纳米包装材料对杏鲍菇保鲜效果的研究  

The Preservation Effect of Nano-packaging Materials on Pleurotus eryngii

作　　者：黄艺宁[1] HUANG Yi-ning(Zhangzhou Institute of Technology,Zhangzhou,Fujian,363000,China)

机构地区：[1]漳州职业技术学院食品系

出　　处：《漳州职业技术学院学报》2019年第1期71-75,共5页Journal of Zhangzhou Institute of Technology

基　　金：福建省中青年教师教育科研项目(JAT171092);福建省科技计划资助项目(2018N2002)

摘　　要：针对目前杏鲍菇贮藏保鲜时间短、易出现失重、品质下降等现象,寻找杏鲍菇贮藏保鲜的新材料,达到延长保鲜效果的目的。以新鲜的杏鲍菇为原料,对比纳米保鲜袋与普通保鲜袋在(2±1)℃及常温下贮藏的保鲜效果。结果表明,在低温下不同包装材料对杏鲍菇的感官失重率影响不显著,但对可溶性多糖以及蛋白质含量的影响达到显著差异。在常温下贮藏12 d时,纳米包装材料的杏鲍菇感官指标优于普通材料,且对可溶性多糖以及蛋白质含量的影响达到显著差异。不同包装材料对杏鲍菇失重率的影响在贮藏第12 d达到差异显著,12 d内差异不显著。采用纳米包装材料对杏鲍菇贮藏有一定保鲜效果,特别是在常温下贮藏12 d,纳米材料的保鲜效果显著优于普通材料。In view of the short storage and preservation time of Pleurotus eryngii, it is easy to lose weight and decline in quality, and to find new materials for storage and preservation of Pleurotus eryngii, to achieve the purpose of prolonging the preservation effect.[Method] Fresh Pleurotus eryngii were used as raw materials to compare the preservation effect of nano fresh bags and ordinary fresh-keeping bags at (2±1)℃and normal temperature.[Result]The results showed that the effects of different packaging materials on the sensory weight loss rate of Pleurotus eryngii were not significant at low temperature, but the effects on soluble polysaccharides and protein content were significantly different. When stored at room temperature for 12 days, the sensory index of P. sinensis was better than that of common materials, and the effects on soluble polysaccharides and protein content were significantly different. The effect of different packaging materials on the weight loss rate of Pleurotus eryngii was significantly different at the 12th day of storage, and the difference was not significant within 12 days.[Conclusion] The nano-packaging material had a certain preservation effect on the storage of Pleurotus eryngii, especially when stored at room temperature for 12 days. The preservation effect of nanomaterials was significantly better than that of common materials.

关 键 词：纳米包装材料 杏鲍菇保鲜 感官指标 品质指标 失重率 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]