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作 者:李雨奇 LI Yuqi(Department of Life Science,Lvliang University,Lvliang 033000,China)
出 处:《食品科技》2023年第1期42-49,共8页Food Science and Technology
基 金:吕梁市重点研发项目(2021NYGG-1-23);吕梁学院教学改革项目(XJJG202107);吕梁学院校级精品共享课程项目(XJKC202132)。
摘 要:为提高鲜切苹果的贮藏品质,以吉县红富士苹果为原料,采用UVC照射结合大豆分离蛋白(Soy protein isolate,SPI)涂膜的方式对鲜切苹果进行处理,研究其对贮藏期内鲜切苹果品质的影响。实验结果表明,在整个贮藏期内,UVC照射结合SPI涂膜处理鲜切苹果与对照组相比,显著抑制了微生物的生长、维持其感官品质、减缓了营养品质的流失以及降低了抗氧化相关酶活性。其中,经SPI+UVC 10 min处理后的鲜切苹果在贮藏5 d后,其失重率仅为2.1%,硬度、Vc含量、可溶性固形物比贮藏前分别仅下降16.4%、28.2%、18.5%,褐变度、POD酶、PPO酶活性、菌落总数分别为对照组的53.4%、65.2%、51.7%、48.9%,此时其可接受度评分为9分,仍具有一定的商品性,相比对照组将鲜切苹果的货架期延长了66%。In order to improve the storage quality of fresh-cut apples, Red Fuji apples of Jixian were treated with UVC irradiation combined with soy protein isolate(SPI) coating treatment, and its effect on the quality of fresh-cut apples was studied during storage. The experimental results showed that UVC irradiation combined with SPI coating treatment of fresh-cut apples significantly inhibited the growth of microorganisms, maintained their sensory quality, slowed down the loss of nutritional quality and reduced the activity of antioxidant related enzymes compared with the control group during the whole storage period. Among them, after storage for 5 days, it was only 2.1% that the weight loss rate of fresh-cut apples treated with SPI+UVC for 10 minutes. And its hardness, Vc content and soluble solids were only reduced by 16.4%, 28.2% and 18.5% respectively compared with those before storage. The browning degree, POD, PPO enzyme activity and total bacterial count were 53.4%, 65.2%, 51.7% and 48.9%respectively of the control group. At this time, its acceptability score was 9 points, which still had certain commercial properties. The shelf life of fresh-cut apples which was increased by 66% compared to control apples.
分 类 号:TS255.3[轻工技术与工程—农产品加工及贮藏工程]
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