酸性氧化电位水对鲜切莲藕品质的影响  

Effect of Acid Oxidation-potential Water on Fresh-cut Lotus Root Quality

作　　者：张华[1] 董月强[1] 袁博[1] 李素云[1] 纵伟[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：《食品研究与开发》2015年第9期84-87,共4页Food Research and Development

基　　金：国家"十二五"科技支撑项目(2012BAD37B07);河南省重大科技专项(141100110400)

摘　　要：通过对鲜切莲藕进行静态和动态酸性氧化电位水(Acid oxidation-potential water,AOW)处理后冷藏,发现AOW处理能较好地保护鲜切莲藕的品质,与静态AOW相比,动态AOW有着更好的效果,经动态AOW处理的鲜切莲藕贮藏15 d后,色泽良好,细菌总数在105以下,PPO和POD残存酶活都在40%以下,可溶性固形物和总酚保持率分别达83%和73%;未处理的鲜切莲藕15 d后细菌总数在108以上,PPO和POD残存酶活都在70%以上,可溶性固形物、总酚分别下降了40%、47%,莲藕已严重褐变,腐败变坏。The fresh-cut lotus roots were processed by dynamic and static AOW treatment and refrigerated. The results show that AOW treatment can well protect the quality of fresh-cut lotus root, compared to static AOW treatment, the dynamic AOW treatment has a better function. After 15 days of storage, the fresh-cut lotus root processed by dynamic AOW treatment had a good color, the total number of bacteria reduced less than 105, the residual enzyme activity of PPO and POD were all below 40 %, the content of soluble solids was maintained at 83 % and the content of total phenols was maintained at 73 % of fresh lotus root; without any treatment, the total number of bacteria of the fresh-cut lotus root without processing increased to more than 10s, the content of soluble solids and total phenols decreased by 40 % and 47 %, the fresh-cut lotus root had been seriously browning and decayed.

关 键 词：酸性氧化电位水 褐变 品质 贮藏 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]