintained the quality attributes of fresh-cut pineapple effectively.

关 键 词：鲜切果蔬 涂膜处理 淀粉膜 可食性 菠萝 莲子 品质 细菌菌落总数 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]