干装苹果罐头贮藏过程中质地与细胞壁组分的变化  

Changes in texture and cell wall components of canned apples solid pack during the storage

作　　者：张海燕[1] 康三江[1] 张芳[1] 张霁红[1] 曾朝珍[1] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070

出　　处：《中国酿造》2017年第12期139-143,共5页China Brewing

基　　金：现代农业产业技术体系建设专项(CARS-27);甘肃省农业科学院中青年基金项目(2015GAAS22)

摘　　要：以干装苹果罐头为研究对象,采用TPA质构分析和乙醇不溶物(AIR)法,研究干装苹果罐头(4±1)℃和常温贮藏过程中质地和细胞壁组分的变化,并探讨其质地参数和细胞壁组分变化的相关性。结果表明,低温贮藏能延缓干装苹果罐头质地和细胞壁组分的变化,(4±1)℃贮藏的在24个月时硬度、回复性、咀嚼性、内聚性的变化率分别为0.74%、1.92%、0.25%、0,水溶性果胶(WSF)降低率为5.45%、螯合剂溶性果胶(CSF)和碳酸钠溶性果胶(NSF)升高8.88%和24.49%、半纤维素组分(HF)降低14.15%;常温贮藏的在12个月时硬度、回复性、咀嚼性、内聚性的降低率分别为3.93%、3.85%、11.36%、3.45%,WSF降低率为7.27%、CSF和NSF升高0.58%和4.08%、HF降低14.41%,质地参数与WSF呈负相关,与CSF、NSF、HF呈显著正相关。Using canned apple solid pack as research object, the changes of texture and cell wall components of canned apples solid pack during the storage at （4±1） ℃ and room temperature were analyzed by texture profile analysis and alcohol-insoluble residue method, and the correlation between texture and cell wall components was also investigated. The results showed that the changes of texture and cell wall components were delayed during the storage at （4±1） ℃. After 24 months, the changing rates of hardness, resilience, chewiness, cohesiveness were 0.74%, 1.92%, 0.25% and 0, respectively; and the water soluble fraction （WSF） decreased 5.45%, chelator soluble fraction （CSF） and Na2CO3 soluble fraction （NSF） increased 8.88% and 24.49%, respectively, and hemicellulose （HF） decreased 14.15%. After 12 months storage at room temperature, the changing rates of hardness, resilience, chewiness, cohesiveness were 3.93%, 3.85%, 11.36% and 3.45%, respectively, and WSF decreased 7.27%, CSF and NSF increased 0.58% and 4.08%, and HF decreased 14.41%. The texture parameters were negatively correlated with WSF, and significant positive correlation with CSF, NSF and HF.

关 键 词：干装苹果罐头 贮藏 质地 细胞壁组分 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]