鲜切甘蓝生物保鲜剂配方优化和评价  

Optimization and Evaluation of a Biological Anti-staling Agent Formula for Fresh-cut Cabbage

作　　者：张鹏[1] 杨钧翔 赵楠 吴迪[3,4] 贾晓昱 李江阔 ZHANG Peng;YANG Junxiang;ZHAO Nan;WU Di;JIA Xiaoyu;LI Jiangkuo(Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China;School of Food Science,Shenyang Agricultural University,Shenyang 110866,China;College of Agriculture&Biotechnology,Zhejiang University,Hangzhou 310058,China;Zhejiang University Zhongyuan Institute,Zhengzhou 450000,China)

机构地区：[1]天津市农业科学院农产品保鲜与加工技术研究所,国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]沈阳农业大学食品学院,辽宁沈阳110866 [3]浙江大学农业与生物技术学院,浙江杭州310058 [4]浙江大学中原研究院,河南郑州450000

出　　处：《现代食品科技》2023年第5期119-126,共8页Modern Food Science and Technology

基　　金：甘肃省科技计划重大项目(21ZD4NA016);天津市科技计划项目(21ZYCGSN00300);贵州省科技计划项目(黔科中引地[2022]4050)。

摘　　要：鲜切甘蓝易造成机械损伤,导致品质恶化,选择合适的保鲜剂配方尤为重要。该文通过研究木瓜蛋白酶、菠萝蛋白酶和ε-聚赖氨酸保鲜剂的不同质量分数对鲜切甘蓝品质的影响,采取真空包装,以色泽、质地、外形、气味为筛选指标,对鲜切甘蓝感官品质进行评价;通过单因素和响应面优化实验确定了鲜切甘蓝的生物保鲜剂的最佳配方为0.3%(m/m)木瓜蛋白酶、0.3%(m/m)菠萝蛋白酶和0.1%(m/m)ε-聚赖氨酸。由响应面方差分析对鲜切甘蓝的感官品质的影响顺序为:ε-聚赖氨酸>菠萝蛋白酶>木瓜蛋白酶。根据贮藏实验,证明了优化后的生物保鲜剂配方,能有效延缓鲜切甘蓝维生素C、还原糖和叶绿素含量的下降。贮藏12 d时,生物保鲜剂处理组鲜切甘蓝维生素C含量为26.23 mg/100 g,还原糖含量为18.92 mg/g,叶绿素a含量为6.08 mg/kg,叶绿素b含量为12.25 mg/kg。结果证明了经优化的生物保鲜剂能有效维持鲜切甘蓝的感官品质和营养指标,较单一保鲜剂具有明显优势,可用于鲜切甘蓝的商品保鲜。Fresh-cut cabbage is susceptible to mechanical damage,leading to quality deterioration;therefore,it is particularly important to select an appropriate anti-staling agent formula.By studying the effects of different concentrations of papain,bromelain,andε-polylysine anti-staling agents on the quality of fresh-cut cabbage,the sensory quality of vacuum-packaged fresh-cut cabbage was evaluated using color,texture,appearance,and smell as the screening indicators.Single factor and response surface optimization experiments revealed that the optimal formula of biological anti-staling agents for fresh-cut cabbage was 0.3%papain,0.3%bromelain,and 0.1%ε-polylysine.The order of effect on the sensory quality of fresh-cut cabbage according to response surface analysis of variance was:ε-polylysine>bromelain>papain.Storage experiments proved that the optimized formula of the biological anti-staling agent could effectively delay the decline of vitamin C,reducing sugar,and chlorophyll contents of fresh-cut cabbage.After 12 days of storage,the contents of vitamin C,reducing sugars,and chlorophyll a and b in fresh-cut cabbage treated with the biological anti-staling agent were 26.23 mg/100 g,18.92 mg/g,6.08 mg/kg,and 12.25 mg/kg,respectively.These results indicate that the optimized combination of biological anti-staling agents could effectively maintain the sensory and nutritional quality of fresh-cut cabbage,offering obvious advantages over a single anti-staling agent,and the proposed formula can be used for the commercial preservation of fresh-cut cabbage.

关 键 词：甘蓝 鲜切菜 生物保鲜剂 响应面优化 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]