气体结合高静压对预制莴笋货架期品质的影响  

Influence of Gas and High Hydrostatic Pressure on Quality of Prefabricated Lettuce during Shelf Life

作　　者：欧雅文[1] 刘琪[1] 周兵[1] 胡小松[1] 张燕[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院/国家果蔬加工工程技术研究中心,北京100083

出　　处：《食品研究与开发》2017年第11期203-207,共5页Food Research and Development

基　　金：国家"十二五"科技支撑计划课题(2014BAD04B00)

摘　　要：为了方便莴笋在人们日常生活中的摄入,满足人们对预制产品营养与品质的需求,采用高静压(High Hydrostatic Pressure,HHP,500 MPa,5 min)分别结合二氧化碳、氮气,以及抽真空体系处理新鲜莴笋,研究莴笋贮藏期间叶绿素含量、色泽、质构和微生物的变化。新鲜莴笋切丝烫漂30 s后称量包装热封,气体结合高静压处理后于4℃冷库中贮藏。结果表明:二氧化碳结合高静压处理后的鲜切莴笋货架期长达35 d,且叶绿素含量,色差CIE-L*a*b*值,质构,均优于氮气结合高静压组和真空结合高静压组,菌落总数低于其他两组。二氧化碳结合高静压能提高预制莴笋的贮藏品质并有效延长预制莴笋的货架期。In order to facilitate the intake of Lettuce in daily life, meet the demand of nutrition and quality of fresh-cut products, the experiment adopted the ultra-high pressure （High Hydrostatic Pressure, HHP, 500 MPa, 5 min）combined with carbon dioxide, nitrogen and vacuum processing system respectively to deal with fresh let- tuce. The chlorophyll content, off color, quality and structure and the change of the microbial of lettuce had been investigated during storage. Cutting fresh lettuce into shreds and blanching 30 s, then weighing heat sealing , after handling under ultra high pressure and controlled atmosphere, storage it in , packaging, and the refrigerator of 4 ℃. Results showed that： the shelf life of fresh cut lettuce processing under ultra high pressure combined with carbon dioxide was 35 days, and chlorophyll content, CIE color -L＊a＊b＊ value, quality and structure, were supe- rior to ultra-high pressure combined with nitrogen and ultrahigh pressure combined with vacuum group,the total number of colonies was lower than the other two groups. Ultrahigh pressure combined with carbon dioxide could improve the quality of the storage of prefabricated lettuce and extend the shelf life of prefabricated lettuce.

关 键 词：预制莴笋 高静压 气调贮藏 货架期 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]