近冰温贮藏对真空包装鲜切莲藕色泽与气味物质的影响  

Effects of near freezing point storage on color and volatile substances of fresh-cut lotus root in vacuum packing

作　　者：张宇娟 张周未 杨玉平 何建军[1] 范传会 陈学玲[1] ZHANG Yu-Juan;ZHANG Zhou-Wei;YANG Yu-Ping;HE Jian-Jun;FAN Chuan-Hui;CHEN Xue-Ling(Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs,Institute for Farm Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Wuhan Institute for Drug and Medical Device Control,Wuhan 430075,China)

机构地区：[1]农业农村部农产品冷链物流技术重点实验室,湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [2]武汉药品医疗器械检验所,武汉430075

出　　处：《食品安全质量检测学报》2023年第11期62-69,共8页Journal of Food Safety and Quality

基　　金：国家重点研发计划项目(2018YFD0401301);湖北省农业科学院青年基金项目(2020NKYJJ15)。

摘　　要：目的分析近冰温(0℃)贮藏对真空包装鲜切莲藕的色泽和气味物质的影响。方法真空包装鲜切莲藕分别贮藏于0、4、8℃,在0、2、4、6、8 d测定其褐变度、色度、多酚氧化酶活性、总酚含量、气味物质等指标。结果在贮藏期间,鲜切莲藕的褐变度、色差、多酚氧化酶活性、过氧化物酶活性、总酚含量与贮藏温度呈正相关。相同贮藏时间下,0℃贮藏鲜切莲藕的褐变度、色差值、多酚氧化酶活性、过氧化物酶活性、总酚含量最小。鲜切莲藕的挥发性气味物质有68种,主要是醇类、烯类等。随着贮藏时间和温度增加,醇类含量随之增多。结论近冰温贮藏可以有效延缓鲜切莲藕的褐变,保持色泽,抑制酶活性,降低异味物质产生,能够较好地保持鲜切莲藕的品质。Objective To analyze the effects of near freezing point temperature(0℃)on color and odor of fresh-cut lotus root in vacuum packing during storage.Methods The fresh-cut lotus root in vacuum packaging was stored at 0,4 and 8℃,respectively,and its browning degree,chroma,polyphenol oxidase activity,total phenol content and odor substances and others were measured at 0,2,4,6 and 8 d.Results During storage,the browning degree,color difference,polyphenol oxidase activity,peroxidase activity and total phenol content of fresh-cut lotus root were positively correlated with storage temperature.At the same storage time,the browning degree,color difference value,polyphenol oxidase activity,peroxidase activity and total phenol content of fresh-cut lotus root stored at 0℃were the smallest.There were 68 kinds of volatile substances in fresh-cut lotus root,mainly alcohols,alkenes,etc..As the storage time and temperature increased,the alcohol compounds content increased.Conclusion The near freezing point temperature can effectively delay the browning of fresh-cut lotus root,maintain the color,inhibit enzyme activity,reduce the production of odor substances,and can maintain the quality of fresh-cut lotus root.

关 键 词：鲜切莲藕 真空包装 近冰温 色泽 气味物质 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]