柠檬酸亚锡二钠对双孢菇罐头的护色作用  

Research on Anti-Browning of Disodium Stannous Citrate in Canned Agaricus bisporus

作　　者：张婷婷[1] 夏文水[1] 姜启兴[1] 许艳顺[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2013年第1期82-88,共7页Journal of Food Science and Biotechnology

基　　金：农业科技成果转化资金项目(2011GB2E000003)

摘　　要：研究柠檬酸亚锡二钠(DSC)对双孢菇罐头的护色作用。在双孢菇切片预处理和罐头汤汁中添加DSC与其他常用护色剂及其正交复合护色剂,测定产品的PPO残余酶活和褐变度BD等质量指标。在预处理阶段,较之植酸、柠檬酸、VC,DSC对双孢菇酶促褐变有更佳的抑制作用,预煮前以最佳复合护色剂(质量分数)0.2%柠檬酸,0.03%DSC,0.02%植酸,0.03%VC护色液浸泡预处理可有效防止菇片褐变;DSC用于双孢菇罐头汤汁比其他护色剂有更显著的褐变抑制效果,汤汁复合护色剂的最佳参数组合为(质量分数):0.03%DSC,0.02%植酸,0.3%CaCl2和0.1%柠檬酸,各因素对其影响程度为:DSC>植酸>氯化钙。DSC复合护色剂可有效抑制双孢菇罐头褐变,效果可与焦亚硫酸钠媲美,可作为蘑菇罐头中替代焦亚硫酸钠的新型安全高效护色剂。The investigation was conducted to determine the efficacy of DSC as a browning inhibition agent of fresh-cut and canned Agaricus bisporus. DSC and other anti-browning agents as well as the new compound color fixative ware used in pretreatment and canned Agaricus bisporus. Residual activity of PPO and the browning degree （BD） were measured as performance figures. DSC played an important part in enzymatic browning inhibition ,compared to other anti-browning agents such as phytic acid,citric acid and VC. The sliced Agaricus bisporuss pretreated with mixed liquor containing 0.2% citric acid,0.03% DSC,0.02% phytic acid,0.03% VC were effectively kept from enzymatic browning and then blanched. In addition,the products with DSC resulted in better performance than those with sodium metabisulphite as well as other anti-browning agents. The best compound color fixative of anti-browning agents in the cans was to be 0.03% DSC,phytic acid 0.02%,citric acid 0.1% and 0.3% CaC12,which leaded to a similar effect of browning inhibition,as compared with 0.02% of sodium metabisulphite. In general,DSC proves to be able to take the place of sodium metal〉isulphite and act as a new safe and effective anti-browning agent used in canned A garicus bisporuss.

关 键 词：多酚氧化酶 柠檬酸亚锡二钠 褐变 双孢菇 罐头 

分 类 号：TS295.7[轻工技术与工程—农产品加工及贮藏工程]